Liberty Dining Hosts Inaugural ‘Rot Wars’ Chef Competition

Liberty University students stepped out of the classroom and into the kitchen for the debut of Rot Wars, a new culinary competition held at the Reber-Thomas Dining Center, affectionately known as “The Rot.”

The event, developed by Liberty Dining, brought together students and campus chefs in a fast-paced cooking challenge. Inspired by the university’s popular cooking demonstrations, Rot Wars offered students the chance to apply what they’d learned in a live competition format.

Students who participated in the demos over the past three semesters were invited to apply. Three teams were selected, each pairing two students with a professional chef mentor. The challenge: create a spring-themed entrée that would impress a panel of judges—and more than 100 student taste testers.

Culinary Matchups

• The Whisk Takers, led by Executive Chef Timothy Johnson with students Violet Hautau and Jade Powell, served braised beef short ribs with demi-glace, cauliflower mash, and sautéed spinach.
• Sazon de Maison, led by Executive Chef Perry Ford and students Reece Mininger and Jonathan Tan, presented Bánh Mì tacos with smoked pulled pork, pickled vegetables, jalapeño-cilantro cream, and fresh herbs.
• Two Chicks and a Pig, led by District Chef Barry Spence with students Emma Klein and Gabrielle McGraw, prepared chicken cordon bleu stuffed with ham and prosciutto, served with orzotto primavera, roasted broccolini, and creamy Dijon sauce.

Judges, Feedback, and Results

The judging panel included Sodexo District Manager Duke Davis, Liberty Vice President of Auxiliary Services Louis Cambeletta, and Sodexo Regional Chef Sarah Falls. After each team presented their dish, 117 students sampled the plates and voted for the People’s Choice award.

Sazon de Maison claimed the judges’ top honor, while Two Chicks and a Pig won the popular vote.

All student participants received 50 Dining Dollars for their efforts.

Learning Through Leadership

District Chef Barry Spence said events like this are key to student engagement. “It’s incredibly rewarding to work with students who are genuinely passionate about improving their culinary skills,” he said. “They brought so much energy—every step of the way was filled with fun and focus.”

Executive Chef Timothy Johnson said the competition gave students insight into the full planning process. “They weren’t just interested in cooking—they wanted to understand how each component of the meal complemented the others,” he said. “It opened a valuable line of communication between students and our team.”

Regional Chef Sarah Falls appreciated being back on campus to see the event unfold. “Liberty Dining feels like home to me,” she said. “Watching students interact with our chefs in this way—trying new dishes and cheering on their friends—was incredibly fulfilling.”

Executive Chef Perry Ford, who mentored the winning team, said he worked with students to develop a dish that reflected their cultural backgrounds and culinary interests. “We landed on a fusion of Vietnamese and Mexican flavors that felt true to their ideas,” he said. “Throughout the process, I guided them on how to balance bold flavors and think critically about seasoning and presentation.”

Student Voices: From the Kitchen to the Spotlight

Student competitors Reece Mininger and Jonathan Tan brought distinct perspectives to their dish. Mininger, who has spent time experimenting in his own kitchen, said Rot Wars was the perfect opportunity to test his skills.

“I signed up to challenge myself,” Mininger said. “Working with Chef Perry really brought out my best—he helped take my ideas and elevate them into something memorable.”

Tan, an international student, said competing fulfilled a long-standing personal goal. “I’ve always wanted to be part of a cooking competition,” he said. “It was surreal to create a dish like this with Reece and Chef Perry—and then actually win.”

The team’s dish, he added, was carefully thought out. “We chose the name Sazon de Maison to reflect the flavors and cultures behind it,” Tan said. “‘Sazon’ is Spanish for seasoning, and ‘Maison’ is French for house—a nod to the fusion of Vietnamese, French, and Hispanic influences in our tacos.”

Mininger also credited Liberty’s cooking demonstrations for sparking inspiration. “Watching professional chefs break down their techniques in real time was incredibly motivating,” he said. “It pushed me to think bigger about what I could do in the kitchen.”

Looking Ahead

District Manager Duke Davis said the idea for Rot Wars grew out of consistently high student interest in Liberty’s cooking classes. “It felt like the right time to give students a platform to showcase what they’ve learned,” he said. “The energy in the room and the quality of the food confirmed we made the right call.”

As for the future, Davis sees potential far beyond the dining hall. “I hope this is just the beginning,” he said. “Ultimately, I’d love to see this kind of momentum support a full Culinary Arts degree program at Liberty. There’s a growing need in the hospitality field, and we want to help meet it.”

With the first Rot Wars a success, Liberty Dining is already planning for next year’s event—where new student-chef teams will return to The Rot for another round of culinary competition.