“They’re not professionals, so they can’t chop any faster without cutting themselves,” said spectator Nancy C. Chia, studying at the Summer School for her masters degree. “We wouldn’t want to see blood, anyway.”

COOKING UP TRADITION

The idea for Annenberg Iron Chef was sparked when Lue met with HUDS executive director Ted A. Mayer last fall to recap the summer’s dining and to develop new meal ideas, like the Harry Potter-themed meal that coincided with the book’s release last month.

“They’ve been working on this for months,” said HUDS press coordinator Jami M. Snyder.

Between 70 and 80 students signed up for the 20 spaces in the competition, Summer School Dean of Students Christopher S. Queen said. Contestants were selected through a lottery.

“I really have to hand it to the dining service. They supplied the chefs, the food, the condiments,” Queen said.

The event represented a collaboration between HUDS and the summer school that pleased both parties—although not without some worries over how to prepare for 20 students wielding knives and working in close quarters around open flames.

“We have enough first aid and fire equipment there for the Iraqi Army,” Queen said.

The response was positive enough that the competition could be expanded, to the delight of gourmands, to the regular term and subsequent summer sessions.

“I think we have a couple of years on this,” Queen said.

—Staff writer Samuel C. Scott can be reached at sscott@fas.harvard.edu.