Photo of winning cheese dish
The winning dish, Chile Relleno Croquetas with Chipotle-Pine Nut Romesco Dipping Sauce.


WCCC assistant professor, student win national recipe contest

A recipe for Chile Relleno Croquetas with Chipotle-Pine Nut Romesco Dipping Sauce created by Western Colorado Community College Assistant Technical Professor Wayne Smith and culinary arts student Kelvin Shaw was one of three winners in a national cheese recipe contest sponsored by the Wisconsin Milk Marketing Board and Emmi Roth USA.

The prize is a Wisconsin cheese externship for Smith and Shaw. That means the chef and student will soon head to Monroe, Wisc., for an all-expense-paid, five-day/four-night for what the Center for Advancement of Foodservice Education described as “an artisan and specialty cheese immersion.”

Smith said he frequently enters recipe contest and found this one more interesting than some.

“This one intrigued me for two reasons, one, because a student is involved and that is a good opportunity for the student and, two, I was interested in the prize, the opportunity to experience Wisconsin cheese-making firsthand,” Smith said.

Going through the process of creating a recipe, particularly one that requires use of a specific ingredient helps him grow professionally so he encourages students to create their own recipes.

“It relates to what they will be doing professionally … creating recipes that meet a need. It improves our skills,” he said.

The contest required that the teams entering include a faculty member and a student and that the recipe include Roth Natural Melt™ Creamy Fontina cheese.

Smith and Shaw will be in Monroe, Wisc., Aug. 2-6.

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