Published on May 13th, 2015 | by Millennium Magazine Staff


PHS students cook up success at statewide culinary competition

Pictured Pelion High Varsity Culinary Team Members (back) Destiny Honeycutt, Stephen O’Neal, (front) Terrance’neicia Hodges and Cyndal Price finish fifth out of 17 schools in the Varsity Division of the South Carolina ProStart Culinary Competition.

PELION, S.C. — Pelion High’s Junior Varsity Culinary Team won first place in the Junior Varsity Division of the South Carolina ProStart Culinary Competition, and the PHS Varsity Culinary Team finished fifth in the Varsity Division. Only the top five finishers are recognized.

Seventeen varsity teams and five junior varsity teams from across the state took part in the competition held at the Charleston Convention Center in March.

The competition required teams in both divisions to prepare the same three-course meal in 60 minutes, which included making two identical plates for each course. The teams also had to bring all necessary food items and nonelectric or battery operated equipment with them. They had no access to running water and used two propane burners to prepare the meal.

Before the cooking section of the competition, judges selected two students from each team to perform classical knife skills on fruits and vegetables and two to perform chicken fabrication.

This year’s menu included: green pea pancakes, garlic sautéed mushrooms and fried quail eggs with spicy orange sauce for the appetizer; herb turkey roulade with sausage and collards served with pan gravy, cranberry-vegetable pilaf and steamed yellow squash, zucchini and red peppers for the entrée; and coconut cream cheese and lemon curd filled white chocolate swan with sweetened whipped cream and toasted coconut on blueberry sauce.

The PHS Culinary Arts Program is under the direction of Culinary Arts Instructor Rhonda Woods.


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