Culinary Arts Team Wins State Competition

Pierpont Community & Technical College of Fairmont State University won the state culinary arts competition Monday, Nov. 13, at Sleepy Hollow Country Club in Teays Valley, W.Va. Pierpont C&TC edged out Mountain State University for the right to represent the state chapter of the American Culinary Federation at the North East Regional Conference in Pittsburgh, Pa., on March 2-3, 2007.

Chef Brian A. Floyd, CEC, and Chef Jay Mahoney, CEC, coached the team. The team placed second at the event last year.

"I am extremely proud of this young group of talented culinarians," Floyd said. "They have practiced several times a week for the past few months."

Second-year team members are Brian Wallace, Team Captain; Caleb Taylor, 2005 West Virginia Junior Culinarian of the Year; and Amanda Emerson. First-year team members are Ted Hastings and Aaron Twitty. The students competed in a two-stage format. Phase one required the students to complete a four-part relay where each student was randomly chosen to demonstrate chicken and fish fabrication, classic vegetable cuts and pastry expertise. Phase two was the cooking portion of the event. The students had 75 minutes to prepare four portions of a four course meal.

"I told the students just before the cooking portion that if they executed their dishes the way we had practiced, communicated with one another and worked together in an organized and clean manner that they would come out on top. They did everything that I asked of them," Floyd said.

The team's winning menu included:
Appetizer:
Stuffed Appalachian Char
Spaghetti Squash, Bacon Lardoons, Butternut Squash Broth
Salad
Petite Greens and Shaved Fennel
Roasted Beet and Chevre Cheese Napoleon, Citrus Vinaigrette
Entre:
Supreme de Volaille a la Ecarlate
Tourne Potato, Bouquetiere Vegetables and Sauce Supreme
Dessert
Pear Charlotte with Dried Cherries
Fig, Walnut and Armagnac Ice Cream
Cherry and Caramel Sauces

Pierpont C&TC's Food Service Management program offers an option in Culinary Arts. The program has achieved national accreditation through the American Culinary Federation Accrediting Commission. Pierpont C&TC has a facility, a curriculum and faculty that are nationally recognized. Upon graduation, students are eligible to become Certified Culinarians. Students practice basic to advanced culinary techniques in many hands-on laboratory experiences. They also receive proper training in ServeSafe sanitation and safety, nutrition, personnel management and menu planning. Students can choose from several degree options including a one-year Certificate (ProMgmt); two-year ACF accredited associate degree; four-year Hospitality Management degree; and an associate degree option in Pastry & Baking.

For more information about the Culinary Arts program at Pierpont C&TC, visit www.fairmontstate.edu or e-mail Chef Brian Floyd at bfloyd@fairmontstate.edu.