Students and Chefs Cook Up 215.5-Pound Pierogi for Cleveland Eats Culinary Festival
One-hundred-seventeen pounds of peeled potatoes. Fifteen pounds of grated cheddar cheese. Ninety-six pounds of dough made from flour, water, egg yolk, vegetable oil and salt.
That is the recipe for a world record at the Hospitality Management Center of Excellence at Cuyahoga Community College (Tri-C®).
More than 20 students and chef instructors made a record-breaking 215.5-pound pierogi for the opening night of Tri-C’s Cleveland Eats Culinary Festival, held Sept. 15-16 at downtown’s Mall B outdoor event space.
The team — led by Tri-C’s Karen Monath — worked from morning to night producing the cheese-and-potato-packed monster. The dumpling measured roughly 42 inches long, 20 inches wide and 5 inches high.
The tasty mass easily topped the 123-pound pierogi now recognized as the world’s largest by the Guinness World Records. That appetizer was made in Pittsburgh in 2014. Tri-C intends to submit documentation to have its pierogi verified as the record holder.
Monath set a goal of 216 pounds given Cleveland’s “216” area code.
“Nobody had done anything close to this before, but I knew our students were up to the challenge” said Monath, the College’s associate dean of hospitality management. “We dream big at Tri-C and in Cleveland.”
Making the massive pierogi took massive effort and months of planning. The project required a custom-made basket and cooking tub to hold the pierogi as it spent more than two hours in boiling water.
A representative from Cuyahoga County’s Weights and Measures Division oversaw the official weigh-in. Exuberant cheers filled the kitchen as he announced the record-breaking result on the scale.
Minutes later, a van hauled the new heavyweight champ to the Cleveland Eats site for an unveiling to the festival crowd. Forks came out soon after.
No leftovers were reported.