See Pong page 19
See Robots page 2
Volume XXXVIII, Issue 15
March 20, 2012
A gouda time to eat cheese
Kim Moreau The Chronicle
A grilled cheese sandwich, a comforting, nostalgic bite to eat for many, became the mission of a Durham College culinary battle last week. On March 14, the South Village Dining Hall transformed into a sweat-inducing culinary competition between college president Don Lovisa and three teams of culinary skills students. Each team was tasked with crafting the best grilled-cheese sandwich. Although guests began arriving at noon, beforehand teams were quickly and diligently preparing their personal masterpieces and leaving the dining hall with an inescapable aroma of cheese. As students, staff, faculty, and competition judges flooded the hall, the teams began serving their sandwiches, explaining a bit about it, and sizing up their competition. Recipes ranged from the Southern Crunch, a pulled pork and coleslaw concoction referred to by creator Miranda Fletner as “nice classic comfort food,” to a sandwich with mac and cheese and bacon, to Lovisa’s own “big cheese.” Although Lovisa helped cook up a storm, it was his son, a chef, who was responsible for his cheesy work of art. One booth curious tasters
couldn’t help but sample was the Goutine, a combination of smoked gouda and poutine. Students hand-cut the fries for the sandwich the day before. “The opportunities here are amazing,” said Cheryl Regier, one student on the Goutine team. Toward the end of the battle, Lovisa left his booth to meet his competition and taste their work. His booth, and Team Fletner’s Southern Crunch, had been two of the more popular throughout the day. While serving his sandwich, Lovisa was asking students how their grades were and if they were enjoying their semester. After tasting his competition and reaching the final stretch of the judging and cooking, Lovisa admitted he should have started earlier. The event, hosted by Aramark and the culinary skills program, proved a large success with guests mingling and discussing how delicious their favourite recipe was. Each guest was able to fill out a ballot worth five points, which was added to the judge’s scores, worth a total of 110 points. Later in the evening Team Fletner was awarded their title as winner of the first grilledcheese cook-off with their pulled pork, local pine river gouda, creamy coleslaw on sourdough creation.
Kim Moreau
THE IRON CHEF: Don Lovisa cooked grilled cheese for the residents and judges at South Village in the grilled cheese cook-off.
Morillo puts UOIT on the map Zak McLachlan The Chronicle
Durham Athletics
RIDGEBACK HISTORY: Jill Morillo receiving the Marion Hilliard award.
It was a season to remember for Jill Morillo, captain of the UOIT Ridgebacks women’s hockey team. Among her number of awards and accolades, the Whitby native won the Marion Hilliard award, making her the first Ridgeback ever to win a major CIS award. The Marion Hilliard award is given to the athlete best showing excellence in hockey, academics and community involvement. The three-year veteran forward finished third in OUA scoring with 32 points, which set a number of team
records. Morillo now holds the Ridgebacks record for most all-time goals and points. Her exceptional performance on the ice earned her a spot on the OUA first all-star team and the second all-Canadian team. Morillo has also made a name for herself in the classroom, earning UOIT’s all-academic award in her first two years as a nuclear engineering student. She was also named a CIS academic all-Canadian last season.
See Ridgebacks on page 25