Pierpont Wins WV State Competition

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

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

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

How To Fabricate a Pig Part 2

Lobster, Mushroom & Spinach Strudel

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

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: