Mays Landing, NJ – In a week long “22nd Annual Job Corps Culinary Expo and ‘Iron Chef’ Competition”, Culinary Arts students: Floripe Serrano, Michelle Caruso, Jimmy Alvarado and Thomas Boggs Harte used all the skills and then some to bring the gold back to Edison Job Corps Academy.  The event hosted by the Philadelphia Region’s Office of Job Corps which took place at the Atlantic Community College from June 14-18, consisted of workshops including cooking with organic foods, knife skills, and ornamental pastries.  The overall score that was assigned to each team was evaluated by the panel of judges and their scores were based on performance in several categories including a written exam composed of 100 questions from the students’ Training Achievement Record and classroom curriculum. The actual cooking competition was a multi-level “bracketed” cooking tournament where the winning teams of each bracket advanced to the Final Round in a four-way cook-off.  In the First Round students prepared a healthy meal for 10 people consisting of an appetizer, soup, salad, hot entrée, dessert, and a centerpiece which had to be 75% edible!  The Philadelphia, Whitney M. Young (Simpsonville, KY), Edison (Edison, N.J.), and Pittsburgh (Pittsburgh, PA) teams advanced to the final round of competition. We are proud to say the Edison Job Corps Academy won the overall competition, but all the students from the participating 15 job corps centers did an outstanding job! The Regional Office of Job Corps provided medals and professional knife sets for all students participating in the Expo. Mays Landing, NJ – In a week long “22nd Annual Job Corps Culinary Expo and ‘Iron Chef’ Competition”, Culinary Arts students: Floripe Serrano, Michelle Caruso, Jimmy Alvarado and Thomas Boggs Harte used all the skills and then some to bring the gold back to Edison Job Corps Academy.  The event hosted by the Philadelphia Region’s Office of Job Corps which took place at the Atlantic Community College from June 14-18, consisted of workshops including cooking with organic foods, knife skills, and ornamental pastries.  The overall score that was assigned to each team was evaluated by the panel of judges and their scores were based on performance in several categories including a written exam composed of 100 questions from the students’ Training Achievement Record and classroom curriculum. The actual cooking competition was a multi-level “bracketed” cooking tournament where the winning teams of each bracket advanced to the Final Round in a four-way cook-off.  In the First Round students prepared a healthy meal for 10 people consisting of an appetizer, soup, salad, hot entrée, dessert, and a centerpiece which had to be 75% edible!  The Philadelphia, Whitney M. Young (Simpsonville, KY), Edison (Edison, N.J.), and Pittsburgh (Pittsburgh, PA) teams advanced to the final round of competition. We are proud to say the Edison Job Corps Academy won the overall competition, but all the students from the participating 15 job corps centers did an outstanding job! The Regional Office of Job Corps provided medals and professional knife sets for all students participating in the Expo.