By Vanessa Chang
Central Bureau Chief
What could be spicier than a Chili Cook-off? The ingredients can be found in a tablespoon of salsa, tunes and a buffet of authentic Spanish cuisine to complement bowls of chili stirred with a healthy serving of competition.
On Oct. 6 students gathered on Central Campus to appease the appetite of not only their hunger but fun at the merging of Broward College’s Chili Cook-off and Hispanic Heritage Festival. The cook-off took place in the courtyard and was followed by a Latin dance competition.
Omoy Watson, Programming Coordinator of Student Life and the Student Programming Association (S.P.A.D.E.S.) said, “Our Chili Cook-off is usually a separate event, and we usually do a country theme. This year we wanted to incorporate both of them and make it an event bigger and better.”
Student Life and S.P.A.D.E.S. were out early prepping the courtyard area behind Building 19 with tables, decorations, coolers with soda and getting a stage together.
Around noon, the Chili Cook-off began to boil, and students noticed the free food.
Live music was provided by The Javier Mendoza Band on a center stage directly across from the chili contestants.
The judges critiquing the chili were two student government officers and one S.P.A.D.E.S member.
There were 12 teams; each team involved represented a student club, organization or faculty.
Last year’s winning team, Team Showtime, was confident about their homemade chili, said team captain Johnny Burgess. “Special people make special chili,” shouted Team Showtime member Arturio McCrea.
Even though chili is a dish that is often associated with ingredients like ground beef, tons of beans and spicy secrets; it would not be enough to sway the judge’s taste buds.
After approximately an hour of debating, the judges grabbed the microphone to pronounce Phi Theta Kappa’s team, Save the Beef, Eat the Turkey, the winner.
Team captain Cara Malave said, “I was up until midnight making the chili.” Malave turned to her Puerto Rican roots to spice up the chili with traditional Hispanic ingredients like sofrito.
Team Save the Beef, Eat the Turkey, won a $200 voucher in sponsor money and a trophy. Second place went to the Phi Beta Lambda and third place went to the Dean’s Office.
After announcing the winners, there was a smooth transition from the Chili Cook-off to the Hispanic Festival.
Free yellow rice, tostones platanos, maduros platanos, pastries and Spanish sodas were available. The line that formed measured the length of the courtyard, about 60 students.
Many of the female members from S.P.A.D.E.S. were dressed in festive red dresses, while the male members were dressed in sombreros and colorful ponchos.
After the winners of the cook-off were announced, 10 students paired off for the Latin dance competition.
As the heat reached its peak, the dancing began and after the first elimination, a huge crowd of students formed to watch the remaining four pairs dance in the next round.
From this point the judges would eliminate two pairs, scoring based on chemistry, energy and variety of movement. The final round had two couples dance to the same song for first place.
William Cubas, President of the Salsa Club, and Bernadette Orellana, member of the Salsa Club, won a trophy and a Phillips portable DVD player. All participants won movie vouchers.
“I feel we devote the same importance to all of our cultural events,” said Watson.
Student Life and S.P.A.D.E.S. put a lot of effort into making sure the events are executed to their full potential. They begin planning fall events in the summer, ensuring the success of each activity. Martin Fitzgerald, S.P.A.D.E.S. member since 2007, explained his thoughts about what it takes to make an event like the Chili Cook-off a reality: “A lot of team work, organization and communication.”
Watson said the event went well and felt the big turnout was proof of its success.
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