203 kids and their parents cooked together at once.
The event, hosted by The Cedar Rapids and Marion Hy-Vee Food Stores and Drugstores and partnered with the 2014 Freedom Festival, NewBo City Market, the Blue Zones Project, and GreenRU, was created in an effort to encourage people to keep food scraps out of area landfills by turning them into a rich compost for use on farm land, landscaping, sports turf, and other land applications.
Josh Bolinger used one slice of bacon to make a Bacon Explosion.
103.7 WDBR and Cafe Brio in Springfield, Illinois joined forces to create a horseshoe sandwich measuring 57 inches long by 44 inches wide. The project, set during World Record July, benefited the Children's Miracle Network.
In total, the sandwich contained 150 pounds of ground beef, 10 pounds of Cafe Brio's signature chipotle cheese sauce, over 100 pounds of french fries tossed with garlic and sea salt, was served on over 40 pounds of homemade foccacia onion bread and weighed in at over 400 pounds.
Chef M.S. Raj Mohan performed a cooking marathon that lasted 48 hours. He cooked a total of 1,204 food items at Poppys Hotel in Tamil Nadu, India. The cooked food was distributed to the public, orphanages and homes for the aged.
Doug McManaman cut five red potatoes into swirls in one minute.
Professional eater Peter Czerwinski constructed, cooked and ate a
pierogi that weighed 30 pounds.
NOTE: Speed eating can be dangerous and should only be attempted by
Chef Jeff Goldfarb stands seven feet tall. He is an active chef volunteer with Meals on Wheels to help feed the elderly and disabled.
A total of 154 students from the NIPS School of Hotel Management in Kolkata, India prepared 188 different varieties of omelette in 10 minutes. Some of the varieties cooked included salami, apple, and baby corn omelette.
Jess C. dipped two fish in a pan filled with boiling cooking oil and flipped them over using only his hands.
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