Two-day culinary competition for high school teens land lucky winner scholarship funds
POSTED: Thursday, March 1, 2012 - 8:45pm
UPDATED: Thursday, March 1, 2012 - 8:49pm
METAIRIE, LA (NBC33) — Most parents have to fight to get their kids to have an interest in cooking, but some teens love to cook so much, they want to be top chef.
The Louisiana Culinary Association hosted a two-day competition Feb. 28-29. Twenty-one schools from across the state were represented in the competitive cook off.
Two awards were presented in the Culinary Competition and the Management Competition.
Hammond High Magnet School took home the top prize for the Culinary Competition. That team was led by instructor Patti Johnson and included students Alex Boudreaux, Lauren Fendalsen, Loretta Kellum and Jacob Lutz. Hammond’s winning menu was: appetizer-a medley of garlic shrimp, almond-crusted shrimp and bacon-wrapped shrimp in a cane syrup and orange juice glaze; entrée-filet with mashed potato patty and kale Rockefeller; and dessert-cream puff with Chantilly cream and chocolate-covered strawberries.
The second place team was Dutchtown High School in Baton Rouge, led by instructor Traci Martin and students Tyler Hebert, Kaitlyn McCain, Thien Nguyen, Alyssa Sherman and alternate Megan Moreau.
The third place team was Lakeshore High School in Mandeville, led by instructor Judy Achary and students Thomas Anderson, Kymber Gore, James Santos, Connor Thames and alternate Sabrina Bodenheimer.
Teams participating in the Management Competition demonstrated their knowledge of the restaurant and foodservice industry by developing a restaurant proposal, delivering a verbal presentation, creating a visual display and applying critical thinking skills to challenges managers face in day-to-day operations.
The winner of the Management Competition was Rayne High School, led by instructor Kandice Dequeant and students Kelsey Burleigh, Sebastian Hebert, Catherine Meche and Andre Rochon.
The second place team was Hammond High Magnet School, led by instructor Patti Johnson and students Ben Eckelson, Lauren Fendalsen, Joseph Palmisano and Samantha Sing. The third place team was Fontainebleau High School in Mandeville, led by instructor Angie Drago and students Nicholas Barbin, Dylan Bernard, Regina Coffey and Graham Roth.
Rayne’s winning restaurant concept was a small plates/ tapas restaurant called Petit Mangeŕ, Jazzy Cajun Tapas, with the tagline, “Small Bites, Big Flavor.” Petit Mangeŕ means “small food” in Cajun French.
Hammond High Magnet Academy and Rayne High School will represent Louisiana in the National ProStart Invitational in Baltimore, Maryland April 27-29, 2012.
Each student on both first place teams received scholarships in the amount of $15,000 from the New England Culinary Institute, $12,000 from the International Culinary Schools at the Art Institutes, $1,000 from the Art Institute of Houston, $6,000 from Sullivan University, $6,000 from Le Cordon Bleu (Culinary only), $3,000 from Louisiana Culinary Institute, $1,000 from Johnson & Wales University and $1,000 from the Kabacoff School of Hotel, Restaurant and Tourism at University of New Orleans.
Each student on both second place teams received scholarships in the amount of $10,000 from the New England Culinary Institute, $4,000 from Sullivan University, $3,000 from Le Cordon Bleu (Culinary only), $2,000 from Louisiana Culinary Institute, $750 from Johnson & Wales and $750 from the Kabacoff School of Hotel, Restaurant and Tourism at University of New Orleans.
Each student on both third place teams received scholarships in the amount of $5,000 from the New England Culinary Institute, $2,000 from Sullivan University, $1,500 from Le Cordon Bleu (Culinary only), $1,000 from the Louisiana Culinary Institute, $500 from Johnson & Wales and $500 from the Kabacoff School of Hotel, Restaurant and Tourism at University of New Orleans.