Every fall for the past eight years, RVTC Culinary Arts students compete in the New England Culinary Institute NECI Classic cooking competition. This year the RVTC finished third earning them the prize of a new knife kit and a $750 scholarship to the New England Culinary Institute.www.vermontjournal.com
River Valley Technical Center students place 3rd in state competition November 26, 2017 students Chef students in the competition. Photo provided SPRINGFIELD/CHESTER, Vt. – Every fall for the past eight years, RVTC Culinary Arts students compete in the New England Culinary Institute NECI Classic cooking competition. This year the RVTC finished third earning them the prize of a new knife kit and a $750 scholarship to the New England Culinary Institute. Career and Technical Education (CTE) culinary programs from across the state of Vermont competed in a timed contest to test their culinary skills. The teams had 90 minutes to prepare a soup, an entrée, and a dessert. This year, each team made mushroom barley soup, pork medallions with apple cider reduction sauce, braised kale and winter squash, and then finished with an apple crepe´ with caramel sauce. The competition was held at the Lost Nation Theater in Montpelier and was hosted by the New England Culinary Institute. Congratulations to Deleen Moore from Green Mountain Union High School; Brandon Short from Springfield High School; and Carissa Bailey from Green Mountain Union High School. Also, Gavin Glidden who served as the alternate.
Make me a sammich!
ReplyDeleteIs that with a P?
ReplyDeleteYes, but it's a silent P, so people mistakenly leave it out when they spell it: "psammich."
ReplyDeleteSpam wich , yum, right out of the can.
DeleteVery popular in Hawaii, kid you not, look it up.
Good place to start a restaurant business, call it Surf and Spam.
Take note of that you Culinary artists.
But the weather is better here by far.