The unveiling of the mystery ingredients—chicken breasts, bacon, dried cranberries and jalapeno-flavored potato chips—marked the start of the second annual Grumpy’s Sandwich Challenge held at Montgomery County Community College’s Pottstown Campus during the evening of Oct. 12.

MCCC’s Culinary Arts students had only 45 minutes to create the best-tasting sandwich using the mystery ingredients, as well as any pantry staples, including tomatoes, lettuce, onions, herbs, cheese and a variety of breads.

Within minutes, the aroma of bacon sizzling, and the chopping sounds of busy knives filled the air of South Hall, as the students got to work.

“The annual competition allows students to not only think quickly on their feet but being creative with ingredients and cooking techniques that they learned in the classroom,” said Karima Roepel, Director of the Hospitality Institute. “This contextual experience promotes teamwork by incorporating real-life situations and adaptations in a fun way.”

Four teams of two students competed for the coveted prizes of earning a spot on Grumpy’s menu for a year, a free course at MCCC’s Hospitality Institute, a cash prize and culinary items from Grumpy’s. All participants received t-shirts, aprons and hats and the experience of cooking under the pressure of timed competition.

Sheila and Gene Dugan, the owners of Grumpy’s Handcarved Sandwiches, 137 E. High Street, Pottstown, will donate $2 from the purchase of the winning sandwich at their restaurant during the next year to MCCC’s Pottstown Campus Excellence Fund.

The teams included Team 1, “The Baguette Brigade,” with Nikki Leone, of Audubon, and Austin Sanders, of Folcroft. Leone, who has a bachelor’s degree in food science from Penn State University, is working on her associate’s degree in Baking & Pastry. Her goal is to open a sustainable bakery in the next seven years. Sanders is working on his associate’s degree in Culinary Arts and wants to work as a private chief and travel around the world.

Team 2, “The Yummy Tummys,” included Ashaleea Walker, of Pottstown, and Sarah Bagley, of Elkins Park. Walker is working on her associate’s degree in Baking & Pastry and hopes to own her own pastry truck someday. Bagley started her pathway to an associate’s degree in Culinary Arts this semester. She hopes to own a restaurant, food truck or bistro.

Team 3, “Shake and Bake,” included Aiden Rodriguez, of Horsham, and Michael Mentzer, of Limerick. Rodriguez says he simply loves to cook, and he has been in the kitchen since he was a little kid. Mentzer also plans to earn his associate’s degree in Culinary Arts.

Team 4, “Eats Everything,” included Carlisle Zeiger, of Lansdale, and Arieanna Kiefer, of Souderton. Zeiger aims to be a pastry chef, and Keifer wants to have her own bakery after earning her associate’s degree in Baking & Pastry.

Throughout the competition, emcee Matt Porter, Senior Producer and Technical Services Manager, reported on the status of the sandwich building and reminded the students of the remaining time. Students from MCCC’s Mass Media Production classes video-recorded the competition.

As the clock ticked down, students made the finishing touches to their sandwiches, adding garnishes and sauces and carefully arranging them on the plates to impress the judges.

This year, Donald Lyons, MCCC Board of Trustees member; Dr. Chae Sweet, MCCC Vice President of Academic Affairs and Provost; and Phil Needles, Vice President of Engagement and Student Experience served as the judges. They evaluated each sandwich on presentation, taste and creativity in the use of secret ingredients, grading on a scale of 1 through 5. The sandwich with the most points won.

After they finished their assessments, Shavelle Hunter, MCCC Faculty Diversity Fellow/Accounting, tallied the scores and announced the winning team: The Yummy Tummys. After hugs and a few tears of joy, Walker and Bagley decided they would name their winning sandwich, “Sweet Chick.”

“It’s unbelievable,” Walker said about winning. “I thought I messed up the chicken, but I am ecstatic and just beside myself.”

“I’m really excited and never expected this,” Bagley said. “This is my first semester at MCCC—I’ve only been taking classes for a few weeks.”

Their culinary masterpiece is a jalapeño-crusted chicken breast topped with crispy bacon, pepper jack cheese, onion, lettuce and tomato and a sauce made of Dijon mustard, fig jam and dried cranberries. They served it on toasted ciabatta bread and garnished with a pickle.

The community can meet the winning students and taste the “Sweet Chick” sandwich during Grumpy’s open house event on Thursday, Oct. 26, from 6-8 p.m.

This is the second Sandwich Challenge at MCCC sponsored by the Dugans. They hosted the 2022 Sandwich Challenge as part of MCCC’s 25th anniversary celebration of its Pottstown Campus. From the proceeds of that winning sandwich, the Sweet & Savory Salmon, the Dugans presented a $200 check to MCCC.

MCCC’s Hospitality Institute is the region’s home for innovative, affordable culinary arts education and training, as well as non-credit culinary enthusiast and professional development course offerings. Construction is currently underway for a new 24,000-plus square-foot Hospitality Institute building on MCCC’s Blue Bell Campus. The new building will include special laboratories for chocolate, pasta and fermentation, as well as a student-operated restaurant, and is scheduled to open in fall 2024.