Four student chefs from the Anaconda Job Corps Civilian Conservation Center (JCCCC), along with their instructor, travelled to Little Rock Arkansas last week to compete among 70 job corps culinary arts trainees.

Anaconda JCCCC is associated with the Beaverhead-Deerlodge National Forest (BDNF) which lies in southwest Montana, approximately 1,700 miles away from Little Rock Arkansas.  Anaconda’s team of cooks was the furthest travelled of the 17 Department of Labor teams that were competing down South and representing the Job Corps Dallas Region IV in the cook-off and quiz questions.

The competition allowed the student chefs to showcase their culinary knowledge and talents during a judged competition.  Plate presentation, food quality, personal appearance, cooking technique, kitchen equipment, and knowledge of entrees made were among the criteria evaluated.

Anaconda JCCCC’s student chefs are well-rounded and show skills in all the categories.  “They pay particular attention to appearance and etiquette,” declared Alice Bernardino, AJCCCC culinary arts instructor and proud coach who accompanied the successful four to Arkansas.  “Several competing teams and coaches commended our cooks and me on their outstanding display of table manners.”

The Knowledge Bowl was a two-part contest. The trainees were quizzed on their culinary knowledge individually on a written test followed by a Jeopardy-style competition as a team.  Anaconda’s Brandon Bean was awarded the third place medal in the Individual Knowledge Bowl, while the group of cooks also took third place as a team.

Anaconda JCCCC culinary arts students were able to compete well due to their rigorous requirements within the trade.  They accomplish book work in the classroom as well as perform duties in the production kitchen that serves nearly 220 students, 75 staff, and any number of visitors three times, every day, all year long. 

Whether it’s Instructor Bernardino and the cream of her crop catering in local communities or Kitchen Manager Mark Callison and the tens of student cook trainees serving the Center at particular events, satiated stomachs endlessly praise the apprentices.  Some such occasions this year include the State Convention for the VFW Post 1876; meals for firefighters putting out wildfires on the Beaverhead-Deerlodge National Forest; and Rosemarie Thomas Day last week.