Sep 1 - 7, 2005 
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Food Events

A Taste of What's to Come

TVI's Culinary Arts students show us what they're made of

By Laura Marrich

Ernest Andazola takes a moment to play with his food. Mystery baskets included seasonal ingredients like Bueno autumn-roast chile, hook-neck squash and one whole chicken.
Wes Naman
Ernest Andazola takes a moment to play with his food. Mystery baskets included seasonal ingredients like Bueno autumn-roast chile, hook-neck squash and one whole chicken.

This past Sunday, the city wrapped up its Tricentennial celebration of cuisine and agriculture with "A Taste of Albuquerque" at the Albuquerque Convention Center. Booth after booth offered up exquisite foods from the area's best restaurants, but the real stars of the evening were hard at work, preparing gourmet meals on a tight schedule for the "TVI Culinary Challenge." Students enrolled in the TVI Culinary Arts program got to compete in a two-hour battle that included a strict scoring system and a "mystery basket" of ingredients. Sysco Foods of New Mexico, Bueno Foods and Southwest Wine and Spirits provided the food, equipment, prizes and scholarship money that was awarded to the top three up-and-coming chefs. They were: Melissa Moore in first, Pat Klaurens in second, Ernest Andazola in third and Tim Wood as first runner-up. Congratulations!

Melissa Moore’s winning entrée of piñon-crusted chicken over calibacitas en croute. After graduating in December, Moore plans to open her own bakery in Rio Rancho.
Wes Naman
Melissa Moore’s winning entrée of piñon-crusted chicken over calibacitas en croute. After graduating in December, Moore plans to open her own bakery in Rio Rancho.
The judges, from left to right: Robert Simon, attorney and  foodie-at-large, Penny DeRose, TVI Instructional Technician and lead judge, and Jon Campbell, Bueno Foods sales representative.
Wes Naman
The judges, from left to right: Robert Simon, attorney and foodie-at-large, Penny DeRose, TVI Instructional Technician and lead judge, and Jon Campbell, Bueno Foods sales representative.
Pat Klaurens plates his appetizer of pan-seared trout with fresh salsa on fried tortilla triangles. Finished with a dab of lime-sour cream, this dish helped Pat take second place in the event.
Wes Naman
Pat Klaurens plates his appetizer of pan-seared trout with fresh salsa on fried tortilla triangles. Finished with a dab of lime-sour cream, this dish helped Pat take second place in the event.
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