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YU News

Sixty Student Chefs Vie for Title as Hundreds Cheer Them On

Nov 9, 2007
-- Inside Weisberg Commons 15 sealed crock pots of cholent slowly cooked while student chefs and cholent connoisseurs eagerly awaited the judging of Yeshiva University’s (YU) “First Annual Cholent Cook-off.” Fifteen teams of four students from Yeshiva College, Sy Syms School of Business (SSSB), and Rabbi Isaac Elchanan Theological Seminary (RIETS) prepared their dishes the night before beginning at 10:15 PM. To see photos from the event, click here. Of course it’s tough to keep a lid on a cholent cook-off – the heady aroma permeated Belfer Hall and caused passersby to salivate in anticipation. Weisberg Commons was packed with students and faculty as the judges took their places on the dais. The cholent chefs, arrayed in toques, chefs slacks, and aprons lovingly dished out samples to be brought before the judges. The McLovin’ team (sophomores Jonathan Sturn, SSSB; Benjy Markoff, SSSB; Steven Paletz, YC; and David Pineles, YC), awaited the decision on their first solo foray into the complex world of cholent preparation. “The world has been deprived of our cholent,” said Mr. Sturn. “It’s time to change that.” First prize went to the Executive Resident Advisors team – Yoni Raab (YC), Dave Dayan (SSSB), Jay Guttmann (SSSB), and Golan Elias (YC). Second place went to Mama’s Cholent – David Sher (RIETS), Avi Sher, and Jamie Saperia (YC), and third place to Diningville – Alex Taub (YC), Michael Levy (SSSB), Matthew Rahmani (YC), and Mikey Selinger (YC). Jay Guttmann of the winning team was very enthusiastic. Not only because his team won, but because “the contest was great, very creative way to unite the campus.” Judging the cook-off were Dr. Esther Joel, wife of YU President Richard M. Joel; Monita Buchwald, chef and recipe tester for Martha Stewart Living magazine; Alan Kaplan, executive chef of Prestige Catering; Meal Mart proprietor Shmeil Genuth; restaurateur Douglas Socolof (Dougie’s); chef, restaurateur, TV personality and author Jeff Nathan (Abigael’s); and cook book author, food historian, and private chef Rabbi Gil Marks. “The Cholent Cook-off was not only a fun event, but well done and professional, contributing to the enhancement of student life on campus,” said judge Rabbi Gil Marks, a YU alumnus. “I only wish they held such programs when I was a student at YU.” Judge Monita Buchwald said “being a judge at the cholent cook-off was a lot of fun. I was greatly impressed by both the professionalism of the student chefs and the execution of the event. While only one cholent could be the winner, each one offered a unique spin on an age-old standby.”