In March, senior Austin Andrews approached fellow senior Charlie Tkacik with an idea: mimic the popular March Madness college basketball tournament with culinary. While the basketball tournament focuses on finding the best basketball team, the culinary competition would serve to find the “top chef” at the school, having the competitors make their creation with a secret ingredient that was disclosed just seconds before it began. Complete with favorites (Chefs Philip Meola and David Walesheck), surprises (Coach Gregory Puskas) and a few underdogs, the tournament was designed to contain the same amount of excitement as its inspiration.
