A team of JWU culinary nutrition students won first place and a $5,000 prize at the 2008 Research Chefs Association Student Culinology Competition held in in Seattle, Wash.
In the competition, seniors Matthew Pratta, Leah Brickley and Theodora Kaloudis, along with graduate student, Andrew Schmitt ’07, had to develop, package and prepare a frozen retail product for this year’s theme, "Northwest Pacific Cuisine." Their winning entry, “Smokin’ Cod” included Walla Walla glazed Pacific cod with smoked tomato succotash.
Students competed against other colleges from around the country. Lynn Tripp, associate professor of food science in the College of Culinary Arts, was advisor and team coach. The team contributed $1,000 of its winnings to JWU's Food Science Club.