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17th Annual…

The advanced culinary arts program students participated in the 17th Annual Thanksgiving Culinary Competition on Nov. 14.
17th Annual Turkey Challenge

17th Annual Thanksgiving Culinary Competition

The advanced culinary arts program students from St. Philip’s College participated in the 17th Annual Central Market®/St. Philip’s College Thanksgiving Culinary Competition on Nov. 14 during lunchtime. The students prepared holiday specialty foods that were judged by four local food experts and media personalities.

Students were judged based on their overall table presentation, use of variety of textures and the flavor of each of the menu items. The most points were awarded for the flavor of the turkey. After the judges finished their rounds, the patrons present for the event also enjoyed free samples of the three competing team’s Thanksgiving feasts that included turkey, vegetables, a starch item, bread and dessert.

The top-scoring team – Team Escoffier - was awarded gold medals and bragging rights. The second place team was Team Plymouth Rocks! with Team Confit earning the bronze. This year’s student-competitors included:

Team Escoffier - Michael Odell, David Page, Diandra Preciado, Bianca Ruiz, Norman Thurman and Adrianna Rodriguez

Team Plymouth Rocks! - Olivia Vickers, Todd Williams, Clarissa Molina, Alejandro Rodriguez and Nathaniel Mora

Team Confit - Terrance Carmichael, Arwin Guevarra, Denae Kelly and Anthony Santonastaso

The class was under the instruction of Chef Patrick Costello of St. Philip’s College Department of Tourism, Hospitality and Culinary Arts. This year’s judges included Central Market Food Experts Brandon Haag and Heidi Holcomb, San Antonio Express-News Food Writer Jessica Elizarraras and KSAT-12 Anchor/Reporter Charles Gonzalez.

For more information about the SPC culinary program or the college, visit www.alamo.edu/spc.

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