TMCx serving up drinks in the “Tailgate Zone.”
TMCx serving up drinks in the “Tailgate Zone.”
William Cohn, M.D. and the Texas Heart Institute incorporate a little international flavor into this year’s theme.
William Cohn, M.D. and the Texas Heart Institute incorporate a little international flavor into this year’s theme.
Cohn treats cook-off attendees to a trombone performance.
Cohn treats cook-off attendees to a trombone performance.
Judges prepare to taste-test the spicy chili competitors.
Judges prepare to taste-test the spicy chili competitors.
JLABS present their award winning spicy chili.
JLABS present their award winning spicy chili.
Boulware & Valoir take home the prize.
Boulware & Valoir take home the prize.
Innovation

12th annual BioHouston Chili Cook-Off serves up a good time

By Alex Orlando April 27, 2015

12th annual BioHouston Chili Cook-Off serves up a good time

Pirates serving up Hurricanes; baguette-toting French chefs dishing out their own rendition of “Alouette,” paper mustaches flying freely; footballs whizzing through the air; a chorus of blues infused rock-and-roll; and a whole lot of chili.

At the 12th annual BioHouston Chili Cook-Off on Friday, April 24th, Houston’s life science and biotechnology community gathered to flex their culinary muscles. Teams set up booths at the Bayou City Event Center featuring themes that included Parisian chefs, flaming tutus, pirates and a personalized spin on the Houston Texans.

University of Houston Campus News took home the title in the nontraditional chili category, JLABS was crowned champion of spicy chili and Boulware & Valoir were recognized as the best overall chili competitor.

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