Two Aramark chefs cooked, fried and sauteed halibut Thursday in Thurston Dining Hall as they competed in GW’s first “Chef Challenge,” modeled after the television show “Iron Chef.” About 30 GW students eating early dinners Thursday witnessed the competition as the two chefs hurriedly prepared very distinctive varieties of the saltwater fish.

Charles “Chet” Thomson, GW dining district chef, and GW Executive Catering Chef Kevin “Flava” Frederick each cooked five different halibut dishes in an hour before being judged on presentation, creativity, taste and use of the “secret ingredient,” which was halibut.

Frederick made a curry-crusted halibut with a fruity couscous and candied oranges in addition to other creative combinations, including a halibut soup, to take the title and a medal. Thomson prepared, among other dishes, a Mediterranean salad with halibut during the extremely close competition.