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This group of students had to wait until the beginning of this school year to experience the kitchen environment as a full group. Last year because of social distancing procedures only a maximum of 12 students were in the kitchen at any given time. Though the first cycle or two seemed to be a big adjustment because of the amount of students in the kitchen, the result was that this group has grown even closer to each other in the process. Fresh off of the Skills USA State Competitions (where 6 students competed) the sophomore class is ready and eager to tackle their next challenge, Chopp-ED
This group of students had to wait until the beginning of this school year to experience the kitchen environment as a full group. Last year because of social distancing procedures only a maximum of 12 students were in the kitchen at any given time. Though the first cycle or two seemed to be a big adjustment because of the amount of students in the kitchen, the result was that this group has grown even closer to each other in the process. Fresh off of the Skills USA State Competitions (where 6 students competed) the sophomore class is ready and eager to tackle their next challenge, Chopp-ED
Round 1:
Round 1:
The first round of the competition uses knife skills as a way to get down to the top eight. This year students performed a small dice on celery. This is the largest group that we have had since 2015 and the competition was incredibly close! I think that shows how incredibly hard these students have worked. The final 8 are listed on the right.
Included in this group are Gracy and Abbie who last year as freshmen continuously had the best knife cuts. Also, amazingly Melanie and Solmarie who spent a majority of their freshman year as full time distance learners made the cut. Add to that Jarian and Natalia showed that determination and desire are incredibly important to skill development as they only joined our program at the end of October of 2021. No matter how it turns out they can all be proud!
Gracy Reed Fisher
Gracy Reed Fisher
Natalie Fana Germosa
Natalie Fana Germosa
Kaitlyn Drake
Kaitlyn Drake
Melanie Herrans
Melanie Herrans
Solmarie Reyes
Solmarie Reyes
Jarian West
Jarian West
Isabella Portella
Isabella Portella
Abigail Lallis
Abigail Lallis
Round 2 - Quarterfinals
Round 2 - Quarterfinals
Wednesday and Thursday, April 6 and 7
One of the things that I love best about this competition is the increase in dialogue between students as they think about what to make and how to make it. I encourage them to do a little research, ask family members, and use each other as spring boards for ideas. I really love to sit back and listen to them make little decisions and take full ownership of their food. For many this is a bit scary because though we engage in mass production of different food items, creating and cooking a single entree is something that they do not learn and practice until their junior year. In fact the competition started as a way to give students who love to cook an opportunity to do so here at school in a way that they can most connect to. The competition has certainly evolved since the beginning and I honestly think it continues to keep getting better.
One of the things that I love best about this competition is the increase in dialogue between students as they think about what to make and how to make it. I encourage them to do a little research, ask family members, and use each other as spring boards for ideas. I really love to sit back and listen to them make little decisions and take full ownership of their food. For many this is a bit scary because though we engage in mass production of different food items, creating and cooking a single entree is something that they do not learn and practice until their junior year. In fact the competition started as a way to give students who love to cook an opportunity to do so here at school in a way that they can most connect to. The competition has certainly evolved since the beginning and I honestly think it continues to keep getting better.
I think that anyone who hears one student come into the bakery to tell one of their classmates(they compete on the restaurant side of the kitchen) and proclaim that their fellow competitor has just made the most delicious sauce they have ever tasted and that they think she is definitely moving on, while actively competing against her would understand that the spirit of competition is amazingly supportive. When announcing who the top 2 in that group were, another student jumped up to hug her friend and congratulate her! I get goose bumps thinking how positive these kids are to each other!
I think that anyone who hears one student come into the bakery to tell one of their classmates(they compete on the restaurant side of the kitchen) and proclaim that their fellow competitor has just made the most delicious sauce they have ever tasted and that they think she is definitely moving on, while actively competing against her would understand that the spirit of competition is amazingly supportive. When announcing who the top 2 in that group were, another student jumped up to hug her friend and congratulate her! I get goose bumps thinking how positive these kids are to each other!
This year the quarterfinals asked students to create a plated entree of a chicken thigh, a grain of their choosing, and a vegetable. The top 8 are split into two groups. The top 2 in each group move on to the semi-finals.
This year the quarterfinals asked students to create a plated entree of a chicken thigh, a grain of their choosing, and a vegetable. The top 8 are split into two groups. The top 2 in each group move on to the semi-finals.
Group 1. Solmarie, Natalie, Abbie, Isabella
Group 1. Solmarie, Natalie, Abbie, Isabella
Abbie and Solmarie each made a take on fried rice, both of which were delicious. Isabella worked on a recipe at home that involved nuts, and Natalia created a dish using a teriyaki sauce as a base.
Abbie and Solmarie each made a take on fried rice, both of which were delicious. Isabella worked on a recipe at home that involved nuts, and Natalia created a dish using a teriyaki sauce as a base.
