Pierpont Palate

Chef Hawkins & Pierpont Non-Traditional Students Help with Farmer's Market Fundraising Dinner

2012-01-27T11:52:00.004-05:00

Chef Dale Hawkins, adjunct chef instructor, and students in the evening Quantity Foods class helped raise money for the Bridgeport Farmers Market recently. The team paired up with farmers and organizers of the event to highlight the Bridgeport Winter Market.

The evening of jazz helped feature awareness of local foods available in the winter.

Chef Mahoney Comments on Local Jobs

2011-05-26T08:38:00.002-04:00

WDTV recently interviewed Chef Mahoney about the job prospects for Culinary and Pastry graduates.

Pierpont Takes Third at ACF Northeast Regional

2011-03-23T23:25:00.008-04:00

Pierpont Culinary Academy finished third behind two of the biggest culinary schools in the country at the American Culinary Federation Northeast Regional in Columbus, OH. The team was led by veteran competitors Maria Provencher, Team Captain, Joseph White, and Ted Hastings. Brandon Show and Ryan Contraski, first year students and competitors rounded out the team. The Culinary Institute of America (Hyde Park, NY) won the event, and Johnson & Wales University (Providence, RI) came in second. The team displayed their show platter on the first day of the event. The platter featured WV Wild Game items such as: trout, quail, and duck breast. On day two, the team completed their second and third phases of the competition. During the Skills Phase Joseph White began the 80 minute relay team by completing the pastry competency, Ryan Contraski drew second position and completed the fish fabrication section, Brandon Show completed the vegetable skills, and Ted Hastings anchored the team with the chicken fabrication. The judges made special mention of the teams professional demeanor throughout the entire competition, but made a special note about the Skills Phase. The final portion of the competition featured 90 minutes for the team to prepare and serve a four course meal to the judges. Ted Hastings prepared the appetizer course Crisp-Skinned Striped Bass with Cantelini Beans, Wilted Spinach, and Beurre Blanc. Brandon Show served the salad course of Mixed Greens, Saffron Ribbon Cracker, Fried Blue Cheese Stuffed Cherry Tomatoes, Pickled Vegetables, and Mustard Vinaigrette. Joseph White prepared the classic dish Poulet Saute a la Catalane, and it was accompanied with Haricot Verte and Pommes de Terre. Maria Provencher completed the meal with a Hazelnut Chocolate Terrine, Hazelnut Florentine, Croquentine Cake, Brandied Cherries, Orange Cardamon Sauce, and Pistachios. Ryan Contraski was the Alternate and Floor Mgr. The judges awarded Pierpont 32+ points (out of an internationally recognized 40pt scale), which qualified them for ACF Silver Medals. Watch the WBOY TV story here: http://wboy.com/story.cfm?func=viewstory&storyid=96591 Read about it on WV Metro News: http://www.wvmetronews.com/news.cfm?func=displayfullstory&storyid=44137

Pierpont Culinary Team Hosts Media Day for Last Practice Before Regionals

2011-03-18T15:57:00.005-04:00

The Pierpont Culinary Academy Culinary Team hosted members of the media to allow a rare behind the scenes look at the preparations happening in anticipation of the up-coming American Culinary Federation Northeast Regional. As the students finished their final four-course practice local newspapers, TV, radio, and magazines had an opportunity to interview the Team and sample some of their wares.

Watch and read more about some of the Culinary Team's preparations:

WDTV story: http://www.wdtv.com/index.php/home/local-news/5470-pierpont-culinary-competition-march-2011

Times WV story: http://timeswv.com/local/x977554089/Pierpont-s-Final-Four

Pierpont on Facebook: http://www.facebook.com/PierpontCTC

WBOY Story:

Floyd Named 2011 Regional Semi-Finalist for Chef Educator of the Year

2011-01-11T15:36:00.003-05:00

The American Culinary Federation announced that Chef Brian A. Floyd, CEC has been named a 2011 Regional Semi-finalist as Chef Educator of the Year. The winner will be announced in March at the ACF North East Regional Conference in Columbus, OH.

Candidates for the Chef Educator of the year had to submit a portfolio of qualifications, and the award committee narrowed those nominees to choose the regional field.

The regional winner will receive a silver medallion, airfare and lodging for the national convention to be held in Dallas, TX this summer.

Mahoney Wins 2010 Chef of the Year

2011-01-11T14:59:00.004-05:00

Chefs from around West Virginia gathered at the Cafe Cimino in Sutton, WV for the annual American Culinary Federation of West Virginia awards ceremony recently. The group honored the recent state win by the Pierpont Culinary Academy team.

However, the awards for Pierpont did not stop there. Chef Jay R. Mahoney, CEC was honored as the 2010 WV Chef of the Year. This is highest distinction awarded through the state organization. Chef Mahoney was recognized by his peers for his outstanding contributions to the organization, to education, and to the community.

In addition to Chef Mahoney, Pierpont student and Culinary Team member Joseph White was honored as the 2010 Student Culinarian of the Year. Joseph has won multiple medals through ACF competitions, and served as the team captain of the 2010 Pierpont Culinary team that won a bronze medal at the ACF North East Regional competition in Hershey, PA last spring.

Pierpont Culinary Wins Third Consecutive State Title

2011-01-11T14:53:00.007-05:00

Pierpont Culinary Academy won the West Virginia Junior Hot Food Competition for the third year in a row on Friday. Team members: Maria Provencher, Captain; Joseph White; Ted Hastings; Brandon Show; and Ryan Contraski advanced to the American Culinary Federation Northeast Regional Competition.

The team will face the top culinary schools from each state in the Northeast to be held in Columbus, OH in March, 2011. The team’s coach, Chef Jay R. Mahoney, CEC said, “I am incredibly proud of this group. They put in a tremendous number of hours in preparation for this victory.”

Pierpont Culinary Academy outscored Carver Culinary Center (Charleston), Mount West Culinary (formerly, Marshall in Huntington), and the National Institute for Culinary Arts at Mountain State University (Beckley) to secure the win.

The event was judged by Chef Alan Nease, CEC, AAC and Chef Brian Campbell, CEC, CCE. Teams were required to compete in two phases: Skills Phase and Four Course Preparation.

During the Phase I relay, teams have 80 minutes to complete four pre-determined skills. Ryan Contraski began the relay by fabricating a chicken, Brandon Show filleted a fish, Joseph White had to demonstrate a number of technical knife cuts with the vegetable preparation, and Ted Hastings anchored the team and finished with pastry preparation.

First year freshman Brandon Show said, “I was really nervous to start, but I just concentrated on filleting the fish, and didn’t think about the judges standing nearby. I still don’t feel I had practiced enough, but somehow at the competition, it was the best filleting job I have ever done.”

