Students display culinary skills in Battle of the Blazers Chefs
By Diane Huber | The Olympian • Published June 01, 2008
Timberline High School students measured, chopped, blended and sauteed in a frenzied race toward a different type of finish line last week.
Tension was high as four teams competed to plan, prepare, serve and clean up dinner or dessert in less than three hours. It was the first Battle of the Blazer Chefs, a final project of teacher Liz Lobe's Nutritional Wellness class.
"I think we're going to pull it off. We've got some onions, tomatoes, garlic, peppers and our chicken," said sophomore Stephen Fosmark, 16, whose team prepared a cheesy stir-fry.
At the counter nearby, one student kneaded dough while another grated mozzarella for a barbecue chicken pizza.
"We realized that it will satisfy the whole family, and it will be different than what everyone else is doing," said senior Scott Gagnon, 18.
Future plans
Lobe planned the cookoff at the suggestion of a student, and hopes to expand it districtwide next year. Two teams competed to make dinner for six; two others prepared a picnic dessert. The winning teams in each category took home a cookbook.
Lobe said the cookoff ties together lessons learned throughout the class, which teaches nutrition, meal planning, budgeting and proper food handling. Students learn to prepare meals that are healthy and quick, such as a stir-fry, smoothies and pretzels.
"My plan is that they would acquire a knowledge and an appreciation of food preparation and awareness of a career in culinary arts," Lobe said.
Several students said they do plan to pursue cooking careers.
"I've been cooking since I was a little kid, and I love it," said senior Shane Whaley, 19. "I like making people happy through food. It's my stress releaser. It calms me down."
Whaley's team baked a chocolate roll cake with strawberry jam and chocolate chip filling that wowed the judges and won them first place in the dessert category.
Junior Maria Jones, 17, said she aspires to be a pastry chef. "I like that (cooking) gives you opportunity to be creative. And then you can eat it," she said.
Judging criteria
While aromas of melting chocolate and frying garlic filled the room, judges jotted notes. They rated students on their resourcefulness in planning the dish, their application of food safety and sanitation principles and time management skills.
Judge Mary Nagel, who teaches the nutrition wellness class at North Thurston High School, said teams worked well together and discussed ideas for altering recipes.
"They've got some creative choices going," she said.And at the end of the day, students were proud of their work.
"This is the cheesiest stir fry ever. This is exactly how I wanted it to turn out. ... It's probably the best thing I've ever cooked," Fosmark said.
Jones added: "It was a good experience, actually, for whenever we're in a high-pressure situation where we need to think on our feet."
Monday, June 9, 2008
Friday, June 6, 2008
Woman finds new career path at age 61
Blogger's Note: A good story, read on.....
Woman finds new career path at age 61
Tuesday, June 03, 2008 | 10:46 AM
PASADENA, TX -- Lavada Varner is living proof that it's never too late to go to college and strike out on a new career path.
With assistance from San Jacinto College's innovative Never Too Late (N2L) club, Varner is taking culinary arts classes at the College's Central campus and is well on her way to fulfilling her dreams of working in the hospitality industry.
"No retirement for me anytime soon," quipped Varner, who recently turned 61. "The hospitality industry is growing and I love the service industry. Communications and marketing are a real possibility for something in the hotel/restaurant industry. San Jacinto College has an amazing culinary arts program, and through the program I will soon start as an intern at a local restaurant."
Varner plans to earn an associate degree in culinary arts from San Jacinto College and then to transfer to the University of Houston's Hilton College of Hotel and Restaurant Management. She says her newfound enthusiasm resulted from assistance and direction she found at San Jacinto College. Varner was considering retiring after 20 years in maintenance and facility services with Houston Independent School District. She decided to take a Microsoft Office course at San Jacinto College during the summer to sharpen her skills.
"The class was excellent, but I felt something was still missing in my life," she commented. "One day I was almost in tears and out of desperation I stopped to speak to a woman sitting in the main foyer. I told her I was lost and did not know where to turn. Kaye Moon Winters smiled and shared her amazing story of getting her degree later in life."
Winters, founder of the College's Never Too Late club, told Varner about N2L and the Student Success Center, which work together to help non-traditional students adjust to the academic rigors of college life by providing support, tutoring and other resources. Varner attended a N2L meeting, where she found immediate camaraderie among others with similar backgrounds.
"These were people I could relate to, who were traveling the same path as me," she remarked. "I knew I had the support, help, direction, and caring that I really needed to return to school and earn that elusive degree."
Varner, who lives in North Shore, is married and has two adult children who have both earned degrees at Sam Houston State University, one who is working on his PhD. After graduating from Channelview High School, Varner wanted to continue her education but was unable, because, as she succinctly puts it, "life happened."
