Culinary Team

Golden in the kitchen

Culinary TeamJCCC student chefs won gold and silver medals at the American Culinary Federation Central Region Conference held April 14-16 in Detroit.

The culinary team won a gold medal in competition against eight state teams. All eight teams prepared the same Auguste Escoffier recipes. Several teams of judges assessed the students on interpretation of the recipes, knife and kitchen skills and adherence to the recipes as well as the taste and presentation of the meal.

“What they did in the kitchen mattered as much as what they produced,” said Ona Ashley, director, hospitality management.

The JCCC team’s menu was:

AppetizerAppetizer

Fillet of Dover sole with scallop and lobster mousse

Sauce Cardinal

Fennel flan, sautéed arugula and spinach, tomato jam

SaladSalad

Array of petite greens in roasted corn dressing

Poached sweetbread in cucumber gelee with dill

Grapeseed oil-verjus vinaigrette

Roasted golden beets and burrata

EntreeEntrée

Supreme de Volaille a l’Ecarlate

Butter-poached chicken breast, larded with pickled ox tongue

Chicken quenelle on crouton, sauce supreme

Braised Brussels sprouts in cippolini onion, apple and kohlrabi gratinee

Tourne potatoes and batonnet of honey-thyme glazed carrots

DessertDessert

Molded chocolate mousse with a hint of espresso

Strawberry-rhubarb fritter

Vanilla ice cream in chocolate cup with feuilletine disc

Macerated orange segments

JCCC culinary team members, and their apprentice sites, are:

  • Sophie Buell, Kansas City, Kan., Indian Hills Country Club
  • Adam Glass, Overland Park, Dean & DeLuca
  • Delci Reimer, Kansas City, Mo., Indian Hills Country Club
  • Ian Denney, Kansas City, Mo., Raphael Hotel
  • Sophia Elmer, Olathe, Green Acres Pastry Shop
  • Sally Wilson, Lake Quivira, Sheraton Hotel Crown Center

The knowledge bowl team won a silver medal in competition against nine teams. The quiz-bowl style competition covered all aspects of culinary knowledge.

JCCC knowledge bowl team members, and their apprentice sites, are:

  • Steve Copeland, Kansas City, Mo., Café Sebastian
  • Blaise Truesdell, Overland Park, Leawood South Country Club
  • Jeff Ward, Lawrence, Marisco’s
  • Tim Hu, Olathe, Brookridge Country Club
  • James Rundle, Kansas City, Mo., Hallbrook Country Club

Edward Adel, Lee’s Summit, assistant professor, hospitality management, won the Galbani Mozzarella Caprese Challenge, a recipe and cooking competition held during the regional gathering. He will compete at the national competition this summer.