Carroll High School Culinary Team wins State


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News release from Northwest Allen County Schools:

Carroll Culinary Team wins State
Will Compete in National Culinary Competition

(March 13, 2015) – The Carroll High School Culinary Program sent two teams to compete in the Prostart and FCCLA State Culinary Competition on March 9, 2015. A team composed of members Jacob Till, Marisa Sigmon, Aly Saalfrank, Nora Trittipo, and Jaxon Yager earned a first place finish in the Prostart and FCCLA State Competiton. The second team finished with a silver medal in the FCCLA competition.



The State Champion Team will advance to the National Prostart Invitational held on April 18-20 at the Disneyland Hotel in Anaheim, California. During the competition, students will prepare a three course dinner in one hour. Competitors will not have access to electrical equipment and only two portable burners as their only heating source. Students will also demonstrate their techniques in knife skills and chicken fabrication. The final component to the competition requires competitors to cost the meal and present a menu with prices.

“The event is very beneficial for students,” said Carroll High School Culinary Teacher Renee Sigmon. “Winning at the state level, students receive scholarship money for culinary colleges. Over the years, students have received close to $250,000.”

The CHS Culinary Program has competed in this competition since 2007 earning first place finishes in 2009, 2010, 2011, 2012, 2013 and 2014.

“Students spend many hours preparing for the event,” said Sigmon. “They create all of their own menus and recipes. Many winners from previous years are now professional chefs working in the Fort Wayne and surrounding areas. Two of our previous winners have also worked for the Indianapolis Colts and Denver Broncos.”

The winning menu at the State Competition was deep-fried lollipopped chicken drumettes marinated in a citrus buffalo mixture, coated with a honey mustard glaze, and served on top of a nest of tangy apple fennel slaw as an appetizer. The main course was a seared brisket burger with a bacon and smoked cheddar cheese crust served on a homemade poppy seed brioche bun with a cracked pepper balsamic mayo, sweet pickled onions, over easy egg and sweet potato and parsnip spirals. For dessert the students prepared a scoop of smooth peanut butter ice cream on top of a rich berry jam sauce served alongside pickled strawberries and blueberries, sprinkled with a salted peanut brittle.





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