Brandon was working with a unique product. Pierpont featured farm-raised striped bass from Morgantown, but not just any striped bass. WVU Aquaculture Research Associate, Daniel Miller and his team, provided the fish for the team. In fact, Chef Jay Mahoney and team member Ted Hastings visited the Dogwood Lake Research Thursday morning to select just the right fish before they left for the competition.

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.

During the Phase II Four Course Competition, Ted Hastings featured the fish as the centerpiece of his appetizer course: Crisp-Skin WV Striped Bass with Cantalini Bean Puree, and Wilted Spinach.

“The judges loved the dish,” said Hastings. “They liked the freshness, and we prepared it with a very crispy skin. They commented on how well the crisp skin contrasted with the delicate tasty meat.”

The salad course was served next by Brandon Show. The plate featured Mixed Greens, Mustard Vinaigrette, and Saffron Cracker. The entrée is a required classical dish known as Poulet Sauté a la Catalane. Joseph White prepared the dish which featured sautéed chicken, chipalota sausage, chestnuts, green beans, and tourneed potatoes.

Maria Provencher, Team Captain, completed the Four Course with a beautiful Chocolate Mousse and Chocolate Croquantine Cake, Hazelnut Florentine, Brandied Cherries and Orange-Cardamom Sauce. “I practiced components of the dessert for over three months. We continuously tried to refine it, and come up with just the right combination of flavors and the ideal plated design.”

Provencher was equally as pleased with the team’s performance, “I was very pleased with the team’s execution and professionalism. The judges said we worked well together. They commented on our relaxed work flow, and how well we helped each other during preparation.”

With the team’s victory, Pierpont has won the last three state titles and five of the last seven years. Team Coach Chef Jay R. Mahoney, CEC Culinary Coordinator, attributes the team’s success to hard work and a great attitude. “This is a special group of students,” said Mahoney. “They have worked for months on perfecting their dishes and honing their craft. These students were judged on international standards, and they have proven that they are capable of extraordinary things under extreme pressure. Through it all, each of them kept a great attitude, and I couldn’t be more proud.”

The students are judged separately against an internationally recognized 40 point scale. Overall the team scored 32.6, which qualified them to receive ACF Silver Medals. “The medals were icing on top of an already delicious cake,” said Chef Brian A. Floyd, CEC, Executive Director of Pierpont Culinary Academy. “Chef Mahoney and these students are terrific ambassadors Pierpont Community & Technical College. I know they will represent West Virginia well at the next level.”

Pierpont Features Local Partnership in Seeking State Title

2011-01-11T14:50:00.002-05:00

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.

Students Receive ACF Certification

2010-05-12T15:08:00.002-04:00

Nine graduating students from the Pierpont Culinary Academy Culinary Arts and Pastry & Baking Arts programs recently achieved professional certification.

The Newly Certified Students include:
Stacey Dent, CPC
Devin Young, CPC
Kenneth Poling, CC
Andrea Klausman, CPC
Joseph White, CC
Kellie Smith, CC
Michelle Edwards-Layman, CC
Kassie Tolley, CC
David Pyles, CC

Students met ACF national certification standards and are graduating from the ACFAC nationally accredited Pierpont Culinary Academy.

Congratulations to all!

Provencher & Smith Win Culinary Academy Awards

2010-04-26T14:34:00.002-04:00

Maria Provencher and Kellie Smith were recently recognized at the Pierpont Community & Technical College award banquet. Provencher was named this year's recipient of the Rhodes Culinary Scholarship. In addition, she was named the 2009-2010 Outstanding Pastry & Baking Arts Student.

Kellie Smith received the Outstanding Culinary Arts Student award for 2009-2010.

Both students were members of Pierpont's Culinary Team. They both won silver medals at the ACFWV State Jr Hot Food competition in November. They also both qualified to compete in ACF North East Regional Competition in Hershey, PA where they received bronze medals.

See some of the highlights from the Awards Banquet here:
view all 23 items as a slideshow

Pierpont Culinary Wins Bronze at NE Regional

2010-03-23T12:38:00.013-04:00

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.

_ Pierpont Uses Teamwork to _ Win at Cast Iron Cookoff

2010-01-28T08:19:00.022-05:00

Eleven chefs and sous chefs competed at the 5th Annual Cast Iron Cookoff. The event, sponsored by the Collaborative for 21st Century Appalachia, features a chef, a sous chef, and eight amateurs per team. Each team has one hour to complete four courses.

The Cookoff features some of West Virginia's best products and transforms traditional Appalachian Cuisine into creative and contemporary recipes and presentations.

Pierpont Culinary Academy's team feature two student-chefs: Joe Woods & Joe White. Both students are members of the WV state champion junior hot foods team. The "Joes" demonstrated great leadership as their team won the "Best Teamwork Award" and received honorable mention in the "Whistle while You Work" category.

Pierpont's menu featured: Pot Stickers & Pan Lickers Blue Crab & Crayfish Dumplings; Pan Fried Pickled Butternut Squash with Mesclun Greens; Paillard of Pheasant with Country Ham, Corn & Parsnip Dodger Cake; Brandied Arborio Rice Pudding with Candied Walnuts.

Pierpont Participates in Feast of Seven Fishes Festival

2010-01-27T06:34:00.002-05:00

What does 80# of Calamari, 1200 pieces of dough, and 15 gallons of seafood chowder have in common? Pierpont Culinary Academy prepared all of these items to help feed over 5000 visitors to the Downtown Fairmont Feast of the Seven Fishes Festival in mid December.

The Italian street festival is held each year in celebration of the traditional Christmas Eve dinner that includes 7 fish courses to represent the seven sacraments.

Pierpont Culinary Academy sold Fried Calamari, Friti (fried bread dough), and Seafood Chowder.

Chef Kristen Cirolia Attends Pre Gel Five-Star Chef Series

2009-12-02T16:45:00.004-05:00

Pastry Chef Kristen Cirolia recently attended the Pre Gel Five-Star Chef Series Pastry Training in Concord, NC. Chef Cirolia was among a group of culinary professionals who have established themselves, and are looking to sharpen and increase their skills during the intense training.

PreGel AMERICA’s 5-Star Chef Series is a series of educational seminars designed to create dynamic pastry experience. The "5-Star Chefs" combined with PreGel's cutting-edge facility and unparallel ingredients set the stage for a compelling learning experience that will benefit Chef Cirolia's pastry and baking classes.

More information about the seminar check out the 5 Star Chef Series Training: http://www.5-starchefseries.com/

Pierpont Wins WV State Competition

2009-11-16T10:20:00.004-05:00

Pierpont Culinary Academy won the American Culinary Federation state culinary competition recently in Beckley. Three teams: Mountain State University, Carver Culinary Program, and Pierpont Culinary Academy competed for an opportunity to represent West Virginia at the American Culinary Federation Northeast Regional Competition in Hershey, PA March 13-18, 2010.

