Culinary Students

COLUMBUS, Miss. – Mississippi University for Women students enrolled in the bachelor of technology program at Hinds Community College won the Desserts First competition recently held at the Jackson Yacht Club.

The students were invited by W alumnus Augustus Argrett, who is also a chef, to compete against eight local restaurants to produce an original dessert using Girl Scout Thin Mints cookies.

Chef Alexei Harrison, assistant professor at The W who also instructs courses at Hinds, explained they tested recipes in the menu and recipe class to determine flavor profiles and then developed an original recipe. The final product was a trio of flavors for their dessert. 

“First was a dark chocolate truffle rolled in thin mint cookie crumb plated with a chocolate bourbon smear and dusted with the Thin Mints crumbs. Next, we had a two layer Irish cream/mocha mint panna cotta garnished with a chocolate mint shard. Lastly was the Grand Marnier macerated strawberries with fresh mint chiffonade and a brandy orange syllabub,” she said.

Their table was decorated with mint chocolate covered strawberries and mint chocolate truffles. 

The judging was done by people’s choice instead of independent judges. Second place went to the Jackson Yacht Club and Miller’s Uptown garnered third place. 

Harrison said, “Obviously, any time you win a competition, it is a great thing. I think what makes this special is that our students had the opportunity to compete against some of the top culinary professionals in Jackson. Really, it was an honor just to be invited, much less win.”

The students who participated in the competition were Haley Blissett-Wales, Ivory Brown, Bobbie McClinton, Felica Ratliff and Dorothy Williams. Adam Williams also helped with preparation for the competition.

Tickets were sold to the event as a fundraiser for the Tall Pines Girl Scout Troop. 

For Immediate Release

March 9, 2016

March 9, 2016

Culinary Arts Institute Logo

Culinary Arts Institute

Chef Alexei Harrison

Shattuck Hall
Phone: (662) 241-7472
1-877-462-8439 ext. 7472
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