Skip to main content

14th Annual Gingerbread House Construction Contest


For the fourteenth consecutive year, Northeastern Dining provided students with a much needed respite from studying for their upcoming week of final exams with the Gingerbread House Construction Contest. More than 300 students entered online via nudining.com for the chance to be one of the lucky contestants chosen to participate in this year’s contest.

While Northeastern Dining provided hundreds of pounds of gingerbread, royal icing, and candy to students, some teams took it upon themselves to bring their own edible supplies to make their house unique. Decorations including an eight foot snowman, snowflakes and a continuous loop of festive music gave Stetson West a very holiday feel. Once students were finished creating their masterpieces, each team gave their houses a name that creatively described their work.

Each year after Northeastern Dining’s annual Gingerbread Construction Contest, the completed houses are put on display in Northeastern’s Xhibition Kitchen for viewing and voting by the campus community. This year’s event, the 14th annual, featured 60 gingerbread houses ranging from classically decorated traditional homes to a replica of Gru's house from Despicable Me. This is the fourth year voting has also been done online as @mentions on Twitter and “likes” of a house’s photo in the event’s Facebook photo album each count as a vote. This allowed friends and family from near and far to be able to vote for their favorites as if they were here in Boston.

With the Facebook photos receiving almost 3,000 likes, online voting was once again a huge success and helped to determine this year’s winners. Abby Reed and Anahita Mojahed’s classic candy cane house won them third place. Freshmen Andy Xu and Mara Wallisch’s “Winter Wonderland” grabbed second place and this year’s winners, Ralph Reyes and Susannah Franco, created an elegant masterpiece named "Nancy".

The giving theme of the holiday season is also an integral part of the contest. The first, second, and third place winners received cash prizes of $100, $75, and $50, respectively and Northeastern Dining made a matching donation in the winners’ names to The Greater Boston Food Bank, the largest hunger-relief organization in New England and among the largest food banks in the country. The completed gingerbread houses were also taken to Rosie’s Place, a Boston-area shelter, to bring holiday cheer to the community.

Comments

Popular posts from this blog

Focus on Whole, Minimally Processed Foods

With assistance from Northeastern graduate student Crystal (Sopher) Richardson What’s the WHOLE story on Processed Foods? Nutritionists and dietitians are often asked why processed foods are bad.  It’s not an easy question to answer.  Many refer to the fact that the “Diseases of Civilization” – heart disease, hypertension, tooth decay, diabetes and some cancers did not exist before the increased popularity of processed foods. Whole and minimally processed foods are prepared without copious amounts of added fat, salt or sugar, therefore maximizing the consumption of cancer-fighting nutrients and phytochemicals, that protect your body’s cells from damage. A 2017 study of 249 adolescents showed that the consumption of minimally processed foods was inversely associated with excess weight. 1 Another study in 2016, published by Anthony Fardet showed a link between minimally processed foods and satiety versus ultra-processed foods. 2 While most people know that eating a whole apple is much h

Local Produce

Summer is the perfect time to enjoy local produce because of the sheer variety of fruits and vegetables that are available. I’ve waited all winter for ripe berries, juicy tomatoes and sweet stone fruit. We get a few months of this bounty and when the season is over, we wait patiently for summer to come again so we can enjoy our favorites. Connecting and eating with the seasons can be rewarding but also a tough challenge as many of us now rely on grocery stores to provide year-round produce. FUN FACT Did you know that the average food item has traveled 1,500 miles to get to your plate? Seeking out local food, understanding how it was grown and learning more about the people who grew it can be an empowering experience. Not everyone has the opportunity to shake hands with the person that grew their food but for those that do, it carries more weight than a certification. Download lagu WAIT, THERE’S MORE Did you also know that how we eat can have as big an impact on climate change as transp

Behind the Scenes of H3's New 2013 Menu

As I write this post, I am getting ready to send the truck back out on campus to roll out our winter offerings. In my last post on the history of food trucks , I said that in this post I would discuss the future of food trucks. However, there are more timely things to discuss and I would like to instead use this post to provide a peek into the exciting world of menu creation and what kind of factors we take into consideration throughout the menu planning process for the Hungry Hungry Husky. Now when one thinks of creating menus, they may think chefs spend hours in the kitchen experimenting with different ingredients and getting their creative juices flowing. This would be true, but before that there are other things we as chefs need to consider. One of the most important things to consider is convenience to the customer – lunch is a great example. During the busy school/work week, customers don't have time to sit down and enjoy a leisurely meal. This is especially true for food tru