Pierpont finished just in time at the very last second of the 80 minute Phase I skills relay. Joe Woods had to fabricate a chicken, then Maria Provencher had to fabricate a fish, Joseph White had to demonstrate a number of technical knife cuts with the vegetable preparation, and Kellie Smith anchored the team finishing with pastry skills.

Phase II required the students to prepare a four-course meal in 90 minutes. Joseph White prepared the prescribed classical dish Paupiettes de Sole Floreal; Rebecca Krofcheck prepared the salad course Crimson Lentil and Grain Salad Timbale with Roasted Pepper Coulis; Kellie Smith prepared the entrée Roasted Pheasant in Caul, Tournee Potatoes, Butternut Squash Puree, and Haricot Vert; Maria Provencher prepared dessert Cinnamon Almond Cake with Apricot Sauce, Fennel-Fig Compote, and Vanilla Armagnac Sorbet; Joe Woods was the floor manager.

The competition was judged by a prestigious panel of chefs: Chef David Turcotte, CEC, AAC (Lead Judge) is a Sergeant Major over the Fort Lee Culinary Program, Chef Roland Henin, CMC is a Master Chef with Delaware North Co., and Chef David Campbell, CEC, CCE is a chef instructor with Johnson & Wales University in Charlotte, NC.

Aside from 1st, 2nd, and 3rd place, the teams competed against a national competition standard of scoring. Pierpont scored 34.47pts, Carver scored 33.51, and Mountain State scored 26.10. These point totals meant that Pierpont and Carver both qualified for American Culinary Federation Silver medals (32-35 points out of 40 qualify for Silver). This is the first time in at least the past six years that any team has accomplished a score this high at the West Virginia state competition.

See more about the competition from this News Channel 59 report:
http://wvnstv.com/story.cfm?func=viewstory&storyid=70270

Hill to Offer Book Signing

2009-10-31T14:45:00.001-04:00

Theresa Hill will be featured at a local book signing.

It will take place from 12:00 PM to 2:00 PM on Saturday, November 14th at Fairmont Fitness Center. If you are interested in purchasing a book and haven’t yet, there will be copies available at the signing. Theresa will also be making a few recipes which will be available for sampling at the event.

Pierpont Student Authors a Cookbook

2009-10-30T17:04:00.002-04:00

Theresa Hill, first-year student in the Pierpont Culinary Academy, recently announced the release of her first cookbook. The book was inspired by recipes for her family.

Treenie's Beginnings is a collection stories, recipes, family, faith, and fitness. Theresa says, "the book was inspired, it was therapeutic."

Listen to this WBOY TV story to hear more about the release:

How To Fabricate a Pig Part 1

2009-10-22T18:50:00.001-04:00

How To Fabricate a Pig Part 2

2009-10-22T18:49:00.001-04:00

Lobster, Mushroom & Spinach Strudel

2009-10-18T14:14:00.003-04:00

Ingredients: Yield: 6 servings
6oz. Cooked Lobster Meat
6oz. Assorted Mushrooms
8oz. Spinach
1T Shallots, minced
2oz. Ricotta Cheese
1oz. White Wine
S&P to taste
5 Phyllo Dough, sheets (thawed)
1C Clarified Butter
2T Fresh Herbs
2T Olive

Methods:
1. In a sauté pan, heat the olive oil. Add the shallots, mushrooms, and lobster allow to briefly sauté. Add the spinach when the mushrooms are soft, and then the wine.
2. Once the spinach is wilted, but still bright green, remove the mixture from the heat. Set the mixture aside to cool slightly.
3. On a clean work surface or cutting board, layout a sheet of phyllo one piece at a time.
4. Brush the dough with sparingly with clarified butter. Lightly sprinkle with fresh herbs. Add a second sheet of dough on top. Repeat the process until five sheets of dough are stacked (do not butter the top sheet).
5. Strain the excess liquid from the lobster and spinach mixture. Add the ricotta cheese by gently folding into the mixture. Adjust seasoning with salt and pepper.
6. Beginning ½” from the bottom of the phyllo, spoon the lobster and spinach mixture in a 2” band across nearly the sheet of dough. You will want to leave approximately ½” on each end to enclose the dough around the mixture.
7. From the bottom, roll the dough around the lobster and spinach mixture. Just before you get to the end of the roll, tuck the ends toward the middle, and then complete the roll.
8. Brush the top of the dough lightly with clarified butter.
9. Bake in a 375° oven approximately 10 minutes or until golden brown.
10. Remove and allow to cool for 3-5 minutes. Slice into 1 ½” slices.

2009-2010 Culinary Competition Team Named

2009-08-31T16:05:00.017-04:00

Nine students tried out for the Peirpont Culinary Academy Competition Team on Friday. Five new students to the program and four current students through their toques in the ring to vie for five spots.

The members of 2009-2010 Culinary Team are Joseph White, Kellie Smith, Maria Provencher, Rebecca Krofcheck, and Joe Woods. The students competed in a three phase competition. Each was required to demonstrated proficient knife skills, fabricate a chicken, and to prepare an entree plate for two using chicken.

Congratulations to all of the competitors, and especially to our new team.

Pictures from the competition:

Pierpont Presents at Tomato Tasting Festival

2009-08-26T13:04:00.004-04:00

The Pierpont Culinary Academy helped organize and participated in the second annual Tomato Tasting Festival this past weekend. The Festival is sponsored by the Marion Co. Master Gardeners and WVU Extension. Chef Floyd and Pierpont have helped organize the event and have provided judges for the past two years.

President Blair Montgomery was among the group of honorary judges for the event this year. Chef Floyd prepared a cooking demonstration that feature three tomato recipes, and new students in the Culinary Academy helped with the day's logistics and preparation.

New students: Rebecca Krofcheck, Miranda Johnson, Joseph Bezjak, Cameron Dean, Maria Provencher, and Matt Crawford all helped with the event.

One of the favorite recipes of the event was:

Poached Salmon with Tomato-Leek Water

Ingredients Yield: (4) 6oz. Servings
(4) 6oz. Salmon Fillets, bones and skin removed
8 Med-lg Tomatoes, cored
8oz. Leeks, tops and roots removed, med. dice*
4oz. Yellow Onion, julienne
8oz. Asparagus, cut into 5”-6” spears
10 leaves + 4 sprigs of Basil
Juice one lemon
Olive oil
S&P to taste
Cheesecloth
Butchers string

*Fennel makes a fantastic substitute for the leeks

Methods
1. Rough chop the tomatoes. Add to a food processor or blender until pureed. In a non-reactive sauce pot, bring the puree to a simmer (do not boil). Remove from heat, allow to slightly cool.
2. Position cheesecloth over a strainer or china cap over a bain marie or a large bowl. Collect the tomato mixture in the cheesecloth and tie with string, allowing the liquid strain through to the bain marie. The idea is to capture as much of the liquid as possible the pulp and skin are to remain behind in the cheesecloth, so tying the string and cheesecloth up in your refrigerator and allow to drip all night might be the ideal way to accomplish this. However, for quicker results you can gently squeeze the cheesecloth until the liquid is removed. This method may cause more tomato puree to escape.
3. In a braising pot, sweat the leeks and onions with the olive oil until translucent. Add the basil and tomato water. Heat the mixture to 175°-185°.
4. Add the salmon fillets. Poach approximately 5 minutes. Remove from the water. Season with salt, pepper, and lemon.
5. Steam the asparagus until just tender. Should still be bright green.
6. In a pasta bowl, ladle a scoop of the tomato water. Fan 5 asparagus pieces in the bottom of the bowl. Gently place the fish on top. Garnish with a fresh basil sprig.

