March 12, 2008
Contact: Jessica Wong
MUW students place third in national culinology
COLUMBUS, Miss. – Students from Mississippi
University for Women’s
Culinary Arts Institute were awarded third place at
the finals of the Research Chefs Association Student
Culinology Competition in Seattle, Wash., on Sunday.
Team leader Leslie Beach of Columbus and her
teammates Johnna Emerson of Glen, Laura Farrell of
Lexington, Ky., and Catherine Stewart of
Philadelphia won $1500 for their entree of lemon
ginger salmon with toasted Israeli couscous and
Johnson and Wales University, Providence was awarded
first place and
the University of Cincinnati received second. Other
schools that competed were Louisiana State
University and Mississippi State University.
Dr. Jim Fitzgerald, director of MUW’s Culinary Arts
Institute, said, “They represented MUW and the
Culinary Arts Institute with class and distinction
in this very prestigious competition combining
culinary arts with food science. The finals held in
Seattle are a culmination of six months of hard work
that our team progressed through to make it to the
Iron Chef-style competition.”
In order to be placed as one of the three finalists,
the teams must create a gourmet meal for two that
would possibly be sold in the frozen food section of
a grocery store based on northwestern cuisine. The
frozen meal and concept was then sent in to be
judged to see if they would advance to the finals.
At the finals, the team’s goal was to recreate its
entrée onsite which was then judged against the
reheated frozen entrée initially submitted.
“With back to back awards in two straight years, MUW
culinary arts has made a mark in the RCA-sponsored
research event,” Fitzgerald said.