Bowdoin College chefs recently traveled to Amherst, Mass. to join cooks from five other colleges named by the Princeton Review as serving “Best Campus Food.” The group included chefs from University of Massachusetts, Virginia Tech, Cornell, Bryn Mawr and Notre Dame. Each school served signature dishes at UMass Amherst for 4,000 students and guests, according to UMass Amherst’s office of media relations.

The event is part of UMass Dining Services’ Visiting College Chef Series. Each school’s representatives give a brief talk about their dining programs and why they select the certain recipes to represent their school. Bowdoin’s team of Mary Lou Kennedy, Keith Langston and John Parker served Maine fish chowder, cauliflower and feta fritters with smoky yogurt sauce, and vegan sin-city cakes.