Accolades at OVIFT

Culinology® Club Members at OVIFT

In a first for the CAS Culinology® Program, several College of Applied Science students applied for OVIFT scholarships and claimed three of the six awards.

"I am very grateful to OVIFT for this honor and to receive the Chism Scholarship. It will really help. It is such an honor to represent UC and have our program recognized in this way," stated Megan Fisher, junior in the college's Culinary Arts and Sciences program, upon receiving the top award – a $2,000 scholarship.

Receiving $500 scholarships were Christian Serrato and Daniel Proctor, pre-juniors in the Culinary Arts and Sciences program. Christian noted, "We are thankful for the opportunities that the college is giving us and all of the support that OVIFT and others provide."

Once again the CAS Culinology® program earned high marks and rewards from industry professionals. During the OVIFT Supplier's Night at the Sharonville Convention Center, Culinology® Club members led by President Andrew Scholle demonstrated the program's strengths to the 85 exhibiting companies and a host of the region’s food professionals.

"Events like these are a great training ground for us. We have an opportunity to network with professionals in our field, make contacts, learn presentation skills, and promote our program at the same time. Organizations like the Ohio Valley Institute of Food Technologists really help us a lot," claims Scholle.

All of the Culinology students are eligible to participate in the club. The club attends events and community functions to raise money for their trips to the Research Chefs Association (RCA) Annual Conference and Institute of Food Technologists (IFT) Expositions. Both events provide CAS Culinology students opportunities to compete and meet industry professionals from around the country. CAS Culinology Teams have taken the Gold (last year) and Silver (this year) medals in the National RCA Annual Competition in the last two years.

"All of us at The College of Applied Science would like to recognize and thank the leadership of the Ohio Valley Institute of Food Technologists for providing this opportunity to our students. Participation in the exhibit and scholarship competition has energized our students and inspired them to raise the culinary bar," states Grace Yek, Chef and Assistant Professor, UC College of Applied Science.

Serving original creations of a Crouton Vinaigrette with one-third less vinegar and a real novelty - Hot Ice Cream, the students clearly demonstrated the value and depth of the college’s Culinary Arts and Science program.

Rajiv Soman, CAS; Grace Yek, CAS; Megan Fisher, Chism Award; Lisa Sanders, OVIFT Chair; Christian Serrato, Scholarship Award. Not shown is Daniel Proctor.

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For more on Culinary Arts and Science at CAS - Click Here

For more on OVIFT, Ohio Valley Institute of Food Technologists - Click Here

For information on IFT, The Institute of Food Technologists - Click Here

College of Applied Science

www.uc.edu/cas