Last updated on Nov. 9, 2025 at 06:39 p.m.
Chefs from all four University dining halls went head-to-head Friday in a chili cook-off at the SDRP. Students, staff and families had the opportunity to taste each chili and vote for the one they liked the best. Organizers will announce the winners Monday.
Assistant director for culinary services and event organizer Crystol Smith said she likes how this event boosts involvement for students and staff alike.
She also appreciates how it gives her an idea of what students like and what could be added to the dining halls.
“It’s a fun way to celebrate individuals and to engage the students,” Smith said. “My palette is very different, so it’s great to see what it is the students want, and the different flavor profiles. I’ve read kind of what the trends are, but this is in real time.”
Get The Daily Illini in your inbox!
Food competition events have taken place in the past, according to Smith. Last year’s competition was macaroni and cheese, and the winners, Victor Dorsey and Shakila Moore from Pennsylvania Avenue Dining Hall, got to choose this year’s food.
Smith also said that this event allows dining staff to display their skills and creativity because they follow recipes throughout the rest of the year.
“The exciting parts to me are seeing the staff get excited and showcasing them,” Smith said.
Nita Mohabir, unit administrator at Ikenberry Dining Hall, helped set up the event and said she enjoys seeing people interact with each other at these events. She is also looking forward to when the winner is announced.
In previous years, cookbooks and chef knives have been given to the winning team of the competitions. Content organizers have not yet decided this year’s prizes.
“Everybody wins because everybody still gets a prize, so that makes it worth it,” Mohabir said.
Dishes varied widely in terms of flavor and ingredients. Chefs also accommodated dietary restrictions, with one chili having a corn base and another being completely vegetarian.
Sam Sy, senior in Information Sciences, said she appreciated the range of the dishes.
“Obviously, they’re all chili, but it was very interesting to see the diversity,” Sy said. “Definitely interesting seeing the different flavors and how people can spin one dish.”
Zary Godoy, senior in LAS, appreciated how students and dining hall staff can engage through an event like this. Both Sy and Godoy are employees at Ikenberry Dining Hall and decided to attend the event after being told about it.
“I think it’s a good way for there to be interaction between staff and students,” Godoy said. “The staff normally just works in the back and are working to feed the students. I feel like this is a more dynamic way to interact.”
