Dietetic interns at Stony Brook University in Stony Brook, N.Y., competed in a cooking competition at the university hospital kitchen.
The competition was modeled after the Food Network TV series “Chopped.” Using a basket of surprise ingredients such as lamb chops, arctic char, enoki mushrooms and sunburst squash, the interns had 10 minutes to plan out an appetizer, entree and dessert and an hour to execute the dishes.
The panel of judges, made up of chefs from the hospital as well as the associate director of dietetic internships and the general manager of retail operations, critiqued the meals on taste, presentation and use of ingredients.