Yale Law School's Top Vegetarian Chef
I wrote a few years ago in my post, The
$42,000 All-You-Can-Eat Buffet, about the abundance of free food at the Law School. Three years later everything I
mentioned in the post, except the price, still holds true. To help illustrate the importance of free
food at YLS, here's a clip
from last year's Yale Law Revue, our annual sketch comedy show. Sustainability (which I also wrote
about a few years ago) and free food came together recently in a fun way
when the YLS Green Team organized a vegetarian cook-off in support of Meatless
Mondays in the Dining Hall.
Members of the Law School community were encouraged to
compete for the title of YLS's Top Vegetarian Chef by entering their favorite
vegetarian entrée recipes in the cook-off.
A panel of students, faculty, and staff reviewed the submissions. The top eight recipes then went on to the
final round of judging. In the final round, the
contestants had to prepare their dishes for evaluation by our resident panel of
foodies. The entire school was also
invited to sample the dishes and vote on their favorites. Below are some photos of the event. Please excuse the poor quality; I'm still
working on taking decent shots with my iPhone.
In the end, only one person's cuisine could reign
supreme. First-year student Jonathan
Siegel wowed the judges with his entry: roasted butternut squash with harissa
vinaigrette. For his culinary
skills and creativity, Jonathan won a $50 gift certificate and will have his
dish added to regular rotation in the Dining Hall. Congratulations to Jonathan, YLS's first Top