At noon today Sodexho will be holding a cook off between Randy Cheramie, lecturer of the John Folse Culinary Institute, and Michael Mangold, Sodexho’s in house chef, for the coveted title of “Copper Chef” in Galliano cafeteria.
Students are encouraged to attend and admission is free. There will be games such as trivial pursuit, a skit, door prizes and even a dance contest.
“Of course I plan to attend, I have got to root for my team,” Cyn Guidry, culinary junior from Galliano, said.
The competition will kick off with music, an introduction of the two competing chefs and the revealing of the mystery item, which will be used in three dishes. Sodexho’s “Copper Chef” competition is similar to the popular TV show “Iron Chef.” This will be an impromptu cook-off. Each chef will already know the contents of his pantry and will have one hour after the mystery item is revealed to prepare an appetizer, a salad and an entre.
A panel of judges will evaluate the dishes and the chef with the highest score will be crowned “Copper Chef.” The panel of judges will include: Brenda Haskins, director of union services, Donald Ayo, University president, Mike Davis, assistant vice president for business affairs for procurement and plant operations, Alcie Maxwell, student government association president, David Boudreaux, vice president institutional advancements, Alice Pecoraro, vice president academic affairs, Ronald Boudreaux, director human resources, the Colonel Mascot and a random student chosen from the audience.
Paul Beier, Sodexho’s general manager, says this competition is part of the “eat”ertainment Sodexho is doing for the students. The objective of this “eat”ertainment is to inject something out of the ordinary or unusual for the students to enjoy. Studies show that the Food Network, which airs “Iron Chef,” is one of the most highly viewed stations by college students.
“‘The Iron Chef’ shows many good ways to be creative with food. The “Copper Chef” competition is a good idea it promotes the culinary program on campus, and will hopefully get student interest,” Bill Thibodeaux, culinary graduate from Houma, said.
Sodexho is the official food contractor of Nicholls State University. Sodexho covers all aspects of food services on campus. This will be the first time a Sodexho chef will take on a challenger outside of Sodexho. Cheramie looks forward to the competition, expects fun and considers Mangold a “worthy adversary.” Cheramie says this will be a competition of hot food skills.
“It is a chance for me to put my money where my mouth is,” he said. Cheramie feels this competition will provide him an opportunity to apply the techniques he teaches to his culinary students. “The ‘Copper Chef’ competition will familiarize students with the work, the physical stamina, the mental investment and stress a cooking competition takes,” Rhonda Hammond, culinary senior from Fort-Worth, Texas said.
Mangold said the competition will get students away from the monotony of school. He enjoys the challenge and wants to encourage students to come out, eat, have fun and “let their hair down.” Mangold said he has no idea what the secret ingredient will be but heard it may be nutria or opossum.
For competition day Mangold says he has no tricks and will be himself.
The winner will not receive any formal prize, except the title of “Copper Chef” and the bragging rights. This is the first “Copper Chef” competition. If it is successful it could run every semester or at least once a year and maybe culinary students will be able to compete.
Ron Davis, culinary senior from Marrero said, “If anything this
competition should give non-culinary students an insight into the culinary field.”