Our first annual Bake Your Research competition was a slice!
The Water Institute and the Society of the Water Institute Graduate Students (SWIGS) were pleased to host the inaugural Bake Your Research competition on January 15th.
The culinary competition put out a call to bake or cook an edible masterpiece that visually portrays water research happening at the University of Waterloo.
Entries in the competition far surpassed our expectations for creativity and level of detail.
Thanks to our guest judges Richard Cramm, Chef - University Club and Mark Meinzinger, Catering Chef, Fed Hall, who elevated the competition to Food Network level, judging the edible masterpieces on presentation, texture and taste.
More importantly, it was a great team building, networking and social gathering which left lasting cake crumbs throughout the entire Water Institute.
Congratulations to professor Maria Strack’s Wetland Soils and Greenhouse Gas Exchange Lab who received first place for their stunning peatland chocolate cake illustrating a peatland in an undisturbed state contrasted with a range of disturbances and restoration methods.
In second place, professors Helen Jarvie and Merrin Macrae’s Biogeochemistry Lab for a cake that depicted various land uses in the Grand River Watershed and Tonya DelSontro’s AquaGHG Lab who took third place for their stratified lake creation.
We hope you had as much fun as we did!
See the stunning entries below and thanks to all who entered!
The Wetland Soils and Greenhouse Gas Exchange Lab – champions of the Bake Your Research competition.
Entries from the 2024 Bake Your Research competition.