Chef Floyd's Blue Crab Column

From the Clarksburg Exponent Telegram
June 26, 2013

Pierpont Culinary and Pastry Programs Named "Exemplary" by the ACFEF

Two Pierpont Community & Technical College programs have been identified as “Exemplary” by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

Both the AAS Degree in Food Service Management – Baking and Pastry Specialization and AAS Degree in Food Service Management – Culinary Arts Specialization programs received the ranking as a result of their most recent reaccreditation visits from the ACFEFAC.

“Pierpont has long been considered a regional leader in food service training,” said Brian Floyd, Dean of the Pierpont School of Human Services. “The Exemplary status validates the hard work of our chefs and staff. This designation is important for our students and graduates as well, giving them one more credential that differentiates their training and adds to the value of their prospective employment.”

The ACFEFAC team evaluating the programs looked at key areas such as eligibility, program mission and goals, organization and administration, faculty and staff, curriculum, facilities, student services, assessment and environmental sustainability.

“Our training is second to none in West Virginia,” said Pierpont President Doreen Larson. “What makes our programs so unique is the personal attention that our students receive from quality instructors such as Chef Jay Mahoney, CEC; Chef Allison McCue, CC, CPC; and Chef Brian Floyd, CEC, CCE. Whether our students are working a community service event, practicing for the award-winning competition team, or attending class in the kitchen or classroom, they know that our chefs are committed to helping them achieve great success.”

Pierpont’s Culinary Arts program received initial accreditation in 2004 and the Baking and Pastry Arts program received initial accreditation in 2007. Programs receiving this accreditation are evaluated by industry professionals, peer educators, and the national office to validate the highest standards of facilities, faculty and curriculum.

Pierpont has the only nationally accredited Baking and Pastry program in West Virginia.

Students graduating from ACFEFAC nationally accredited programs are eligible to be considered for the Certified Culinarian or Certified Pastry Culinarian designation from the ACF.

Mahoney Named ACF West Virginia Chapter 2012 Chef of the Year

The American Culinary Federation West Virginia Chapter has named Pierpont Community & Technical College faculty member, Jay Mahoney, CEC, the 2012 West Virginia Chef of the Year.

“We couldn’t be more proud of Jay and his accomplishments,” said Brian Floyd, Dean of Pierpont’s School of Human Services and Executive Director of the Pierpont Culinary Academy. “He has lifted the culinary arts through outstanding educational opportunities and community service. He is a true professional who exemplifies the ideal ACF WV Chef.”

Last February, Chef Mahoney led the Pierpont Culinary team to a fourth straight state championship and shepherded the team to the ACF Northeast Regional Competition in Niagara Falls, where they placed third. He also led a group of nine students last summer on a study abroad program to Florence, Italy.

In October, Mahoney took a group of Pierpont student volunteers to prepare and serve meals on a train trip from Huntington to Hinton with proceeds benefitting WV ACF. He also led students at a Signature Chef Event that benefitted the March of Dimes; participated in the Feast of the Seven Fishes; and organized student volunteers to prepare and serve meals at the Union Mission homeless shelter.

More information from WBOY: http://www.wboy.com/story/20661706/pierpont-community-and-technical-college-faculty-member-named-wv-chef-of-the-year

 

 Smoked Pork Tenderloin

Ingredients
1 Pork Tenderloin

 Brine for the Pork (Enough for 8 tenderloins)

1Qt Apple Juice or Apple Cider
1C Brown Sugar
4oz Morton’s Sugar Cure
5 sprigs Fresh Thyme
5 springs Fresh Parsley
1T Black Peppercorns
½ C Cider Vinegar
¼ C Kosher Salt
Enough water to cover the pork

 Method

1.     Trim the pork tenderloin.  Combine all ingredients for the brine.  Cover the pork with the brine, and refrigerate overnight.
2.     In a stovetop smoker or with a smoke box on the grill, hot smoke the pork until light golden brown.
3.     If the pork is not fully cooked in the smoker, finish cooking in the oven.  Cook to 140°.
4.     Allow to rest.  Can be served hot or cold.

