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ducks
One of the first challenges was to correctly identify eight unplucked birds. Once you got past the intense smell of the carcasses, the task was no walk in the park, either: Would you have been able to spot the Marans, Cobb Cornish Cross, or Mulard Drake in this lineup?
pig
A member of team Adishatz guesses the weight of a suckling pig.
Team Tribeca Grill
Team Tribeca Grill in their painstakingly designed costumes—complete with name patches, customized dog tags, and olive-green Crocs.
team from Daniel
The team from Daniel, relaxed and confident at Spice Market before two tough challenges that took place there: first, identifying a series of spices by smell and taste, then pairing sparkling wines with the spices that best complement them.
cheese
For the “You Have a Friend in Cheeses” challenge, students from the Cornell School of Hotel Administration—who won the Duckathlon’s Best Dressed award—try to determine the relative age of three types of raw-milk cheese from Bobolink Dairy.
foie gras
A member of the Cornell team proudly displays his protein preferences.
testicles
The DB Bistro team contemplates a table full of testicles and tries to match them up with the animals they came from.
testicles
Team DB’s final guesses. (They only got a few correct answers, but we have to say this seemed like one of the toughest challenges.)
wine
The team from Craft attempts to name the vintage and cépage of two mystery white wines.
olive oil
Chanterelle’s David Waltuck (center) and staff taste various olive oils at Fig and Olive, attempting to determine the country of origin and the main flavor characteristics of each variety.
t-shirt
A Chanterelle staffer displays his homemade shirt.
water test
A member of the Pluckemin Inn team does a blind tasting of bottled waters.
lemon zest
This lemon was zested in 20 seconds. Impressive, perhaps—but one team accomplished the same task in half the time.
keywords
christy harrison
chefs
new york
poultry
culinary culture
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