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#
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