Congratulations to VWCC’s Culinary Arts program for hosting the First Annual Al Pollard Culinary Arts Salon at the Claude Moore Educational Complex on Saturday, April 10. The Salon was possible through funds provided to Chef Polfelt by the Education Foundation’s Donald S. Smith Endowment Fund. VWCC faculty, chefs Ted Polfelt and John Schopp worked through ACF for sanctioning of the event. Chef Polfelt states, “I applied for the endowment fund through the Foundation as a means to give VWCC students an opportunity to compete without traveling while also offering our students first hand vision of the high-level chefs who compete throughout the country in ACF competitions. We hope the Salon will become an annual event at our state-of-the-art facilities at CMEC.”
Judges for the competition were Chef Alan Neace from Cincinnati, Chef Michael Matarazzo from Charlottesville and Chef Sarah Deckert from the U.S. Army stationed in Washington, DC.
Three of VWCC’s culinary arts students were among the competitors. High-level chefs from Turkey, Detroit, North and South Carolina, Kentucky, Chicago and DC also competed. Categories for the competition included Hot Food, Cold Plated Dessert, Cold Food platter displays and sculptures. VWCC’s brave culinary students who participated were Daniel Lemons, Josh Wasky and Chase Cochran, all who won bronze medals. Our very own Chef Polfelt also competed taking a silver medal!
In addition to VWCC’s student competitors, VWCC culinary arts students volunteered with the event preparation, set up, clean up while maintaining COVID-safe compliance. Students participating and volunteering were inspired, got to network with chefs from around the country and are talking about competing in the next Salon!
A huge “shout out” to Culinary adjunct (and program graduate) Greg Moran who was behind the scenes helping chefs, students, judges to ensure the show ran flawlessly. Greg is always willing to step up and volunteer his time to make the chefs, the program and our students shine!
Congratulations to Chef Ted Polfelt for his vision in securing funding through the Donald G. Smith Endowment Fund in hosting the First Annual Al Pollard Culinary Arts Salon. A sincere thank you to Chefs John Schopp, Jim Zeisler, Greg Moran and student volunteers for their support and manning of a COVID-safe event for the college and ACF. Everyone was super impressed with our faculty, organization and hospitality!