Kendall College culinary students win gold medals at the 2011 ACF National Baron H. Galand Culinary Knowledge Bowl

For the second consecutive year, Kendall College School of Culinary Arts students took home gold medals as winners of the American Culinary Federation’s (ACF) National Baron H. Galand Culinary Knowledge Bowl. The students beat finalist teams from Colorado, Georgia and Pennsylvania at the event, which was held during the 2011 ACF National Convention at the Gaylord Texan in Dallas. The Kendall College team, representing ACF’s Central Region and consisting of Gabriele Ausraite, Robert Baki, Jacob Clara, Paige Rogers and Jacqueline Wallner (captain), competed against teams representing foodservice-training programs at schools in ACF’s Northeastern, Southeastern and Western Regions.

(l. to r.) Students Jacob Clara, Gabriele Ausraite, Jacqueline Wallner, Robert Baki and Paige Rogers with chef Dina Altieri

The Baron H. Galand Culinary Knowledge Bowl—which celebrates its 20th year in 2011—tests the acumen of culinary-arts students via a “Jeopardy”-style subjects grid that includes challenging culinary, baking, nutrition, sanitation and math questions as well as sensory perception. The competition is named after the late Chef Baron H. Galand, CEC, who served as national president of ACF from 1983 to 1987.

Women Chefs & Restaurateurs seeks nominations for 2011 Educator of the Year

Madison, Ala.-based Women Chefs & Restaurateurs is now accepting nominations for the annual Educator of the Year Award. Recipients will be honored during the Women Who Inspire Awards Gala on Sunday, November 6, 2011, during the 2011 WCR National Conference in Cambridge, Mass.  

This award recognizes excellence in culinary education and honors a woman whose dedication to teaching is making a difference to the culinary community. Former recipients are Brigid Flanigan (2010), Southern New Hampshire University, Manchester; Peggy Ryan (2009), the Kendall College School of Culinary Arts, Chicago; Louise Hoffman (2008), New York City College of Technology; and Eve Felder (2007), The Culinary Institute of America, Singapore.

A committee of culinary professionals will evaluate all entries and select the finalists for WCR's 2011 Educator of the Year based on the career and accomplishments of each nominee. WCR members will select the award winner from among finalists. Nominees do not have to be members of WCR to be eligible, and anyone may nominate a candidate.  Click here to make a nomination.

For your nomination to receive full consideration, please provide complete and thorough answers to all questions included on the online form. WCR will contact you if additional materials are needed to support your nomination. Materials such as press kits will not be considered. Do not send photos of the nominee; otherwise, she will be disqualified.

All nominations must be received no later than Friday, July 1, 2011, to be considered.

For more information or questions regarding a specific individual's eligibility, contact WCR at (877) 927-7787 or admin@womenchefs.org.

A.C.F. chapter, The Windy City Professional Culinarians, to host Third Annual Summer BBQ & Burger Throwdown

The Chicago chapter of the American Culinary Federation (ACF), The Windy City Professional Culinarians, along with Consumers Packing Company, are co-hosting the Third Annual Summer BBQ & Burger Throwdown on Monday, June 20, 2011 from 6:00pm - 9:00pm.

At the event, teams representing Chicago-area culinary schools will compete in a test of creativity and skill. The winning team will be awarded year long bragging rights to the "Best Burger" as decided by a panel of celebrity judges and an award of $500. Past winners are Technology Center of DuPage (2009) and Dominican University (2010). Attendees will vote for their favorite and the winner of the "People's Choice" award will win $250.

In addition to sampling all of the teams' burgers, an assortment of fruit, vegetable and green salads, and light appetizers will be available. And, to cap off this great evening, guests will enjoy a selection of desserts and ice cream.

Water and soft drinks are included, as are an assortment of beers and some unique cocktails for attendees with proof of age.
 
There will also be a 50/50 cash raffle. The owner of the winning raffle ticket will receive 50% of the raffle ticket sales. The other 50% will be used to support the ACF Regional Culinary Team.

