Posted by News- Sentinel, IN on May 12, 2009 at 12:22:13:
Local Ivy Tech culinary students earn trip to France
Eight contest winners will go on a two-week study trip.
By Cindy Larson
of The News-Sentinel
Eight talented Ivy Tech Community College culinary art students will spend the next two weeks learning about cooking and food in France.
“It's an excellent learning opportunity for them,” said Chef Jeff Bunting, Ivy Tech's Hospitality Administration Program chair.
They won the trip by participating in a cooking competition in January.
“It's an adrenalin rush; it's intense,” said Martha Fisher, 22, of the contest. She was one of the winners.
On Jan. 16, 18 students participated in the contest. They were each given a “mystery basket” with two proteins and a vegetable that had to be used in the contest. In addition, they all had access to open-stock items. They were given a half-hour to come up with a menu that included a starter, an entrée and a dessert. Then they had 3 1/2 hours to prepare and serve it.
Meanwhile, two floor judges were watching the preparation to ensure the students followed American Culinary Federation guidelines.
“It's very intimidating to have someone standing over your shoulder with a notepad,” Bunting said.
Once the food was prepared and plated, three tasting judges tasted it and the winners were selected.
Nate Hiegel, 22, another winner, found chicken, shrimp and broccoli in his basket. He whipped up a salad, chicken roulade and chocolate cake. His presentation was so interesting, he still has photos of all three courses on his cell phone. He used a ring of cucumbers as a makeshift bowl, and created a basket out of potatoes. Despite the impressive presentation, “my emphasis is always on taste and then presentation,” he said.
Hiegel has been interested in cooking since he was 15 and worked in a Chinese restaurant. He's worked as a cook at Sycamore Hills golf club for five years and hopes to become an executive chef and ultimately to teach. He graduates this spring.
Fisher used the crab, broccoli and beef loin in her mystery basket to create a Thai-inspired stir fry. First course was a salad with crabmeat. The meal was topped off with a dessert rangoon.
She said the biggest challenge was figuring out the timing so everything was done at the appropriate time. After graduating from Ivy Tech, she hopes to attend Purdue University to pursue a culinary science degree. Ultimately, she'd like to teach or perhaps manage an organic farm.
In addition to winning the contest, students who earned the trip had to have at least 30 hours in the Ivy Tech Hospitality Administration program, have a 2.5 or higher GPA, secure a passport, pay $500, register for a one-credit course in French cooking and get a reference letter from a faculty member.
Both Hiegel and Fisher are looking forward to the trip, which includes visits to Institut Paul Bocuse culinary school, a cheese producer, a wine producer, a trout farm and an extensive list of restaurants.
Other students going on the trip are: Jimmy Kawiecki, Greg Neeley, Tony Jutt, Jackie Henderson, Max-Brandon Neal and Ted Johnson.
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