Culinary Students Win 5 Silver Awards at ACF

Competition was tough. Imagine demonstrating different knife skills in a team relay but not knowing which team member will perform which knife skill will be performed until a drawing on the morning of the competition!

First skill is filleting a fish; the second is deboning a chicken; the third consists of the four classic vegetable knife cuts and the last part of the relay is the pastry skill - making a quart of pastry cream, segmenting an orange, and rolling out pie dough and preparing it for blind baking. All of which needs to be done perfectly in 85 minutes or less!

The team must prepare a Cold Food Garde Manger Platter for eight which is judged by four approved culinary judges including Certified Master Chefs. The recipe and design are all created and produced by the student team. Plus there’s also a four-course menu to be prepared; four plates each of appetizer, salad, entrée and dessert, perfectly, in 85 minutes, including clean-up.

Congratulations to the coaches and Team Sullivan on their great accomplishment!

View photos of the teams practices, competition and more.
Read article by Chef Eugene Bell on the Culinary Competition Team.