Global flavors, campus heat: SC State students battle in international cooking showdown
ORANGEBURG, S.C. – Students at South Carolina State University showcased their culinary skills and cultural knowledge on Friday, April 4, during the university’s inaugural International Cooking Competition.
Held in Staley Hall and organized by the Office of Global Engagement, the event featured three student teams — STEM Rastas, the Limon Hitters, and the Klean Up Krew — each tasked with creating an appetizer, entrée and dessert based on a culture or a fusion of cultures.
The teams were mentored by Jessica and Isaiah Carswell of The Food Academy from Columbia, South Carolina.
“Interacting with the students was a refreshing experience, as we were able to learn about their interests in multicultural cuisine,” Jessica Carswell said. “The students had wonderful ideas of what to prepare and how it should be prepared and served to capture their audiences' interest and palate.”
Teams serve flavor and culture
The Limon Hitters focused on colorful, plant-based Mexican cuisine. The team was led by Ashley Nehemiah Smith, a junior chemistry/pre-health major with a minor in Spanish, with teammates Deshawna Riley and Shandon Platt. Their menu featured “Chips n Guac con Pico” as an appetizer, Beyond Meat quesadillas with vegan queso and sautéed vegetables for the entrée, and a dragon fruit slushie with bananas, strawberries and coconut milk for dessert.The Limon Hitters won the popular vote for providing the most informative cultural storytelling.
The Klean Up Krew presented a fusion of Southern French and Southern U.S. cuisine. Led by Joshua Martin, a sophomore nutrition and food management major, the team also included Alexandra Jones, Jaylen A. Sweat, Semaj Akins, Yahtia Robinson and Colette Alston.
“This competition has been more than just a quest for victory; it’s been an opportunity to strive, learn, and innovate,” Martin said. “Our goal is to push our limits, not only in cooking but in self-expression and collaboration. We’ve crafted a unique blend of Southern French and American flavors, symbolizing unity and the rich cultural tapestry of our community.”
They started with smashed turkey bacon jam and Brussels sprouts as the appetizer. Their entrée was Petits Farcis — vegetable-stuffed chicken — with crispy rice. For dessert, they served a brown butter Meyer lemon curd-blueberry cobbler gingersnap crumb ricotta cheesecake.
Judges and impact
The Klean Up Krew won the popular vote for both best entrée and best dessert and was declared the overall winner by the judges.
Criteria included cultural storytelling, taste and culinary execution, presentation, teamwork, and kitchen safety and cleanliness.
Survey results from attendees showed overwhelming support for the event – 94 percent said it was informative regarding cultural aspects, 90 percent found it exciting, and 97 percent rated it as “worthwhile and a positive experience.”
Comments included: “Everyone did a phenomenal job! I feel as if I were at a 5-star restaurant.”
Another attendee added, “This was excellent! I enjoyed watching the students prepare their meals. I am ready for the next cooking event!!”
Dr. Learie B.. Luke, director of the Office of Global Engagement, agreed with attendees that “the dishes were delicious” and that the event was “very fun and interesting.”
With sights on an annual tradition, Luke hopes to expand the competition by increasing the number of teams, seeking donor support for student prizes, and incorporating a surprise ingredient in all the dishes.
