Shirreff Hall was bustling last Wednesday (March 18) as Dal’s Battle of the Chefs returned for a fourth year, bringing together students, staff and a pair of determined campus leaders ready to prove their culinary skills under pressure.
Rick Ezekiel, vice-provost student affairs, and his sous chef, Kris Nguyen from Risley Dining Hall faced off against Melissa MacKay, assistant vice-president of campus living and student well-being, along with her sous chef, Nico Bernardo from Howe Dining Hall.
Both chefs stepped up to the challenge, leading their team in a high-spirited cook-off.
“The whole idea is to bring our community together,” said Ozzy Saglam, general manager with Aramark. “It’s about sitting down, sharing a meal, and having fun while connecting with students.”
The twist? A blind box of mystery ingredients that all had to be incorporated into their final dishes. This year’s lineup included Kraft raspberry vinaigrette, Medjool dates, HP sauce, dried mushrooms and purple sweet potato, a colourful mix that had the crowd buzzing with curiosity.
After some team planning, the timer started, cheers erupted, and the room filled with excitement. Students and staff gathered around the cooking stations, watching closely as the chefs chopped, mashed, and sautéed.
Some serious chops.
With an hour and a half on the clock, MacKay’s team leaned into comfort and creativity, crafting a dish featuring chicken, mashed potatoes and sweet potato purée, tied together with a creamy HP-based mushroom sauce and marinated date side salad.
Across the workstation, Ezekiel and his team took a seafood approach, presenting haddock fish cakes with panko-crusted mushrooms, a raspberry honey glaze, crisp sweet potato chips and an HP-Aioli sauce.
As the final minutes ticked down, suspense filled the air. Conversations hushed, and all eyes turned to the plating. The room shifted from lively chatter to focused anticipation as the judges sat down, ready to taste the dishes.
Plating.
Judges scored each dish on presentation, creativity, taste and kitchen safety, while students also got in on the action with in-person and online voting. After careful deliberation and plenty of tasting, the scores were in.
The result was close, but Ezekiel ultimately claimed the coveted trophy. Along with bragging rights, the winner’s dish was such a hit that it's set to be featured in next year's dining hall menu, giving students a chance to try his winning creation.
Beyond the competition, the event highlights something more meaningful: collaboration, mentorship, and community. From student spectators to junior chefs gaining hands-on experience, the afternoon offered a reminder that food has a unique way of bringing people together.
That's a wrap.