With her children now on their own and with the time and desire to attend college, Varner says she is grateful for the assistance she has received at San Jacinto College. After encouraging her to pursue her dream to attend college, Winters directed Varner to the College's Student Success Center, where counselor Dora Trevino helped her to put together a degree plan and informed her about many resources available to non-traditional students.
"It is truly never too late to learn, and in today's world many are not retiring and many are going back to complete their education," Varner said. "The decision to attend college was easy, I just needed someone to show me the way."
Woman finds new career path at age 61
Tuesday, June 03, 2008 | 10:46 AM
PASADENA, TX -- Lavada Varner is living proof that it's never too late to go to college and strike out on a new career path.
With assistance from San Jacinto College's innovative Never Too Late (N2L) club, Varner is taking culinary arts classes at the College's Central campus and is well on her way to fulfilling her dreams of working in the hospitality industry.
"No retirement for me anytime soon," quipped Varner, who recently turned 61. "The hospitality industry is growing and I love the service industry. Communications and marketing are a real possibility for something in the hotel/restaurant industry. San Jacinto College has an amazing culinary arts program, and through the program I will soon start as an intern at a local restaurant."
Varner plans to earn an associate degree in culinary arts from San Jacinto College and then to transfer to the University of Houston's Hilton College of Hotel and Restaurant Management. She says her newfound enthusiasm resulted from assistance and direction she found at San Jacinto College. Varner was considering retiring after 20 years in maintenance and facility services with Houston Independent School District. She decided to take a Microsoft Office course at San Jacinto College during the summer to sharpen her skills.
"The class was excellent, but I felt something was still missing in my life," she commented. "One day I was almost in tears and out of desperation I stopped to speak to a woman sitting in the main foyer. I told her I was lost and did not know where to turn. Kaye Moon Winters smiled and shared her amazing story of getting her degree later in life."
Winters, founder of the College's Never Too Late club, told Varner about N2L and the Student Success Center, which work together to help non-traditional students adjust to the academic rigors of college life by providing support, tutoring and other resources. Varner attended a N2L meeting, where she found immediate camaraderie among others with similar backgrounds.
"These were people I could relate to, who were traveling the same path as me," she remarked. "I knew I had the support, help, direction, and caring that I really needed to return to school and earn that elusive degree."
Varner, who lives in North Shore, is married and has two adult children who have both earned degrees at Sam Houston State University, one who is working on his PhD. After graduating from Channelview High School, Varner wanted to continue her education but was unable, because, as she succinctly puts it, "life happened."
With her children now on their own and with the time and desire to attend college, Varner says she is grateful for the assistance she has received at San Jacinto College. After encouraging her to pursue her dream to attend college, Winters directed Varner to the College's Student Success Center, where counselor Dora Trevino helped her to put together a degree plan and informed her about many resources available to non-traditional students.
"It is truly never too late to learn, and in today's world many are not retiring and many are going back to complete their education," Varner said. "The decision to attend college was easy, I just needed someone to show me the way."
Wednesday, June 4, 2008
Fourth Annual SPLENDA(R) Sweeteners Chef Splendido Contest Supports Aspiring Hispanic Culinary Talent
Wed, June 04, 2008
Fourth Annual SPLENDA(R) Sweeteners Chef Splendido Contest Supports Aspiring Hispanic Culinary Talent, Opens Call for Entries
Entrants Eligible to Win $5,000 and Mentorship with Nationally-recognized Chef from The Spanish-Speaking Chef's Association
FORT WASHINGTON, Pa., June 3 /PRNewswire-HISPANIC PR WIRE/ -- According to the U.S. Bureau of Labor Statistics, Hispanics are the largest minority within the culinary workforce with more than half -- 54 percent -- working as cooks and food preparers. Yet, less than 20 percent hold executive chef positions. To help support and develop new talent in the professional culinary sector, McNeil Nutritionals, LLC -- worldwide marketer of SPLENDA(R) Sweeteners -- today announced the opening of a call for entries for the fourth annual Chef Splendido Contest, a national search dedicated to showcasing aspiring Hispanic and bi-lingual (English/Spanish speaking) culinary talent.The Chef Splendido contest recognizes up and coming Hispanic and The Hispanic community is key to the make-up of the culinary workforce, yet the majority of roles fall within the service-oriented sector due to barriers - such as language and education bi-lingual (English/Spanish speaking) talent with a passion for healthy, Latino cuisine. In addition, the contest yields reduced calorie alternatives with less sugar to traditional Latino dishes that do not sacrifice taste, especially given the high Hispanic incidence of obesity and diabetes. A new partnership with The Spanish Speaking Chef's Association of America, an organization whose goal is to support young Latinos interested in pursing careers in culinary arts, will broaden the talent search and encourage current and recent culinary graduates to participate in the contest.
