Chef Floyd's Blue Crab Column

From the Clarksburg Exponent Telegram
June 26, 2013

Pierpont Culinary and Pastry Programs Named "Exemplary" by the ACFEF

Two Pierpont Community & Technical College programs have been identified as “Exemplary” by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

Both the AAS Degree in Food Service Management – Baking and Pastry Specialization and AAS Degree in Food Service Management – Culinary Arts Specialization programs received the ranking as a result of their most recent reaccreditation visits from the ACFEFAC.

“Pierpont has long been considered a regional leader in food service training,” said Brian Floyd, Dean of the Pierpont School of Human Services. “The Exemplary status validates the hard work of our chefs and staff. This designation is important for our students and graduates as well, giving them one more credential that differentiates their training and adds to the value of their prospective employment.”

The ACFEFAC team evaluating the programs looked at key areas such as eligibility, program mission and goals, organization and administration, faculty and staff, curriculum, facilities, student services, assessment and environmental sustainability.

“Our training is second to none in West Virginia,” said Pierpont President Doreen Larson. “What makes our programs so unique is the personal attention that our students receive from quality instructors such as Chef Jay Mahoney, CEC; Chef Allison McCue, CC, CPC; and Chef Brian Floyd, CEC, CCE. Whether our students are working a community service event, practicing for the award-winning competition team, or attending class in the kitchen or classroom, they know that our chefs are committed to helping them achieve great success.”

Pierpont’s Culinary Arts program received initial accreditation in 2004 and the Baking and Pastry Arts program received initial accreditation in 2007. Programs receiving this accreditation are evaluated by industry professionals, peer educators, and the national office to validate the highest standards of facilities, faculty and curriculum.

Pierpont has the only nationally accredited Baking and Pastry program in West Virginia.

Students graduating from ACFEFAC nationally accredited programs are eligible to be considered for the Certified Culinarian or Certified Pastry Culinarian designation from the ACF.

Mahoney Named ACF West Virginia Chapter 2012 Chef of the Year

The American Culinary Federation West Virginia Chapter has named Pierpont Community & Technical College faculty member, Jay Mahoney, CEC, the 2012 West Virginia Chef of the Year.

“We couldn’t be more proud of Jay and his accomplishments,” said Brian Floyd, Dean of Pierpont’s School of Human Services and Executive Director of the Pierpont Culinary Academy. “He has lifted the culinary arts through outstanding educational opportunities and community service. He is a true professional who exemplifies the ideal ACF WV Chef.”

Last February, Chef Mahoney led the Pierpont Culinary team to a fourth straight state championship and shepherded the team to the ACF Northeast Regional Competition in Niagara Falls, where they placed third. He also led a group of nine students last summer on a study abroad program to Florence, Italy.

In October, Mahoney took a group of Pierpont student volunteers to prepare and serve meals on a train trip from Huntington to Hinton with proceeds benefitting WV ACF. He also led students at a Signature Chef Event that benefitted the March of Dimes; participated in the Feast of the Seven Fishes; and organized student volunteers to prepare and serve meals at the Union Mission homeless shelter.

More information from WBOY: http://www.wboy.com/story/20661706/pierpont-community-and-technical-college-faculty-member-named-wv-chef-of-the-year

 

 Smoked Pork Tenderloin

Ingredients
1 Pork Tenderloin

 Brine for the Pork (Enough for 8 tenderloins)

1Qt Apple Juice or Apple Cider
1C Brown Sugar
4oz Morton’s Sugar Cure
5 sprigs Fresh Thyme
5 springs Fresh Parsley
1T Black Peppercorns
½ C Cider Vinegar
¼ C Kosher Salt
Enough water to cover the pork

 Method

1.     Trim the pork tenderloin.  Combine all ingredients for the brine.  Cover the pork with the brine, and refrigerate overnight.
2.     In a stovetop smoker or with a smoke box on the grill, hot smoke the pork until light golden brown.
3.     If the pork is not fully cooked in the smoker, finish cooking in the oven.  Cook to 140°.
4.     Allow to rest.  Can be served hot or cold.

 Yield: 3-4 portions

 Autumn Grain Salad

Ingredients

1oz     Quinoa
1oz     Israeli Couscous
1oz     Crimson lentils
1oz     Bulgur Wheat
1oz     Barley
2oz     Dried Cranberries, chopped
1T       Capers, chopped
2t        Walnuts, chopped
TT        Kosher salt
Vinaigrette (enough to bind grains together)

 Method

1.  Individually cook each of the grains.  Combine all ingredients.
2.  Combine with vinaigrette.  Season accordingly.

 Yield: 4 servings

 

Walnut Vinaigrette

Ingredients
1 oz      Golden balsamic
.35 oz   Stone-ground mustard
⅛ oz     Granulated sugar
.5 oz     Shallot
2.5 oz   Olive oil
.5 oz     Walnut oil
.5 oz     Fresh parsley
TT          Kosher salt
TT          White pepper

Method

Combine all ingredients.

