Eight students from the National Institute for Culinary Arts at Mountain State University showcased their fine-tuned culinary skills during the 2008 Cast Iron Cook Off at Stonewall Jackson Resort.
The students, along with two chefs, competed against 13 teams and won three of the 12 categories being judged.
The annual event was held at the resort Jan. 26, sponsored by the Collaboration for the 21st Century Appalachia. It focuses on healthy Appalachian cuisine.
“Events such as the Cast Iron Cook Off allow our students to be a part of new Appalachian cuisine,” said chef Leonard Bailey, director of the National Institute for Culinary Arts. “This allows for them to not only define themselves as chefs but as individuals as well. I am so proud of these kids. They worked so seamlessly as a team and did great.”
The event itself allows food enthusiasts to work on a 10-member team rounded out with one of the finest chefs and sous chefs in the region, Bailey added.
During the 2008 Cast Iron Cook Off, competitors were given one hour to prepare a chosen menu and were directed in the actual preparation of a judged new Appalachian cuisine meal. The team’s skills were pitted against other chefs’ teams for an array of awards.
The MSU students completed team Bridge Road Bistro, winning the most awards of any single team, Bailey said.
Chefs Robert Wong and Paco Francisco Aceves, along with MSU students Anthony Thomas, Prajwal Gurung, Bishael Adhikari, Sabir Shrestha, Nathaniel Dolson, Jason Mullinix, Toni Carroll and Rachel Lester, took home three awards, “Best Menu,” “Best Use of Protein” and “Best Use of W.Va. Ingredients.”
Wong owns and operates Bridge Road Bistro along with the Boathouse Bistro in Morgantown. Aceves is the executive chef of Bridge Road Bistro.
The event was judged by regional VIP celebrity individuals, including chef Peter Timmons and Rod Stoner, both of The Greenbrier in White Sulphur Springs.
— E-mail: fpace@register-herald.com
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February 2, 2008
MSU culinary students win big
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