Walking into the classroom, the air was filled with aromas of chocolate, sugar and pumpkin. Counters bustled as students whisked and plated with precision, their laughter and encouragement rising above the ticking of the clock. This wasn’t just another lab assignment; it was the third annual Ms. Mae’s Allergy-Free Competition. The kitchen inside the Annie Richardson Bass Building transformed into a lively bake-off arena as Nutritional Sciences students put their skills to the test.
With the soundtrack of the Great British Baking Show playing in the background to set the mood, teams of two to four raced to create unique desserts, completely free from the top nine allergens: milk, eggs, wheat, peanuts, tree nuts, fish, shellfish, soy, and sesame. For one winning recipe, the stakes were even higher: a chance to be featured at Magnolias Zero 7, TCU’s allergy-free dining venue in the King Family Commons Building. In addition to cooking without top allergens, Magnolias Zero 7 omits gluten, coconut and pork in their dishes.
The September competition challenged students to create original recipes in just 90 minutes. Dishes were judged on flavor, texture, creativity and presentation by a panel that included Mae, the Magnolias dessert chef.
“The students get to work with real, professional chefs on campus, and they’re making food from scratch,” said Samantha Davis, professor of professional practice and organizer of the competition. “These students are advocates for TCU Dining and Sodexo.”
Sodexo, TCU’s dining partner, received the National Association of College & University Food Services Award for Student Engagement in recognition of programs like this one.
“When students think of college dining, they might have low expectations,” Davis said. “But our staff and students are creating high-quality dishes with great ingredients. Students get great food options that are made from scratch when they eat on campus.”
This year’s overall champions, The Graham Girls, wowed the judges with their inventive take on a classic treat: an allergy-free s’mores bar. Their recipe featured allergen-free chocolate chips and marshmallows, oat flour, flaxseeds as an egg substitute, soy-free butter, and a spice blend to capture the flavor of graham crackers. Another standout entry included strawberry empanadas, proving that creativity thrives even within dietary limitations.
As the counters cleared and the last crumbs disappeared, the competition left more than just full plates – it left students with a sense of pride in their creativity and their ability to adapt recipes for real-world needs … and a sweet new dessert for Horned Frogs.