Pioneer Valley High School Culinary Arts and Mark Richardson Center CTE Culinary Arts students participated in the first Chop Classic held recently at Arroyo Grande High School.
Other competitors included Central Coast high school programs Atascadero, San Luis Costal and Arroyo Grande.
Teams were tasked to create a dish of their choice using at least four items from the Talley Farm Produce Box, which was one of the event sponsors.
Each team had one hour to execute their dish and present to a team of judges, who considered the entries on recipe execution, flavor and presentation. All dishes needed to incorporate chicken as their protein.
The MRC CTE Center team, led by Chef Russ Thomas, prepared a Central Coast Kung Pao Chicken, featuring wok-flashed Talley Farm veggies with chicken, chile, peppers, and peanuts.
The team consisted of Evanie Soto, 11th grade, Righetti High School; Ismael Teran, 12th grade, Righetti High; and Ricardo Alvarado, 12th grade, Santa Maria High School.
Pioneer Valley High brought two teams to the student competition, led by Chef Jenn Montanez, culinary arts-family and consumer science teacher.
The Chop Team 1 included Alyssa Guzman, 12th grade; Sarai Belmontez, 12th grade; and Mady Llamas, 12th grade.
They prepared a pan-roasted chicken breast glazed with a rich honey cilantro sauce, paired with smooth sweet potato puree and a medley of vibrant, oven-roasted vegetables.
Pioneer Valley Chop Team 2 included Angel Herrera Vidal and Miriana Guzman, 12th graders; and 11th grader Mariana Munoz. They prepared a savory caldo de pollo, a Mexican chicken soup. It was paired with flavorful pan-sauteed cauliflower tacos that are folded in a hand-pressed homemade corn tortilla, and finished with a vibrant tomatillo salsa and freshly prepared pico de gallo.
Chef Doug MacMillan, owner of Rosa’s Italian Restaurant, emceed the event. The judges included industry professionals, a Lucia Mar Board member, and the Lucia Mar CTE director.
“It was great watching our student chefs compete in a competitive chef challenge and hold their own with prepping, cooking and fully plating some great looking food. They’re walking away with some confidence with this challenge,” said Thomas.
“My overall experience was amazing. I was able to feel how the culinary world works, FAST and busy. I am so grateful for this opportunity,” said Munoz.
“I am extremely proud of the student’s dedication and hard work to complete the challenge. It was a fast-paced, high stress experience but the skills they learned from this competition are invaluable,” said Chef Montanez.
“The Chop competition was a wonderful experience being able to cook in an industrial kitchen. It was nice seeing different schools come together,” said Guzman. “I left the competition with more confidence in my culinary skills.”
“It was a great and fun cooking competition, whether we won or not,” Alvarado said.