SCC Culinary Program Wins Awards

Now We're Cooking: SCC Culinary Program Wins Awards

Culinary Arts Students from Sandhills Community College competed in the American Culinary Federation's Southeast Regional Hot Food

Competition in Myrtle Beach. Pictured left to right: Richard Smith, bronze medal; Angela Knipping, silver medal; CEC Culinary Coordinator Chef Curt Shelvey, silver medal; and Marc Hansen, bronze medal.

From the ingredient provided, the contestants had to devise and prepare a menu within a two-hour time frame. "These awards are the top accolades given to professional chefs in the industry," said Shelvey. "The contest is a test of their cooking, sanitation and supervisory skills, as well as their culinary imagination."

Shelvey is confident that his graduating students are just as prepared for success in the industry as those from the highly regarded private institutions. "I know, without a doubt, that anyone who hires our graduates will be extremely happy with their decision. We make sure our students are prepared for success," Shelvey continued.

Noteworthy graduates have emerged from the program at Sandhills. Among them is Mike Tuscano, who works as Lead Cook at the Ironchef Mario Batali flagship restaurant Babbo Ristorante in New York City; which is considered one of the top ten restaurants in the nation.

Those interested in more information about the Hospitality and Culinary Arts Program at Sandhills can contact Professor Ted Oelfke at oelfket@sandhills.edu or 695-3756. or 695-3756.