On April 22, a barbecue competition was held at St. John’s University, drawing in a crowd of over 800 students, faculty, administrators, and staff. The event took place along the Residential Village Path on the Queens, NY campus, near Montgoris Dining Hall. Chefs from six local universities participated in the competition to be named Chartwells’ Blazing BBQ Brawl champion.

The St. John’s team, led by Chef Josh Jampole, emerged as the winner. Competing alongside them were Chartwells barbecue teams from Adelphi University, Hofstra University, Pace University, the State University of New York at Old Westbury, and a joint group from Quinnipiac University and Trinity College in Connecticut.

The competition aimed to showcase the culinary talents of Chartwells chefs and provide a platform for student socialization. Paul Bowden, Chartwells Senior Executive Chef, had previously hosted the event at SUNY-Old Westbury.

“It is a chance for students and others to experience barbecue, to see our chefs stoking the fire and how they slow-cook the meat to create the perfect bite,” said Mr. Bowden. “But it is also a competitive event that takes a lot of practice.”

The event featured a variety of barbecue items such as brisket, chicken, and pulled pork, alongside traditional sides like coleslaw and corn on the cob. For those preferring different fare, hamburgers and hot dogs were also available. Participation cost students one meal plan swipe, while others paid via credit card.

Various vendors, including Coca-Cola and Dole Foods, were present to complement the event's offerings. “At Chartwells, we like to do things for the students,” stated District Marketing Manager Allison Siena. “We are already thinking about how we can make it a better event next year. We are already lining up more vendors.”

Among the attendees were Max Amling and Carl Gustavsson, members of the Red Storm Men’s Tennis team. Max, originally from Germany, noted the quality of the barbecue: “The barbecue in Texas was good, but so is this, and it only costs one food swipe.”

International students, such as Gulnaz Mukanbetova from Kyrgyzstan and Sabrina Bakh from Uzbekistan, were also part of the gathering. Gulnaz shared, “it is an opportunity to experience a little bit more of American culture,” while Sabrina saw it as a chance to socialize.

The competition provided a competitive atmosphere for the chefs, as highlighted by Sous Chef John Mesas from Hofstra, who remarked, “while we are all friends, when it comes to barbecue, it is every man, woman, and child for himself.”

Chef Jampole’s team claimed victory in the brisket, pork, and side dish categories, as well as the People’s Choice award. Jampole appreciated the opportunity to engage with students directly during the event.