NACURH Winner
Month: February 2019

NACURH, INC.

Social Program of the Month
Chopped: Sixth College Edition (Part 2)

School: University of California, San Diego Region: PACURH
Person in charge: Trinity Webster Nominator: Trinity Webster

Target Population: 70 Time Needed to Organize: 2 hours
Number of People in Attendance: 25 Date(s) of Program: February 3rd, 2019
Number of People Needed to Organize: 3 Cost of Program: 45$
On-Campus Population: 12000 Chapter Size: 47

Origin of Program:

UC San Diego is comprised of seven different residential areas. One of these areas is Sixth College which is comprised of first year and returning students. Sixth College offers a variety of housing layouts and options for students across two main categories: apartments and residential halls. The main distinction between the two is that apartments include a fully equipped kitchen for residents to use. One day, Resident Assistant (RA) Trinity was speaking with some of her residents who live in the apartments about programs. She asked them what kinds of program they would like to see that has never been done before. One of them suggested a cooking competition. At first, it seemed as if this would be difficult considering that most cooking shows involved cooking in the same space. However, this sort of program has been done in the past by a previous RA in Sixth college. Using this past program and the show Chopped as inspiration, they decided to create a Chopped event for residents to compete in teams for the second ever title of Sixth College Chopped Champion.

Word Count: 181


Please give a short description of the program:

The program was to be held in two locations: a communal space of Sixth Sixth College known as the Lodge as well as the team's designated kitchen on the evening of February 3rd. Residents would then compete in a in a two course meal challenge: making an entree as well as a dessert. Residents were required to register on a Google Form online in a team from 1-3 students prior to the competition date date. The form included background information about the Chopped Television Series, rules, and procedures. They were then asked to fill out their information on the form which included their team name, list of members, kitchen space which they would be cooking in, and any form of food handling allergies that they may have.

The night was to run similar to the television show. Competitors were given a mystery basket which included 2 ingredients which they must include in the dish created. There were separate secret ingredients for each dish to be given to them day of the event. They were then sent to their apartment with a time limit of 1.5 hours. Chefs then prepared their dishes to the best of their ability and presented it to the judges. Dishes were judged by RAs based on taste, creativity, presentation, and incorporation of ingredients. The winner with the overall highest score after for both dishes would win the competition and be given a prize for winning.

On the day of the competition, residents were welcomed by the RAs and given an overview of the night. The Lodge would serve as the main stage for the competition and their kitchens would be their work stations where they would cook. When everyone understood the event, they were given their mystery ingredients. They received a pear for the entree and a can of condensed milk for the dessert. They were then allotted 1 hour and 30 minutes to complete their cooking. The round included a grace period of 2 minutes for residents to go to their kitchens. Afterwards, each team presented their dish while the judges tasted their food. Judges then voted who would become the winners of the competition.

Based on taste, creativity, presentation, and incorporation of ingredients, it was decided that there would be a 1st, 2nd and 3rd place winner. The prizes given out had Sixth College "swag." Everyone else received participation prizes.

Word Count: 396


Goals of the program:

The goal of this program was to encourage residents to utilize their kitchens on campus as well as give them the opportunity to creatively learn how to cook. Most often, residents find the need to buy food all the time rather than take advantage of the kitchen spaces available to them. This program in of itself allowed for residents to become more comfortable with their kitchen spaces as well as cooking. The program competition allowed for residents to work in teams and be efficient with their use of time because each round had a time limit. By judging residents, they were able to receive constructive feedback on their creations. One of the RAs who was judging the event very commonly cooks, and so he acted as the "professional chef" who gave the most constructive feedback so that residents may be able to cook better in the future with such ingredients. It was also a unique social program which could help build teamwork strategies within the community, and in which RAs could hang out with their residents in a new context.

Word Count: 180


Positive and lasting effects of the program:

Both RAs and residents were pleasantly surprised with the food creations made that night. The competitors said that they it was different, fun, and unique to cook for someone and be judged rather than just cooking for themselves. As a result, they felt the need to bring all their skills to the table and attempted to master the art of cooking. In addition, the program attracted students from across different cultures. These residents found a way to show their culture in their food and managed to educate those involved in the program about their heritage which everyone found fascinating and encouraging. Overall, residents enjoyed the program immensely and expressed that their interest in cooking grew after the program. Many also spoke about excitement for a (hopefully) future competition and seemed to be willing to participate in the future. The judging RAs were immensely impressed and expressed that they would love to host this program again in the future, as both the residents and RAs had so much fun being at this event.

Word Count: 172


Short evaluation of the program:

There were two main issues that arose with this program. The first was that it only allowed for residents in the apartments to participate since it required a kitchen space to cook in. Maybe in a future event, residents who are unable to compete could be encouraged to come to the program to watch and partake by serving as a judge. The second issue was that the event started late in the evening, and due to timing of the round and the judging, it ended later than expected. The competition consisted of twelve teams which was much more than expected for this sort of program. If there were anymore than these teams who registered, we would have had to completely alter the judging strategy to make it more timely. Participation and hard work in the competition was prevalent in all the resident's dishes and each team learned from their mistakes. Overall, this program was proven to be successful as it was exciting for many residents, it was extremely unique, and it allowed for residents to participate in more than one way and develop teamwork skills.

Word Count: 185


How could this program be adapted to other campuses?

Chopped is a very popular and common television show on Food Network and is watched by millions. This program can easily be adapted to other campuses as it allows for flexibility. Organizers are able to decide on what ingredients for competitors to use as well as the theme. The show itself has multiple arcs ranging from junior to professional chefs competing against one another. This makes easily applicable to whoever may want to be a part of it. The biggest challenge is finding a way to have residents involved in multiple ways. For example, if a hall has a certain theme, organizers could potentially purchase ingredients pertaining to that theme. Additionally, the competition does not have to involved a kitchen with a stove and oven. For example, a chopped competition could be made so that all meals must be prepared using a microwave or toaster oven. Another option is introducing no bake or cooking dishes which would rely a lot on temperatures and measurements. Aside from ingredients, the competition can be held between individuals, pairs, or groups. The possibilities are endless and the competition guidelines can always be altered to fit a campus' needs!

Word Count: 194



Date of entry into database: 2019-02-24 19:45:16

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