"The Hispanic community is key to the make-up of the culinary workforce, yet the majority of roles fall within the service-oriented sector due to barriers - such as language and education," said Chef Rafael Palomino, Executive Chef and founder of The Spanish Speaking Chef's Association of America. "With the large number of Hispanic talent in the industry, it is important to encourage and support aspiring chefs to participate in programs like Chef Splendido that help them further their careers while learning how to create reduced calorie options with less sugar for traditional Latino cuisine."
To enter, participants create a Latino-inspired dessert using SPLENDA(R) Sweeteners and compete for an opportunity to win $5,000 in cash. In addition, the winner receives a mentorship opportunity with a nationally recognized Hispanic chef associated with the Spanish-Speaking Chefs Association. Contest rules, regulations and deadlines available at www.SplendaEnEspanol.com .
About The Spanish-Speaking Chefs Association and Chef Rafael Palomino
The Spanish-Speaking Chefs Association's goal is to provide an opportunity for culinary students to learn about the culinary profession in operating restaurant kitchens. The association seeks internship opportunities for students that many times result in job offers upon graduation. The Association recognizes the importance of mentoring in the profession and seeks to establish professional relationships between established chefs and culinary students.
Rafael Palomino's professional life began when he was just sixteen years old. He found an after school job at Larry Forgione's River Café in Brooklyn, New York, that sparked the beginning of a soaring culinary career. At nineteen, Palomino traveled to France, where he spent a year working hard and studying under the guidance of celebrated chef Michel Guèrard in
Eugènie-les-Bains. From 1987 to 1995, Palomino was executive chef of the famous Metropolis Café. In 1998, Chef Palomino opened his sophisticated midtown Manhattan restaurant, Sonora, which was immediately proclaimed by New York Magazine as one of the best places to eat in New York in 1999. He has since opened 5 additional restaurants and has written various cookbooks that feature easy to follow recipes for entertaining Latin style.
Fourth Annual SPLENDA(R) Sweeteners Chef Splendido Contest Supports Aspiring Hispanic Culinary Talent, Opens Call for Entries
Entrants Eligible to Win $5,000 and Mentorship with Nationally-recognized Chef from The Spanish-Speaking Chef's Association
FORT WASHINGTON, Pa., June 3 /PRNewswire-HISPANIC PR WIRE/ -- According to the U.S. Bureau of Labor Statistics, Hispanics are the largest minority within the culinary workforce with more than half -- 54 percent -- working as cooks and food preparers. Yet, less than 20 percent hold executive chef positions. To help support and develop new talent in the professional culinary sector, McNeil Nutritionals, LLC -- worldwide marketer of SPLENDA(R) Sweeteners -- today announced the opening of a call for entries for the fourth annual Chef Splendido Contest, a national search dedicated to showcasing aspiring Hispanic and bi-lingual (English/Spanish speaking) culinary talent.The Chef Splendido contest recognizes up and coming Hispanic and The Hispanic community is key to the make-up of the culinary workforce, yet the majority of roles fall within the service-oriented sector due to barriers - such as language and education bi-lingual (English/Spanish speaking) talent with a passion for healthy, Latino cuisine. In addition, the contest yields reduced calorie alternatives with less sugar to traditional Latino dishes that do not sacrifice taste, especially given the high Hispanic incidence of obesity and diabetes. A new partnership with The Spanish Speaking Chef's Association of America, an organization whose goal is to support young Latinos interested in pursing careers in culinary arts, will broaden the talent search and encourage current and recent culinary graduates to participate in the contest.
"The Hispanic community is key to the make-up of the culinary workforce, yet the majority of roles fall within the service-oriented sector due to barriers - such as language and education," said Chef Rafael Palomino, Executive Chef and founder of The Spanish Speaking Chef's Association of America. "With the large number of Hispanic talent in the industry, it is important to encourage and support aspiring chefs to participate in programs like Chef Splendido that help them further their careers while learning how to create reduced calorie options with less sugar for traditional Latino cuisine."
To enter, participants create a Latino-inspired dessert using SPLENDA(R) Sweeteners and compete for an opportunity to win $5,000 in cash. In addition, the winner receives a mentorship opportunity with a nationally recognized Hispanic chef associated with the Spanish-Speaking Chefs Association. Contest rules, regulations and deadlines available at www.SplendaEnEspanol.com .
About The Spanish-Speaking Chefs Association and Chef Rafael Palomino
The Spanish-Speaking Chefs Association's goal is to provide an opportunity for culinary students to learn about the culinary profession in operating restaurant kitchens. The association seeks internship opportunities for students that many times result in job offers upon graduation. The Association recognizes the importance of mentoring in the profession and seeks to establish professional relationships between established chefs and culinary students.
