Members of the Pierpont Culinary Academy Culinary Competition Team will vie for another state title this week. Team members: Maria Provencher, Team Captain; Joseph White; Ted Hastings; Brandon Show; Ryan Contraski; and Coach Chef Jay R. Mahoney, CEC will put their culinary skills to the test on Friday at the annual Junior Hot Food Culinary Competition in Beckley, WV. Pierpont’s team has won four of the last six years.
Teams compete in two phases: Culinary Skills and Four Course Preparation.
The skills phase is a timed relay that requires four competitors to complete chicken fabrication, fish filleting, vegetable knife skills, and pastry preparation randomly assigned within an eighty minute timeframe. In addition, the team then has ninety minutes to prepare a four-course meal for four people.
Chef Jay R. Mahoney said, “These competitions, which are judged on an international scale, offer students opportunities to work as a team toward achieving a common goal. Students that get involved with competitions at this level are subjected to extreme, live, pressure-filled situations similar to the Iron Chef formats. As a result, competitors tend to leave with a tremendous amount of skills that they might not have otherwise acquired.”
This year’s four course will feature a required classical dish: Poulet sauté a la Catalane (sautéed chicken with chipalota sausage, tournee potatoes, green beans and chestnuts). Joseph White will be preparing the entrée. White said, “It has been a fun challenge and a great learning experience. I’m ready for the competition.”
The meal begins with a Crispy-skin WV Striped Bass, White Bean Puree, and Wilted Spinach. The second course is Mixed Greens, Mustard Vinaigrette, and Saffron Cracker. After the classical entrée, the meal is highlighted by Chocolate Mousse and Chocolate Croquantine Cake, Hazelnut Florentine, Brandied Cherries and Orange-Cardamom Sauce.
“Our dessert incorporates various classical skills. It has subtle, bold, and refreshing flavors. All of my fellow students, instructors, and staff that have tried it and they love it, so I look forward to presenting it to the judges,” said Maria Provencher.
Pierpont has partnered with WVU Extension to showcase a West Virginia farm raised striped bass for their fish course. The fish was grown as part of the West Virginia University Aquaculture Product and Marketing Development Project. Consol Energy pumps water to the surface for treatment to remove iron and discharges it into a stream. The WVU Aquaculture Team captures the new clear water to grow fish. Water flows by gravity at 400 gallons per minute continuously through the system. The fish have been stocked as fingerlings, and are harvested specially for Pierpont’s Culinary Team and other restaurants and farmer’s markets in the area.
“It really is a great pleasure to work with this fish. West Virginia should be known for quality fresh water fish, and this product has consistently met our expectations,” said Mahoney.
The event, hosted by the WV Chapter of the American Culinary Federation, determines the team that will represent West Virginia at the Northeast Regional Competition in Columbus next March, 2011.
Teams compete in two phases: Culinary Skills and Four Course Preparation.
The skills phase is a timed relay that requires four competitors to complete chicken fabrication, fish filleting, vegetable knife skills, and pastry preparation randomly assigned within an eighty minute timeframe. In addition, the team then has ninety minutes to prepare a four-course meal for four people.
Chef Jay R. Mahoney said, “These competitions, which are judged on an international scale, offer students opportunities to work as a team toward achieving a common goal. Students that get involved with competitions at this level are subjected to extreme, live, pressure-filled situations similar to the Iron Chef formats. As a result, competitors tend to leave with a tremendous amount of skills that they might not have otherwise acquired.”
This year’s four course will feature a required classical dish: Poulet sauté a la Catalane (sautéed chicken with chipalota sausage, tournee potatoes, green beans and chestnuts). Joseph White will be preparing the entrée. White said, “It has been a fun challenge and a great learning experience. I’m ready for the competition.”
The meal begins with a Crispy-skin WV Striped Bass, White Bean Puree, and Wilted Spinach. The second course is Mixed Greens, Mustard Vinaigrette, and Saffron Cracker. After the classical entrée, the meal is highlighted by Chocolate Mousse and Chocolate Croquantine Cake, Hazelnut Florentine, Brandied Cherries and Orange-Cardamom Sauce.
“Our dessert incorporates various classical skills. It has subtle, bold, and refreshing flavors. All of my fellow students, instructors, and staff that have tried it and they love it, so I look forward to presenting it to the judges,” said Maria Provencher.
Pierpont has partnered with WVU Extension to showcase a West Virginia farm raised striped bass for their fish course. The fish was grown as part of the West Virginia University Aquaculture Product and Marketing Development Project. Consol Energy pumps water to the surface for treatment to remove iron and discharges it into a stream. The WVU Aquaculture Team captures the new clear water to grow fish. Water flows by gravity at 400 gallons per minute continuously through the system. The fish have been stocked as fingerlings, and are harvested specially for Pierpont’s Culinary Team and other restaurants and farmer’s markets in the area.
“It really is a great pleasure to work with this fish. West Virginia should be known for quality fresh water fish, and this product has consistently met our expectations,” said Mahoney.
The event, hosted by the WV Chapter of the American Culinary Federation, determines the team that will represent West Virginia at the Northeast Regional Competition in Columbus next March, 2011.
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