Please register at www.acfwindycitychefs.org by June 17. Tickets are $25 for members, professionals and guests who register online by June 17; $15 for students with ID who register online by June 17; and $35 cash-only tickets will be available at the door the day of the event. The location of the event is as follows: Consumers Packing Company, 1301 Carson Drive, Melrose Park, IL 60160.

Kendall College student wins first-ever scholarship from Michelin

Kendall College School of Culinary Arts student Uyen (Nina) Nguyen won the Michelin Scholarship for Culinary Excellence. The scholarship program is sponsored by Michelin, publisher of the world-renowned restaurant rating systems and guide. Nguyen received a $5,000 culinary scholarship and a stage at her choice of the chef judges’ establishments; she chose an externship Eric Ripert's Le Bernadin in New York City. The student competition, hosted by Kendall College on May 23, was evaluated by top Chicago chefs - and Ripert, who was a surprise celebrity guest chef - whose restaurants are featured in The MICHELIN Guide Chicago 2011.

Twelve students each prepared one of five famous dishes from legendary Chicago restaurants using their own methods and techniques. The contestants chose dishes from restaurants recognized by Michelin in The MICHELIN Guide Chicago 2011: The Purple Pig (Bib Gourmand), Blackbird (one Michelin star), NAHA (one Michelin star), Spiaggia (one Michelin star) and Avenues (two Michelin stars). 

Nguyen, a 23-year-old international student from Vietnam, prepared her rendition of Pig’s Tails Braised in Balsamic from The Purple Pig. She will graduate from Kendall in December 2011 with a bachelor’s degree in Hospitality Management and already received her associate degree in Culinary Arts in September 2010.

Judging the dishes were Jimmy Bannos and Jimmy Bannos, Jr., of The Purple Pig and Heaven on Seven; Curtis Duffy of Avenues; Paul Kahan of Blackbird; Tony Mantuano of Spiaggia; Carrie Nahabedian of NAHA; Christopher Koetke, executive director of the Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts; and Eric Ripert of New York City’s Le Bernardin, one of only nine restaurants in the United States to hold three Michelin stars. 

Visit http://www.kendall.edu.

Saputo and the CIA team up for the First Annual Pizza Cook Off

More than 700 students from Hyde Park’s campus at The Culinary Institute of America rallied around six teams who showcased their tastiest pizzas during the 1st Annual Pizza Cook Off, presented by Saputo Cheese USA Inc. on Sunday, May 1.

All contestants used Saputo’s family of brands including Saputo Premium Gold Mozzarella Cheese, Stella Cheese, and Frigo Cheese. Team Mustache earned the $1,000 first prize as well as the awards for People’s Choice and Showmanship with their traditional Margherita Pizza featuring Stella Toppers Fresh Mozzarella Cheese.

Saputo's Sean Mason (far left) and Jeffrey Bell (far right) flank the winning Team Mustache

Six team finalists were judged by a group of eight pizza and culinary experts. A $500 second prize went to team Rat-pa-tootie, while the $250 third prize was awarded to team Arrabiata.
 
Visit www.saputousafoodservice.com.
  

Sullivan University student Kara Schnaus wins Creekstone Farms burger competition at Taste of Derby

On Thursday, May 5 at the second annual Taste of Derby, three Sullivan University students participated in a burger competition sponsored by Creekstone Farms. Chef judges Bobby Flay, Kent Rathbun and Jo-Jo Doyle awarded Kara Schnaus the $5,000 scholarship prize for her Kara’s B-5 Burger. The original recipe featured Creekstone Farms Black Angus ground chuck seasoned with garlic and jalapeño, spicy mayonnaise, caramelized onions and Swiss cheese served on an onion poppy seed bun.

Celebrity chef judge Bobby Flay and Sullivan University student Kara Schnaus

The three contestants were given a pantry of items and 30 minutes during the Taste of Derby celebration to create their signature burgers. The winning recipe is available upon request.  

Visit www.sullivan.edu.