Though it was incredibly close, the tenderness of the chicken that Solmarie made and the interesting and creative plate presentation of Natalia's dish (she layered a nicely sauced and moist diced chicken between two layers of rice) took the top 2 spots.
Though it was incredibly close, the tenderness of the chicken that Solmarie made and the interesting and creative plate presentation of Natalia's dish (she layered a nicely sauced and moist diced chicken between two layers of rice) took the top 2 spots.
Moving on to the semi-finals - Natalia and Solmarie
Moving on to the semi-finals - Natalia and Solmarie
Group 2. Gracy, Kaitlyn, Melanie, Jarian
Group 2. Gracy, Kaitlyn, Melanie, Jarian
Melanie and Kaitlyn each made a chicken fried rice. Melanie carefully added some scrambled egg to the finished dish, a touch that Chef Jones loves. Gracy baked a honey chicken thigh that was perfectly moist and expertly seasoned. Jarian hit a home run with a delicious take on chicken tacos.
Melanie and Kaitlyn each made a chicken fried rice. Melanie carefully added some scrambled egg to the finished dish, a touch that Chef Jones loves. Gracy baked a honey chicken thigh that was perfectly moist and expertly seasoned. Jarian hit a home run with a delicious take on chicken tacos.
Again, it was an incredibly close competition. The overall balance in Gracy's dish and the expert seasoning touch that Jarian used were the things that pushed them slightly ahead of the others. A great job all around.
Again, it was an incredibly close competition. The overall balance in Gracy's dish and the expert seasoning touch that Jarian used were the things that pushed them slightly ahead of the others. A great job all around.
Moving on to the semi-finals - Jarian and Gracy
Moving on to the semi-finals - Jarian and Gracy
Round 3: Semi-finals
Round 3: Semi-finals
The Final 4 - Monday, April 11
Jarian, Natalia, Gracy, Solmarie
Jarian, Natalia, Gracy, Solmarie
The final four are taking on the challenge of creating a soup from scratch. Almost every week we offer up a soup for sale in the food2go program and this practice should come in handy as the students will have to work on their most professional knife cuts, choose and practice proper cooking techniques and use their best judgement when assessing the final seasoning and flavoring.
The final four are taking on the challenge of creating a soup from scratch. Almost every week we offer up a soup for sale in the food2go program and this practice should come in handy as the students will have to work on their most professional knife cuts, choose and practice proper cooking techniques and use their best judgement when assessing the final seasoning and flavoring.
Gracy and Solmarie each worked on a Minestrone, though their soups each had distinctive differences. Gracy used bacon as her main flavoring while Solmarie chose chicken. Jarian delivered an excellent creamy and loaded potato soup. Natalia produced a gumbo using sausage and chicken. All were delicious but unfortunately only two can move on to the finals.
Gracy and Solmarie each worked on a Minestrone, though their soups each had distinctive differences. Gracy used bacon as her main flavoring while Solmarie chose chicken. Jarian delivered an excellent creamy and loaded potato soup. Natalia produced a gumbo using sausage and chicken. All were delicious but unfortunately only two can move on to the finals.
The finals will pit Jarian against Natalia
The finals will pit Jarian against Natalia
Round 4: Finals
Round 4: Finals
Wednesday, April 13
Jarian vs. Natalia
Jarian vs. Natalia
For the final round of this year's Chopp-ED competition the final two students will face off in the dessert round. They will have extended time to create a plated dessert. Because many baked goods require extra time to gather mise en place, bake, and cool, prior to cutting students will have almost 4 hours in this challenge. They should push themselves to think outside of the box a little bit, incorporating sauces if needed, or textural elements as a garnish.
For the final round of this year's Chopp-ED competition the final two students will face off in the dessert round. They will have extended time to create a plated dessert. Because many baked goods require extra time to gather mise en place, bake, and cool, prior to cutting students will have almost 4 hours in this challenge. They should push themselves to think outside of the box a little bit, incorporating sauces if needed, or textural elements as a garnish.
The finals are different from the other rounds to two ways. For this round students are allowed to bring in raw ingredients (not finished baked goods) such as fresh berries or certain chocolates as we don't always have everything here in school that they might need. For the other rounds students are required to focus their efforts on using materials that we have on hand. Also, in the finals students ask one of their classmates to serve as their sous chef, to assist them during production. This gives students a great chance to work alongside one another in a different capacity, something that is a part of their senior project practical just two short years away.
The finals are different from the other rounds to two ways. For this round students are allowed to bring in raw ingredients (not finished baked goods) such as fresh berries or certain chocolates as we don't always have everything here in school that they might need. For the other rounds students are required to focus their efforts on using materials that we have on hand. Also, in the finals students ask one of their classmates to serve as their sous chef, to assist them during production. This gives students a great chance to work alongside one another in a different capacity, something that is a part of their senior project practical just two short years away.
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