Pierpont's Culinary Team competes at the American Culinary Feder - Beckley, Bluefield & Lewisburg News, Weather, Sports

Pierpont's Culinary Team competes at the American Culinary Federation Northeast Regional Competition

Posted: Updated:
  • EducationMore>>

  • Marshall University pilots ‘global' medical program

    Marshall University pilots ‘global' medical program

    Monday, September 15 2014 3:41 PM EDT2014-09-15 19:41:58 GMT
    With the start of a new program at Marshall University Joan C. Edwards School of Medicine comes the beginning of a new “global” medical emphasis.
    With the start of a new program at Marshall University Joan C. Edwards School of Medicine comes the beginning of a new “global” medical emphasis.
  • WLU offers new masters degree

    WLU offers new masters degree

    Sunday, September 14 2014 2:00 PM EDT2014-09-14 18:00:14 GMT
    At West Liberty University, planning makes perfect — three years, to be exact in this case. After planning and perfecting the curriculum, a master of professional studies degree is now available at WLU.
    At West Liberty University, planning makes perfect — three years, to be exact in this case. After planning and perfecting the curriculum, a master of professional studies degree is now available at WLU.

  • Charles Town teacher to build school

    Charles Town teacher to build school

    Saturday, September 13 2014 8:00 AM EDT2014-09-13 12:00:13 GMT
    Nancy SturmNancy Sturm
    Charles Town resident Nancy Sturm has devoted her life to learning.
    Charles Town resident Nancy Sturm has devoted her life to learning.

Recently, Pierpont Community & Technical College Culinary Team was one of six teams that competed at the American Culinary Federation Northeast Regional Competition in Providence, RI.

The team made up entirely of first-time competitors placed third in the American Culinary Federation's Northeast Regional Competition and scored high enough to earn silver medals.

Other teams came from New York, Rhode Island, Connecticut, Ohio and New Hampshire and competed in three categories over two days.

The Culinary Team began the competition with the Cold Platter portion on Saturday. At 6 a.m. Sunday, teams partook in the Skills Competition — an 80 minute relay which includes the fabrication of chicken, vegetables, pastry, and fish.

The team completed the final phase of the competition Sunday afternoon, having 90 minutes to prepare and serve a four course meal. Pierpont prepared meal consisted of a dish of fresh striped bass (locally grown by WVU Aquaculture), a chicken roulade entree, and pistachio financier with chocolate mascarpone mousse and pistachio ice cream for dessert.