Culinary Arts Students Honored at Regionals
Students of Pierpont Community & Technical College of Fairmont State University's
Culinary Knowledge Bowl Team and Culinary Hot Food Competition Team received honors
at the recent American Culinary Federation North East Regional Competition. The Knowledge
Bowl Team, returning to the regional competition for the second year in a row, received
second place honors behind New England Culinary Institute.
The team suffered an early loss, but members rallied to advance to the final round
of the double elimination contest. The Knowledge Bowl is a Jeopardy-style event that
features questions from all parts of the culinary industry. The four-person team featured
two second-year students, Rhonda Byers and Rebecca Fike, and two first-year students,
Anna Ash and Justin Vance. The team was coached by Chef Jay Mahoney, CEC.
"I was confident that the students knew the material," Mahoney said. "After the first
round, it seemed like the students were able to relax, and they went on to win the
next three matches. I was proud of the way they kept their composure."
The Hot Food Team participated in a three-stage event to test their culinary skill.
The Culinary Team prepared a show platter for eight people for stage one. On the next
day, the team competed in the skills competition. The 80-minute relay tested the students'
proficiency in vegetable cuts, chicken fabrication, fish filleting and pastry. The
last stage was a 90-minute cook-off. Each team produced four courses that were judged
on cooking techniques, sanitation and safety, organization, presentation, and of course,
taste. The team featured a poached ISIS Appalachian Char with Butternut Squash Broth
for its appetizer, Micro Greenswith Beet and Chevre Cheese Napolean for its salad
course, a pre-assigned classical entre dish featuring Chicken Supreme with Beef Tongue
as an entre and a Strawberry & Rhubarb Trio dessert.
The Culinary Team was awarded a Bronze Medal at the Vice President's Gala at the
Westin Appalachian Ballroom in Pittsburgh. Team members were Brian Wallace, Team Captain;
Caleb Taylor, 2005 West Virginia Junior Chef of the Year; Aaron Twitty, 2006 West
Virginia Junior Chef of the Year; Ted Hastings; and Amanda Emerson. The team was coached
by Brian A. Floyd, CEC.
"The team continues to do everything that I ask of them," Floyd said. "Our program
has only just begun competing in these competitions in the past two years. It was
a tremendous honor at our first regional competition to receive a Bronze Medal. It
is a testament to high level of commitment that each student demonstrated."
Caleb Taylor, a second-year student, competed as one of only five regional finalists
for an opportunity to represent the North East Region at the National Competition
in Orlando this summer. Taylor prepared a Braised Rabbit and Polenta appetizer, a
Mixed Baby Green, Fried Goat Cheese and Beet Gastrique salad and Sear Duck Breast,
homemade Duck Ravioli and Morel Mushroom Cream Sauce for his entre. Dan Kirby from
Erie Community College won the event.
"I competed at an extremely high level, and learned as much from my mistakes as I
did during all of my practices," Taylor said.
