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MCCC
Proves Ideal Site for High
School Culinary Competition
2/7/08
| Mercer's
Culinary Center was bustling with activity on January 31, when culinary
students from three New Jersey technical high schools participated
in the ProStart Culinary Competition presented by the New Jersey Restaurant
Association. Teams of students from Atlantic, Essex and Passaic counties
transported a delectable assortment of food items to the Culinary
Center, where they prepared appetizers, entrées and desserts
before a select panel of judges; among the judges were Chef Daniel
Turgeon of the Culinary Institute of America, Jim Weaver of Tre Piani
Restaurant, and Mercer's own faculty members, Doug Fee, Frank Benowitz
and Chris Depagnier.
After preparing
their three-course meals, the teams moved to the MCCC Conference
Center, where they lunched on the fruits of their labor and then
took part in the business segment of the competition. This portion
included a management case study and quiz bowl on topics such as
budgeting and purchasing.
The first in what is exected to be an annual event, organizers hope
to include all eight of the state's technical school culinary programs
in the future. They note that MCCC proved the ideal site for the
event because of its central location and stellar facilities for
both cooking and conferencing.
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Students
from Passiac County Technical School
prepared a crab appetizer, an entree of stuffed fillet of beef,
and berry-filled crepes for dessert.
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MCCC
faculty member Frank Benowitz, center, was among eight chefs who
judged elements such as technique, sanitation practices and presentation.
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