A-B Tech graduate wins Southeast Region Student Chef of the Year

PRESS RELEASE from Asheville-Buncombe Technical Community College:

Ruth Solis, a 2014 A-B Tech Culinary Arts graduate, won the American Culinary Federation Southeast Region Student Chef of the Year title during competition January 30 at Le Cordon Bleu in Atlanta. She will advance to national competition this July in Phoenix.

As a member of A-B Tech’s student competition team, Solis received silver medals at the 2014 ACF National Convention and at the 2014 ACF Southeast Region Student Team Competition. This time she had to fly solo. “I had to make two portions of one dish with as many skills as I could work in it. I put on so many skills I learned at A-B Tech, that it put me over the top,” she said.

Solis had 15 minutes to set up, 60 minutes to cook and limited time for plating and cleaning up. She made a chicken roulade with country ham and cornbread along with complementary sauces and sides. She showed she could tournee cut, make a proper mousse, roll a perfect roulade, sear and fry with flawless temperatures.

“I was so scared I wasn’t going to make my window. My dish was a little complicated and ambitious for the time window allotted. I made the window with five seconds to spare,” Solis said.

“Ruth is devoted to her craft, has the desire to learn, exhibits the highest levels of professionalism and is a team player,” said Sheila Tillman, Associate Dean of Hospitality Education at A-B Tech. “She earns the respect of all those working with her.  I do remember at one of Ruth’s competition critiques a judge commenting on her ability to fabricate proteins, saying that she was in the wrong profession, that she had the hands and skill of a surgeon.”

Solis is on the fine-dining line at Cherokee Town and Country Club in Atlanta. Her experience includes cook at Corner Kitchen Catering in Asheville and intern/line cook at Cherokee Town and Country Club. She is a member of ACF Atlanta Chefs Association, Inc.

From Thanksgiving through the beginning of January is the busiest time at her job. Solis wasn’t able to start practicing until January, when she stayed at Cherokee Town and Country Club seven days a week preparing for the competition.

“I am so excited, not only because my hard work paid off but for all of the chefs at Cherokee who have competed at a national level.  A-B Tech always has someone representing at nationals whether it be a team or an individual or alumni. There are renowned chef judges who know me because of A-B Tech,” Solis said.