Soft music played in the background as many people gathered in the lower level of Dorrill Dining Hall on Tuesday, Nov. 10, enjoying the various flavors from other countries.
Prepared by student hands, the event set different regions against each other in a Food Network-style competition, while at the same time allowing the audience to feel immersed in the cultures represented.
As three judges deliberated over food cooked by student teams from France, Germany, Spain, and Saudi Arabia, everyone listened to the descriptions in both English and the language of each nation. Ultimately, the French team took the trophy home for the second consecutive year.
“It’s a fun competition for people to learn (about) the cultures,” said Annette Waggoner, one of the organizers and a Longwood Spanish professor. “It’s to have fun, to learn, and to enjoy what we do.”
Though the food took the spotlight, the seventh annual “Iron Chef Longwood” competition served to have an international impact by hosting a silent auction throughout the main portion of the event to raise money for Doctors Without Borders.
“It’s a worthy and very a serious organization. It helps people around the world,” said Waggoner.
All proceeds from the silent auction will be donated to the non-profit organization. Doctors Without Borders works to deliver medical aid globally in areas with the most need.
The auction featured items available at an extreme discount, such as a $90 pair of 14K gold earrings that began bidding at $20. A $50 Sunchase Cinema gift card that began at below $20 ignited many competitive bids.
“I am really happy. People were bidding against each other and that’s a wonderful thing,” said Waggoner.
All items were donated by businesses and people for the cause, allowing the bidding to begin so low.
When the event ended, it was unknown exactly how much money had been raised for Doctors Without Borders, but “every little bit helps,” according to Waggoner. In past years, the highest raised was around $700.
In the future, Waggoner sees the event expanding as this year’s event sold out and plans to find a larger location to hold it in the future and potentially invite more of the community to participate. For the past few years, it has been mainly advertised through posters around campus and word-of-mouth.
“I think that we are ready for the next step,” said Waggoner.