Pierpont Cooks at the Farmer's Market

2009-08-05T11:56:00.003-04:00

The Pierpont Culinary Academy helped Fairmont celebrate National Farmers' Market week by presenting a demo at the market. Chef Floyd demonstrated and shared three recipes to showcase how customers of the market could use their fresh vegetables once they got them home.

Market goers sampled some of the items which included: Watermelon & Tomato Salad; Grilled Vegetable Enchiladas; and Grilled Salmon with Cucumber-Melon Salad and Tomato-Ginger Basmati.

Pierpont has been working with Main Street Fairmont to help promote the market. The cooking demo was to help bring attention and showcase the bi-weekly downtown event.

Watch WBOY's coverage of Tuesday's Market:

Grilling University

2009-06-15T22:27:00.002-04:00

Eighteen students participated in the Grilling University Community Ed class at the Bridgeport Conference Center. Students relaxed on the outdoor patio as they learned new grilling techniques, sampled tasty food, and enjoyed some specialty beverages.

The class was treated to a menu of Peach & Mango Sangria, Grilled Pork Porterhouse w/Mixed Grill or Mushrooms and Onions, Grilled Leg of Lamb w/ Baby Beet, Blue Cheese, and Grilled Asparagus Salad, and Grilled Watermelon and Berries w/ Zabaglione Sauce.

The evening concluded with a question and answer session.

Special Thanks to: The Bridgeport Conference Center, the Pierpont Center for Continuing Education, Ron Weist and Janice Ervin.

Pierpont Culinary Academy to Play Key Role in Downtown Brand

2009-05-15T14:51:00.010-04:00

Main Street Fairmont commissioned Arnett-Muldrow, city planning and marketing consultants, from Greenville, SC to help re-brand Fairmont. Arnett-Muldrow recommended a four district approach (Downtown, Southside, Eastside, and Riverside) to feature the distinct areas represented in MSF's boundaries.

The Pierpont Culinary Academy's future student bistro was presented as a driving force in the Downtown district. Arnett-Muldrow has laid a solid foundation for Maple Creative and Mythology, two consulting firms hired by Pierpont to brand and market the bistro and Cafe District, to build upon.

Follow Fairmont's redesign with these television stories:
WBOY TV:
http://www.wboy.com/story.cfm?func=viewstory&storyid=58927
WDTV TV:
http://www.wdtv.com/news/local/44924117.html

Pierpont Pastry Students Visit Washington DC

2009-05-12T10:01:00.004-04:00

Pastry Chef Kristen Cirolia led a group of students on a field to our nation's capital recently to experience pastries on a large scale at Ridgewell's Catering. The group toured the food service operation, and dawned some aprons to pitch in with some extra hands as well.

The trip was designed to give the students an urban experience both from an operational perspective as well as a sense food service and restaurant options in a larger city. The group enjoyed dinner at McCormick and Schmicks.

Pierpont Culinary Gives Back to the Union Mission

2009-05-06T13:09:00.004-04:00

Students in Pierpont Culinary Academy Quantity Foods class prepared and served a meal at Fairmont's local homeless shelter: the Union Mission. The Tuesday and Thursday FOSM 2204 Quantity Foods Lab classes put their semester's practice to work recently by preparing a meal for 75 people at the Union Mission.

Tuesday's lab prepared a BBQ theme. Residents and visitors to the shelter enjoyed BBQ ribs, pulled BBQ, coleslaw, cornbread, green beans, and honey-apple cake. Thursday's lab prepared: meatloaf, garlic mashed potatoes, snap peas, and double-chocolate cookies.

Pierpont Culinary ends every semester with this community service learning project. Students are given an opportunity to reflect on their experiences at the end of the class, and usually it is one of the highlights of the semester.

Hear more about the project with this WBOY exclusive:

Pierpont Celebrates its Outstanding Students

2009-04-25T07:46:00.004-04:00

The Food Service Management programs of Pierpont paused Friday night to recognize four outstanding students. Shelby Handley was awarded the Outstanding Student in Dietary Management, and Brenda Waller received the Rhodes Dieatary Management Scholarship in Memory of Charlotte B. Flynn. Mrs. Hamilton made the presentations.

The Pierpont Culinary Academy featured Pastry & Baking Arts student: Laura Brown as the Outstanding Student in Culinary Arts/Pastry & Baking Arts. The Rhodes Culinary Arts Scholarship was awarded to Joe Woods.

Fairmont URA Plans to Work With Pierpont Culinary Academy

2009-04-17T09:04:00.003-04:00

City Planner, Jay Rogers, updated the Fairmont Urban Renewal Authority recently on the progress of Pierpont Culinary's proposed student-operated bistro. The URA, Main Street Fairmont, the Fairmont Community Development Partnership, and the Marion County Chamber of Commerce have all been in discussions about the development of the downtown Cafe District.

Read more about the URA meeting:
http://www.timeswv.com/archivesearch/local_story_105022926.html

Pierpont Board of Governors Receives Bistro Update

2009-04-17T08:43:00.004-04:00

Pierpont's Board of Governors received an update about the planned student-operated bistro on Tuesday. Chef Brian Floyd reported that Pierpont Culinary had been working with the Fairmont Urban Renewal Authority to develop a conceptual rendering of the bistro and new culinary and pastry labs.

The Pierpont Culinary Team and Knowledge Bowl Team were recognized by the Board for their outstanding performance at the recent ACF North East Regional competition in Boston, MA.

The Board also approved the new Pierpont Culinary Academy. The Academy is a named program of distinction, recognized for continued successful accreditation, sustained growth and future vision. The Pierpont Culinary Academy moves from traditional culinary education to community and economic development, and strives to promote future culinary entrepreneurs and leaders.

Read more about the Pierpont Board of Governors' Meeting:
http://www.timeswv.com/archivesearch/local_story_105022619.html

FCCLA State Conference Held at Pierpont

2009-04-03T20:46:00.004-04:00

Students from Jefferson County High School competed in the state FCCLA Leadership Conference STAR Event competition at Pierpont Community & Technical College. The students competed as a team but were judged individually.

