Compliments to the chefs of the Alamance Community College's culinary student team. In the form of a gold medal.
The ACC Culinary Hot Foods Team won the American Culinary Federation (ACF) North Carolina Junior Hot Foods Competition at Central Piedmont Community College in Charlotte last weekend. The five-member team's meal scored a 92.8, four points better than Asheville-Buncombe Community College, to win gold for the second time in three years.
“The competition is scored by assuming each team is perfect, then subtracts points based on critiques of each food dish and other factors,” said Todd Wanless.
ACC team members Maria Limon-Cruz, Larry Winstead, Ian Macklin, Trevor Slosek, and Maribeth McCook prepared a four-course meal consisting of:
- Appetizer: Striped bass with Provence, France flavors that included capers, tomatoes, and olive dust; and a squid capellini
- Salad: Beet salad using numerous components in an intricate presentation. Chef Bailey said one judge deemed the salad “Michelin Star,” a term used to hallmark fine dining quality for restaurants around the world
- Entrée: Lamb, cauliflower puree, butternut squash, pickled mustard seeds and a bruléed Cipollini onion
- Dessert: Poached meringue with vanilla sauce
“The competition is scored by assuming each team is perfect, then subtracts points based on critiques of each food dish and other factors,” said Todd Wanless, chef-instructor at ACC.
The team now prepares for the Southeast Regional ACF Competition, featuring half-a-dozen colleges, also at CPCC in Feb. Two years ago, the team won the regional competition and earned a silver medal at the national competition in Phoenix.