Outdoor Iron Chef
Haley Chelsvig, Outdoor Skills Teaching Fellow

A great aroma has been wafting from the LRC the past couple of days. One exciting reason is maple syrup is in the process of being made right outside from the sap the students and staff have collected from the Maple trees around campus. Not only that, but a backcountry Iron Chef competition has been taking place in Outdoor Skills class. In each class, the students were grouped into teams of three to four students. A variety of fresh fruit, vegetables, spices, cheeses, milk(s), eggs, and grains were laid out for the students to choose from. Their goal was to create an appetizer, entree, and dessert in one hour using a backcountry stove.

cooking ingredients

In Iron Chef there is also a mystery ingredient that must be used in the dish. This semester the mystery ingredient was citrus. During the class, students had the opportunity to work on team-work, ingenuity, and creativity, as well as brushing up on how to use a camp stove to prepare for exploration week, which now seems to be just around the corner. A few of the favorite dishes included a tostada, homemade macaroni and cheese, curry pad-thai, couscous pudding, cheesecake, and homemade ice cream. The winner in each class is awarded an advantage over the other teams during our Skills Olympics class.

dishes prepared
orange slices on couscous pudding