Culinary Arts students Andrew Squire, Catt Mayhew, Steve Wallendal, Adam Gonia and Josh Unser showed their talents at a state competition held in Madison on January 6. The event was through the American Culinary Federation (ACF). Their award-winning recipe consisted of a four-course meal starting with an appetizer of filet of sole floreal, and then a mesculen salad tossed with a five-herb vinaigrette, followed by grilled bison filet and finished off with a dessert of hazelnut and chocolate mousse ghetto.
Our bronze winners were all “excited” to take part in the competition.
They are currently practicing hard to take part in their next competition, the Wisconsin Restaurant Show, held March 8-10 at the Midwest Express Center.
