Briefly in education

Orange Coast College’s state champion culinary team leaves for Hawaii

this month to compete in the American Culinary Federation Western Region

Junior Member Hot Food Championships.

The competition is scheduled for Jan. 20-22 at the Hilton Waikoloa

Village on the Bid Island of Hawaii.

Each team will take part in an intense two-part, 2-1/2 hour

competition. During the first hour, students will be required to perform

10 specific vegetable cuts to exacting requirements, then take over the

Hilton’s kitchen for 90 minutes to prepare a four-course meal.

OCC’s five member team has selected a “California Asian” theme for the

competition. The first course will feature consomme flavored with lemon

grass and garnished with herb-flavored royale, followed by a salad with

micro greensand, a tureen of Japanese eggplant and tofu. The main course

will be seared duck breast with citrus demi-glaze. Dessert will feature

chocolate mousse flavored with mandarin orange and raspberry. The team

that takes the gold in Hawaii will advance to the American Culinary

Federation national finals in Las Vegas.