 Yield: 3-4 portions

 Autumn Grain Salad

Ingredients

1oz     Quinoa
1oz     Israeli Couscous
1oz     Crimson lentils
1oz     Bulgur Wheat
1oz     Barley
2oz     Dried Cranberries, chopped
1T       Capers, chopped
2t        Walnuts, chopped
TT        Kosher salt
Vinaigrette (enough to bind grains together)

 Method

1.  Individually cook each of the grains.  Combine all ingredients.
2.  Combine with vinaigrette.  Season accordingly.

 Yield: 4 servings

 

Walnut Vinaigrette

Ingredients
1 oz      Golden balsamic
.35 oz   Stone-ground mustard
⅛ oz     Granulated sugar
.5 oz     Shallot
2.5 oz   Olive oil
.5 oz     Walnut oil
.5 oz     Fresh parsley
TT          Kosher salt
TT          White pepper

Method

Combine all ingredients.

Yield:  5.5 oz

 Flax Seed Cracker

Ingredients

1 oz    Cornmeal
4 oz    Flour
⅛ oz   Olive oil
2 oz    Water
1.5 oz Stone Ground Mustard
1 T      Butter
Egg wash
1 oz    Flax seed
TT        Salt & Pepper

 Method

1.  Mix cornmeal and flour together in a bowl.
2.  Make a hole in the middle.
3.  Use mortar and pestle to mill stone ground mustard.
4.  Add mustard and olive oil and mix.
5.  Add water and mix until a dough forms.
6.  Knead butter into mix completely.
7.  Allow to rest 10 minutes.
8.  Roll to shape and cut. (1/2 inch wide, 8 inches long, ribbon cut and slanted cut on opposite ends.)
9.  Brush with egg wash, sprinkle with flax seed, and salt.

 

Cranberry Sauce

 Ingredients

1#       Fresh Cranberries
2          Shallots, minced
1t        Orange Zest
½         Celery stalk, fine dice
2oz.    Orange Juice, fresh
1T       Red Wine Vinegar
1C       Sugar
1T       Honey
½ C     Chicken Stock
Olive oil

Method

1.     In a sauce pot sweat the shallots and celery in olive oil over medium heat until soft, but do not brown.
2.     Add the remaining ingredients, and cook until the cranberries pop.

 Yield: 1 Pint 

NE ACF Regional Competition 2012

NE Regional ACF Student Competition

Team Members: Maria Provencher, Team Captain and Dessert, Brandon Show-Entree, Ryan Contraski-Fish Course, Peerce VanMeter-Salad and Jason Wells-Alternate.

We won the WV cook-off to represent WV in the NE Regional ACF Competition held in Niagara Falls, NY April 27-May1st.

Competition began with the display of Cold Restaurant Platter. We did a “Spring Rabbit Medley”. “We were very pleased and the platter got a lot of praise from the judges and participants. It takes an extreme amount of work but only counts for 10% of the total point scale.

The next phase was the skills phase. As usual our students performed like professionals. I couldn’t have been more proud, especially standing there with coaches and students form some of the biggest and best culinary schools in the country. We behaved and performed even better than I expected. It made me very proud to stand there as their coach.

The final phase was the Four Course Meal. The performance in the arena was immaculate; Chef McCue (Assistant Coach) and I could only observe from outside the kitchen but as far as we could see the team looked fantastic. They even finished a little early and composed themselves to begin taking the plates to the judges at the exact time. It was impressive, their composure was something to behold! Three plates of each course were taken to the tasting judges and one plate of each course was taken to a display table. When they arrived at the display table there wasn’t a student or coach in the event that wasn’t standing around our table with awe and amazement! I can honestly say there wasn’t another table there that got the attention ours did. I was sure of that since I had watched the reactions very closely on each team. It was another proud moment.

Afterwards our critique was given to us by all but one of the judges that had to leave, and it was incredible. The only negative thing said was the fact that the desert was so good they wanted more of the pistachio ice cream on it! We walked away feeling very, very positive!

