OCA “WACS” Global Challenge - Le Cordon Bleu
OCA “WACS” Global Challenge - Le Cordon Bleu
OCA “WACS” Global Challenge - Le Cordon Bleu
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California Culinary Academy<br />
Ultimate 8<br />
By Executive Chef Michael Weller<br />
– California Culinary Academy<br />
The California Culinary Academy's Education Foundation recently<br />
held a challenging scholarship competition based on a “Mystery<br />
Basket” style cook-off. With a $10,500 award at stake, the campus<br />
buzzed with excitement about the “Ultimate 8.”<br />
As the 8th in a series of competitions hosted by the culinary school,<br />
the “Ultimate 8” is an original competition created by the academics<br />
department to encourage students to learn about one another and discover<br />
the unique features of each CCA program.<br />
Thirteen teams competed in groups of three representing each<br />
program: one student from the <strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> Culinary Arts program,<br />
one from the Baking and Pastry Arts program, and one from the <strong>Le</strong><br />
<strong>Cordon</strong> <strong>Bleu</strong> Hospitality & Restaurant Management program. Each<br />
member of the winning team would receive a $2,000 scholarship award<br />
that would be deducted from their student account; second place team<br />
members would receive $1,000 and the third place team would each<br />
earn $500.<br />
To compete, students were required to prepare, set and serve a three<br />
course meal, including appetizer, entrée and dessert; pair the menu with<br />
wine; and create a display menu for the judges' table.<br />
Excitement was running high on the day of the event; everyone and<br />
everything was in place – the grading criterion was typed, ready and<br />
delivered and the teams were ready to dive into the kitchens and check<br />
out the mystery basket. And then we told them the kicker, the twist…<br />
team members would not be allowed to complete the portion of the test<br />
derived from their program. For example, the HRM student could not<br />
conduct the wine pairing, the table setting, the menu typing or the<br />
service. The Bakery and Pastry Arts student could not make dessert; nor<br />
could the culinary student create the appetizer. Instead, team members<br />
were expected to teach and coach and everyone had to complete at least<br />
one component of the competition criteria.<br />
After three hours of intense preparation, the competitors picked<br />
themselves up off the floor and acknowledged that the end result was<br />
superior plates of food, inspired service, and a great learning experience.<br />
There was much joy in the room with the competitors cheering for each<br />
other, especially the team placing first in the competition – Nanette<br />
Palmer, David Ramsey and Justin Coo. ■<br />
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