Liberty University Dining Turns History Into a Feast at Annual Cook-Of

Students at Liberty University took a bite out of history as the Reber-Thomas Dining Center hosted its annual Manager Cook-Off, this year styled as “The Museum”—a nod to the film Night at the Museum.

From 5 to 7:30 p.m. on April 1, the dining hall morphed into a multi-era exhibit where chefs and managers served up themed dishes inspired by five historical periods. Guests sampled items like “Pharaoh Fries” and “Roman Cheesecake” while navigating creatively designed stations that evoked everything from the Stone Age to the Renaissance.

The competition, organized by Sodexo, featured a new twist: a draft-style team selection process. Chefs selected their teams and historical eras weeks in advance, allowing ample time to plan their menus and décor. Each team was tasked with preparing two hot dishes and one cold item—serving 500 portions of each.

“This event has been around longer than I have—and I’ve been here 11 years,” said Duke Davis, Sodexo District Manager. “It brings out the best in our team’s creativity and gives students a completely different kind of dinner experience.”

Each of the five stations—Ancient Egypt, Stone Age, Medieval Times, Renaissance, and the Roman Empire—was judged by students using a three-chip voting system: purple for Best Food, green for Best Theme, and yellow for Best Overall.

The Results:

• Best Food: Ancient Egypt (Pharaoh Fries, Giza Pizza, Cairo Cannolis)
• Best Theme and Best Overall: Stone Age (Smoked Chicken Legs, Baked Brie Crostini, Peanut Butter Mousse with Chocolate Ganache and Rock Candy)

“We added a large archway as a cave entrance, and had a team member roasting fish and steak by a mock fire,” said Rachel Sanders, registered dietitian and member of the Stone Age team. “It was immersive. Students weren’t just eating—they were stepping into a different time.”

Stations weren’t just judged on flavor. Teams wore era-appropriate costumes, turned walls into set pieces, and built entire scenes—like the Stone Age cave constructed from metal frames and kraft paper.

“It truly felt like stepping into a scene from Night at the Museum,” Davis said. “The atmosphere was incredible.”

The Manager Cook-Off has become a signature event at Reber-Thomas, designed to blend education and entertainment with mealtime. With student engagement at the center, the event highlights what’s possible when creativity and collaboration take over the kitchen.

“This is something our students look forward to each year,” said Sanders. “And for us—it’s a blast to create something they’ll remember.”

As the last plate was cleared and votes tallied, one thing became clear: history never tasted so good.