Crim High School’s Culinary Arts Team Advances to State FCCLA Culinary Competition

By Kimberly Willis Green

Alonzo A. Crim Open Campus High School’s Family, Career and Community Leaders of America (FCCLA) program earned a Silver Rating – the second highest score in the FCCLA Regional Culinary Arts Student Taking Action for Recognition (STAR) competition held March 7. The event was held at Charles Drew Charter School in Clayton County.

(From L-R) Crim High School Culinary Arts students Darryl Mobley, Rickell Etheridge, Latisha Grant and Crim High School Culinary Art Career Pathway Instructor Chef Larry Alford
(From L-R) Crim High School Culinary Arts students Darryl Mobley, Rickell Etheridge, Latisha Grant and Crim High School Culinary Art Career Pathway Instructor Chef Larry Alford

This is the first time in 12 years that APS has placed in this competition.

The culinary arts competition recognizes participants enrolled in occupational culinary arts/ food service training programs for their ability to work as members of a team to produce a quality meal using industrial culinary arts/food service techniques and equipment. Teams must develop a plan for the time allotted, prepare menu items given to them at the time of the event, and present their prepared items to evaluators. Crim’s culinary team was given 60 minutes to prepare the following menu:

  • Waldorf Salad
  • Shaker Style Turkey Cutlets Potatoes Parmentier
  • Sautéed Green Beans

Crim’s winning culinary arts student team – Rickell Etheridge, Latisha Grant and Darryl Mobley, will represent Region 4 at the State FCCLA Conference March 22-24 at the University of Georgia. At the state competition, students will prepare the following menu in 60 minutes:

  • Sautéed Breast of Chicken with Mustard Cream Sauce
  • Fresh Broccoli Sauté
  • Rice Pilaf
  • Aeblekage (Danish Apple Trifle)

“Our students did an amazing job and demonstrated their knowledge and skills in a professional matter,” said Crim High School Culinary Art Career Pathway Instructor Chef Larry Alford. “This will give them the confidence for the next level of career and academic success. I am elated to coach these fine young future professional chefs.”

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