The A-B Tech culinary team emerged from a near-sleepless weekend of cooking, plating and butchering with a gold medal. The six-student team traveled to Louisville, Ky., in early March to participate in the American Culinary Federation’s Southeastern competition.
The team has logged hundreds of hours of practice over the past six months, and at the competition, they were able to adapt to the challenges of unfamiliar equipment and sleep deprivation, says team captain and second-year student, Rita Sigman. Sixteen schools participated, but A-B Tech was the only one that received a gold medal.
The students will travel to Las Vegas in July for the ACF’s national conference. They’re already strategizing for that cook-off. “We were working on the menu on the way back from Kentucky,” Sigman says.
The team has logged hundreds of hours of practice over the past six months, and at the competition, they were able to adapt to the challenges of unfamiliar equipment and sleep deprivation, says team captain and second-year student, Rita Sigman. Sixteen schools participated, but A-B Tech was the only one that received a gold medal.
The students will travel to Las Vegas in July for the ACF’s national conference. They’re already strategizing for that cook-off. “We were working on the menu on the way back from Kentucky,” Sigman says.
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