CAS Team Earns Culinology® Gold

Prepared, focused and professional were the words used to describe the student team from the College of Applied Science of the University of Cincinnati as they earned first place and a check for $5,000 in the inaugural RCA Culinology® Product Development Cook-Off.

Though the cook-off was held the opening day of the Research Chefs Association Annual Conference on March 8, the award was not announced until the closing awards luncheon on Saturday. However Chef Grace Yek, the team’s coach, knew good things were going to happen when one of the judges commented, “I’m really impressed with your students - especially their focus and professionalism.”

Held in New Orleans, the cook-off took place in a kitchen that had not been used since hurricane Katrina hit more than a year ago. “This was a really big kitchen and finding things was just one of the challenges,” declared Catrina Leatherwood, the CAS Team leader. “The ovens were gas and the thermostats weren’t particularly accurate and some ovens didn’t remain lit. The teams in the final cook-off shared ovens and equipment so that everyone could complete their entrees.”

“We really didn’t know what to expect at the beginning but after a while we really started to relax and enjoy ourselves. When one of the judges asked if we would take a break and fix him a sandwich, we were stunned but then had a good laugh. We wound up interacting with the other teams more than expected and had the chance to learn about them and their programs.”

RCA considers this event to be the first true Culinology Competition as the teams had to combine their culinary knowledge with research science. It was not enough to produce an entree under the stress of competition but to have that entree judged in combination with the same dish prepared weeks earlier and frozen until the day of competition. The reheated dish was then judged with the freshly prepared one and points awarded for both. Technological aspects - particularly the quality and taste of the prepackaged entree when compared to the fresh one - were key to a winning score. For a look at the competition's rules click here.

“All of our preparation really paid off. We brought much of our own equipment. Our scales and utensils were especially valuable. Being able to work with our own equipment meant not having to spend time searching for them. This gave us a leg-up right from the start,” added Michael Bunn

In winning, the CAS Culinary Arts and Science Team bested student entries from thirteen other schools across the country. The cook-off finals featured teams from Mississippi University for Women, second place, and Cornell University. In commenting on their success, the team members agreed that their preparation, focus on their production process and constant communication keyed their effort.

The team and coach Yek universally agreed that the competition was a terrific experience and the setting in New Orleans ideal. “There is good food everywhere, here, and the opportunity to meet Paul Prudhomme was awesome,” asserted Haim Grinspan. Prudhomme is a world renowned chef and author specializing in Cajun cuisine. “And we met a lot of really friendly people, discovered that New Orleans has really great pizza, and that voodoo means good eating at Voodoo Barbecue – best I ever had.”

The RCA competition and conference provided the team with invaluable networking opportunities, an ability to see new technologies and products for the food industry, their well earned recognition as THE Culinology Team for 2007, and a check for $5,000. This is success!

“Aim High” teams with “Semper Fi”

It should come as no surprise that Team CAS was cool under fire as all three team members are veterans of the US armed forces and had the support of a strong team of advisors..

Catrina is a junior, a mother of four, works full-time at the VA Hospital, and is an Air Force veteran with overseas deployment to Saudi Arabia in Desert Storm. She is looking to a new career in development of new food products.

Michael is a senior graduating this quarter, a father, and a Marine veteran with overseas deployment to several locations including Saudi Arabia in Desert Storm. His cooking experience began in the marines. He has been featured in the RCA Newsletter.

Haim is a junior, engaged to be married, and a Marine veteran. He attributes his interest in cooking to growing up in Honduras where everyone participates. He claims that kids help their mothers. Mothers help grandmothers and grandmothers tell everyone exactly what to do.

The advising team totals many years of experience in food product research, culinary, and education. Team advisors included Lisa Sanders of Flavor Systems International, Chris Keegan of Cargill, Chef Jim Myatt of the Midwest Culinary Institute, and Rajiv Soman, Associate Professor and Head of the CAS Chemical Technology Department

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