Sixth Annual Culinary Olympics held at Moraine Park

by admin30. April 2007 19:00

High school students with a flair for cooking recently competed for a chance to win a $200 scholarship to Moraine Park Technical College when the Fond du Lac campus’ Culinary Arts Center hosted the sixth annual
Culinary Arts Olympics.

 

On April 25, 55 students from seven area schools including Campbellsport, Green Lake, Kewaskum, Princeton, Sheboygan Falls, Sheboygan North and Sheboygan South competed in three areas: Create a Plate, Layered Cake Decorating and Sandwich Construction Relay Team. The first-place finisher in each category received a $200 scholarship to Moraine Park. The winners and their high schools are as follows:

 

Create a Plate: First place – Hannah Willis, Sheboygan North; second place – Cassie Sargent, Sheboygan South; and third place – Erin Losievsky, Sheboygan South.

 

Layered Cake Decorating: First place – Danielle Bradford, Sheboygan South; second place – Andie Childs, Sheboygan North; third place – Erin Molzer, Sheboygan North.

 

Sandwich Construction Relay Team: First place – Campbellsport team of Sara Quackenboss, Todd Rosenstiel and Jen Starr; second place – Sheboygan South team of Billy Ruehr, Yeng Lee and Tommy Canon; third place - Princeton team of Brittany Sosinsky, Alexandra Scherbarth and Stephanie Good.

 

The event was conducted by Moraine Park culinary arts instructors Ron Speich, James Simmers and Tom Endejan. Culinary arts students assisted the instructors with judging.

 

In Layered Cake Decorating, students are judged on originality, balance, creativity and taste. Cakes were made from scratch, complete with filling. In the Sandwich Construction Relay, the criteria are sanitation and safety, cleanliness of the work area, proper sandwich construction, sandwich quality and time. Judging for Create a Plate is based on creativity, practicality, appearance, palatability and sanitation. All students completed a basic written exam as well.

 

“I was very impressed with this year’s winners,” said James Simmers, Moraine Park culinary arts instructor.
“I was astounded by the creations from the high school students as much of their work resembled college-level products.”

 

For more information about the Culinary Arts program at Moraine Park, visit www.morainepark.edu.

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