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Article: Students Excel at Culinary Competition

Students Excel at Culinary Competition

Lorain County JVS Culinary Arts students smile holding their awards alongside three ACF judges at the American Culinary Federation Competition

JVS students in the Culinary Arts program recently competed in the American Culinary Federation Post-Secondary competition in Columbus, Ohio. High school students competing at this level is an incredible achievement.

According to Culinary Arts Instructor, Chef Timothy Michitsch, six students attended the competition for the JVS. “We had a great showing at the ACF Competition. This was a major accomplishment for our high school juniors and seniors.”

Each student individually competed in the “SK1” - Practical and Contemporary Hot Food Cooking event. In this event, each competitor fabricated and prepared two portions of a finished chicken, duck or Cornish game hen, along with a sauce, starch and a vegetable.

Michitsch explained the competition event in detail. “My students had 15 minutes to set-up their stations; 60 minutes to fabricate their chicken into eight pieces and then prepare the entrée, sauce, vegetables and starch; 10 minutes for plating and 15 minutes for clean-up. Two identical portions were prepared. One for the judges to taste, and the other for display and critique.”

Megan Rataj, senior from Clearview, shared how she was the last student to compete at the event. “I was really ready to compete by the time it was my turn, and it was really cool, because I got a ‘good luck chef’ comment right before I started and that felt awesome.”

Going last also meant that Rataj was able to watch the entire event and she commented how great everyone did and how she enjoyed being able to see all the competitors in action.

For her event, Rataj made a roasted chicken thigh with a veloute mushroom sauce, a roasted chicken breast with seared celery, red peppers, carrots and pearl onions and roasted tornado potatoes.

“That style of potatoes is more difficult,” shared Rataj. “The judges commented that my potatoes were really good, and I wasn’t expecting that. It was really great.”

Students who competed, and the awards they received, are listed below by their associate schools.

Megan Rataj, Culinary Arts senior received a gold medal

Cody Hale, Culinary Arts junior received a bronze medal; Rebecca Perrine, Culinary Arts senior received a silver medal; Michael Wooley, Culinary Arts junior received a certificate

Kali Seddon, Culinary Arts junior received a silver medal

North Ridgeville
McKenna Grimes, Culinary Arts junior received a bronze medal

The American Culinary Federation was established in 1929, and is the premier professional chefs’ organization in North America with more than 17,500 members in over 150 chapters nationwide. From regional and national events to certification and publications, ACF provides resources that will keep you on the cutting edge and involved with the culinary industry.

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