Culinary arts students bring home top prize
Two students in the culinary arts program at Vance-Granville Community College recently won top honors at a regional cooking competition.
Shiona MacLean and Matthew Hosier, both of Oxford, placed first in the American Culinary Federation Mystery Box Hot Food competition earlier this month. The competition was part of the Wake Technical Community College Culinary Arts Showcase.
MacLean and Hosier competed as a team against other two-person groups representing 10 other culinary programs.
Each team received a box with 20 ingredients and was given 30 minutes to prepare a menu. Then they had 80 minutes to cook the menu and 10 minutes for plating.
The team’s first-round preparations included a seafood alfredo, sautéed shrimp with butternut squash puree, pork roulade stuffed with goat cheese and pears, purple sweet potato mash and asparagus almandine. In their second and final round, they prepared striped bass with mango salsa, basmati rice with toasted pine nuts, rack of lamb with a red wine reduction sauce, a vegetable medley, sautéed Swiss chard and roasted potatoes.
MacLean and Hosier each received a medal and shared a $300 cash prize for taking first place.
MacLean is scheduled to graduate from the college this May with an associate degree in culinary arts. Hosier plans to complete his degree in December.
For more information about the culinary arts program at the college, contact Chef Ross Ragonese at (919) 690-0312.