Teams were chosen after being graded on an original pork recipe they submitted in early January. At the contest they were presented with recipes they had never seen before and given 1 and a half hours to plan, cook and plate the meal, then perform cleanup.
This year’s menu consisted of a bacon-crusted stuffed pork burger, a wilted spinach salad, creamy potato soup and an apple tartlet.
Teams were graded heavily on teamwork along with neatness, sanitation procedures, cooking techniques and presentation.
“We practiced here in our program, but when you walk into the competition, it’s so different and stressful,” ACWHCC culinary careers management instructor Kathy Diederich said. “I’m proud that our team did so well.”
Published: February 17, 2017