A cuisine reigns supreme
Feeding Harvard is a group undertaking. The roughly 600 employees of Harvard University Hospitality and Dining Services (HUHDS) can attest to that. But any Food Network fan worth his kosher salt knows there can only be one “Iron Chef.” At Annenberg Hall on July 20, 20 Harvard Summer School students-turned-amateur chefs took on the challenge of cooking under pressure with a secret ingredient in hopes of claiming this year’s title. As their audience of classmates noshed on salad bar fare and macaroni and cheese, four teams of five students whipped up entrées in just under an hour, using nothing more than fresh local produce, small fuel burners, dining hall pans, and a surprising amount of ingenuity. Their efforts were a sign not just of the community that develops among the program’s live-in students, but of the rising sophistication of Harvard’s food culture. “There’s certainly been a growing interest [among students] in food over the...