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News Flash -
Siegel High School

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.

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.

Present Cake  Left to right: Carrie Creek (Junior), Michelle Berry (Junior)

The 50 Cake   Left to right: Jackie VanWinkle (Junior), Clint Kremar (Junior)

The Football Cake   Left to right: Melody Stewart (Sr), Andrea Spurlock (Sr)

The Circles Cake

Left to right: Kaite Mull (Junior), Chantel Hogan (Senior)



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.

Learning how to make and spread icing
Left to right: Jackie VanWinkle (Junior), Clint Kremar (Junior), Angela Storelli (Guest Speaker, Cake Decorator)

Cupcakes in the shape of the number nine

Shown: Chantel Hogan (Senior)

Tractor Birthday Cake

Three Tier Birthday Cake

Smyrna at the FCCLA Culinary Arts - State Competition

Smyrna High School and Coffee County High School competed at FCCLA Culinary Arts - State Competition at the AI this month.
There were 19 teams in all.

Coffee County Placed 4th with Silver Medals and Smyrna High School placed 7th receiving silver medals.

Smyrna Juniors Aurellia Collier and Jessie Hall entered the FCCLA Life Planning event at State Competition after winning Districts. They received Gold medals with a score of 98 and will travel to Chicago for Nationals in July!

Smyrna Senior Clint Kremar won a $10,000 scholarship to AI after winning a recipe contest.

While the 2009 Student Culinarian of the year, Senior Dustin Parker received the FCCLA Scholarship at State Convention.

April 15th Mrs. Sandlin's culinary arts classes catered the school's honors banquet for 525 guest. The event was a success, they served all guests in less than 13 minutes!

Three Seniors from Smyrna were recently hired as private chefs for an invitation only Reagan Reception. The Guest Speaker was Diana Black candidate for Congress. The reception guest list included Lieutenant Governor Ron Ramsey, as well as many other candidates for TN Governor, Senator Bill Ketron, Senator Jim Tracy, Representatives, and many more. The students shook hands with many important people at the State and Federal levels, those that make a difference in funding for education. By the end of the night, every politician knew about the Culinary Arts programs in our Tennessee High Schools.

Glencliff HS - Site of the First Metro Public Schools Culinary Arts District Competitions

March 2nd marked the start of the culinary competitions for the Metro Nashville Culinary Programs. The first competition was scheduled for February 2nd, but if you will remember, the first of February was plagued with rain and snow and school called off.

Congratulations to Donna G. Gilley, CTE Coordinator, Kim Davis, Culinary Arts Educator; Mary Campbell, Culinary Arts Educator; Cristal Russell, Culinary Arts Educator; Michael Adams, Culinary Arts Educator; and Karen Sparks, Culinary Arts Educator.

These good folks worked tirelessly to make this inaugural contest a success - what a fantastic job they did.

Hunters Lane team tried a very ambitious entry with chocolate mousse and fresh strawberry iced cream. The judges were particularly impressed that the team chose to make the authentic mousse recipe with whipped egg whites, chocolate, butter and whipped cream- the resulting mousse was heavenly. Their strawberry iced cream turned out very well, creamy and well made. The final product was enough to earn them the first place medal.

Hillsboro High team went after the prize with equal energy- their creation of lacey almond tuile's filled with a mocha mousse was an awesome entry. The delicate tuiles were made with expertise and skill, and great care was taken with the presentation.

Glencliff's team distinguished themselves very well with a white chocolate souffle and raspberry ganache filling. Again, this team showed ambition and energy in their execution of this very difficult dessert. Judging was a challenge, as each team had amazing strengths and abilities.

Hillwood High School featured a delightful red velvet cookie with pecans and topped with buttery icing. The degree of difficulty did not quite match the other entries, yet the team did a fine job that brings pride to the school and achievement to the individuals.

Judging this competition was a challenge taken up by Chef Michael Osborne CEC, Chef Kim Ingram, and Chef Robert Siegel CEC. The criterion were strictly ACF guidelines and it took a lot of time to decide who was to win this competition.

The next competition is scheduled for April 20th hosted by Hillwood and Hillsboro- featuring chowder and a heart healthy appetizer.

Gold Medal First Place:
Hunters Lane High School featuring a chocolate mousse piped into a champagne glass topped with whipped cream, mint and a chocolate covered mint stick, and a dish of homemade strawberry ice cream with a fabulous strawberry topping garnished with a fresh strawberry.

Silver Medal Second Place:
Hillsboro High School offered Almond Tuille with Mocha Mousse, strawberry coulis and fresh whipped cream.

Bronze Medal Third Place: Glencliff High School created a White Chocolate Soufflé with a chocolate-raspberry ganache filling, garnished with whipped cream and raspberry sauce.

Special Mention: Hillwood High School featured a delightful red velvet cookie with pecans and topped with buttery icing.

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 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.


Drusilla Blackman
Vice President of Enrollment Management

Congratulations Glenclif, Mary and all who have helped with this achievement.


Nashville State Community College – Culinary Arts

P.O.Box 22548   Nashville, TN 37202       615.865.2742