Annual Cook-off Raises Money for Relay for Life
With nine chili entries, South Florida Community College staff and students found plenty to love at the ninth annual Division of Applied Sciences and Technologies Chili Cook-off, held Feb. 11 at the Highlands Campus as a benefit for the American Cancer Society’s Relay for Life.
Before judging began, chili lovers were drawn to Building T by the aroma of cumin, cayenne pepper, simmering beef, and slow cooked tomatoes. At 10:30 a.m., judges Dr. Leana Revell, and Dr. Kimberly Batty-Herbert began the process of selecting three finalist based on a single quality: taste.
By 11 a.m., the judges declared the winner to be the Heart Healthy Chili made by Steve Ashworth, program manager, Emergency Medical Services Program. Second place was won by Joel Boydston, chair, Business and Computer Technologies, with his Pecos Pete Chili and Kevin Brown, dean, Applied Sciences and Technologies, won third place with his White Chicken Chili. Other cook-off contestants were Courtney Green, Eddie Cuencas, David Noel, Katrina Blandin, and Gaylin Thomas.
“I hope everyone enjoyed it and had some fun,” said Kevin Brown, dean, Applied Sciences and Technologies. “The proceeds will be split between the SFCC Relay for Life teams to benefit the American Cancer Society.” The cook-off raised $613.25 for the cause. A large donation was made by the Dental Education Department in honor of Dean Brown’s mother who recently passed away after a battle with cancer.