Pierpont Culinary Academy, representing ACF West Virginia, recently competed in the American Culinary Federation North East Regional competition in Hershey, PA. The team earned bronze medals for the second year in a row.
The team showcased their buffet platter for eight people on Saturday. Sunday the group demonstrated their skills (vegetable cuts, chicken fabrication, fish fabrication, and pastry) in an 80 minute relay format. The group finished the competition by preparing a four course meal in 75 minutes.
The four course menu included: Paupiette de Sole Floreal; Crimson Lentil and Grain Salad with Grilled Eggplant, Mixed Greens with Walnut Vinaigrette and Red Pepper Coulis, Flax Seed Cracker; Roasted Pheasant, Stuffed Leg with Procuitto, Leeks, and Morels, Celeriac & Potato Puree, French Beans, Poultry Jus; Cinnamon Almond Cake, Strawberry & Fennel Compote, Strawberry & Kiwi Sauce.
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