Culinary Face-Off Draws Crowds and Crowns a Champion at Liberty

Liberty University’s Reber-Thomas Dining Center recently transformed into a lunchtime arena for the “Battle of the Chefs,” a multi-week culinary competition hosted by Sodexo that blended student engagement with creative cooking. Executive Chef Laverne Crawley emerged as the ultimate winner, capping off a series of head-to-head matchups that drew enthusiastic crowds and more than 100 votes per round.

The event unfolded over several weeks beginning in late March, with chefs squaring off in themed rounds. Students sampled dishes and voted for their favorites using QR codes, making them part of the action throughout.

“I wanted to try something different and see how students would react—so I was honestly shocked when it won,” Crawley said of her round one BBQ Cauliflower Slider, which triumphed over a Hot Honey Chicken Slider. “I first made this slider for my daughter when she stopped eating meat a few years ago, and it’s been a favorite ever since.”

The following rounds saw fierce competition:

• Pizza Battle: Chef Bryan Raitter’s Vietnamese-inspired Ba’nh Mi’zza topped Chef Perry Ford’s Supreme Stuffed Crust.
• Taco Battle: Chef Tim Johnson claimed victory with his Bang Bang Chicken Taco over Chef Sierra Stevens’ Buddha Bowl Taco.
• Pasta Battle: Chef Anthony Gannello advanced with Buttermilk Chicken Orecchiette against Chef Chera Stotz’s Seven Cheese Gnocchi.

In the semi-finals, the chefs brought bold flavors to the table:

• Hot Dog Battle: Gannello’s Burnt End Beef Sausage outpaced Raitter’s Fizzy Glizzy.
• Dip Battle: Crawley delivered a double punch with Buffalo Chicken Dip and Cheeseburger Dip, edging out Johnson’s Cheesy Chicken and Chorizo Dip. “The Cheeseburger Dip is a go-to dish I make for family gatherings—it’s my specialty,” she said. “I added the Buffalo Chicken Dip to offer a little variety and spice things up.”

The final round featured a showdown between two takes on mac and cheese:

• Crawley presented a Four Cheese Mac with Dr. Pepper Brisket.
• Gannello responded with a Five Cheese Pork Mac.

“These are two of my favorite comfort foods, and combining them felt natural,” Crawley said. “I actually came up with the brisket and Dr. Pepper BBQ sauce about nine years ago when I was working as a smokehouse cook, experimenting with different flavors.”

Students crowned Crawley the winner, and she received a $500 gift card. Gannello, as runner-up, earned $250.

District Chef Berry Spence praised the competition’s energy and reach. “Battle of the Chefs was a big success,” Spence said. “It was fun, engaging, and really well-received—not just by the students, but by the chefs and staff as well. The chefs were genuinely excited to compete, showcase their skills, and have the creative freedom to craft some incredible dishes.”

He emphasized the added value it brought to campus dining: “It brings energy and variety to the dining center. Students love when we mix things up, and this competition definitely delivered. Watching our chefs go head-to-head with creative, out-of-the-box dishes gave students something new to enjoy and talk about. It made the dining experience feel more interactive and memorable.”

For Crawley, the highlight was connecting with students. “The best part was getting to interact with the students and hear their feedback,” she said. “Seeing their smiles, excitement, and hearing things like ‘this is the best mac and cheese I’ve ever had here’ meant everything. That’s the kind of moment that sticks with you.”

As the event wrapped up, the buzz around Reber-Thomas Dining Center suggested one thing: students are hungry for more.