Charlotte, NC – Feb 18, 2010 - Culinary teams from JWU's Charlotte Campus recently took home gold, silver and bronze medals from a trio of state and national competitions.
The Charlotte Campus recently hosted the American Culinary Federation (ACF) Cold Food Salon and the North Carolina State Competition. The ACF is the largest professional chefs' organization in North America.At the ACF Cold Food Salon, two JWU student teams won silver medals for their cold platters. Senior instructor Harry Peemoeller also won a gold medal and a cash prize for his bread sculpture. The following day, as part of the state competition, the JWU team won gold, beating out Asheville-Buncombe Technical Community College, Wake Technical Community College and Alamance Community College; they will continue on to the ACF regional competition in Birmingham, Ala. in April. Less than two weeks after winning the state competition, the JWU team competed in the Intercollegiate Culinary Competition (ICC), held at JWU’s North Miami Campus. Students from all four campuses competed in the annual event. For the second year running, the Charlotte team took the gold. Mark Allison, the Charlotte Campus’ dean of culinary education, praised coach Paul Malcolm’s leadership: "This was an outstanding achievement for Chef Malcolm, winning the ICC two years in a row." Chef Robert Epskamp and the baking & pastry team also won a bronze medal during the ICC. Just two days after the ICC, student Timothy DeVore won the regional heat of the S. Pellegrino Almost Famous Competition, held in Atlanta, Ga. He is one of 10 finalists who will travel to Napa Valley, Calif., when the winner is announced in March. The grand prize winner will receive $10,000 and a one-year paid apprenticeship with a nationally recognized chef. Pictured, l-r: state competition gold medalists Kaitlin Guest, Curt Price, Logan McCoy, Timothy DeVore and Justin Myers