Qualifying students earn the right to compete at the National FCCLA Conference in Kansas City. Chef Jay Mahoney and Chef Brian Floyd were the judges for the Culinary Arts event. Registered Dietitian, Pam Hamilton, and Pastry Chef, Kristen Cirolia were judges in the Nutritious Snacks and Pastry Entrepreneurship catagories.

More about FCCLA Culinary STAR: http://wvfccla.googlepages.com/starevents

WBOY TV Features Pierpont Culinary

2009-04-02T07:49:00.002-04:00

Karen Kiley & WBOY TV featured this segment recently as the Culinary Team finalized thier preparations for A Culinary Event, fundraising dinner.

Culinary Scholarships Available

2009-03-31T08:10:00.001-04:00

The American Culinary Federation, Culinary Insider, newsletter reports:
New Scholarship Funds Available
Click on the links below to find out more:
The American Academy of Chefs, the honor society of the American Culinary Federation, is proud to offer a new scholarship for college students. Through a generous donation from The Charlie Trotter Culinary Education Foundation, eight $5,000 scholarships are now available. Applications are due by May 1 and can obtained by calling the ACF Education Department at (800) 624-9458.
Scholarship resources on the ACF Web site will assist you in your scholarship search. More

A Culinary Event

2009-03-29T15:40:00.003-04:00

Pierpont's Culinary Teams were highlighted during A Culinary Event, a fundraising dinner for the culinary teams and programs. (Read more about the event in the Times WV article http://www.timeswv.com/local/local_story_086021604.html.) The dinner featured a variation of the award winning four-course menu presented by the Culinary Team at the recent American Culinary Federation Northeast Regional.

Two very important announcements were revealed at the dinner: First, Chef Brian Floyd, CEC gave the group of friends and partners a sneak peak of a conceptual rendering of the proposed student-operated bistro to be located in downtown Fairmont. Chef Floyd then announced the Pierpont Culinary Academy: A named program of distinction, recognized for continued successful accreditation, sustained growth and future vision.

View photos of the evening:

Pierpont Culinary Academy Announced

2009-03-29T15:20:00.002-04:00

A special group of friends and partners gathered on Saturday March 28, 2009, as the Pierpont Community Technical College announced the Pierpont Culinary Academy. Pierpont Culinary Academy is a named program of distinction, recognized for continued successful accreditation, sustained growth and future vision.

The Pierpont Culinary Academy features the nationally American Culinary Federation Accrediting Commission(ACFAC) accredited Culinary Arts program and the ACFAC accredited Pastry & Baking Arts program. Future plans for the Academy are to pursue a student-operated bistro in downtown Fairmont, to maintain a superior level of quality education, and to continue its partnership with the City of Fairmont, Main Street Fairmont, Marion County Chamber of Commerce, and the Fairmont Community Development Partnership in its efforts to support community and economic development in Fairmont and Marion County.

Pierpont Culinary offers Scholarships to ProStart

2009-03-09T08:38:00.007-04:00

Pictured above (LtoR)Putnam Co., Marion Co., Wood Co.

The 2009 ProStart Hospitality Cup was held at Stonewall Resort recently. Pierpont Culinary provided scholarships for the 1st, 2nd, and 3rd place teams in the culinary competition.

For the fifth year in a row, Pierpont offer full tuition waivers for the 1st place team, half tuition waivers for the second place team, and quarter tuition waivers for the third place team.

This year's two-day event featured eleven teams from around the state. Each team competed in the business management portion of the competition on day 1 and the cooking competition on day 2.

Putnam County Career & Technical Center won 1st place in culinary competition, Marion County Technical Center won 2nd, and Wood County Vo-tech Center won 3rd.

Hamilton Featured in Times WV

2009-02-25T14:14:00.005-05:00

Photo by Danny Snyder/Times WV.
Pam Hamilton, MS, RD Associate Professor of Food Service Management was recently featured in a Times West Virginian article, A Healthy Lifestyle. Read about Mrs. Hamilton's tips for avoiding the wrong kinds of fat, and about how to focus on portion to maintain a more healthy diet.

Read more at:
http://www.timeswv.com/homepage/local_story_056012430.html

A Culinary Event

2009-02-24T10:50:00.010-05:00

Pierpont Culinary recently announced they will offer:
A Culinary Event~enjoy a semi-formal evening of fine dining with the Culinary Team, Saturday March 28th. The fundraising dinner will feature a variation of the four course menu that the team prepared for the American Culinary Federation Northeast Regional competition.

Table sponsorships are available, and exciting updates and announcements about the program are being planned. Champagne Reception begins at 6:30pm and the Food & Wine Dinner begins at 7pm.

Contact Chef Floyd to see how you can be involved brian.floyd@pierpont.edu

Culinary Team Wins Bronze Medals

2009-02-10T08:15:00.004-05:00

Building on the third place finish of the Knowledge Bowl Team, the Culinary Team members (Ted Hastings, Captin; Amanda Emerson; Joseph White; Kellie Smith; and Sarabeth Cox; Chef Jay Mahoney, Coach) were awarded bronze medals for there performance at the 2009 Amecian Culinary Federation Northeast Regional.

Eight teams competed in the event. Pennsylvania Culinary Institute won the competition and Hocking Community College (Nelsonville, Ohio) was second. The standings were announced at the Vice Presidents Gala Monday night.

Medals are award to teams reaching an industry competition standard. Some culinary competitions are won with only one team receiving enough points to be awarded a medal. However, this year's Regional fielded a very talented group of teams, and Pierpont was very proud to have received a score between 28-31.99 out of 40 to qualify for a bronze medal.

Congratulations to the Culinary and Knowledge Bowl Teams on a very solid performance in Boston.

See photos from the entire conference at:
http://www.digiproofs.com/ Password: ACFBOSTON

Boston Day 3

2009-02-08T17:09:00.005-05:00

Today was both a rewarding and trying day. The Culinary Team has been operating the past few days with little sleep, and with high tension and anxiety. At the same time, undoubtably the competition has been the fulfilment of literally 6 months of preparation and practice.

The day began at 7am with the Skills portion of the competition. Each team has 80 minutes to complete four skills (de-boning a chicken, fabricating a fish, classical vegetable cuts, and pastry). The four team members draw to see which skill they will randomly select. Joe White drew the first spot, and de-boned the chicken. Ted Hastings followed and cleaned the Dover Sole fish. While the first two spots are usually the fastest parts, they demand much attention from the judges, and both guys were very precise.

Perhaps, one of the longest and most exact parts is the vegetable cuts section, and Amanda Emerson pulled this lot. Amanda julienned butternut squash, diced onion, concassed two tomatoes (blanched, peeled, small diced the petals, and coarsely chopped the center), and tourned eight potatoes. Kellie Smith anchored the team with Pastry Skill (roll pastry for blind-bake, peel and segment an orange, and prepare a quart of pastry cream). Sarabeth Cox kept the group organized and managed from the floor as our alternate. The ladies each turned in some of the their best performances.

