By Jeff Knapp
July 22, 2004
Chef Claes Passmark beamed like a proud papa as he announced to Francis Tuttle Technology Center staff members that two of his Culinary Arts students, Andrea Dixon and Kathryn Irwin, had won First Place in the Culinary Arts STAR (Students Taking Action with Recognition) Event competition in Chicago.
Andrea and Kathryn were teamed with a third Oklahoman, Chris Bullis from Tulsa Technology Center, in the contest held on a Monday, as part of the Family, Career and Community Leaders of America (FCCLA) National Leadership Meeting in Chicago, Ill. Nearly 5,000 students, advisers, alumni, and guests from across the country attended the annual conference.
The Culinary Arts competition pitted teams of 3 students each against one another, with more than 100 individuals participating. Each team was given 30 minutes to plan their preparation schedule and then had 60 minutes to prepare and plate their food. The menu was the same for each team, though they did not know what they would be preparing until the clock started ticking. It consisted of Spinach Salad with Dijon Mustard Vinaigrette, Sautéed Salmon with Orzo, Asparagus and Tomato Relish, and Hot Cheesecake Crepes.
Winners weren't announced until the following Thursday, during the final meeting and recognition session at the Navy Pier Convention Center. Andrea and Kathryn felt certain that they had won the Gold medal-the team had scored a 99 of a possible 100 points. Kathryn was so sure that she had written "Culinary #1" on her name badge immediately following the competition-and their thoughts were verified when it was presented.
"We received a lot of positive feedback from the judges," commented Irwin. Their team was one of the only ones to complete all of the dishes in the allotted time. "It was grueling, to be in one kitchen with 100 other people, all in a rush to complete their menu."
Dixon added, "We worked well as a team. The judges thought that we had all three worked together before."
These were testaments to some of the goals of FCCLA and the Leadership Conference: Working with others, stress management, diversity issues and other soft skills were central themes. FCCLA is unique among youth organizations because its programs are planned and run by members, and is a dynamic and effective national student organization that helps young men and women become leaders and address important issues.
When asked what one thing they would take from their experience, Kathryn said "Francis Tuttle had opened a world of doors for me, and without my training, I would not have been able to go to Chicago to compete nationally. I'd like to enter more competitions, now."
Andrea said, "The relationships I've formed and the camaraderie with students from all over the country have been valuable, but Chef Claes also taught us valuable life lessons to take to the next level. We couldn't have competed at this level without his encouragement."
Dixon and Irwin were each awarded substantial scholarships to the very prestigious culinary schools which they will respectively be attending this fall. Andrea is a graduate of Putnam City High School, and will be attending Johnson and Wales University in Denver, Colo. Kathryn is a graduate of Edmond Memorial High School, and will be attending The Culinary Institute of America in Hyde Park, New York.