By: Brittany McDaniel, news editor
RSC held their first annual Chili Cook-Off Thursday, Oct. 13 in the Campus Mall, sponsored by Student Affairs.
Kirby Harzman, coordinator of student activities, said the purpose was to “provide fun competition for campus clubs and organizations.”
Chili was judged on aroma, color, and consistency. Judges included Dr. Kent Lashley, vice president of student affairs, Chris Leland, director of the wellness center, and Chris Brown, campus chef.
Students and faculty sampled the different varieties available. Gail Robinson, psychology major, said “It’s wonderful.”
First place was awarded to V.O.I.C.E. Club, the “clear winner” according to judges. Second place went to NTSO, with third awarded to the Library Club. New campus club, Spectrum Alliance club, took the People’s Choice award for their chili.
The judges agreed the winning chili’s unique qualities made it stand out. “It stands apart from the other[s] because it’s really different,” Leland said.
“The flavor and the consistency was really good,” Brown said. Lashely added, “Let the chili speak for itself…it’s got the trinity: carrot, celery, onion.”