Pierpont C&TC Has 2 Chefs of the Year

A faculty member at Pierpont Community & Technical College of Fairmont State University and a first-year culinary arts student have been honored by the West Virginia American Culinary Federation during a meeting in Fairmont on Monday, Jan. 15.

Brian A. Floyd, Certified Executive Chef, was named the 2006 West Virginia Chef of the Year. Floyd is the Coordinator for Pierpont C&€™s Culinary Arts and Pastry & Baking Arts programs. He also serves as the coach of the college's state-champion Culinary Arts Team.

"This is a tremendous honor; to be nominated and voted on by my peers is very special," Floyd said.

Aaron Twitty was named 2006 WV Jr. Chef of the Year. Twitty is a Pierpont C&TC student and is a member of the Culinary Team. He is originally from Fayetteville, W.Va., and is a graduate of Fayetteville High School.

"This award makes me feel like I have genuinely accomplished something. I hope to eventually open my own restaurant, and maybe this distinction will be the first step to realizing my dreams," Twitty said.

Twitty received his ProStart Certification from Fayette Institute of Technology. He hopes to work at The Greenbrier Resort in White Sulphur Springs, W.Va., this summer as an intern.

"Chef Floyd and Aaron Twitty have made a positive contribution to our chapter, our industry, and our state. I am proud to present this tribute to recognize their great efforts," said Chapter President Duane Legg.

Floyd was hired four years ago to oversee the Culinary Arts program. In that time, the program has grown from 15 students to 75. The program has also received national accreditation from the American Culinary Federation, one of only three programs in the state and 169 in the nation to receive this distinction. Floyd anticipates continued growth in the program as an Associate Degree in Pastry & Baking Arts and a Bachelor's Degree in Hospitality Management have recently been added.

Floyd's Culinary Team was also recognized Monday. They were awarded bronze medals, which are given to teams that score 35-39.99 out of a 50 point national standard. Members of the Culinary Team are Brian Wallace, team captain; Caleb Taylor, 2005 WV Jr. Chef of the Year; Amanda Emerson; Ted Hastings; and Twitty. Brian Floyd, CEC, and Jay Mahoney, CEC, coached the team.

"It has been an exceptional year for our teams. Last March our Knowledge Bowl Team (a culinary Jeopardy-style event) qualified to compete in Toronto, Canada. This year both our Culinary Team and our Knowledge Bowl Team have qualified for regionals," Floyd said.

Pierpont C&TC's teams will travel to Pittsburgh to compete in the American Culinary Federation Northeast Regional Competition on March 2-4, 2007.