Saint Paul College Culinary Arts students earned a first
place victory at the American Culinary Federation’s Taste of Art event on
Sunday. The team, consisting of Manny Ojeda, Codi Schillings, Dustin Boisen,
and Patrick Gonzalas, will be receiving scholarships for their efforts at the
The competition was a “black box” event that challenged
students to prepare 300 appetizers in 90 minutes from the ingredients revealed
at the event. These ingredients included, braised chicken meat, chicken stock,
fire roasted red peppers, phyllo cups, cheese and fresh herbs. The Saint Paul
College team’s culinary masterpiece created from these items scored the highest
rating at the event. Judging was based on votes from guests at the fund raiser.
There was also a mozzarella pulling station at the event,
assisted by Julie McDonald, Chong Vang, Francie Lee, and Justin Lapprich, who
will also receive scholarships from the American Culinary Federation.
Congratulations to all of the future culinary masters that
participated in the event!