If it really is true that are what you eat, then architectural technology students are on a healthy diet.
They had the chance to create architectural masterpieces out of food for the Edible Architecture competition on March 4.
The event has been an annual tradition since its creation in 1988 by former architecture professor David Cavalier. It’s usually held around Valentine’s Day to help the students “beat the winter blues.”
“We pushed it back this year because there were a lot of midterms and assignments around Valentine’s Day,” said Chris Hewett, an architectural technology professor. “We hoped this way we could get more participants.”
Hewett gave a lot of credit to the architecture club for their help in organizing the event.
“This year, we came in as back-up help,” said Michelle Cataldo, a third-year architectural technology student and the chair of the architecture club. “We were trying to get the word out to the students, so that we can keep it going every year.” The competition typically draws about 15 submissions but that number was lower last year. Based on those numbers, pushing the date back a month seems to have had the desired effect as there were almost 20 entries this year. Once the 11 a.m. entry deadline hit, up to 75 people were crowded into the small room looking at the different entries that were set up around the outside walls. Judges circulated the room to decide who would win the Most Innovative, Most Realistic, Most Humorous and Best Furniture prizes. Pens were handed out to the viewers so they could vote for their favourite piece for the People’s Choice award.
Within 15 minutes, the room had cleared and the judges left to confer and come to a consensus on the winners of each category.
Caitlin Handy, a third-year architectural technology student, won both the People’s Choice and the Most Realistic awards for her re-creation of New York’s Guggenheim Museum. The structure was made out of Rice Krispies treats and graham crackers.
“I chose to base it off of my favourite architect, Frank Lloyd Wright,” Handy said about the inspiration for her entry.
The contestants drew inspiration from a variety of sources. Some aimed to create modern buildings, such as Handy’s Guggenheim. Others emulated ancient architectural feats like the Great Sphinx of Giza made out of pound cake.
“I did some research,” said Andy Kilby, who built a Rice Krispies, liquorice and chocolate replica of the Pantheon. “I tried to think back to our history of architecture course.”
Others even created edible versions of their final projects. The point was for the students to have the opportunity to be creative and get away from their computers.
“It’s a great experience outside of the class,” said Cataldo. “We’ve made models out of paper but never out of food.”
Third-year student Matthew Scott shared the sentiment.
“It’s fun doing something that’s not related to schoolwork,” he said. The competition drew entries from some participants from previous years as well as some newcomers. Nicholas Filipchuk and Nicolas Belaval are both first-year students in the architectural technology program. They were awarded the prize for Most Innovative piece and enjoyed the experience.
“We’ll for sure do it again next year,” said Filipchuk, speaking for himself and Belaval.