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News Flash -
Siegel High School |
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Carla Troncoso won 1st. place at the cake decorating show in Nashville over the weekend. The theme was "Love Affair with Country Music" She is a lst year Culinary Arts student of Chef Brenda Lewis at Siegel High School In Murfreesboro, Tn.
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50th Celebration for Mr. Raikes
During September, students at Smyrna High School Culinary Arts prepared wedding cakes for the 50 th Celebration for our Principal, Mr. Raikes. The Celebration was held at a Friday night football on September 19 th. Halftime was dedicated to Mr. Raikes with a special performance by SHS Marching Band, special banners designed by Mrs. Church’s art classes, free ice cream donated by Purity and the 5 tall weddings cakes by Culinary Arts.
The students designed the 5 tall weddings cakes to total 50 layers that would represent his 50 years of service to Smyrna High School. The cakes were silent auctioned and raised money over $300.00 for the Culinary’s Program.
The students in Mrs.Sandlin’s two- hour class learned how to roll fondant, make fondant decorations, the process of stacking cakes, and the importance of covering the cakes correctly. Amy Richardson a local Pastry Chef from The Bake Shoppe and A Catered Affair volunteered her time to teach the students the foundations of how to make a professional cake. Mrs. Sandlin was an employee of this company before she began her teaching profession.
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The Bulldog Cake Shop
The Culinary Arts students at Smyrna High School have opened a cake shop for the faculty and staff. We offer custom orders and specialty cakes. This year, they have made many birthday cakes, a Titan’s Celebration cake, and a series of decorated cupcakes for special occasions. All of the proceeds go to the Culinary Arts Program for equipment, labs, competitions and field trips.
2008 Junior Pork Competition
The Culinary Arts students of Smyrna High School competed in the 2008 Junior Pork Competition on October 21. The event was hosted by Executive Chef Osborne at the Manchester Convention Center. The students were on two separate teams, one with a fall theme, the other team implementing a red, white, and blue theme. The Fall Team consisted of students Chantel Hogan (Senior), Andrea Spurlock (Senior), and Dustin Parker (Junior). The Patriotic Team included Brittnee Jackson (Senior), Rebecca Oliver (Senior), Melody Stewart (Senior).
– Picture of the fall teams table |
The patriotic team
Left to right: Mrs. Sandlin (Instructor), Brittnee Jackson (Senior), and Melody Stewart (Senior)
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The fall team
Left to right: Andrea Spurlock (Senior), Chantel Hogan (Senior), Dustin Parker (Junior) |
Everyone after the competition
Left to right: Chantel Hogan (Senior), Dustin Parker (Junior, Top), Rebecca Oliver (Senior, Bottom), Andrea Spurlock (Senior, Top), Brittnee Jackson (Senior, Bottom), Melody Stewart (Senior), Mrs. Sandlin (Instructor), Mrs. Gallaher (CTE Secretary), Executive Chef Osborne (Host, President of ACF) |
16th Annual Our Kids Soup Sunday Pro Am Chefs' Challenge
Souper Bowl Sunday Our Kids hosted its 16th Annual Soup Sunday event at the Titan’s Stadium in Nashville on February 22, 2009. Over 60 local restaurants brought their personalized soups to be sampled by nearly 1,500 people that were attending. Judges were local chefs and celebrities, such as Kyle Vanden Bosch of the Tennessee Titans and Rudy Kalis of WSMV, Channel 4.
The prize for the most creative soup award went to a creation called “Swamp Hog, Mud Bug and Gub'mint Cheese Soup,” dished up by the Middle Tennessee Chapter of the American Culinary Federation. The Judges’ Choice award went to “Loaded Seafood Chowder” from Aquarium Restaurant, and the Peoples’ Choice was awarded to “Strawberry Cream Soup” from Monell’s.
But the highlight of the event was the Pro-Am Challenge. Middle Tennessee High School Culinary Arts students were paired up with a local top chef to create a home-made soup in a very short hour and a half. This intense competition requires that all students bring their own equipment, from the knives and cutting boards to the portable stove needed to cook on, while the chef is only allowed to bring his own knife kit. Ingredients were chosen from a mystery pantry containing a wide arrangement of strange and exotic foods, and a special secret ingredient, “mussels,” was assigned bonus points for effective use in their soup.
Clint Kremar, Junior from Smyrna High School Culinary Arts Program, competed for his second year in this competition. Last year, he placed third with executive chef, Mike Cox from Sperry’s in Belle Meade, making “Crazy Clint’s Southwestern Chowder”. This year, Clint was paired up with the executive chef from the Bonefish Grill in Murfreesboro, Ray Sanes, making Hali-Veg soup; a combination of different types of seafood, Halibut being the star fish, and a large number of different types of vegetables.
Out of the eight star students and chefs competing, Maggiano’s chef Sean Riley and James Smidt of Blackman High School took first place with their Spicy Mussel Chowder; Second place was awarded to Chef Maurizio Bussolino and student Mason Bickery, also from Blackman High; Third place went to Chef Garret Pittler and Hunters Lane student Julian Clopton. Other students and chefs that did not place were still awarded medals for competing.
Submitted by:Clint Kremar, SHS
For more information, please contact at 615-893-5815 ext. 23731
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 Smyrna High School Clint Kremar teamed up with Executive Chef Mike Cox from Sperry's
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Glencliff High School Culinary Program earns Recognition from the CIA Recently - Chef Mary Campbell of Glencliff High School recieved this letter from the CIA:
This is truly an accomplishment of the first order. The MTC-ACF and the entire Culinary Community of Middle Tennessee is proud of this accomplishment.
The Culinary Institute of America
1046 Campus Drive
Hyde Park, NY 12538
October 7, 2009
Mary Campbell
Glencliff Comp High School 160 Antioch Pkwy.
Nashville, TN 37211
Dear Colleague
Congratulations to you and your students! We've completed an extensive review of your school's curriculum and have determined that it meets the criteria necessary to fulfill the CIA's experience requirement. This is great news for your future graduates—once they earn their diploma from your school, students accepted to the CIA can enroll right away without having to gain any further experience in the foodservice and hospitality field.
The enclosed document officially certifies that your school meets the CIA's foodservice experience requirement. We hope you will prominently display the certificate in your school building as a visible testament to the excellence of your culinary education program.
Thanks to your relevant curriculum, involvement with National Student Organizations, and the valuable hands-on experience you provide, you've given your students a terrific advantage in getting on the right path to reaching their dreams. I encourage you to invite your top seniors to participate in our Destination CIA program; you can nominate them for the experience at www.ciachef.edu/educators. Approved students receive reimbursement for up to $500 in travel expenses to visit our Hyde Park, NY campus and see the world's premier culinary college up close and personal.
Please do not hesitate to contact the Admissions Office at 1-800-CULINARY if you have any questions or need any assistance in helping your students through the application process. Thank you for helping to nurture and develop the future leaders of our industry. We look forward to welcoming your graduates into the CIA family.
Sincerely,
Drusilla Blackman
Vice President of Enrollment Management
Congratulations Glenclif, Mary and all who have helped with this achievement.
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Nashville State Community College – Culinary Arts |
P.O.Box 22548 Nashville, TN 37202 615.865.2742
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