Members of the Pierpont Community & Technical Colleges’ Culinary Team competed in the state American Culinary Federation (ACF) WV Jr. Hot Food competition Monday, and earned a berth to the ACF Northeast Regional to be held in Boston, MA in February 2009.
Amanda Emerson, Ted Hastings, Joe White, Kellie Smith, Sarabeth Cox (alternate), Kristina Baker (alternate), and Coach Jay Mahoney, CEC went head-to-head with Marshall Community & Technical College in a one-day dual competition held in Beckley.
During Phase I of the competition teams competed in an 80 minute timed skills relay. Individually, the competitors performed one of four skills. Ted Hastings began the skills with precision vegetable cuts. He was followed by Kellie Smith who fabricated a whole chicken, and Joe White who filleted a Dover Sole. Amanda Emerson anchored the team by finishing under the 80 minute mark with her pastry skills.
First time team member, freshman Kellie Smith said, “At first I was nervous, but excited, and after the event it felt really good to know that our hard work had paid off. My teammates were really supportive, and helped me to keep my spirits up. The experience and energy of the event was really great.”
Phase II the team prepared a four course meal for four people. The menu included: the prescribed classical dish Paupiettes de Sole a la Trouvillaise; second course Butternut Squash & Goat Cheese Salad with Autumn Apple Vinaigrette; third course Roasted Saddle of Rabbit, Whipped Potatoes, Tourne Vegetable and Truffle Sauce; dessert Nutty Buckwheat Cake with White Chocolate-Mascarpone Mousse. The four person team had to prepare and serve the entire meal in 90 minutes.
The highly acclaimed judging panel for the event included two Master Chefs: Peter Timmins and John Johnstone and the former US Culinary Olympic Team Captain Keith Coughenour, CEC. Following the competition Kellie Smith said, “I liked the judges’ critique. They identified what I could improve upon. The judges showed me a technique that will make fabricating my chicken so much easier.”
Team Coach Jay Mahoney said, “This is an opportunity for the students to perform in an environment very similar to the Iron Chef show seen on Food Network. It also gives a new perspective for the definition of teamwork. I couldn’t be more proud of their efforts, now we’ll have elevate and perfect our dishes to compete at a regional level in Boston.”
Program Coordinator, Brian A. Floyd, CEC said, “It is a great testament to the teams’ effort. The students have been working very hard, and Jay Mahoney is just such an invaluable asset to our program.” The Pierpont Culinary Arts and Pastry & Baking Arts programs both received national accreditation earlier this year through the American Culinary Federation Accrediting Commission.
Team Members (l to r)Amanda Emerson, Joe White, Kristina Baker, Kellie Smith, Ted Hastings, Sarabeth Cox. Chef Mahoney pictured to right.
Amanda Emerson, Ted Hastings, Joe White, Kellie Smith, Sarabeth Cox (alternate), Kristina Baker (alternate), and Coach Jay Mahoney, CEC went head-to-head with Marshall Community & Technical College in a one-day dual competition held in Beckley.
During Phase I of the competition teams competed in an 80 minute timed skills relay. Individually, the competitors performed one of four skills. Ted Hastings began the skills with precision vegetable cuts. He was followed by Kellie Smith who fabricated a whole chicken, and Joe White who filleted a Dover Sole. Amanda Emerson anchored the team by finishing under the 80 minute mark with her pastry skills.
First time team member, freshman Kellie Smith said, “At first I was nervous, but excited, and after the event it felt really good to know that our hard work had paid off. My teammates were really supportive, and helped me to keep my spirits up. The experience and energy of the event was really great.”
Phase II the team prepared a four course meal for four people. The menu included: the prescribed classical dish Paupiettes de Sole a la Trouvillaise; second course Butternut Squash & Goat Cheese Salad with Autumn Apple Vinaigrette; third course Roasted Saddle of Rabbit, Whipped Potatoes, Tourne Vegetable and Truffle Sauce; dessert Nutty Buckwheat Cake with White Chocolate-Mascarpone Mousse. The four person team had to prepare and serve the entire meal in 90 minutes.
The highly acclaimed judging panel for the event included two Master Chefs: Peter Timmins and John Johnstone and the former US Culinary Olympic Team Captain Keith Coughenour, CEC. Following the competition Kellie Smith said, “I liked the judges’ critique. They identified what I could improve upon. The judges showed me a technique that will make fabricating my chicken so much easier.”
Team Coach Jay Mahoney said, “This is an opportunity for the students to perform in an environment very similar to the Iron Chef show seen on Food Network. It also gives a new perspective for the definition of teamwork. I couldn’t be more proud of their efforts, now we’ll have elevate and perfect our dishes to compete at a regional level in Boston.”
Program Coordinator, Brian A. Floyd, CEC said, “It is a great testament to the teams’ effort. The students have been working very hard, and Jay Mahoney is just such an invaluable asset to our program.” The Pierpont Culinary Arts and Pastry & Baking Arts programs both received national accreditation earlier this year through the American Culinary Federation Accrediting Commission.
Team Members (l to r)Amanda Emerson, Joe White, Kristina Baker, Kellie Smith, Ted Hastings, Sarabeth Cox. Chef Mahoney pictured to right.
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