A-B Tech’s student culinary team won bronze medals and was recognized as fourth in the nation during the American Culinary Federation conference in Orlando. This was the College’s 10th trip to the national stage.
This was the first year in the national competition that teams had to produce a cold platter along with the traditional four-course hot food plates.
Team members Nina Patterson, Emily Welch, Jessica Olin, Emma Wieber, and Habiba Smallen practiced since the fall semester to prepare for the competition. "It was an honor to represent female chefs," said Olin. "We couldn't have made it this far without our instructors and coaches." Chefs Chris Bugher and Bronwen McCormick were the team coaches.
Chef Sheila Tillman, Associate Dean of Hospitality, said "The team really made us proud and they do a wonderful job of promoting our program. It takes immense effort, energy, and responsibility to be a successful member of the team."
They faced teams from State University of New York at Delhi representing the Northeast, Chefs de Cuisine Association of St. Louis Inc. representing the Central Region, Kapi’olani Community College of Honolulu from the Western Region and team from the Military.
“Being a part of The Hot Food Team has taken me beyond the limits I ever expected for myself. Competing with the team has taught me how important preparation is before any competition. I felt driven to be more organized and think more quickly in the moment,” said Smallen.
“The Hot Food Team has changed a lot for me; I feel that I have become a better-rounded person. It has allowed me to be creative and pushed me to try things I never thought I’d enjoy so much. Competitions used to scare me but as I’ve learned more, I’ve developed a love for the way it pushes me to work harder, faster, and with more precision than I would have done alone,” said Welch.
The Menu
Appetizer: sautéed snapper, jumbo lump crab and fontina tortellini, fennel beurre blanc, radish-fennel slaw and strawberry-lemon preserve.
Salad: mixed greens, vinaigrette, roasted yellow tomato gelée, cucumber gelée, smoked hardboiled egg, shallot-garlic cream, heirloom red tomato concassée, sweet cucumber pickles, and fried green tomato
Entrée: duxelle stuffed squab breast, braised squab leg, corn custard, zucchini tournée, corn and tomato salsa, and squab glace
Dessert: vanilla bean cheesecake, pistachio short dough, lemon thyme cake, apricot gelée, white chocolate glaze, port macerated apricots, blackberry sauce, white chocolate piping, and lemon-fizz garnish