California sweeps culinary and management competitions at the 10th Annual National ProStart Invitational

Newport Harbor High School set a record by winning both the culinary and management competitions at the National Restaurant Association Educational Foundation’s (NRAEF) 10th Annual National ProStart Invitational. The high school student teams from California were crowned champions on May 1, 2011 in Overland Park, Kan. The NRAEF and partner colleges and universities awarded more than $1.4 million in scholarships to the first- through fifth-place teams to pursue their education in foodservice and hospitality programs.

From left: Carlton Curtis, VP, Industry Affairs, Coca-Cola Foodservice and Chair of the National Restaurant Association Educational Foundation, the 1st place culinary competition championship team from Newport Harbor High
School in California, and Dawn Sweeney, president and CEO of the National Restaurant Association and NRAEF.

The talented students from Newport Harbor High School beat out 315 other ProStart high school students from 40 states and territories to rise to the top. In the ten years since the National ProStart Invitational debuted, California is the first state to place first in both the culinary and management competitions.

From left: Carlton Curtis, VP, Industry Affairs, Coca-Cola Foodservice and Chair of the National Restaurant Association Educational Foundation, the 1st place management competition championship team from Newport Harbor High
School in California, and Dawn Sweeney, president and CEO of the National Restaurant Association and NRAEF.

Olathe District Schools of Kansas earned second place honors, and South Forsyth High School of Georgia came in third place. Fourth place honors were awarded to Wando High School in South Carolina and Puyallup High School of Washington took home fifth place. In the culinary competition, teams prepared a starter, entrée and dessert within 60 minutes using only two butane burners, and were judged on categories including taste, knife skills, safety, sanitation and teamwork.

In the management competition, second place went to Cloudcroft High School of New Mexico. The team from Watauga High School in North Carolina won third place. Fourth and fifth places were awarded to Plymouth-Canton Educational Park of Michigan and Eastside High School in FL, respectively. Teams developed an original restaurant concept, and applied critical thinking skills to challenges restaurant managers face in day-to-day operations.

In 2011, more than $1 million in scholarships will be awarded to winning students on Sunday, May 1st. 

Visit www.prostart.restaurant.org.

Culinary Arts dean to mentor local high school students for National ProStart Invitational

Five local high school students from the CS Monroe Technology Center, who will be competing in this year’s National ProStart Invitational, are being mentored by Jordan Lichman, the dean of Culinary Arts and Hospitality at Stratford University. The dean, who has helped the students polish their eco-friendly menu, polish their verbal presentation, and adjust the layout their kitchen design, will meet with the students again on the morning of April 25 & 27.

Jordan Lichman, the dean of Culinary Arts and Hospitality at Stratford University

The mentoring that the students have been receiving will help them in their quest to win the management competition in the National ProStart Invitational. The competition includes creating a restaurant proposal, giving a verbal presentation, and demonstrating how they would address day-to-day challenges in the field. Teams compete for a chance to win awards and scholarships for going on into a foodservice or restaurant industry career. In 2010, the competition provided $1.4 million in scholarships to culinary and management teams.

The National ProStart Invitational is its 10th year, with this years competition being held April 29-May 1, 2011, in Overland Park, Kan. There will be over 40 teams from all over the country competing.

Maple Leaf Farms 2011 Professional and Student Chefs' Recipe Contest

The Maple Leaf Farms 2011 Chef Recipe Contest kicks off May 2. Now professional and student chefs' recipes will be judged in two separate categories, each with their own grand prize (see below for details).
 

Innovative, easy recipes using Maple Leaf Farms duck will be judged using these criteria:

• Simplicity 
• Originality
• Accuracy of recipe
• Flavor

Chefs may enter up to 3 recipes in one category. Entries will be accepted online or by mail beginning May 2. Read official contest rules here. 

