During the March 3 competition, the culinary team had to prepare a three-course gourmet meal within an hour with only two butane stove tops and coolers for refrigeration.
The team of Jess Billings, Micah Query, Anthony Hyde, Jacob Hutson and Cody Storkman received a gold medal for their Belgium endive goat cheese, honeyed walnuts with bacon appetizer with an orange balsamic reduction, lemon mustard chicken with capers, horseradish mashed potatoes and steamed broccoli with julienne of carrots, and a peanut butter chocolate molten cake for dessert.
For their Culinary Display students had to pick a career in the hospitality/culinary cluster of careers, do a five-minute presentation and take questions afterward. The students had to know information such as the job requirements, work conditions, education, salary and outlook for their chosen career and present it in a professional manner.
The team of Raymond Heagy and Wayne Burk received first place in the state competition presenting about restaurant managers and the team of Anthony Lewis and Joey Gentry took third for a presentation about personal chefs.
The students began preparing for this competition in October having mock competitions and presentations. Mrs. Birt and Mrs. Downing expressed their thanks to everyone who helped support and encourage the students as well as the Greencastle Kroger store for donating food gift cards to help with cost of food for the numerous rehearsals.