Two chefs from each Trilogy campus were given the opportunity to plan their own signature menu composed of a salad, entrée and dessert. Each chef was given 15 minutes to greet the judges, Anne Clark, Steve Williams, Greencastle Mayor Sue Murray, Tammy Amor and Greencastle Police Chief Tom Sutherlin, and discuss their dishes. The teams had 1 to 1 ½ hours to prep and complete their dishes.
Chefs were judged on a one-to-five scale on each of the dishes and given an overall score. Points were awarded based on the use of fresh, seasonal ingredients, creative flair, plate presentation, nutritional value, realistic portion control and overall flavor profile.
This was the first year for a second category for pureed versions of the same entrée and dessert. It was judged by appearance only. Gold, silver and bronze medals were presented to the overall winners in each category. Mill Pond earned silver standing in all categories. Greenfield was awarded the Divisional Gold Medal and will advance to the Culinary Olympic finals at the brand new campus in Englewood, Ohio.