AVID chili cookoff attracts teachers to program 

AVID hosted its first annual chili cookoff in order to educate about the program on Monday, Nov. 14.  

Teachers gathered to taste chili made by their fellow co-workers in the competition.  

“[We’re hosting this] to bring awareness of the AVID program to the faculty and to bring everybody together,” AVID teacher Valerie Houston said. “There’s so many different types [of chili] here. Teachers can vote on Most Unique, Best Overall, and Spiciest.”  

AVID is a college-readiness program designed to prepare students for academic achievement.   

“I’ve been in [AVID] since seventh grade and it’s helped me focus on my grades,” AVID president senior Nathaniel Dones said. “[It’s helped me] know what to expect for following years.” 

Faculty enjoyed several different types of chili, ranging from spicy dishes to classic sweet chili.  

“This is a neat experience,” Math teacher Tina O’Neal said. “I’ve only tried one of them, so I’m going to try the rest and see the difference. I think it’s neat that we’re having people get involved, and we’re doing something unique.”  

Along with learning about AVID, staff gathered to celebrate the changing weather. 

“Anytime the teachers come together for something it’s good,” Algebra II teacher Robert Quinn said. “I like to participate in this as it’s fun.”  

The Spiciest Chili went to Latin teacher John Henson’s Hurts So Good chili, Most Unique went to AP Biology teacher Robert Tait’s Ohio State Apple Cider chili, and Best Overall went to AP Art History teacher Bill Renninger’s Sorry About The Bison Killer Cowboy chili. 

“I love chili and was looking for a reason to experiment with some new ingredients,” Tait said. “It’s always fun to win something.”  

Another winner, Henson, put in his chili not for competitive purposes, but instead for fun.  

“It was a lot of fun. I like to eat, and I like to cook so what’s not to like?” Henson said. “I didn’t really think [my chili] was all that spicy so hopefully the people who tried it fought through the discomfort and enjoyed the flavor.” 

The AVID program hopes to make this a yearly event in the future, possibly opening up to students.