Moraine Park Technical College Culinary Arts program students outperformed a multitude of challengers from across the state, taking second and third place in two college competitions at the 2007 Wisconsin Restaurant Expo held in Milwaukee by the Wisconsin Restaurant Association and the Wisconsin Bakers Association.
In Individual Cold Plate competition, Moraine Park culinary arts student Linda Meyer of St. Anna scored second place with her grilled veal T-bone and trio of mashed potatoes. In Team Hot Plate competition, Moraine Park’s team placed third overall. Team members included Josh Nigbor of Ripon, Jacklyn Kramer of Beaver Dam, Mike Kiehnau of
St. Cloud, and John Dana and Dace Branson, both of Fond du Lac.
“For the past three years, we have consistently scored well at the annual competition,” said James Simmers, Moraine Park culinary arts instructor. “But every year is a unique competition and we’re up against some of the best students in the state. I am amazed how much time and effort our students are continually willing to put into this contest; some students put in over 30 hours for their projects.” Simmers coaches the competitors along with Moraine Park culinary instructors Ron Speich and Tom Endejan.
For Individual Cold Plate competition, culinary students created superbly plated meals that were judged by experienced chefs. Students from technical colleges and universities across Wisconsin showed off their skills with beautifully designed veal entrées. The aspic-glazed plates were judged on appearance, presentation and creativity.
For the Hot Plate Contemporary competition, teams of four developed and prepared two four-course meals in 90 minutes that were judged by well-known Wisconsin chefs. The team’s menu used a global fusion approach to food by preparing and mixing a number of world cuisines in their four courses. They prepared pepper steak in a trio of hand-rolled mini tortillas, Thai shrimp and cucumber salad, veal tenderloin Francaise with radish mashed potatoes and asparagus mango medley, and homemade fresh berry ice cream presented in brandy tuilles. After the competition, the team was highly praised by the judges for its unique application of processes in preparation of their dishes.
Also receiving medals in the Cold Plate competition were Linda Schulz and Jessica Lutz, both of West Bend, Greg Reilley and Kevin Lackas, both of Fond du Lac, and Nic Sommer of Slinger.
For more information about the Culinary Arts program at Moraine Park, visit www.morainepark.edu or call an outreach specialist at 1-800-472-4554.