University celebrates international cook-off success
15 November 13
The winning students from the University's Romanian Society with the judging panel
The British obsession with baking went international today (Friday 15 November) as University of Bradford students competed to impress judges and fellow students with their home dishes.
Students were invited to bake and cook bite sized portions of their favourite national dish to become the ‘Team Bradford International Cook Off’ champion. More than twenty students entered dishes from Moussaka to Jumby Bean soup; Drayneke to red bean porridge; as well as a variety of curries.
The panel of judges including: Sodexo Head Chef from the University, Matthew Greaves; Director of International Development, William Mitchell, and International Students Officer, Tian Bu tasted the student’s entries, along with crowds of students who scored the dishes.
The judges found themselves having to make a very hard decision since the standard of food was so high. The winning team was announced was the University’s Romanian Society; Adelaida Afilipoaie, Ruxandra Busaiu, Arca Tutuianu and Geanina Petre, who had produced a tasty polenta stew ‘Tocanita & Mamaliga’ with a ‘Chec’ cake for desert.
Tian Bu, International Officer from the Students Union, said: “Today’s event captured what is so great about the University of Bradford; it is a diverse tight-knit community that we have here on campus. The coming together of all these different nationalities to celebrate their culture through the range of dishes filled Student Central with a real buzz, an incredibly appetising smell and a real sense of celebrating different cultures from around the world.”
Director of International Development, William Mitchell, said, “International students contribute so much to the academic achievement of our University and to the local economy, but perhaps most important is the diversity of cultures and thinking they bring – food being one of the best-know of these.”
The winning dish will soon be available on the menus at the University’s catering outlets.
15 November 13
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