High School Seniors Invited to Compete in
Johnson & Wales University’s National Culinary Challenge
Senior Division Grand Prize Includes Full Tuition, Lesson with Tyler Florence
CHARLOTTE — October 11, 2005 — The National Culinary Challenge at Johnson & Wales University is accepting entries in the Senior Division (formerly known as the National High School Recipe Contest). High-school seniors from the U.S. may enter their recipe for an original dinner or dessert in the following categories: Family Heritage, Healthful, or Taste of the States. Students may access application materials at http://culinary.jwu.edu; write to National High School Culinary Challenge (Senior Division), Admissions Office, Johnson & Wales University, 801 West Trade Street, Charlotte, NC 28202; or call 1-866-598-2427. Entries must be postmarked by January 9, 2006.
Twenty-one finalists (twelve dinner and nine dessert) will travel to the J&W Charlotte Campus to prepare their dishes for a panel of judges during the weekend of February 17-19. Judges will include alumnus Andy Husbands, author of “The Fearless Chef,” (Adams Media Corporation, 2004); Edward Leonard, CMC, former president of the American Culinary Federation and manager of ACF Culinary Team USA; and alumnus Daniel Scannell, CMC, executive chef of the Cherry Hills (Colo.) Country Club and member of the ACF Culinary Teams 2000 and 2004.
The following prizes will be awarded in both the dinner and dessert category: Grand prize winner — a full-tuition scholarship renewable for up to four years as well as a private cooking lesson with celebrity chef and alumnus Tyler Florence and tour of the Food Network studios; First runner-up — $7,500 scholarship renewable for up to four years; Second runner-up — $5,000 scholarship renewable for up to four years; All other finalists — $3,500 scholarship renewable for up to four years.
Michelle Novak of Wellington, Ohio, won the Dinner Category of the 2005 contest and currently attends the Charlotte Campus. Her recipe, “Seared Salmon with Beet Risotto, Sautéed Spinach, Wild Mushrooms and a Beet and Carrot Microgreen Salad with Carrot Sauce,” was inspired by a lone leftover beet at the restaurant where she worked. Christopher Schmidt of Acworth, Ohio, won the Dessert Category of the 2005 contest with his “Citrus Vanilla Panna Cotta with an Orange Gelee, Apple Dried Fruit Compote, and an Oatmeal Crisp Base.” He currently attends the Denver Campus. Former finalists have gone on to a variety of jobs in the industry, including executive pastry chef at a country club; director of catering at a university; and patient foodservice supervisor at a hospital; and research chef at a food manufacturer.
Johnson & Wales — America’s Career University® – was founded in 1914. It is a private, nonprofit, accredited institution offering undergraduate and graduate degree programs in business, food service, education, hospitality and technology. Preparing students for successful careers is the cornerstone of the University’s educational philosophy. A benchmark of the University has been its 28 consecutive year employment record - within 60 days of graduation, 98 percent of its students from the 50 states have jobs in their chosen career field. With an enrollment of more than 16,000 students, Johnson & Wales maintains campuses in Providence, R.I., Charleston, S.C., Norfolk, Va., North Miami, Fla., Denver, Colo., and Charlotte, N.C. For more information about Johnson & Wales University, visit www.jwu.edu.
Chef2Chef News Desk