The First Annual Local Foods Culinary Competition Challenge
The griddles and ovens are now turned off at the UMaine Food Pilot Plant and Commercial Kitchen but the scents linger from the first Local Food Competition for CTE Culinary Arts Programs. On April 28, seven teams from five Maine Career & Technical Education High School Culinary Arts Programs competed to demonstrate their skills in preparing local, seasonal Maine foods. The emphasis on Maine grown and processed food helps students better understand agricultural literacy and gain knowledge about the role that the food industry can play in supporting Maine agriculture.
Region Two School of Applied Technology
Brody McLaughlin and Nicholas Hardy who created pasta made from scratch with meatballs and sauce, served with a fresh salad.
Capital Area Technical Center in Augusta
Emma Baker and Kamy Dube
Northern Penobscot Tech Region III in Lincoln
Connor Ham and Jace Bonner
Addition award for overcoming adversity
From Region 9 School of Applied Technology
Kyra Rose-Espinoza who found out at the last minute that her teammate could not attend and competed solo.
Other teams competing
Capital Area Technical Center
Shyann Miller and Isaac Andrews
Coastal Washington County Institute of Technology
Nathan White and Dustin Taylor
Northern Penobscot Tech Region III
Michaela Woodward and Nickolas Bersch
Many thanks to the esteemed judges, Brian Langley from Union River Lobster Pot, and Robin Kerber, the Maine Department of Education Farm and Sea to School Coordinator. And, our hosts, Rob Dumas and Caitlin Hillery from the University of Maine's Dr. Matthew Highlands Pilot Plant for Food Processing.
At the end of the day everyone was astounded by the level of culinary excellence achieved! These high school students performed on par with much higher level culinary students.
Congratulations to ALL! See you next year!