Students, faculty and staff gathered in the cafeteria for Vaughn’s third annual Iron Chef competition on Tuesday, April 28. Three teams participated in the cook off, in which each team had to utilize a secret ingredient in an appetizer, entrée and dessert item. This year’s secret ingredient was honey.

“Honey is a very versatile ingredient, and there are so many varieties,” said Jack Gormley, dean of students. “It was exciting to see the creative ways each team utilized the ingredient.”

The Red Team, comprised of Zoyla Martinez ’17, Oluwatobi Oladeji ’17 and Devore McIntosh, assistant director of student activities won the competition with their creative menu, listed below.

“This was a challenging competition, and I’m really proud of my teammates’ creativity,” McIntosh said. “We had to find ways to integrate honey into the dishes that stood out, and were uncommon. It was an interesting learning experience.”

Red Team Menu:

Appetizer: Mixed salad with diced apples, peppers, walnuts, spinach and a dash of mint; with caramelized strawberry with honey and brown sugar.

Entrée: Breaded chicken with pasta, in a sauce created of tomato paste, parsley, heavy cream, ricotta and mozzarella cheese, finished off with a dash of honey.

Desert: Caramelized banana with brown sugar and honey cooked with a lemon wedge, placed in a crepe, surrounded by whipped cream ice cream and a


L to R: Devore McIntosh, Oluwatobi Oladeji and Zoyla Martinez of the red team.