Culinary arts students from technical colleges and universities across the State recently competed in the Wisconsin Restaurant Association (WRA)’s College Culinary Arts competition. Nine Moraine Park Technical College students headed to Milwaukee for the competition, with the Moraine Park team placing third and medals awarded to the individual competitors.
“I was so proud of the students,” said James Simmers, Moraine Park culinary arts instructor. “They spent about 10 hours the day before the competition practicing, in addition to all the other practices this semester. They worked hard to prepare for the competition.”
The competition included two challenges: Hot Food, a team competition; and Cold Plate, an individual competition.
Moraine Park’s Hot Food team included Lynn Sabel and Lee McClendon IV of Fond du Lac; Melissa Bauer and Zachary Stokdyk of Sheboygan, and Michelle Bruss of Lomira. The team was tested in taste and presentation of a four-course meal that required the incorporation of veal and beef into the menu.
Moraine Park students had individual success in the Cold Plate competition, which is judged solely on presentation. Judges track appearance, presentation and creativity to form final scores. Bringing home a silver medal in Cold Plate was Carol Lince of Fall River. Julie Streblow, Libby Breister and Chrissy Williams, all of Fond du Lac, received Bronze medals.
Both competitions are sponsored by the Wisconsin Restaurant Association Education Foundation to give students the opportunity to exercise their culinary skills and showcase their talents. Judges used a 100-point scale to evaluate each plate and awarded gold, silver and bronze medals to the top-ranking entries.
For more information on Moraine Park’s Culinary Arts program, visit morainepark.edu/programs.