Pierpont's Culinary Team competes at the American Culinary Federation Northeast Regional Competition
Recently, Pierpont Community & Technical College Culinary Team was one of six teams that competed at the American Culinary Federation Northeast Regional Competition in Providence, RI.
The team made up entirely of first-time competitors placed third in the American Culinary Federation's Northeast Regional Competition and scored high enough to earn silver medals.
Other teams came from New York, Rhode Island, Connecticut, Ohio and New Hampshire and competed in three categories over two days.
The Culinary Team began the competition with the Cold Platter portion on Saturday. At 6 a.m. Sunday, teams partook in the Skills Competition — an 80 minute relay which includes the fabrication of chicken, vegetables, pastry, and fish.
The team completed the final phase of the competition Sunday afternoon, having 90 minutes to prepare and serve a four course meal. Pierpont prepared meal consisted of a dish of fresh striped bass (locally grown by WVU Aquaculture), a chicken roulade entree, and pistachio financier with chocolate mascarpone mousse and pistachio ice cream for dessert.
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