From family recipes to hotpot: These dishes have won the refectory competition
Tübingen/Hohenheim. Lots of creative recipe ideas, enthusiastic students in the kitchen and plenty of delicious food: the Studierendenwerk’s recipe competition was a resounding success. Following a special campaign week, the four winning dishes have now been chosen.
More than 100 students responded to our call and submitted their favourite meat-free dishes between November and December 2025. From the numerous entries, a jury of canteen managers selected eight recipes at the start of the year that are particularly well suited for preparation in a commercial kitchen. All finalists were awarded a refectory voucher worth 75 euros.
At the start of the summer term, the competition entered its decisive phase: from 27 to 30 April, the eight finalists took charge of the cooking themselves as part of a special promotional week (‘Canteen Takeover’). Together with the kitchen teams, they prepared their dishes and some even manned the serving counters.
The submitted recipes also reflected the cultural diversity of the student body: the culinary range of the entries spanned from North German-inspired classics to Hungarian influences and Chinese family recipes. Many participants brought personal stories, family traditions and international taste experiences to the competition.
The recipes submitted also reflected the cultural diversity of the student body: the culinary range of entries spanned everything from classics inspired by northern Germany to Hungarian influences and Chinese family recipes. Many participants brought personal stories, family traditions and international culinary experiences to the competition.
The dishes were sampled and judged by guests at the event. Based on this feedback, the four winning dishes that proved most popular with the guests have now been decided:
1st place: Peanut and sweet potato hotpot (Luis Schuster, University of Hohenheim)
2nd place: Knipp – a vegan version of a North German grützwurst (Emma Feller, University of Tübingen)
3rd place: Chinese stew based on a family recipe (Dongye Chen, University of Tübingen)
4th place: Peanut Udon Noodles (Maria Windmöller, University of Hohenheim)
Edith Hein, Managing Director of the Student Services Organisation, was also present during the event days. She congratulated the finalists in person and discussed with them how their dishes came about:
“I was delighted by the many creative entries and the students’ great enthusiasm. My thanks go to all the participants and to our canteen teams, who supported the budding chefs on site. The recipe competition shows just how many good ideas there are within the student community – and how these can enrich our refectories.”
We are currently gathering final feedback from all those involved and looking into how the winning dishes can be included on the menus on a regular basis in future.
The following photo gallery shows impressions from the event days in the refectories.