The Culinary Team competed against seven other schools from the entire Northeast Region which included: New England Culinary (Vermont), Conneticut, New Jersey, Johnson & Wales (Rhode Island), Hocking Community College (Ohio), Pennsylvania Culinary Inst., and New York. For the final leg theTeam competed in the Four Course Hot Food Competition.
Each team had 75 minutes to prepare and 15 minutes to plate a four course meal for four. The dishes included: the classical course- Paupiettes de Sole a la Trouvillaise (stuffed, poached Dover sole, shrimp, mussels, and Sauce aux Crevettes (shrimp sauce)); Fried Butternut Squash and Goat Cheese Salad with toasted pumpkin seeds and autumn-apple vinaigrette; Boneless Saddle of Rabbit in Caul with Vegetable Ribbons, whipped Celeriac and Potato Puree, and Truffle Sauce; Nutty Buckwheat Cake with White Chocolate- Mascarpone Mousse, cherry ice cream, Cherry sauce and Honey Tuile.

The team was well poised and performed at a very high level. The judges, led by culinary legends Roland Shaffer, Certified Master Chef (CMC) and Gunther Heiland, Certified Master Pastry Chef (CMPC), and joined by Tom Recinella, Certified Executive Chef (CEC) and former National Champion Student Team Coach, gave a fair critique. Their remarks touched on a number of positive features of the Team’s food, but also exposed some areas for improvement. Pierpont was certainly among the top tier of competitors, but the official results won’t be revealed until the Vice President’s Grand Gala Monday night. Keep your finger’s crossed…

Boston Day 2

2009-02-07T17:02:00.017-05:00

Saturday began very early. The Culinary Team began work on their cold platter around 5:30am, and the Knowledge Bowl Team got together around 7am to prepare for the day's competition.

Fortunately, both of the teams' efforts paid off. The Knowledge Bowl Team finished third in ACF Northeast Region. Baltimore International Culinary won first place and Pennsylvania Culinary Institute finished second. Our team lost their first match of the day, but rallied to carry themselves to the semifinals of the Jeapordy-style event. Ultimately, just a few questions and points separated the team from the finals, but it was a very impressive effort on Pierpont's part.
While the brain team was competing, the Culinary Team was busy slicing, glazing, cleaning, and organizing for the cold platter competition. Platters are to be presented as cold food served cold. This is the food that literally looks too good to eat. Pierpont spent extra time insuring that their product was as clean and perfect as possible. This extra effort pushed the limits of time, but paid off with the judges. Two Master Chefs and one CEC judged the competition, and they could not have been more complimentary of the our team.

Even though the food for the platters are for display only and not eaten, the judge's first comment to the team was, "I just want to pick up the food and eat it." This was a very good sign, but it is still very early in the two-day culinary competition.

The team's enjoyed dinner at a local favorite--No Name Restaurant. Many experienced their first lobster and other seafood favorites.

View photos from today's competition:
http://picasaweb.google.com/chefbrianfloyd/CulinaryKnowledgeBowlTeamBostonDay2#

Culinary&Knowledge Bowl Teams-Boston Day 1

2009-02-06T16:11:00.010-05:00

After a grueling 14hr trip in very cold and sometimes snowy conditions, the Team arrived in Boston Thursday evening around 7:30pm. Friday began with a trip on Boston’s mass transit system (the T) to Faneuil Hall and Quincy Market. The marketplace featured souvenirs, historic facts and treasures, and local specialties. The morning finished with lunch at America’s oldest restaurant: the Union Oyster House (est. 1826).

In the afternoon, the Knowledge Bowl took their qualifying exam, and faired well (they qualified as the 4th seed). The Culinary Team set up their mise en place for tomorrow’s cold platter competition and Sunday’s hot food competition.

The day culminated with a student forum sponsored by Chartwell’s foodservice provider. The one-hour presentation covered: résumé writing, interview techniques, and employment opportunities in the industry, and was followed by a reception were the students could network with some of the industries’ leading chefs.

Check out photos from today at: http://picasaweb.google.com/chefbrianfloyd/CulinaryTeamBostonDay1#

A special thank you to our sponsors:

US Foodsevice http://www.usfoodservice.com/

American Culinary Federation WV http://www.wvculinary.org/

New Chef Fashion http://www.newchef.com/

Pierpont Culinary on the Radio

2009-01-28T10:06:00.005-05:00

Chef Floyd was recently interviewed by John Burford on WTCS am1490. The pair covered topics such as the Culinary Arts growth and program accreditations. Additionally, they talked about the future opportunities related to a student operated bistro being located in downtown Fairmont, and the creation of the downtown Fairmont Cafe Dististrict.

Click hear to download or listen to an MP3 of the broadcast:

http://www.box.net/shared/fgt2mijpqo

Pierpont CTC Cast Iron Cookoff

2009-01-24T16:40:00.017-05:00

Chef Caleb Taylor and Sous Chef Joe Woods led the Pierpont Community & Technical College 2009 Cast Iron Cookoff at the Charleston Town Centre Marriott. The chefs' team was rounded out with eight non-professionals (including local journalist with Clarksburg Exponent Julie Perine and southern WV Fox TV personality Kennie Bass). Other team members included: Lisa Tanner, Melody Tanner, Ron Newcome, Elaina Bailey, Jill Murphy, and Kerri Niner. The group had one hour to prepare a four course meal.

Each of the dishes had to have at least one item prepared in cast iron and featured several local WV products. The four course menu included: Salad Course: Poached Egg and Frisee Salad with Truffle Vinaigrette, Appetizer: Trout with Shaved Almonds, Green Beans, and Thyme Preserved Oranges, Entree: Red Wine Braised Chicken with Button Mushrooms and Potatoes, Swiss Chard, Dessert: Waffles & Cream with Apples.

See more photos of the competition:

http://picasaweb.google.com/chefbrianfloyd/PierpontCTCCastIronCookoff2009#

MetroNews Radio:

http://www.wvmetronews.com/mediaplayer.cfm?storyid=28537

The Greenbrier's Master Chef Timmins works with Culinary Team

2009-01-10T13:36:00.012-05:00

Pierpont's Culinary Team practiced with Master Chef Peter Timmins recently at The Greenbrier Resort in White Sulphur Springs. The team braved poor weather and treacherous roads to practice in The Greenbrier's Hemisphere kitchen. They worked on their four course menu in preparation for the ACF North East Regional to be held in Boston, MA February 5-10, 2009.

Team Coach Jay Mahoney, CEC said, "It was a great day, maybe one of the best of my career. The students learned so much in one day."