The awards banquet came the following day and needless to say we were very excited. Unfortunately our name was called out a little earlier than we expected. Third place again? Bronze medals? We expected first or at the very least second. The critique was absolutely outstanding! How could we end up in third place? Goes to show, you just never know about these things.  We were disappointed but in retrospect we should be very proud, and we are. We actually beat Johnson Wales! One of the oldest and largest culinary schools in the country! The only schools that did beat us were from Cincinnati, an incredible school and their coach was the previous National president of the American Culinary Federation! And Delhi, NY the school that has won the past several years, and I won’t go on about who their coach was but many of the teams and coaches felt that his position with the national ACF office should have made it a conflict of interest. For some reason this has been overlooked for several years.

Regardless of the frustration with the final results, our team realizes what a fantastic journey it’s been. We came together as a team, worked hard endless hours month after month and had an incredible time doing so. There are very few things in this profession that offer the opportunity to work as a cohesive unit and strive for the common goal of excellence and perfection. After a few days of disappointment I believe I can speak for all involved when I say that we were victorious in every aspect of the word. For a school of our size to compete with the likes of nationally recognized schools and come home “placing at all” is commendable, and I can say that I personally feel as though we took on the giants and won!  I’m pretty sure our team members now feel the same way after a few days of rest and realization. I won’t be licking any wounds, I’ll just begin thinking of how we might be able to improve just a little more each time we compete and get a little closer to perfection!

Jay R. Mahoney CEC
Coach/Instructor
Pierpont Culinary Academy
1201 Locust Avenue
Fairmont, WV 26554

Guest Chef Hall Hitzig Talks about Pastry Entrepreneurship

Hall Hitzig "The Crazy Baker" worked with students on hands-on and demonstration of baked goods including gluten free. Hall shared is experience as an entrepreneur and pastry chef.

For more information about Hall click here:

http://www.thecrazybaker.com/

Guest Chef Jeff Kessler Talks about Baking Entrepreneurship

Students in the FOSM 2230 Advanced Baking class were recently treated to a hands-on class and demonstration from Jeff Kessler. Chef Kessler is the sole proprietor of Jeff's Breads in Lewisburg.

Jeff led a discussion about entrepreneurship. He has been in the baking business for nearly 30 years.

Read more about Jeff's Breads:

http://www.mountainsavvy.com/jeffsbreads/contact.html

http://www.wchstv.com/traveling/2010/twv100318.shtml

Pierpont Wins Fourth Straight State Competition

Members of the Pierpont Community & Technical College Culinary Competition team are bringing home their fourth straight ACF West Virginia State Culinary Competition title. The team has qualified to compete in the ACF Northeast Regional in Niagara Falls, NY April 27-30, 2012. Pierpont Culinary Academy’s team includes: Maria B. Provencher, Team Captain and a member of the 2010 & 2011 ACFWV Regional Teams; Brandon Show, member of the 2011 ACFWV Regional Team; Ryan Contraski, member of the 2011 ACFWV Regional Team; Peerce Van Meter V, and Jason Wells, Team Alternate.

The team is featuring a menu inspired by classic recipes. As the team researched this year’s classic entrée: Supreme de Volaille a l’Ecalarte, they continued to find classic ingredients and recipes that paired well with the entrée. While the recipes are not completely from Escoffier, his work served as a great opportunity for discovery and learning.

One of the interesting items on the menu is the appetizer featuring rainbow trout grown in West Virginia. The fish was grown as part of the West Virginia University Aquaculture program. The trout is presented with the classic Meunière style in mind. It is accompanied by classic flavors such as white beans, chard, and fennel. Similarly, the salad course is inspired by Escoffier’s Salade a la Andalouse. The team’s version is highlighted with a savory grain salad. Lastly, the meal culminates with a dessert featuring three meringue variations.

In addition to the state title, the group qualified for ACF Silver Medals with a score of 34.24.

Pierpont’s team is coached by, Jay R. Mahoney, CEC, 2010 ACFWV Chef of the Year, and Allison McCue, CC, CPC.

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

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

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

Pierpont Takes Third at ACF Northeast Regional

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

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

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

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

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

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

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

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

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

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.