Chef Chris Smolka observes the pre-competition preparations for students in Steilacoom High School’s Culinary Arts Class. The local team is one of 28 competing in Seattle on March 24-25.
What’s cooking in the kitchen? Some mouth-watering aromas were drifting from SHS’s classroom kitchen on March 20.
That’s the day when the school’s four-person culinary arts team, under the watchful eye of Chef Chris Smolko, and SHS teacher Jody Snyder, diligently rehearsed for the upcoming National Restaurant Association competition.
The event is scheduled for March 24-25 at South Seattle Community College, according to Mrs. Snyder.
The school’s team includes Seniors Monica Palmer and Courtney Worrell, and Juniors Kevin Hoyt and Daniella Kirby.
Students will compete against future chefs from 27 other state high schools in preparing a three-course meal, Pike Place Market-focused celebration dinner. This year, Seattle’s popular public market marks its centennial.
The competition menu features Spring Rolls with Peanut Sauce, Poached, infused salmon, with spices from Market Spice, Orzo pasta from the Pasta Booth, Stir-Fry Pea Pods, and Lemon Dill Cr?®me fraiche. Dessert is a lemon mousse, garnished with chocolate/espresso swirl, (ala Starbuck’s first shop) and topped with pansies in honor of the Market’s flower growers.