Pierpont Community & Technical College's Culinary Team won the American Culinary Federation West Virginia Jr. Hot Food Competition this week, earning a berth to the ACF Northeast Regional to be held in Boston in February 2009.

Students Amanda Emerson, Ted Hastings, Joe White, Kellie Smith, Sarabeth Cox (alternate), Kristina Baker (alternate) and Coach Jay Mahoney, CEC, went head-to-head with Marshall Community & Technical College in a one-day dual competition held Nov. 10 in Beckley. The highly acclaimed judging panel for the event included two Master Chefs-- Peter Timmins and John Johnstone-- and the former U.S. Culinary Olympic Team Captain Keith Coughenour, CEC. 

"This is an opportunity for the students to perform in an environment very similar to the ‘Iron Chef' show seen on Food Network. It also gives a new perspective for the definition of teamwork. I couldn't be more proud of their efforts, now we'll have elevate and perfect our dishes to compete at a regional level in Boston," said Coach Jay Mahoney said.

Program Coordinator, Brian A. Floyd, CEC, said the win is a great testament to the teams' effort. 

"The students have been working very hard, and Jay Mahoney is just such an invaluable asset to our program," Floyd said.

During Phase I of the competition, teams competed in an 80-minute timed skills relay.  Individually, the competitors performed one of four skills. Ted Hastings began the skills with precision vegetable cuts. He was followed by Kellie Smith who fabricated a whole chicken, and Joe White who filleted a Dover Sole. Amanda Emerson anchored the team by finishing under the 80-minute mark with her pastry skills.

"At first I was nervous, but excited, and after the event it felt really good to know that our hard work had paid off. My teammates were really supportive, and helped me to keep my spirits up. The experience and energy of the event was really great," said first-time team member, freshman Kellie Smith.

"I liked the judges' critique. They identified what I could improve upon. The judges showed me a technique that will make fabricating my chicken so much easier."

During Phase II, the team prepared a four course meal for four people. The menu included: the prescribed classical dish Paupiettes de Sole a la Trouvillaise; second course Butternut Squash & Goat Cheese Salad with Autumn Apple Vinaigrette; third course Roasted Saddle of Rabbit, Whipped Potatoes, Tourne Vegetable and Truffle Sauce; dessert Nutty Buckwheat Cake with White Chocolate-Mascarpone Mousse. The four-person team had to prepare and serve the entire meal in 90 minutes.

The Pierpont Culinary Arts and Pastry & Baking Arts programs both received national accreditation earlier this year through the American Culinary Federation Accrediting Commission. For more information about the programs you can visit the program's blog site: http://pierpontculinary.blogspot.com/ or http://www.pierpont.edu/.

Pictured in the back row from left to right are Coach Jay Mahoney, CEC, and Pierpont Community & Technical College Culinary Team members Joe White, Ted Hastings, Kristina Baker and Amanda Emerson. In the front are Kellie Smith and Sarabeth Cox.