Yield:  5.5 oz

 Flax Seed Cracker

Ingredients

1 oz    Cornmeal
4 oz    Flour
⅛ oz   Olive oil
2 oz    Water
1.5 oz Stone Ground Mustard
1 T      Butter
Egg wash
1 oz    Flax seed
TT        Salt & Pepper

 Method

1.  Mix cornmeal and flour together in a bowl.
2.  Make a hole in the middle.
3.  Use mortar and pestle to mill stone ground mustard.
4.  Add mustard and olive oil and mix.
5.  Add water and mix until a dough forms.
6.  Knead butter into mix completely.
7.  Allow to rest 10 minutes.
8.  Roll to shape and cut. (1/2 inch wide, 8 inches long, ribbon cut and slanted cut on opposite ends.)
9.  Brush with egg wash, sprinkle with flax seed, and salt.

 

Cranberry Sauce

 Ingredients

1#       Fresh Cranberries
2          Shallots, minced
1t        Orange Zest
½         Celery stalk, fine dice
2oz.    Orange Juice, fresh
1T       Red Wine Vinegar
1C       Sugar
1T       Honey
½ C     Chicken Stock
Olive oil

Method

1.     In a sauce pot sweat the shallots and celery in olive oil over medium heat until soft, but do not brown.
2.     Add the remaining ingredients, and cook until the cranberries pop.

 Yield: 1 Pint 

NE ACF Regional Competition 2012

NE Regional ACF Student Competition

Team Members: Maria Provencher, Team Captain and Dessert, Brandon Show-Entree, Ryan Contraski-Fish Course, Peerce VanMeter-Salad and Jason Wells-Alternate.

We won the WV cook-off to represent WV in the NE Regional ACF Competition held in Niagara Falls, NY April 27-May1st.

Competition began with the display of Cold Restaurant Platter. We did a “Spring Rabbit Medley”. “We were very pleased and the platter got a lot of praise from the judges and participants. It takes an extreme amount of work but only counts for 10% of the total point scale.

The next phase was the skills phase. As usual our students performed like professionals. I couldn’t have been more proud, especially standing there with coaches and students form some of the biggest and best culinary schools in the country. We behaved and performed even better than I expected. It made me very proud to stand there as their coach.

The final phase was the Four Course Meal. The performance in the arena was immaculate; Chef McCue (Assistant Coach) and I could only observe from outside the kitchen but as far as we could see the team looked fantastic. They even finished a little early and composed themselves to begin taking the plates to the judges at the exact time. It was impressive, their composure was something to behold! Three plates of each course were taken to the tasting judges and one plate of each course was taken to a display table. When they arrived at the display table there wasn’t a student or coach in the event that wasn’t standing around our table with awe and amazement! I can honestly say there wasn’t another table there that got the attention ours did. I was sure of that since I had watched the reactions very closely on each team. It was another proud moment.

Afterwards our critique was given to us by all but one of the judges that had to leave, and it was incredible. The only negative thing said was the fact that the desert was so good they wanted more of the pistachio ice cream on it! We walked away feeling very, very positive!

The awards banquet came the following day and needless to say we were very excited. Unfortunately our name was called out a little earlier than we expected. Third place again? Bronze medals? We expected first or at the very least second. The critique was absolutely outstanding! How could we end up in third place? Goes to show, you just never know about these things.  We were disappointed but in retrospect we should be very proud, and we are. We actually beat Johnson Wales! One of the oldest and largest culinary schools in the country! The only schools that did beat us were from Cincinnati, an incredible school and their coach was the previous National president of the American Culinary Federation! And Delhi, NY the school that has won the past several years, and I won’t go on about who their coach was but many of the teams and coaches felt that his position with the national ACF office should have made it a conflict of interest. For some reason this has been overlooked for several years.

Regardless of the frustration with the final results, our team realizes what a fantastic journey it’s been. We came together as a team, worked hard endless hours month after month and had an incredible time doing so. There are very few things in this profession that offer the opportunity to work as a cohesive unit and strive for the common goal of excellence and perfection. After a few days of disappointment I believe I can speak for all involved when I say that we were victorious in every aspect of the word. For a school of our size to compete with the likes of nationally recognized schools and come home “placing at all” is commendable, and I can say that I personally feel as though we took on the giants and won!  I’m pretty sure our team members now feel the same way after a few days of rest and realization. I won’t be licking any wounds, I’ll just begin thinking of how we might be able to improve just a little more each time we compete and get a little closer to perfection!

Jay R. Mahoney CEC
Coach/Instructor
Pierpont Culinary Academy
1201 Locust Avenue
Fairmont, WV 26554

Guest Chef Hall Hitzig Talks about Pastry Entrepreneurship

Hall Hitzig "The Crazy Baker" worked with students on hands-on and demonstration of baked goods including gluten free. Hall shared is experience as an entrepreneur and pastry chef.

For more information about Hall click here:

http://www.thecrazybaker.com/

Guest Chef Jeff Kessler Talks about Baking Entrepreneurship

Students in the FOSM 2230 Advanced Baking class were recently treated to a hands-on class and demonstration from Jeff Kessler. Chef Kessler is the sole proprietor of Jeff's Breads in Lewisburg.

Jeff led a discussion about entrepreneurship. He has been in the baking business for nearly 30 years.

Read more about Jeff's Breads:

http://www.mountainsavvy.com/jeffsbreads/contact.html

http://www.wchstv.com/traveling/2010/twv100318.shtml