Headlines
- President-elect Ralls Visits College
- Randolph Joins Board of Trustees
- Culinary Team Wins State Competition
- Welding Students Construct Burn Pan For Emergency Services Academy
- Craggy Students Deliver Special Christmas Greetings
- Douglas Receives Faculty Access Award
- Foundation Scholarship Recipient Profiles
- Continuing Education Faculty, Staff and Students Volunteer With Habitat for Humanity
- Nix and Brackett Named Invitational Award Winners
- Adjunct Instructor's Artwork Featured in Exhibition
- Morrissey Presents Her Final A-B Tech Faculty Update
- Welcome, New Employees
- Poland Joins TCC Staff
- Stans Sluder, A-B Tech's First Welding Instructor, Dies
- Applications Accepted for Student Business Incubator Program
- Dr. Young Welcomes New Students
- Theatre League Seeking Actors and Technical Artists Through Unified Auditions
- Ward Donates 11 Inches of Hair to Locks of Love
- Additional Student Assistance Created Through Writing Center
- Tech Notes
Culinary Team Wins State Competition
Judge Travis Dale watches as Shannon Ginn, left, and Anna McClintock assemble the dessert.
A-B Tech's student culinary team won first place and a gold medal in the American Culinary Federation's (ACF) N.C. State Student Hot Food Competition Jan. 12 at A-B Tech.
Chef Charles deVries and Chef John Hofland coached team members Michael Aanonsen, Matt Gruber, Anna McClintock, Travis McCloud, Shannon Ginn, and Ronnie Bowers. They will advance to the Southeast Regional competition March 1-3 in Williamsburg, Va, with a chance to go to national competition. A-B Tech's 2007 culinary team took national honors in July in Orlando, Fla.
The gold medal is awarded for the number of points a team scores overall. Competitors from Alamance Community College in Graham and Johnson and Wales in Charlotte won bronze medals, and placed second and third, respectively.
The A-B Tech team prepared spice-rubbed striped bass, cabbage and apple slaw, and butternut squash ravioli with sweet corn sauce for its appetizer. The salad was mixed greens with goat cheese custard, red onion jam and lemon walnut oil vinaigrette. The entrée consisted of Poulet Saute Bercy with parsnip puree, Swiss chard and buttered carrots. Topping off the meal was a dessert of chocolate mousse, blood orange sauce, bruleéd Orange Supremes and bubble sugar.
Competition Photo Gallery Culinary Program Information
Members are the newly-crowned state championship team are: (l-r) Michael Aanonsen, Matt Gruber, Anna McClintock, Travis McCloud, Shannon Ginn, and Ronnie Bowers.
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