Students, staff and faculty competing in the event filed into the lower level student center, passing long tables of fresh vegetables, condiments, herbs and spices, and took their places at the stations at the front of the room. The judges sat at a table, to the side of the stations, awaiting the start of the competition.

The three teams registered for Vaughn’s first-ever Iron Chef competition, were charged with brainstorming and creating three dishes with a common theme. Similar to the television show of the same name, each team had to use the “secret ingredient” selected by the host, in each of the three dishes they prepared. The secret ingredient unveiled for this competition was oranges.

In keeping with the theme of the show, the judges, SGA Vice President Cory Clark, Senior Vice President Dr. Sharon DeVivo and Director of Facilities Michael Daly, were presented with an appetizer, entrée and dessert from each team to evaluate.

“The food was excellent and the teams worked seamlessly together to create delicious meals,” said Dr. DeVivo. “The event was a lot of fun and really showcased each group’s teamwork and creativity.”

While each team crafted beautiful and creative meals, the green team ultimately won the competition, after scoring the most points for their entrée, pan-seared orange marinated chicken over orange infused rice with sautéed vegetables and caramelized onions, and their dessert, an orange infused vanilla ice cream served in an orange rind.

An audience of Vaughn students and staff were on hand to view the competition, and were treated to commentary from the competitors and the judges throughout the cook off.

Due to the success and excitement of the event, the Office of Student Activities has announced plans to make the Iron Chef competition an annual event.


The Green Team, shown here brainstorming, won the competition. L. to R.: students Emily Gomes, Sean Steer, Jen Truong, Bryan Ruiz, Assistant Vice President of Development and Alumni Affairs Amanda Talty, and student Mike Wroblewski.