Pittsburgh Culinary Arts Excels
The Pittsburgh Iron Chef team recently took second place overall in the Iron Chef, “Eat Right, Cook Light” competition. 15 teams from Philadelphia Region II were in Atlantic City, NJ judged by the Skinny Chef, Robert Irvine, and working chefs from the Philadelphia and NJ area. The Pittsburgh team earned 9 other awards in sanitation, teamwork, mise en place (prep) , written exam, centerpiece, presentation, and taste. The students participate in two rounds.
In the first round each team is given a basket with some items (tuna, chicken, rice, jicama) which must be used in the menu. They have $150.00 to buy the rest of their ingredients. In the second round they were given duck breast, salmon, brown rice, beets and had $100.00 to buy the rest of the ingredients. Teams must work within budget and time. PJCC used a South American theme for their menus.
The team members have completed their program at PJCC. One is working at the Rivers Casino in downtown Pittsburgh: two have gone on to advanced training: one to Treasure Island, CA and the other to Maine; and one has gone on to the college program.