Members of the Hot Food Team and their coaches celebrate their victory at the American Culinary Federation's Southeast Regional Competition. Pictured (front row l-r) are Young Rae Shin, Kether Smith, Ashley Ware, and Coach Mark Moritz (back row l-r) Coach Vince Donatelli, Deric McGuffey, Nate Sargent, and Eric Baker.

Members of the Knowledge Bowl Team and their coach also celebrate their victory. (front row) Clay Crabb (holding plaque), Emily Sims (back row l-r) Coach Brian McDonald, Peter Gordon, Patricia Sodano, and Valerie Wood.

A-B Tech Culinary Teams Make National Final Four

Two A-B Tech culinary teams claimed victories in American Culinary Federation Southeast regional competition Feb. 22 and earned the right to compete in the national "final four" this summer in Washington, D.C.

Both the college's hot food team and its knowledge bowl team took first prize during the competition in Charlotte, the first time an institution ever earned the top spots in both categories, according to Hospitality Education Department Chair Sheila Tillman. The teams advance to national competition July 25-29.

"The double win says not only are we transmitting wonderful skills, but (the students) are gaining the knowledge and retaining it," Tillman said. "It's a good balance. That's what made the win even better, it was both sides of that coin, the skills and the knowledge."

The hot food team placed first in competition against Kentucky's Sullivan University, the Tidewater Chefs Association of Norfolk, VA, Tennessee's Walter State Community College, the Art Institute of Atlanta, Team Culinard of Alabama, The College of the Bahamas, the Art Institute of Fort Lauderdale and Greenville Technical College.

The knowledge bowl team competed against Sullivan University, Johnson and Wales in Norfolk, the Central Florida ACF Chapter, Guilford Technical Community College, Florida Culinary Institute and the Greater Miami ACF Chapter.

Hospitality Education Instructor Mark Moritz, who coached the hot food team with fellow Instructor Vince Donatelli, said their students practiced nearly 300 hours to prepare for the competition. "Almost all of them work jobs, they have a full load here at school, and, on top of that, they're practicing for the hot food team. Their dedication is unbelievable. ... We have a funny saying among the team that sleep is overrated. I think they function well on four or five hours of sleep because that seems like the most they're going to get."

Moritz credited the students' teamwork for their two-hundredths of a point victory. "Someone at the competition asked, 'Who's your star on the team?' I looked at them straight and said, 'We don't have a star, we have a constellation. They're not five stars, they're all one,'"Moritz said.

Hot food competitors are judged on such criteria as the flavor, taste, texture and doneness of their foods; serving methods; portion sizes; and creativity. Floor judges also evaluate their organization, sanitation, teamwork, work flow, and cooking techniques and skills.

Members of the knowledge bowl team are given 50 minutes to complete a 50-question test before competing in a double-elimination tournament similar to the game show Jeopardy.

Hospitality Education Instructor Brian McDonald, who coached the team, said students spent at least 200 hours preparing for the competition by studying textbooks on sanitation, nutrition, supervision, general cooking methodology, and classic cooking. "The amazing thing was it's a double elimination, so you had to lose twice to be out of the tournament, and we never lost a match."

McDonald, who is leaving A-B Tech at the end of May to return to the West Coast to be near family, said he regrets that he won't be able to coach the team at the nationals. "It's painful to think about, but I'm actually thinking of trying to make a way to get out here to at least watch them. I certainly won't be able to coach them the rest of the way, but I may be able to get there to enjoy the fruits of their labor."

As regional champions, each team received trophies and $2,000 to help defray the costs of attending the nationals. Perhaps even more important, though, is the boost it gives their careers.

"All the students benefit from this notoriety. Everyone's resume just took a leap off the pages," McDonald said, adding that his own job search should benefit after he moves back home. "They won't be lost when I say the name 'A-B Tech.' They'll know who I'm talking about."

And The Winners Are.....

Hot Food Team

Ashley Ware, appetizer

Kether Smith, salad

Young Rae Shin, entree

Deric McGuffey, dessert

Eric Baker, alternate/team captain

Nate Sargent, 2nd alternate

Knowledge Bowl Team

Peter Gordon

Emily Sims

Clay Crabb, captain

Patricia Sodano

Valerie Wood, alternate

Bronwen McCormick, 2nd alternate

Brent LaValley, 2nd alternate

Stephanie Watson, 2nd alternate

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Land-of-Sky Regional Citizenship Award Winner

President K. Ray Bailey's tireless volunteer efforts with over 30 local and regional non-profit organizations were recognized Feb. 26 when he was presented the "Regional Citizenship Award" by The Land-of-Sky Regional Council, which represents Buncombe, Henderson, Madison, Transylvania counties and "His support and service on countless boards and committees show his genuine concern for our region," the council said. "As a community college leader, he has had a huge impact on many lives in Western North Carolina."

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Judging By Your Stomach

Chef Sheila Tillman, Chairperson of Hospitality Education, and Chef John Hofland, Culinary instructor, participated in the 2003 Culinary Showcase, sponsored by the Asheville Chamber of Commerce and held at The Grove Park Inn. The showcase brings chefs from 24 of Western Carolina's top restaurants for one night of culinary competition. Tillman was on the Culinary Showcase Task Force and helped coordinate the judging, while Hofland participated as one of the judges.

You Gotta Have Art

The Learning Resources Center is hosting its annual art exhibit April 1-May 9. All interested faculty, staff and students are encouraged to participate. The exhibit will include a variety of artistic media, including three-dimensional work. Small items and those of significant value, such as jewelry, will be displayed in locked cabinets. Artists may submit up to four pieces, preferably no more than two in a single medium, from March 24-28. The LRC will provide artists with title cards to list prices and the names of individuals who want to purchase their work if it is for sale.

Art Instructor Kenn Kotara is having a show of his work, Compilation, at the Sandler Hudson Gallery in Atlanta through April 5.

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