Prizes will be offered in these two categories:  

• Professional Chefs: Grand prize - $5,000; Second place prize - $3,000; and Third place prize - $1,500
• Student Chefs: Grand Prize - $3000; and Student Second Prize - $1500

Kendall College School of Culinary Arts students win American Culinary Federation Regional Knowledge Bowl

A team of five students enrolled in the Kendall College School of Culinary Arts has won the Baron H. Galand Culinary Knowledge Bowl, marking the second time a Kendall College team has taken top honors. The team also took home gold medals at the American Culinary Federation’s (ACF) 2011 Central Regional Conference in New Orleans, April 19.

The Kendall College team, consisting of Gabriele Ausraite, Robert Baki, Jacob Clara, Paige Rogers and Jacqueline Wallner (captain), competed for five-and-a-half hours against 12 teams from foodservice-training programs at schools throughout ACF’s Central Region stretching from Minnesota to Louisiana. 

Front row (l to r): Jacqueline Wallner (captain), Paige Rogers, Dina Altieri (coach)
Back row (l to r): Gabriele Ausraite, Jacob Clara, Robert Baki

As Central Regional champion, Kendall’s team will compete for the national title against three other regional finalists on July 24 at the ACF’s 2011 National Convention in Dallas. The team with the highest score will be named the national ACF Baron H. Galand Culinary Knowledge Bowl winner for 2011. 

The Knowledge Bowl tests the acumen of culinary-arts students via a “Jeopardy”- style subjects grid that includes challenging culinary, baking, nutrition, sanitation and math questions as well as sensory perception. The competition is named after the late Chef Baron H. Galand, CEC, who served as national president of ACF from 1983 to 1987.

RCA hosts Fifth Annual Student Culinology® Competition

Six finalist teams from Johnson & Wales University-Providence, Louisiana State University, Mississippi State University, Southwest Minnesota State University, University of Guelph, and University of Minnesota gathered in Atlanta last month to compete for first place in the fifth annual Research Chefs Association (RCA) Student Culinology® Competition. The competing teams each developed a Southern-themed dessert concept featuring peaches for a family-style restaurant chain, which included the development of both the gold standard recipe and a corresponding product formulation. The competition is designed to challenge and recognize the industry's young talent in the Culinology® field - the blending of culinary arts and food science. 

A student team from Southwest Minnesota State University (SMSU) won first place, along with a $5,000 cash award, and was led by faculty advisor Michael Cheng and team leader KayLee Ryker. Team members included Stephanie Grau, Ashley Moore, and Chad Woelfle. Their winning entry was a dessert entitled Good as Grandma's Peach Cobbler with Vanilla Buttermilk Ice Cream. A student team from Johnson & Wales University-Providence placed second, and a team from the University of Guelph placed third. Visit www.culinology.org.

(L to R): Michael Cheng, director of the SMSU Culinology® program; Stephanie Grau; KayLee Ryker; Ashley Moore; Chad Woelfle; and Agnes Jones, National Starch Food Innovation

Marco Bahena of Kendall College named winner of 9th annual S.Pellegrino Almost Famous Chef Competition

On March 13th, Marco Bahena, of Kendall College, was named the winner of the 9^TH annual S.Pellegrino Almost Famous Chef Competition at the finals event held at The Culinary Institute of America at Greystone in Napa Valley, Calif. A celebrity panel of judges awarded the top prize to Marco for his signature dish.

Marco Bahena with his winning dish

The event was hosted by Gail Simmons, Food & Wine special projects director and Bravo's “Top Chef” judge and host, and Ralph Pagano, the executive chef at STK Miami, finalist from “Hell’s Kitchen,” season one, and host of the internationally broadcast travel show, “Pressure Cook.”

Judging the three days of competition were a panel of celebrity chefs and media: chefs Michel Richard of Citronelle, Rick Moonen of rm Seafood, Tony Mantuano of Spiaggia, Jean Joho of Everest, Gary Danko of Gary Danko Restaurant, Brooke McDougall of ByMark Restaurant and Napa’s own, Bob Hurley. The chefs were joined by an elite group of media: Dana Cowin of Food & Wine magazine, Sophie Gayot of Gayot.com, Mitchell Davis of The James Beard Foundation and Bonnie Stern of The National Post. 

