Culinary team, from left: Kiana Rodriguez, Damon Press, Dustin Christean, Moises Becerra, George Vassaur and Andrea Ramos-Pyne

COCC culinary team plates up silver award at national competition

(Culinary team, from left: Kiana Rodriguez, Damon Press, Dustin Christean, Moises Becerra, George Vassaur and Andrea Ramos-Pyne)


 

The Cascade Culinary Institute (CCI) at Central Oregon Community College (COCC) competed in the American Culinary Federation’s Western regional competition at Joliet Junior College in Illinois, Feb. 3-5, and brought home a silver award for their edible efforts, the best showing CCI has ever had.

“There were over 100 competitors participating in the two-day event,” said Department Chair Thor Erickson, “and the team returned with a record-breaking win for CCI and a silver medal in the team competition.” The two-day competition consisted of a “cooking salon,” a four-course menu prepped, prepared and plated in 90 minutes, and a “skills salon,” an 80-minute relay-style event consisting of pastry, knife and butchery skills.

The student competition team consisted of Moises Becerra, Dustin Christean, Damon Press, Andrea Ramos-Pyne, Kiana Rodriguez, George Vassaur and Caleb White. The team assistant was Merry Gourley. Laura Hagen and David Trask served as instructor-coaches.

Founded in 1929, the American Culinary Federation is a professional organization for chefs and cooks that promotes the professional image of American chefs worldwide through education of culinarians at all levels.

For more information, contact: Thor Erickson, Chef Instructor and Department Chair, Cascade Culinary Institute, 541-318-3707

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