Fairmont Plans Cafe District

2009-01-08T07:28:00.002-05:00

Chef Brian Floyd met with the Fairmont Urban Renewal Authority on Tuesday about the possibility of establishing a Cafe District for downtown. Pierpont's Culinary Arts program has for some time been looking into opening a student-operated bistro in downtown. The establishment of the Cafe District would help to collectively promote any restaurtants in Fairmont's downtown.

Pierpont has received a grant from the Charles M. & Mary D. Grant Foundation to create, brand, and market the Cafe District. The Culinary program plans to work with the City, the URA, Main Street Fairmont, the Marion County Chamber of Commerce, and the downtown restaurants to begin the work of establishing the new Cafe District.

Read more about the Cafe District here:
http://wboy.com/story.cfm?func=viewstory&storyid=49591 http://www.timeswv.com/local/local_story_007010445.html

Pierpont Culinary Wins State Championship

2008-11-11T09:39:00.020-05:00

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.

Pierpont Culinary Students Riding That Train

2008-10-28T14:25:00.008-04:00

Pierpont students and chef instructor Jay Mahoney join the West Virginia ACF chapter for local fundraiser. Eight students from PC&TC cooked on the New River Train Excursion from Huntington, WV to Hinton, WV over the 24th and 25th of October. Over eleven hundred folks were taxied by 28 assorted railroad cars comprised from all over the country. Staffed by a variety of folks from abroad as well as locally. The 16 hour trip followed the CSX line traveling up the New River Gorge stopping in Hinton for a stroll through the street fair in celebration for the event. Culinary students from Marshall University, Mountain State University, Carver Career Center and Pierpont Community & Technical College joined together with ACF West Virginia chapter members to prepare the culinary delights for many of the travelers. PC&TC students involved were: David Carson, Ashley Gill, Rachael Harris, Joseph Woods, Kenny Poling, Jessica Dash, Lucinda Vance and Michael Cottingham.

Feast from the Fields

2008-10-28T14:03:00.004-04:00

Chef Mahoney was recently featured as a guest chef in the "Feast from the Fields," dinner hosted by Gourmet on the Gorge.

Joy Marr, owner of Gourmet on the Gorge, has been living in West Virginia for the past 30 years as a professional outdoors woman, a caterer, innkeeper, and culinary tour guide. She has been working and cooking in the outdoors professionally for over 25 years. Her passion, enthusiasm, and love of the active lifestyle is evident in her fun and flavorful cooking, which explores the regional cuisines of Italy, Mexico and other far reaches as well as Appalachia and traditional Southern fare ~ E.W. Massey~

The menu started with a canapé created by guest Chef Jay Mahoney; just smoked WV trout served on a bit of toast with mustard aioli and sweet onion relish, alongside was the marinated goat milk Feta from farmers Darlene and Joe. These were served with a bright Riesling and a sturdy Goat du Rhone red (yes, we mean the pun!) down by the pond just before sunset.

Chef Mahoney's students at the Pierpont C&TC Culinary Program generously donated the pancetta, made from WV pigs, that we used in the sweet-n-sour dressing.

Read more about this really cool event...

http://www.gourmetonthegorge.com/feast10-11-08.htm

Bridges International 10th Anniversary Celebration

2008-10-28T13:11:00.011-04:00

First year students: Joe Woods, David Pyles, Jessica Dash, Dave Carson, and Blayze Haught (not pictured) participated in a catered event celebrating the 10th Anniversary of Bridges International.

Bridges is a non-profit organization that supports and encourages missionaries around the globe. Bridges President, Thomas Aitken said, "This was one of our most successful events. The food was wonderful."

Viewing Party a lot of Fun

2008-09-11T08:01:00.004-04:00

About 20 students, faculty, and friends showed up to watch the Food Network debut of Kenny Poling and Lucina Vance (1st year Culinary and Pastry & Baking students). The crowd cheered when they first caught a glimpse of their classmates on the big screen TV in the Falcon Center.

Everyone watched intently to see if they could make dinner "possible" for approximately 500 people. The menu consisted of Italian and Greek favorites selected by the mother of Michael Symon, the show's star.

Kenny spent most his day making the apple crumb dessert. Lucinda helped make some of the 600 meatballs needed for the day. Lucinda said, "It was very exciting, because the chef (Michael Symon) was literally one foot away from me, and Marc Summers was in the production crew." Kenny said, "I'll never get that experience again. It was once in a lifetime, and I'm quite excited it got to happen."

You can learn more about the new Food Network "stars" by clicking on the What's on the Menu section of this blog and viewing the WBOY story.

Congrats to Kenny & Lucinda!

2008-09 Culinary Team Named

2008-09-05T13:30:00.019-04:00

Congratulations, to the 2008-09 Pierpont Culinary Team. Tryouts were held Friday, September 5th and the following students have been selected for this year's team: Ted Hastings, Amanda Emerson, Joseph White, Kellie Smith, Sara Beth Cox (alternate), and coach- Chef Jay Mahoney, CEC.

The team will immediately begin training for the state competition, to be held at Mountain State University on Monday, November 10th. The winner of the state competition will go on to represent West Virginia at the American Culinary Federation Northeast Regional Conference to be held in Boston, MA February 7-9, 2009.

Good luck to each of the competitors on their quest toward a national championship.

Four Students to Appear in Dinner: Impossible

2008-09-03T07:55:00.006-04:00

Four students in Pierpont's Culinary and Pastry & Baking programs will appear in an up-coming Dinner: Impossible television program to be aired 10pm September 10, 2008.

Kenny Poling and Brooke Lafferty (Culinary Arts), Lucinda Vance and Tashina Spring (Pastry & Baking) are first year students who have been accepted to Pierpont's selective enrollment programs. All four students are from Taylor County's ProStart program.

The group participated with Food Network's Michael Symon in Dinner: Impossible episode IE0504. Mother's Day Madness sponsored by Teleflora Flowers was filmed at the International Mother's Day Shrine in Grafton, WV.

The event was a Mother's Day picnic for 150 Mothers and their families. Approximately 500 people attended the event, and the students were among those who helped to pull off the mission to celebrate the 100th Anniversary of Mother's Day.

Read more at this link to the Food Network:
http://www.foodnetwork.com/food/show_ie/episode/0,3151,FOOD_28496_59321,00.html

Pierpont Culinary Announces Chef to Lead 2009 Cast Iron Cook-Off in Charleston, WV

2008-08-29T13:45:00.004-04:00

Pierpont Culinary announced today, Chef Caleb Taylor (a 2007 graduate of Pierpont's Culinary program), apprentice chef at The Greenbrier, will be leading the Cast Iron Competition team in Charleston, WV January 2009.

"Chef Taylor is a shining example of the potential of our graduates," said Chef Brian Floyd. "He lead our team to very competitive finish in the 2008 competition, and we cannot think of a better person to represent our institutioin."