Marco with judge Ralph Pagano

Marco’s prizes included a $10,000 cash prize for winning as well as $3,000 for his winning signature dish of Mediterranean Lamb Loin, a year-long paid apprenticeship with a participating chef judge of his choice and the title of 2011 S. Pellegrino Almost Famous Chef.

In addition to vying for the top prize, the 10 competitors also competed in a Mystery Basket Competition and were voted on by fans and attendees for the People’s Choice and Acqua Panna Fan Favorite Awards. Marco won the $3,000 Signature Dish prize for his recipe, Mediterranean Lamb Loin. Jean-François Daigle of The George Brown Chef's School won the Mystery Basket competition, earning him  $3,000, for a dish he created with the surprise ingredients featuring pork loin. Elizabeth Freer from the Culinary Institute of Charleston won the People’s Choice Award, taking away $3,000 for her signature dish, Rabbit Two Ways: Pecan and Spice Encrusted Rabbit Tenderloin with Sweet Braised Rabbit Ravioli and a Baby Spinach, Radicchio Sauté. And Emma Louth from Drexel University scored $3,000 for wowing the online audience with her dish.

“I am thrilled to be named the winner, especially by this amazing panel of judges,” said Marco Bahena. “Not only was it an incredible experience competing against nine really talented competitors, but to be able to cook in one of the most prestigious kitchens in the world and be mentored by such a talented group of chef and media judges for the weekend – I couldn’t have asked for a better jump-start to my career.”

Marco in action

For more information on the competition and to view Marco’s biography and winning recipe, visit www.almostfamouschef.com, www.thesparklinglife.com, become a fan on Facebook (www.facebook.com/almostfamouschef) or follow the competition on Twitter at AFChefComp.

Allen High School and Prosper High School win Texas ProStart Invitational

On March 5, nine culinary arts teams and 14 restaurant management teams met in Austin at Le Cordon Bleu College of Culinary Arts to compete in the state finals of the Texas ProStart Invitational. Allen High School took first place in the culinary competition and Prosper High School placed first in the restaurant management competition.

The Texas ProStart Invitational was hosted by the Texas Restaurant Association Education Foundation. Only students enrolled in high school culinary arts programs utilizing the Texas ProStart program and curriculum were eligible to compete in the Invitational. 

The state competition capped off a month of competitions held across the state. Thirty-four culinary teams participated in regional culinary competitions in Dallas, Houston and San Antonio. The top three teams from each regional competition participated in the state competition.  Fourteen management teams competed at the same time, making for a very exciting day in high school culinary arts!

Winning culinary team, Allen High School

The Allen High School culinary team of Lucas Trahan, Matthew Konrad, Samantha March and Hillary Scott, led by their instructor Jordan Swim took first prize. Judges were impressed by their tasty cuisine and excellent team work. Their menu featured Thai Tortilla Soup with Lime Poached Shrimp; Spiced Flat Iron Steak with a Sweet Potato Jalapeno Gallete; and Crepe Gateau with Texas Grapefruit, Pineapple Mint Mousse and a Black Raspberry Reduction. Teams participating in the culinary competition were required to demonstrate their creative abilities through the preparation of a three-course meal in only 60 minutes. Others areas they were judged on were knife skills, chicken fabrication and safety and sanitation.

Restaurant management winning team, Prosper High School

Prosper High School’s restaurant management team of Jessica Ford, Sara Nichols, Kelli Smith and Kristi Stiles, led by instructor Katie Garms, placed first in the restaurant management competition with their 50’s-themed Jivin’ Jukebox diner concept. Teams participating in the restaurant management competition demonstrated their knowledge of the restaurant and foodservice industry by developing a restaurant proposal, delivering a verbal presentation and applying critical thinking skills to challenges managers face in day-to-day operations.

More than $125,000 in scholarships was awarded to the winning teams courtesy of the International Culinary Schools at the Art Institutes, the Culinary Institute of America, Le Cordon Bleu and Johnson & Wales University.

