On Wednesday, November 18, New England Culinary Institute will host the Second Annual Vermont Culinary Classic Cooking Competition in Alumni Hall on the NECI campus in Montpelier, Vermont.
Teams of culinary students from Vermont high schools will compete in a triathlon to demonstrate their knife skills, cooking skills, and culinary knowledge. Then they will be challenged to prepare a menu of minestrone soup, sauteed chicken breast with rice pilaf, green beans and beurre blanc, and filled crepes with sauce.
This year, the tasting judges include:
— Chef David Miles, NECI Director of Operations
— Chef Paul Sorgule, NECI Provost
— Chef Lyndon Virkler, NECI Faculty Development Instructional Liaison
Last year, ten Vermont high schools sent teams. The competition was full of energy, excitement, and superb results, a credit to the students and their chef instructors.
