| Show I Culinary Arts I students win Cup Rana Contributing Writer In the annual Cup Challenge Battle of the Culinary Schools a two- two person team from won the coveted cup Adrian Alvarado and Justin Nelson of competed against Davis Applied Technology College and several other area schools to win the trophy Kraft Food Services teamed up with Nicholas Company to sponsor the mystery bag off cook-off held at the South Town Expo Center on June 14 I was excited to compete and represent our school said Nelson The Cup Challenge Battle of the Culinary Schools was started in 1998 by Michael Nook Beverage and Dispense se Services Corporate Chef at Nicholas Company rIt is a way for Nicholas cholas Company to help culinary programs within our distribution area showcase their students' students talents said Nook The Cup originally started as a off cook cook between local professional chefs and students The competition has since evolved as a way to allow culinary programs of Utah and surrounding area arca schools to compete against one another to win the Cup Before Junes June's victory had only won the Cup twice in the 8 years of the competition With Nelson and Alvarados Alvarado's victory Culinary Arts program now holds three victories The judges included culinary professionals from around the Salt Lake area The competition was a mystery bag which meant the students are given a bag of unknown items The items in this years year's competition included flank steak raw shrimp and cauliflower ver There is is also a ar r common table where staple items are accessible to all of the teams The items available at atthe atthe atthe the common table included such things as onions garlic and seasonings Each team was comprised of two members from each school that has a culinary arts program The teams have two hours to prepare three dishes for the judges The teams have only a half an hour to look at their mystery items and then come up with the dishes and submit the recipes to the judges The team prepared a pureed curry cauliflower soup and a spicy black bean cake with Chinese five- five spice shrimp topped with witha a fennel slaw Their entree e was a seared London broil served on top of a spring medley ragout and topped with a pan sauce Alvarado and Nelson were presented the Cup trophy on June 11 at the Beehive Chefs Chef's Association meeting at the Hilton hotel r a. a |
