The Western Colorado Community College (WCCC) Culinary Arts program sent a team of students to Las Vegas for the American Culinary Foundation Student Competition. Only one team from each state can attend the regional competition.
Chef Wayne Smith, Assistant Technical Professor of Culinary Arts, says the competition helps students with more than just cooking skills.
“When you look at the face of it, it’s a cooking competition, but it involves a lot more than that,” Smith said. “They have to work as a team and demonstrate not just cooking skills but sanitations, organization, ingredients prep, write recipes in booklet form… it really improves their skills in organization and project and event management.”
The competition takes places in two parts, with emphasis on skills, working under pre
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ssure, and creativity. Results are based on a scoring system, and CMU/WCCC’s team earned a Bronze distinction.
“It showcases our best and most dedicated students, the ones willing to work the hardest and what students in our program are capable of, working at a very professional level,” Smith said.
Preparations for the competition began officially in August last semester, when students registered for a class in which they practiced their skills. Students also put in outside work, especially as the competition drew closer. Smith estimates students practiced approximately 10-15 hours per week starting in August.
“Confidence is the big change, once they really see that they can do this,” Smith said. “Their skills, without a doubt, grow because they spend so much time practicing this menu. They get good technical skills, being able to work under pressure, it’s just a big boost in confidence and ability.”
Though official preparation begins in August, Smith said he has already had students come forward with interest in the competition.
Smith hopes the results of the competition help spread awareness of the program and encourages other students to pursue either a degree in Culinary Arts or explore elective class options.
“I want to raise awareness overall about our program and let students know what we have to offer,” Smith said. “We’re here and ready for students. It raises the caliber of students coming in, and we hope it strengthens our relationship with CMU and the main campus.”
Although the team has attended multiple times in the past, the most recent competition was the first time CMU/WCCC had attended the regional competition in three years, and Smith hopes to return in the future and strive for an even higher distinction.
“We’re going to try to continue to set a high bar for everybody and continue to go at a regional level, continue to improve our performance there,” Smith said. “We will continue to build on what we have.”
