April 26, 2005
Spring 2005 Salon Giving Students Room for Culinary Creativity on April 27
Practical exam sparks students’ imaginations as kitchen competition
for gold medals heats up
WHO: Thirty-three (33) Del Mar College Culinary Arts students and competition
judges American Culinary Federation (ACF) and American Academy of Chefs (AAC)
members Chef Bernard Urban, certified executive chef (CEC) from Houston and
ambassador for Ben E. Keith Foods in Fort Worth, and retired Chef Paul Kasper,
certified executive pastry chef (CEPC) from Gardnerville, Nevada, and formerly
of Del Webb’s Sahara Tahoe and Harrah’s Tahoe Casino/Hotel, along
with Chefs Mark Carpenter and Jodi Lee Turetzky, Del Mar culinary arts faculty
WHAT: Spring 2005 Culinary Salon, a competition and “practical exam”
for DMC Culinary Arts students
WHEN & WHERE: Wednesday, April 27
Noon (judging begins)
8 to 10 a.m. (best time to get action footage of students finishing their
entries)
Restaurant Management Building, West Campus, Old Brownsville and Airport Roads
(campus map available at www.delmar.edu/maps/west.html)
VISUALS: Thirty-three (33) culinary students putting the final touches
on their delectable delights for the Spring 2005 Culinary Salon. Seasoned chefs
scrutinizing the skills and techniques that students demonstrate through their
culinary presentations. Judges can expect to see such delicacies as Lemon Buttermilk
Pannacotta with Blueberry Sauce, a festive Novelty Cake, a Deconstructed Banana
Pudding and Raspberry Stuffed Poached Pears in Phyllo Crowns with Brandied Mousseline
Sauce, among other types of entries.
FYI: Each year, DMC culinary arts students participate in a “practical
exam” to demonstrate their skills and knowledge of culinary arts. The competition
becomes not only creative but also intense as students compete for gold, silver
and bronze medals.
During the Spring 2005 Salon on Wednesday, April 27, students will try to impress
judges with the different cooking techniques they’ve learned in the classroom
to create the culinary presentations that will hopefully win them the top prize.
Judges will consider originality, artistic achievement, correct preparation,
composition, texture and color. Entries range from full-course meals to specialties,
including novelty cakes, cookies, hors d’oeuvres and plated desserts, among
others.
The competition serves as their final semester project with guidelines following
those set by the American Culinary Federation (ACF), the professional organization
for chefs. ACF maintains a membership of over 25,000 individuals from across
the country.
Among this year’s guest judges is retired Chef Paul Kasper, an ACF member
whose professional career included working in Switzerland, Denmark, Sweden and
England before he expanded to work in the United States. Recently, he earned
the 2005 ACF President’s Medallion. Among his numerous accomplishments,
Chef Kasper has won several gold medals during international and ACF Culinary
Competitions.
Houston resident Chef Bernard Urban serves as ambassador for Ben E. Keith Foods
in Fort Worth. As a central region representative, he was among four finalists
for the 2000 ACF National Chef Professionalism Award, which is sponsored by
Minor’s/Nestle Food Services and is presented to the chef who exemplifies
the highest standard of professionalism through certification, continuing education
and training, culinary competitions and community involvement.
In July 2002, the Accrediting Commission of the ACF granted initial five-year
accreditation to the Department of Hospitality Management’s Culinary Arts
Program, which runs through June 2007. The College’s Culinary Arts program
is one of eight accredited in Texas and among 134 programs around the world
recognized by the ACF.
Students can earn an associate in applied science degree in culinary arts, baking/pastry
specialization, or dietary manager specialization or complete certificate programs
that include cook/baker, kitchen supervisor or dietary manager.
CONTACT: Mark Carpenter, assistant professor of Culinary Arts, at 361/698-1734
or 361/698-1840
-DMC-rlr