Turning Up the Heat: Binghamton’s Culinary Battle Showcases Student-Centered Dining

Campus
Dec. 23, 2025

At Binghamton University, dining is more than just a meal — it’s an experience that fuels connection, creativity and community. This year, Binghamton University Dining Services (BUDS), managed by Sodexo Campus, turned up the heat by hosting a series of high-energy cooking competitions designed to showcase both culinary talent and Sodexo’s commitment to bold, student-focused dining experiences — giving students a chance to gain real-world, hands-on experience and bringing experiential learning to life in a dynamic, delicious way.

Developing Tomorrow’s Culinary Talent Today

Every semester, BUDS welcomes four externs from the Culinary Institute of America (CIA) to complete a 14-week residency, offering hands-on experience in high-volume campus dining. While in the past, the externs’ big showcase “test” has been an individual pop-up in the dining hall, this year they went head-to-head in a new kind of challenge: creating a cost-effective chicken dish suitable for all four resident dining halls. Each dish was required to use both the breast and leg of a whole chicken and meet strict menu criteria — including keeping the cost under $3.50 per portion — while also accounting for the practical considerations involved in developing a restaurant-ready menu item.

We wanted them to put the knowledge they gained working in our resident dining world to the test. The winner had to be able to menu it in all four of our dining halls the following week, so practicality had to be thought of as well.

Charlie Williams, CEC, CCA BUDS Campus Executive Chef and creator of the externship program

Most recently, the Culinary Battle returned for another exciting installment in the fall semester, once again transforming the campus dining hall into a live culinary showcase. From the intensity of the competition to the engagement of the student audience, the event highlighted how student-centered dining can bring campus culture to life.

To see how this competition began, take a look back at the inaugural Culinary Battle from the spring semester below.

A Live Culinary Event — Right on Campus!

Held in Appalachian Dining Hall on March 27, the event felt more like a culinary show than a test. Students dined while watching the competition unfold live, thanks to video screens and emcee commentary by Senior Associate Athletic Director Dave Simek with Baxter the Bearcat hyping up the crowd.

And the students weren’t just watching — they were connecting. The atmosphere encouraged them to engage with the chefs, ask questions, and share in the excitement. It was a dining experience that built community, curiosity and conversation — a hallmark of Sodexo’s approach to creating spaces that promote belonging.

Meet the Competitors and Their Dishes

Each of the competitors entered a dish that reflected their individual personality, background and ingenuity as a chef, adding a layer of storytelling to every plate. These chefs included:

Evan Malik of Williamsburg, VA: Braised chicken thigh in brown stock with crispy schnitzel, Brussels sprouts, and buttery spaetzle
Jacqueline Delgado of Indio, CA: Enchilada-spiced chicken with Mexican rice, squash, and rich enchilada sauce
Jade Lopez of Las Vegas, NV: Crispy chicken cutlet atop Asian-style noodle stir-fry
Phil Williams of Long Island, NY: Vodka chicken parmesan with spaghetti, chicken meatballs, and broccoli rabe

Culinary battle competitors cooking at their stations and their finished entry dishes.

Meet the Panel of Judges

With criteria including taste, presentation, creative use of ingredients, timeliness, food safety, sanitation, fabrication skills and portion size, the dishes were judged by a panel of experts, including:

Paola Mignone, Assistant Vice President for Residential Experiences and Auxiliaries Executive Director, Binghamton Auxiliary Services Corporation
Victoria Tompkins, CEC, Culinary Arts Instructor at Broome Community College
Eric Mueller, CEC, CS, Sodexo Regional Executive Chef
Shlok Pikle, BUDS Editorial Student Intern

Judges seated at a table, tasting dishes in a culinary competition.

Student Chef Empowerment and Campus Impact

During the event, students at the dining hall often stopped to watch and talk with the chefs as they prepped and cooked, said BUDS Director of Marketing Lori Benson. Meanwhile, Senior Associate Athletic Director Dave Simek emceed the event, with Baxter the Bearcat attending to provide additional hype. And pumping up the externs was a big part of the experience.

A representative from the Food Recovery Network engaging students with a spin wheel. “The externs chose their ‘walk up’ song as they entered the dining hall,” Benson said. “There were four cooking stations set up in the dining room with a ‘video hub’ in the middle. We did a live stream of the chefs' cooking and had it playing on the screen in the dining room so the students could watch as they dined.” Moments like these can turn a regular meal into something more, offering students the chance to connect with their food, the people making it and each other.

The externs’ stations, which included a poster with their photo and bio, were across from the judges panel, though Benson said the judges also walked around the stations to observe the cooking. A vendor fair for attendees was also set up at the same time in the dining hall, featuring food samples from many of BUDS’ current vendors, as well as tables for the BUDS health and wellness and BUDS' Sustainability featuring the Food Recovery Network.

And the Winner Is...

Chef Jacqueline Delgado, winner of the cooking competition, holding up a certificate and prize with a proud smile. Chef Jacqueline Delgado’s enchilada-inspired creation. Her flavorful approach stood out and was served in dining halls across campus the following week. Williams complimented the taste and appearance of her dish, and also applauded the work of all the externs. This is a great example of how we lean into exploration and discovery by encouraging culinary creativity, which, in turn, leads to memorable experiences and supports a vibrant campus culture.

“Their work ethic, attitude, personalities, and clear passion for the industry have really made this group stand out in my mind,” he said. “All four have brought so much energy and passion to their everyday assignments.”

It's More Than a Competition — It's a Celebration of Campus Culture

The Culinary Battle was more than a contest. It was a celebration of what Sodexo delivers every day: vibrant, student-centered dining that blends culinary excellence with campus culture. With vendor fairs, student interaction and hands-on learning, the event demonstrated how dining services can bring people together — and transform meals into memorable moments.

Williams said he appreciated how this event pushed the externs out of their comfort zones to accomplish something remarkable.

“The result was something our campus community truly enjoyed, and I hope a rewarding experience that helped the four of them grow.”

By creating moments like this, Sodexo isn’t just serving food — it’s supporting student success, social engagement and a sense of belonging across the SUNY system.

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