Students Carmen Owen-Block (team leader), Sophie Held, Ellie Lu, and Daniel Vlodaver have been selected to compete in the 2018 National Student Savory Culinology ® Competition. The group is advised by Professor Tonya Schoenfuss.
This year, the goal of the competition was to prepare a savory entree that can be sold in a Mom and Pop restaurant in Georgia and also can be frozen and sold in the freezer section of a grocery store.
The group created a dish called ‘Georgia Style Pork and Grits’: A bed of smoked paprika grits with bacon collard greens on top and peach barbecue pulled pork.
The annual competition is part of the Research Chefs Association (RCA) annual conference, held March 26-28 in Savannah, Georgia.
The team is one of six finalists selected to compete. They will now commercialize and ship their item to the competition site. On March 27, finalists will create the fresh product version (gold standard) judged against how well the commercialized item matches up against the gold standard. The first place team will receive a $2,500 cash prize.
For more information about the competition, visit the RCA website.