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Feather River Bulletin
Quincy, California
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April 8, 2015     Feather River Bulletin
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April 8, 2015
 

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Bulletin, Record, Progressive, Reporter REGIONAL Wednesday, April 8, 2015 1B INSIDE SECTION B: EDITORIAL OPINIONS UPCOMING EVENTS The Greenville Culinary team presents a decadent dessert of vanilla ebelsEivers to judges at a culinary competition in Pasadena last month. Photo submitted Miriam S. Cody Staff Writer mcody@plumasnews.com i t m P rom the way they handle a chicken to their cupcake i decorating skills, students in her Greenville High School culinary class make Judy Dolphin proud, and she often says it in public. "She called us her honey buns (at an awards ceremony at GHS last month) and then we all cried," sai d one of he r students while the class worked its magic in the Makin' Bakin' Caf in Dolphin's classroom. The caf is not only a place of learning, it is also the program's main source of funding, and is open to the public for breakfast every Tuesday. Some students get up at 5 a.m. to get to school and start frying bacon. The special comes with coffee, tea, hot chocolate, milk or juice, from 7 to 8:30 a.m. Breakfast selections range from two eggs any style to an omelet with salsa, green onions, cheese and ham. All selections come with potatoes and toast, all for around $5. Makin' Bakin' customers can also get French toast, pancakes, "Teaching students different things about. cooking and the hospitality industry is rewarding .... Interacting with the community during restaurant, community service projects and catering events gives them confidence to work with the public and be a success." biscuits and gravy and more. "It allows us to cook with meat, so we're not just baking all the time," said Dolphin. It also keeps the program running, combined with income from the catering service, and allows the class to participate in special projects. "Teaching students different things about cooking and the hospitality industry is rewarding," said Dolphin. "They get excited when they produce a good product. They know they can get a job in the industry with the skills they've learned to help earn extra money, put themselves through school or to supplement an income. The Greenville High School culinary team poses with one of the colab judges at the competition. Sanitation and food safety is an important part of the contest. Photo submitted The Greenville High School competitors in the NREF culinary competition at the Pasadena Convention Center March 22 process chickens for the knife skills portion of the competition. Photo submitted Judy Dolphin Instructor Greenville High School Culinary Arts Program "Interacting with the community during restaurant, community service projects and catering events gives them confidence to work with the public and be a success." If you CAN stand the heat Casey Clark, Stevie Joseph, Alex Garcia and Autumn Brown went to Pasadena for a statewide culinary competition hosted by the National Restaurant Educational Foundation on March 21 and 22. The competition, officially "California BJ's Restaurants Management Cup and Boyd's Coffee Culinary Cup," is known for its prestige in California', and awards scholarships to the winning teams. Sean Conry, executive chef for Longboards Bar and Grill in Graeagle, has been involved in Greenville's culinary program for some time. He is a graduate of the Culinary Institute of America in Hyde Park, New York, and has been at Longboards for 13 years. For many of those years, he has been coming to GHS once a week to help the students learn the art of cooking. His expertise helped the four students prepare, as did Feather River College's willingness to let them use campus facilities for timed rehearsals. Timed rehearsals, yes, because the competition really is that intense. The students were each required to complete a stack of paperwork in an organized binder, buy food and supplies and prepare cost projections and menus, all before even leaving town. Any team that was late was disqualified. Any team that: received coaching during the competition was disqualified. Any team that did not . participate in each event segment from product check-in and station setup to knife skills and'station cleanup was disqualified. The team members were required to present themselves in white chefs coats, slacks and white chefs hats. The main objective to be performed was to "demonstrate their culinary knowledge, skills and creative abilities.., through the preparation of a meal consisting of a starter, an entr6e and a dessert." The Greenville High School culinary team's final product awaits judgment at the 2015 California BJ's Restaurants Management Cup and Boyd's Coffee Culinary Cup competition in Pasadena. Photo submitted A typical morning in Judy Dolphin's classroom means fun and learning with activities like decorating Cupcakes. But the curriculum also includes serious culinary artistry, Dolphin's students described her as "the best teacher ever." Photo by Miriam S. Cody The GHS team made a smoked trout salad with creamy horseradish dressing, venison tenderloin with a juniper berry and peppercorn crust, and vanilla ebelskivers with maple whipped cream and toasted almonds. Everything had to be cooked in a 60-minute time period using only two butane burners for heat. Prior to the final meal production part of the competition, each team was required to process a whole chicken, cutting it into six clean sections within 15 minutes. GHS has placed second in previous years, having been competing for seven, but this year students took home only their acquired knowledge and further respect for their teacher, they said. "We just love her. She's the best teacher in the world," said Brown. Dolphin said she couldn't be more proud of her student chefs, and that they did very well. She'd like to do more summertime activities with her cuhnary students, she said. In the past, the class has catered weddings and other special local events, and she said she hopes it will continue to do so. The class often cooks for local crab feeds and community suppers. Its next big job will be making a dinner for an upcoming Indian Valley Pheasants Forever event. Early mornings and late nights at school don't seem to deter the dedicated students, or Dolphin, who can often be seen running around the kitchen with a look of determination on her face. "She's a very dedicated teacher," said one of her students around a table of cupcakes and frosting. This was in a flurry of excited responses to the question "Is there anything you'd like to say about the program?" Most of their answers had to do with their "awesome" Casey Clark, Stevie Joseph, Alex Garcia and Autumn Brown, from the Greenville High School culinary arts program, stand with their creations under the scrutiny of judges at a culinary competition in Pasadena March 22. Photo submitted Greenville High School culinary arts program instructor Judy Dolphin supports her team at the competition in Pasadena. Dolphin has been leading the program for seven years, and says she is very proud of her students. Photo submitted instructor. "She's kind of crazy sometimes, but at the end of the day we know she loves us," said another. Especially inspired is Brown, who is a senior this year and aspires to make cooking and/or baking her livelihood. Brown is interested in attending Johnson and Wales University in Denver, Colorado. She said the school would help her get a culinary degree and a bachelor's in finance, which would come in handy as a restaurant owner in the future. She said she would be satisfied, in the interim, with working as an executive chef somewhere. For catering information contact Dolphin at 284-7197 or email her at jdolphin.pcoe.kl2.ca.us. Or swing by the Makin' Bakin' Car6 for breakfast next Tuesday.