Four teams of Culinary Arts students participated in the First Annual Chili Cook-Off at on Monday.
“This was the students’ idea,” said Chef Hillary Gallagher, lead instructor at CTC. “Plans are to make it an annual tradition here at the college.”
Teams began preparing their entries at 9 a.m. The judging took place around 2 p.m.
In addition to bragging rights, the students are competing for knives donated by Mercer and Albert Uster and olive oil donated by Southern Foods. Judges for the event include CTC Dean of Student Support Services Cheri Mattox, former CTC student Shannon Farmer, Competition Chair for the ATL American Culinary Federation Chapter Chef Mark Milliron and Adjunct Instructor Chef Jim Clohessey.
The White Hat Brigade sponsored the cook-off.
About CTC's Culinary Arts Program
CTC offers diploma and degree programs through its respected Culinary Arts program at the Mountain View Campus. The 62-hour degree program prepares students for the culinary profession. The program emphasizes a combination of culinary theory and practical application necessary for successful employment. Graduates who are current practitioners will benefit through enhancement of career potential. Those entering the culinary arts field will be prepared to pursue diverse opportunities as cooks, bakers or caterers/culinary managers.