They worked in silence at their stainless steel stations. The only noise filling the kitchen: The occasional beeping of timers and the clanking of utensils on mixing bowls. The 12 chefs in white coats and white hats worked diligently, frosting cakes, rationing sugar into measuring cups and flattening dough with rolling pins — all the while displaying a poise and reserve rare among high schoolers.
The student chefs were competing in the baking and pastry portion of the Skills-USA State Culinary Competition at Culinard, the Culinary Institute of Virginia College. The two-day competition drew students from high school culinary programs across the state to compete in three categories — culinary arts, food service and commercial baking. At stake: a $2,250 scholarship to Culinard for each of the first place finishers, as well as invitations to the national competition in June, where the potential to win even more awards and prizes awaits.
At stake
A $2,250 scholarship to Culinard for each of the first-place finishers, as well as invitations to the national competition in June.
Bill Wright, lead chef instructor at Culinard, said the American Culinary Federation-sanctioned event was designed to challenge competitors.
“In each of the competitions, chefs have certain criteria to follow,” Wright said. “In the commercial baking competition, chefs have to exhibit their skills by producing a variety of sweet rolls, breads, cakes, pies and tarts. It’s a lot of food to prepare in a short time.”