On Campus News and Events at Culinary Institute of Virginia

On Campus News and Events at Culinary Institute of VirginiaFirst Place Toshia Jones

A New Twist on Old Fan Favorites

On Campus at Culinary Institute of Virginia

Second Place Dyanna Keyes and Susan Marthew

Students Innovate Next-Generation Ballpark Food

Baseball season is well underway, and there’s nothing better than a hot dog and a cold beverage while rooting for one’s favorite team…or is there?

Many of today’s fans are looking for a bit more from their ballpark food. That’s why ECPI University’s College of Culinary Arts, Culinary Institute of Virginia (CIV), challenged its students to create some new types of stadium food and win scholarship money at the same time.

The newest addition to the CIV Culinary Competition series, “Take Me Out to the Ball Game,” featured teams of up to three students that had to formulate innovative fan food to impress a panel of judges comprised of Hampton Roads sports professionals. Each team was evaluated for creativity, flavor profile, presentation, and the ability to eat with ease. And the winners were:

1st Place – Toshia Jones

Dish- Strawberry Cheesecake Bites

2nd Place – Dyanna Keyes and Susan Marthew

Dish- Sweet and Savory Fried Dough Balls

3rd Place – Logan Harrison, Charles Jenkins, and Breanna Perry

Dish: Dessert Dog (red velvet cake in the shape of a hot dog with a fried dough bun and raspberry drizzle)

Internationally-Celebrated Chefs Visit Campus

On Campus News and Events at Culinary Institute of VirginiaCulinary Institute of Virginia was honored to welcome world-renowned Israeli Chefs Nir Margalith and Guy Marin to campus. The chefs came to share the culture and creativity of Israeli and Mediterranean food with students in Chef Kilby’s International Cuisine class.

On Campus News and Events at Culinary Institute of VirginiaChef Marin said that he was fortunate to work alongside great chefs as he put in 300 hours a month, six days a week to become the success that he is today. Chef Margalith emphasized to the students that Israeli food cannot be described as just one thing, but a mix of cultures and people of different countries coming together and putting their own twist on dishes that they picked up during their travels or through family traditions.