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.
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| (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 |
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