Rafael Palomino's professional life began when he was just sixteen years old. He found an after school job at Larry Forgione's River Café in Brooklyn, New York, that sparked the beginning of a soaring culinary career. At nineteen, Palomino traveled to France, where he spent a year working hard and studying under the guidance of celebrated chef Michel Guèrard in
Eugènie-les-Bains. From 1987 to 1995, Palomino was executive chef of the famous Metropolis Café. In 1998, Chef Palomino opened his sophisticated midtown Manhattan restaurant, Sonora, which was immediately proclaimed by New York Magazine as one of the best places to eat in New York in 1999. He has since opened 5 additional restaurants and has written various cookbooks that feature easy to follow recipes for entertaining Latin style.
Students cook up winners at contest
Students cook up winners at contest
Monday, May 26, 2008
By Ben Carpenter
MANNINGTON TWP. Two students from the Salem County Vocational Technical Schools' Culinary Academy placed first in the Chocolate and Culinary Arts Competitions held at the Philadelphia Restaurant School this month.It's the first time students from here have won both competitions.
"It was a real honor for those students who competed in the culinary competition to receive comments and feedback from such a prestigious chef," said Chef Brian Quinn, the culinary arts instructor at the Career and Technical High School. "It certainly was high praise for Anna to win this competition above the other students."
Anna Delano, a shared-time senior from Woodstown, was awarded first place in the Culinary Arts Competition with her entry "Aussie Chicken." Her meal was a marinated charbroiled stuffed boneless chicken breast with kangaroo meat and lemon myrtle. The meat was then topped with applewood smoked bacon, shittake mushrooms, Monterey jack cheese and laced with a honey fennel mustard sauce.
"When I had finished (cooking) and started to look around the room at the other competitors and saw how fancy their entrees were, I was very, very nervous and thought there's no way I'm going to win," said Delano.The judges of the competition disagreed."When they called my name, I couldn't believe it. I was so surprised and so very happy," said Delano about winning in her category in the competition which was held on May 17.Claire Hollinger, a shared-time junior from Woodstown, placed first in the Chocolate Competition with her entry "Midnight Bliss Chocolate Cake." The dish was a tear-shaped cake filled with layers of chocolate mousse, drizzled with raspberry sauce.
In Philadelphia, Hollinger competed against 18 other students from vocational schools across New Jersey, Pennsylvania and Delaware after being selected as the top winner at the local Chocolate Competition at the Career and Technical High School in March here. Delano, who placed first in the March competition here, competed against 19 other competitors from the tri-state area in the Philadelphia contest."I wasn't nervous about finishing in time because I had practiced several times before the competition," Hollinger said of the Philadelphia event. "I did however take advantage of the full two hours."
When she had finished, she left the room to compose herself."I was standing outside with my parents just trying to relax and take cleansing breaths when I heard applause," Hollinger said. "I ran back in and while I missed my name being called, I was thrilled to see the first place ribbon next to my entry."
Monday, May 26, 2008
By Ben Carpenter
MANNINGTON TWP. Two students from the Salem County Vocational Technical Schools' Culinary Academy placed first in the Chocolate and Culinary Arts Competitions held at the Philadelphia Restaurant School this month.It's the first time students from here have won both competitions.
"It was a real honor for those students who competed in the culinary competition to receive comments and feedback from such a prestigious chef," said Chef Brian Quinn, the culinary arts instructor at the Career and Technical High School. "It certainly was high praise for Anna to win this competition above the other students."
Anna Delano, a shared-time senior from Woodstown, was awarded first place in the Culinary Arts Competition with her entry "Aussie Chicken." Her meal was a marinated charbroiled stuffed boneless chicken breast with kangaroo meat and lemon myrtle. The meat was then topped with applewood smoked bacon, shittake mushrooms, Monterey jack cheese and laced with a honey fennel mustard sauce.
"When I had finished (cooking) and started to look around the room at the other competitors and saw how fancy their entrees were, I was very, very nervous and thought there's no way I'm going to win," said Delano.The judges of the competition disagreed."When they called my name, I couldn't believe it. I was so surprised and so very happy," said Delano about winning in her category in the competition which was held on May 17.Claire Hollinger, a shared-time junior from Woodstown, placed first in the Chocolate Competition with her entry "Midnight Bliss Chocolate Cake." The dish was a tear-shaped cake filled with layers of chocolate mousse, drizzled with raspberry sauce.
In Philadelphia, Hollinger competed against 18 other students from vocational schools across New Jersey, Pennsylvania and Delaware after being selected as the top winner at the local Chocolate Competition at the Career and Technical High School in March here. Delano, who placed first in the March competition here, competed against 19 other competitors from the tri-state area in the Philadelphia contest."I wasn't nervous about finishing in time because I had practiced several times before the competition," Hollinger said of the Philadelphia event. "I did however take advantage of the full two hours."
When she had finished, she left the room to compose herself."I was standing outside with my parents just trying to relax and take cleansing breaths when I heard applause," Hollinger said. "I ran back in and while I missed my name being called, I was thrilled to see the first place ribbon next to my entry."
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