World Culture Festival: Rice is Nice!
Millbrook students crashed faculty kitchens last weekend, whipping up the tastiest rice dishes from their various backgrounds for the World Culture Festival on Sunday. A big hit every year, this tasty tradition featured dishes from all around the world, thanks to our diverse group of students.
Organized by International Student Program Coordinators Zhaohong Wen and Lucy Philipp, the festival took place under the big tent next to Casertano Hall. The talented chefs excitedly shared their culinary concoctions with classmates and faculty. There was everything from savory rice pilaf to sweet rice pudding on offer, and many first bites led to proclamations of, “Tastes just like home!” from students.
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Though every dish was delicious, only one could be named the best dish of the 2026 World Culture Festival. And that dish was arroz con gandules, pernil, and tostones, cooked up by Victoria Vazquez ’29, Alex Philipp ’29, Samyiah Howell ’29. Sticky rice cake cooked by Jason Zhang ’29 and Evelyn Shen ’27 came in second, followed by Kevin Romero ’28 and Natalie Eustace Rodriquez ’28’s arroz con leche.
Congratulations to the winners, and here’s a list of all the amazing treats lovingly crafted by students this year:
- Chicken & rice pilaf — Lukas Rizos ’28, Brooke Sheftel ’28
- Hong Kong style tomato & egg with rice — Selina Hung ’27
- Fried rice — Steven Chen ’28, Leo Hou ’28, Leo Zhang ’28
- Arroz con pollo — Holt Harris ’28, Quinn Howe ’28
- Tomato fried egg rice — Sherry Yang ’29, Hannah Dong ’29
- Feijoada & brigadeiro — Donatella Mion ’27, Annabelle Pratt ’27
- Risgrynsgröt — Petra Scwartz ’28, August Svensson ’29
- Sticky rice cake with brown sugar — Jason Zhang ’29, Evelyn Shen ’27
- Arroz con grandules & pernil & tostones — Victoria Vazquez ’29, Alex Philipp ’29, Samyiah Howell ’29
- Gallo pinto & platanos — Michael Philipp ’27, Oliver Lamb ’27
- Arroz con leche — Kevin Romero ’28, Natalie Eustace Rodriquez ’28
- Cheese & rice knishes — Olivia Biller ’27, Lia Drazin ’27
- Russian-style pilaf — Soniya Tomer ’27, Catherine Page ’27, Sylvie Tadikonda ’27
- Hot pot — Eason Wang ’26, Daniel Yang ’26
- Concoction rice — Marvelous Aderibigbe ’26
- Curry rice — Nina Chen ’28
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