Nicholls State University Hosts March Madness Cooking Competition

Nicholls State University recently hosted an exciting culinary showdown as part of National Nutrition Month, featuring a March Madness Cooking Competition that brought together students and faculty in a celebration of healthy eating.

The competition, held at the Galliano Dining Hall, showcased the talents of four individuals within the Nicholls community from various backgrounds who battled it out with their culinary creations.

In the opening round on March 20th, Tanner LeBoeuf, the Student Wellness Coordinator, presented a delicious Spaghetti Squash dish with Homemade Meat Sauce and Broccolini, while Gilberto Burbante, representing Veterans Affairs, wowed with his Chipotle Chicken Quesadillas paired with Watermelon Pineapple Salsa.

With a close vote, Gilberto emerged victorious, setting the stage for an intense competition.

The second round on March 27th saw Allen Baptiste, a student, present his Herb Crusted Pork Loin with Roasted Apples and Cauliflower Rice, going head-to-head with Lance Jones, also a student, who impressed with his Baked Salmon, Garlic Butter Broccoli, and Roasted Red Potatoes. Lance's flavorful dish secured his spot in the finals.

The grand finale on April 10th featured a showdown between Gilberto and Lance for the coveted prize of an all-clad 10-piece cooking set. Each competitor faced the challenge of incorporating three mystery ingredients into their dish. Lance's box contained beef tri-tip, jasmine rice, and zucchini, while Gilberto's box had shrimp, sweet potatoes, and sugar snap peas. Gilberto created Garlic Shrimp Cake over Sweet Potato Mash and Lance made Cali Beef Bowl featuring Beef Tri-Tip, Roasted Vegetables, and Jasmine Rice. Ultimately, Lance emerged as the champion, celebrating his victory with his family.

Galliano Dining Hall reported a remarkable 24% increase in sales and a 6% rise in guests during the competition period, indicating a strong enthusiasm for nutritious and delicious meals among the campus community.

Janna Andras, along with Abbey LeBoeuf and other key organizers, played a pivotal role in orchestrating this successful event, bringing together students, faculty, and the community to vote on the winning dishes and to promote healthy eating habits.

Reflecting on his winning dish, Lance remarked, "Salmon, if it's not fried, is healthy. It feels like a really fresh feeling. It makes you feel healthy either after the gym or before the gym and not too sluggish." Gilberto shared his inspiration, saying, "Growing up, my mom used to make quesadillas all the time and it's one of my staples that I go to. It's enjoyable, easy, but I kind of changed it up so it could be healthier."

The March Madness Cooking Competition highlighted culinary skills and the importance of nutritious and delicious meals, making it a fun and meaningful event for the campus community during National Nutrition Month.