Culinard students get awards and other Culinary and Pastry Arts news
May 20, 2013
Cornelius Lathan, a student at Culinard, the Culinary Institute of Virginia College School of Business and Health in Chattanooga, recently won the Judges' Choice Award in the 6th Annual Chocolate Fling. The event is the major annual fundraiser for The Epilepsy Foundation of Southeast Tennessee.
Another Chattanooga Culinard student, Zoary Rodriguez, recently brought home first place for the Most Creative Wedding Cake at the 2013 Couture Design Wedding Cake Competition in Atlanta, Georgia.
In Mobile, Culinard will be a participant in the second Farm to Table Tasting and Wine event on June 3. The event is hosted by Mobile County Master Gardeners and will showcase locally grown and harvested produce, seafood and other foods. Fourteen farmers and producers from South Alabama will provide their wares to ten area chefs and caterers for a specially created menu.
"We hope that this event will educate the community about the need for using local and sustainable products," says Chef Jason Lafferty, chef instructor and program director of Culinard in Mobile. "As chefs, we feel that all great dishes stem from great products and we want the public to know, they too can create great dishes when they source the right product."
The Culinard menu will be a summer squash and corn soup with corn caramel and a cumin-rubbed Gulf shrimp crumble with a cantaloupe, blueberry and peach salsa.
For more information, visit www.aces.edu/Mobile/mg.
Also in Mobile, Bradford Brodie, Executive Chef of Kitchen on George, and Culinard student Daryl Burtanog prepared delicious shrimp and grits in a recent segment on WKRG-TV.
Kitchen on George is a Mobile casual-dining restaurant and teaching establishment where professional chefs provide a learning lab environment for culinary and pastry arts students from Culinard, the Culinary Institute of Virginia College.