Now the two teams will travel to Kansas to compete in the National ProStart Invitational April 29.

State Competition Results

Culinary

First Place             Allen High School, Allen, Texas

Second Place        Jefferson Davis High School, Houston, Texas

Third Place            Westside High School, Houston, Texas

Management

First Place             Prosper High School, Prosper, Texas

Second Place        Plano East High School, Plano, Texas

Third Place            Allen High School, Allen, Texas

The Texas ProStart Invitational competition was sponsored by: Auto-Chlor, Texas Beef Council, Texas Gas Service and US Foodservice. For more information, visit www.restaurantville.com.

Calling all culinary students: InsPEARational recipe competition now accepting entries

USA Pears has issued a challenge to all post-secondary culinary school students to enter an insPEARational recipe competition. Students must create an original recipe using any fresh USA Pear variety (Bartlett, Anjou, Comice, Seckel, Concorde, Forelle, Bosc, Starkrimson) in the following categories: breakfast, salad, soup, appetizer, side dish, entrée, dessert. Enter online by March 31, 2011 at www.usapears.org/students.aspx

All entries will be judged based on prominent use of fresh USA Pears, originality, creativity, taste/texture, and appearance. Three semi-finalists will receive an all-expense paid trip to Portland, Oregon to prepare their dish for a panel of professional judges. Grand prize is $2,500 cash for the student, plus the student’s culinary department will receive $250 for supplies or scholarship fund. Second place winners will receive $1,000 cash and third place, $500 cash.

The goal of the contest is to reward future culinary professionals for their creativity and demonstrate the versatility of fresh pears across all menu and day parts. The 2010 winner, Keith Paugh of The Texas Culinary Academy was chosen for his savory “Pear and Scallops” creation.

 

For more information, visit www.usapears.org.

WCR announces 2011 scholarship and internship opportunities

Women Chefs & Restaurateurs (WCR) is offering a slate of learning opportunities for students and professionals in its 2011 Scholarship and Internship Program. Deadline for applications is April 4, 2011.

“Our scholarships and internships allow WCR to fulfill its mission by offering women in the culinary industry invaluable educational opportunities,” says Jamie Leeds, president of WCR and chef/owner of Hank’s Oyster Bar and CommonWealth Gastropub in greater Washington, D.C. 

Last year, WCR awarded more than 40 scholarships and internships in six nations. Recipients gained professional skills and inspiration from industry leaders who donated their time and resources to advance the professional development of women in foodservice. 

Opportunities for WCR’s 2011 program include:
• Internship with Bon Appétit Management Company, Silicon Valley
• Barbara Tropp Memorial Internship, Beijing
• Internship in New Orleans with Susan Spicer
• Organic internship with Nora Pouillon, Washington, D.C.

Returning opportunities include scholarships at leading professional culinary-arts programs nationwide and cooking, baking, cheese- and winemaking, management and marketing internships in the United States, China, France, Ireland, Italy and Scotland.

Applicants must be active members of WCR in any category. Online application deadline is 5:00 p.m. CDT on April 4, 2011; mailed applications must be postmarked no later than April 4, 2011. Details of this year’s WCR Scholarship and Internship Program are described fully at www.womenchefs.org.

Culinary contest to celebrate National Cherry Month

February is National Cherry Month, and the Cherry Marketing Institute is calling all culinary enthusiasts – professionals, students and novices alike – to celebrate the versatility, taste and year-round availability of this powerful fruit by sharing an original tart cherry recipe in the first-ever Powered by Red Recipe Contest, which started on February 1. 

 

Three grand prize winners (one per category: professional, student and consumer) will win $500, a set of high-performance cookware in cherry red, and professional photography of their winning recipe!

 

The contest closes February 20, and the winners will be notified by March 1. Visit www.choosecherries.com  for more details.

