Coaching the 2010 Pikes Peak Region Student Team Competition

I recently coached a Student Team from Pikes Peak Culinary School. We competed state-wide to represent our Chapter/School at the regional ACF Conference happening in April. Here are some photos of the team in action!




This is the team preparing to create a feast! The actual food is center...and here's the display

Members of the team stand at attention during judging.

Amuse Bouche--Spanish Olive Tapenade over Amontillado Sherry

Zarzuela--A Seafood Stew from Spain

Salad--Red Onion, Valencia Orange and Fennel with Pomegranate Vinaigrette



Poulet Saute a la Catalane / Almond and Chocolate Torta

All this effort earned us an ACF Bronze Medal!

We also honed our skills, increased our knowledge in many ways and grew as professionals.