Mario Longmore, Desirae Mcloid, Roger Styes, and Anastasia Young, Culinary Arts students at Collbran Job Corps, traveled to Little Rock, Arkansas to compete in the Dallas Region Culinary Expo recently.

Seventeen teams faced a panel of judges who awarded points based on taste, presentation and originality of the foods prepared. Six teams that scored the highest on the combination of a written test and cooking advanced to a cook-off.

Collbran Job Corps’ team prepared a fresh salad with sliced peaches, greens, and a peach strawberry vinaigrette dressing. Two main courses featured a pan of seared salmon; salmon-filled ravioli with cream sauce and fresh asparagus with the second plate of pork tenderloin, wild rice risotto and beet chutney. The team topped it off with a fruit dessert pizza.