Supreme Cuisine

Using a wide selection of ingredients provided by The Source, students took part in a communal cook-off during spring break.


The menu for a group of students who remained on campus over spring break got a little more creative — and exciting — thanks to a cook-off sponsored by The Source.

A handful of student participants prepared a robust menu on March 13 at the Center for Global Engagement using ingredients almost entirely available from the College initiative that provides free grocery supplies, winter clothing and everyday essentials to students.


Dishes cooked up included beef stew; rice and peas; beef jollof; and Ghanaian tomato stew. The winner of the first-ever event was Marisa Phoeung ’26, a student from Cambodia who cooked up quick pickled kimchi, pork kimchi stew, beef kimchi stew and boiled pork with Cambodian koh kong sauce.

The event was an opportunity for students staying in Gambier over break to spend time together and also to get creative with the ingredients available at The Source, according to Robin Hart Ruthenbeck, dean of student development.

“The food was amazing!” she said. “I wanted, more than anything else, to create a space where people could showcase some of their skills, have some fun, and come and eat in community with other people.”

The Source, located on the third floor of Peirce Hall, ensures that students who meet financial criteria for assistance and who remain on campus when the dining hall is closed, have access to healthy grocery options. Free shelf-stable items, fresh foods and produce are kept in stock with the assistance of outside organizations such as Center of Hope in Bladensburg alongside Kenyon’s food service provider AVI.

The initiative is overseen by the dean of student development and is a partnership with the Office for Diversity, Equity and Inclusion and the Center for Global Engagement. It typically serves 60 to 100 students who are approved to remain on campus during breaks.