Student winners of America's Best Raisin Bread Contest announced

The California Raisin Marketing Board has announced the winners of its third annual America's Best Raisin Bread Contest, a competition that recognizes aspiring and working bakers for their skills. The 38 professional and student finalists who advanced to the second round prepared their breads for a panel of judges at the American Institute of Baking in Manhattan, Kan., Oct. 14 to 16. The four student winners (pictured, below) are:

• Artisan Co-Grand Prize winners: Chee Her, California State University Fresno, with her Pan De Pasas; and Oprah Davidson, Ritz-Carlton/Johnson & Wales University, with her Caramelized Apples & Golden Raisin Ciabatta
• Commercial Grand Prize winner: Kacy Charlesworth, Pennsylvania College of Technology, with her Thanksgiving Raisin Bread
• Breakfast Grand Prize winner: Katrina Snelgrove, Pennsylvania College of Technology, with her Coconut Rum Raisin Bread

The winners will receive a five-day California vacation with visits to the Culinary Institute of America, Yosemite National Park and the San Joaquin Valley. For more information, visit www.calraisins.org.

Artisan Co-Grand Prize winner Chee Her

Artisan Co-Grand Prize winner Oprah Davidson

Commercial Grand Prize winner Kacy Charlesworth

Breakfast Grand Prize winner Katrina Snelgrove

Burpee opens school garden contest

Burpee Home Gardens is now accepting applications for the 2011 "I Can Grow" Youth Garden Award, created to sponsor and support urban school and community gardens in cities across the country.

The 2011 Youth Garden Awards will be presented to established or start-up programs that demonstrate well-developed and staffed plans for a youth-centered educational program, with an emphasis on nutrition and food production, environmental awareness, social responsibility and scholastic integration. The winners will be awarded up to 500 vegetable and herb plants and $2,500 in garden supplies. They also will receive on-site assistance for initial garden layout and installation from Burpee Home Gardens experts, five gallons of Daniels Plant Food sustainable fertilizer, a hose-end sprayer and a Flip camera to document the garden's progress throughout the year.

Educators can visit www.burpeehomegardens.com to download the application and read eligibility requirements. All entries must be postmarked by Dec. 3.

Stratford culinary students win MLA competition

At the 2010 Mid-Atlantic Food, Beverage and Lodging Expo on Oct. 6 to 7, the culinary and hospitality team at Stratford University won a silver medal at the Meat & Livestock Australia (MLA) Black Box Competition. They also took first place in the dessert competition. The team from Stratford was the only student team competing. All other teams were made up of professional chefs.

(l to r) Competition judge David Soto, team member Clark Edwards, Stratford coach chef Vaishali Chitnis, team member Perry Baldwin, team member Kortni Benson-Gehlert, event organizer Stephen Edwards and judge and organizer Alan Palmer

The team, led by chef Vaishali Chitnis, included Perry Baldwin, Kortni Benson-Gehlert, Clark Edwards, Craig Baker, Joseph Lipinski, and Daryl Hall.

(l to r) Stratford team members Kortni Benson-Gehlert and Clark Edwards prep the MLA Black Box Competition menu

At the MLA Black Box Competition, each team was given one hour to create a menu from 18 mandatory ingredients and 10 optional mystery ingredients that included an appetizer, main course and dessert to be presented to a panel of judges. The Stratford team's menu included: lamb chop with salad Napolean, Wagyu beef and crab surf and turf, and wine-poached pear entremet.

Delcastle students win first in The Farmer and The Chef competition

At the third annual The Farmer & The Chef fundraiser/competition in Wilmington, Del., last month, Delcastle High School culinary students took first place along with their farm-partners Blair View Farm and Kalmar Farm. Their winning recipe was Blair View Farm tilapia with Kalmar Farm vegetables.

The competition paired up local chefs with local farmers to create tasting samples for attendees using the farmers' product. All proceeds from the event--which was presented by March of Dimes, the New Castle County Buy From Your Neighbor Program and the Delaware Department of Agriculture--went to March of Dimes.

This was Delcastle's third year participating, after taking third place overall at last year's competition. Visit www.cooksandbakers.com for more information.