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Culinary students to represent Colorado in regional contest


Culinary students to represent Colorado in regional contest

Culinary arts students from Western Colorado Community College will represent Colorado in the 2015 Western Region American Culinary Federation competition on March 21-22 in Las Vegas, Nev.

The five-member competition team earned its way to the regional by taking first in a state competition held in Denver on Nov. 22. This is the second consecutive year the WCCC team has taken the top honor in the state.

“Now the real work starts,” said Chef Wayne Smith, assistant technical professor of culinary arts at WCCC. “To prepare for regionals, our team will practice three times a week for three to three-and-a-half hours each session plus even more time spent practicing on our own.”

Smith added that these kinds of competitions provide a valuable learning opportunity for students. “It really is a good distillation of all the skills you need to have,” he said.

The members of the team are Shane Calomino, of Denver; Kevin Klepzig, of Grand Junction; George McLennan, of Edinburgh, Scotland; Briana Thorne, of Denver; and Sandra Veitch, of Fruita, Colo.

The menu the team used to take first in the state included Golden Trout a la Nage (stuffed with shrimp and seafood mousseline and served with stewed fennel and tomatoes); roast persimmon with a salad of butter lettuce, Belgian endive, sunchokes and black truffles; poulet sauté à la Bourguignonne (chicken sautéed with bacon, mushrooms, button onions and red Burgundy); pommes de terre Chateau (turned potatoes fried in butter) carottes à la Vichy (carrots cooked in mineral water and glazed with sugar and butter); epinards à la Viroflay (creamed spinach wrapped in spinach leaves and topped with a Mornay sauce); and baked apple tart served with cardamom ice cream.

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Dana Nunn, Director of Media Relations

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