Taylor, with his sous chef, will lead a team of eight amatuer cooks as they prepare a four-course meal ultilizing some of West Virginia's best ingredients. Chefs from around the state will vie for prizes such as: Best use of WV Ingredients, Most Creative use of Cast Iron, and of course, the Grand Champion's Skillet.

"The Cast Iron Cook-Off is one of the state's premier culinary events. We are particularily proud that some of the event's proceeds are used to help sponsor scholarships." Floyd said. "We feel fortunate and honored to be one of the teams chosen to compete."

The 2009 Cast Iron Cook-Off will be held at the Charleston Marriot Town-Center January 23rd-25th.

Welcome Back Students

2008-08-27T21:27:00.002-04:00

It's been an exciting week.

The new Culinary and Pastry & Baking Arts students have received their new uniforms and knives. Second year students are settling back in after a summer of internships all over the state and country.

The first labs have happened, there are several bandaids to prove it. Food has been delivered in. All the pilot lights have been checked. The dishmachine is already working hard as ever.

Faculty have all been Faculty Developed. Syllabi have been created, discussed, passed-out, and posted. The semester game plans are coming together.

Books have been purchased. Schedules have been corrected. Course overrides have been faxed. Assignments have been received, they'll be done tomorrow.

It's good to be back in the kitchen......let the semester begin.

Pierpont C&TC Culinary Arts Receives National Recognition

2008-08-21T08:23:00.000-04:00

Pierpont C&TC Culinary Arts and Pastry & Baking Arts programs recently received accreditation through the American Culinary Federation Foundation Accrediting Commission (ACFFAC).

Evaluators from Columbus and Cincinnati, OH, and Fort Wayne, IN came to assess the program’s curriculum, facilities, and faculty this past November. The three member team was made up of an industry professional, a culinary education coordinator, and a representative from the ACFFAC.

The Culinary Arts program had received its initial accreditation in 2004. However, with this latest review the program’s accreditation was renewed for another 5 years.

Chef Brian A. Floyd, CEC is the coordinator for both the Culinary Arts and Pastry & Baking Arts programs.

“This review is a tremendous validation for our programs. We have been incrementally increasing the quality of our programs and this substantiates our work,” Floyd said.

Stacey Dent, a first year Culinary Arts student from Parkersburg, said, “This program has been a good experience for me. I have learned a lot that I don’t think I could have learned somewhere else. I have tried a number of things that have pushed me beyond my (culinary) comfort zone.”

The Pastry & Baking Arts program was established in 2005, and has been gaining steady momentum since. The Pastry & Baking Arts program also received an initial accreditation of 5 years.

Devin Young, a Pastry & Baking Arts student who attended Putnam Career & Technical Center, hopes to eventually open her own bakery. While she was in the kitchen preparing some fresh croissants she said, “Now that the school has demonstrated that it has met the national standards, I know that I can meet them too.”

The Culinary Arts program added Chef Jay R. Mahoney, CEC as a full-time Chef-Instructor, and the Pastry & Baking Arts program added Pastry Chef Kristen Cirolia as an adjunct faculty in January.

“I truly believe the addition of this high caliber faculty put us over the top,” said Floyd. “All other components were in place. We have grown from 15 students to 75 in the past five years. In fact, we have gone to a competitive enrollment system to manage our growth and raise the quality of our student graduates. Our facilities are kept immaculately well. Chef Mahoney and Chef Cirolia provide the missing links to our continued success.”

Floyd has already moved past the accreditation and has been working with city officials to assess the market and financial feasibility of opening a student operated bistro in downtown Fairmont. He expects the study will be complete by spring and will make a decision then whether to continue to pursue to the project to establish the Culinary program downtown, a project which he hopes will attract other restaurateurs to follow.

Welcome to the Pierpont Palate

2008-08-20T16:02:00.009-04:00

Welcome to the official blog site of Pierpont Community & Technical College Culinary Arts and Pastry & Baking Arts. This site is intended for students, faculty, alumni, program friends, and anyone who shares our passion for great food.

Pierpont Palate

Chef Hawkins & Pierpont Non-Traditional Students Help with Farmer's Market Fundraising Dinner

Chef Mahoney Comments on Local Jobs

Pierpont Takes Third at ACF Northeast Regional

Pierpont Culinary Team Hosts Media Day for Last Practice Before Regionals

Floyd Named 2011 Regional Semi-Finalist for Chef Educator of the Year

Mahoney Wins 2010 Chef of the Year

Pierpont Culinary Wins Third Consecutive State Title

Pierpont Features Local Partnership in Seeking State Title

Students Receive ACF Certification

Provencher & Smith Win Culinary Academy Awards

Pierpont Culinary Wins Bronze at NE Regional

_______ Pierpont Uses Teamwork to _______ Win at Cast Iron Cookoff

Pierpont Participates in Feast of Seven Fishes Festival

Chef Kristen Cirolia Attends Pre Gel Five-Star Chef Series

Pierpont Wins WV State Competition

Hill to Offer Book Signing

Pierpont Student Authors a Cookbook

How To Fabricate a Pig Part 1

How To Fabricate a Pig Part 2

Lobster, Mushroom & Spinach Strudel

2009-2010 Culinary Competition Team Named

Pierpont Presents at Tomato Tasting Festival

Pierpont Cooks at the Farmer's Market

Grilling University

Pierpont Culinary Academy to Play Key Role in Downtown Brand

Pierpont Pastry Students Visit Washington DC

Pierpont Culinary Gives Back to the Union Mission

Pierpont Celebrates its Outstanding Students

Fairmont URA Plans to Work With Pierpont Culinary Academy

Pierpont Board of Governors Receives Bistro Update

FCCLA State Conference Held at Pierpont

WBOY TV Features Pierpont Culinary

Culinary Scholarships Available

A Culinary Event

Pierpont Culinary Academy Announced

Pierpont Culinary offers Scholarships to ProStart

Hamilton Featured in Times WV

A Culinary Event

Culinary Team Wins Bronze Medals

Boston Day 3

Boston Day 2

Culinary&Knowledge Bowl Teams-Boston Day 1

Pierpont Culinary on the Radio

Pierpont CTC Cast Iron Cookoff

The Greenbrier's Master Chef Timmins works with Culinary Team

Fairmont Plans Cafe District

Pierpont Culinary Wins State Championship

Pierpont Culinary Students Riding That Train

Feast from the Fields

Bridges International 10th Anniversary Celebration

Viewing Party a lot of Fun

2008-09 Culinary Team Named

Four Students to Appear in Dinner: Impossible

Pierpont Culinary Announces Chef to Lead 2009 Cast Iron Cook-Off in Charleston, WV

Welcome Back Students

Pierpont C&TC Culinary Arts Receives National Recognition

Welcome to the Pierpont Palate

_ Pierpont Uses Teamwork to _ Win at Cast Iron Cookoff