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

At Binghamton University, dining is more than just a meal — it’s an experience that fuels connection, creativity and community. This spring, Binghamton University Dining Services (BUDS), managed by Sodexo Campus, turned up the heat by hosting a high-energy cooking competition 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.

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 Culinary Battle of the Externs.

Each extern was challenged to create a dish using a whole chicken – both the leg and breast – with some extra criteria they would need to consider when creating a menu item for a restaurant. 

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. But this semester, the externs took on a new kind of challenge: creating a cost-effective chicken dish suitable for all four resident dining halls, using both the breast and leg of a whole chicken — all while keeping the cost under $3.50 per portion.

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 

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

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.  

“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’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.