Students in the CTC culinary arts program participated in the eighth annual CTC Iron Chef competition on May 1 in the newly renovated culinary arts lab/kitchen. Five teams (five students per team) prepared an appetizer, an entree consisting of a protein, starch and vegetable, and a dessert using the secret ingredient fennel. The teams had 30 minutes to prepare each course and then present each dish to a panel of judges.
Judges for the competition were Clare Haefner, Taste Section editor for the Killeen Daily Herald; Matt Cranfill, executive chef at the Mark Restaurant in the Shilo Inn; Kelly Van Angell, executive chef at the Inn on the Creek in Salado; and Mason Canales, business editor for the Killeen Daily Herald. The panel judged each dish based on flavor and aroma, originality, skill level of incorporating the secret ingredient and plate presentation to include color, diversity in texture, visual appeal and replication of dishes.
The top three teams were presented medals and the winning team will now have their names inscribed on the “Iron Chef” plaque and will be treated to a five-course meal prepared by instructors Chef Ramona Lezo and Chef Keith Pascar.
The first place team and gold medal winners was Team 4 – Laura Garrett, Scot Noble, Christopher Denton, Christian Navarro and Russell DeGraaff. Capturing silver medals and second place honors was Team 3 – Samuel Harmon, Tige Brooks, Allison Cartmell, Lupita de Saldivar and Melodie Gonzales. The bronze medal third place team was Team 5 – Angela Peterson, Jarvis Elliot, Christopher Bell, Sinjin Andrukates and Neal Torres-Rhodes.