News Releases
News from
Lane Community College, Eugene, Oregon
Contact Clive Wanstall, executive chef and instructor, 463-5672; or Bill
Gaspard, chef and instructor, 463-3507
for release March 11, 2003
Culinary students achieve bronze standard
EUGENE - Five first-year culinary students at Lane Community College placed
second in overall points and earned the bronze standard at a competition
at the Western Culinary Institute in Portland on February 22 and 23. The
competition was the first Oregon State Student Team Championship sponsored
by the American Culinary Federation and the Chefs de Cuisine Society of
Oregon.
The students were Brandi Mitchell and Eiji Sato of Springfield, Tiff Rockett
of Cottage Grove, and Andrew Tan and Josh Zier (team captain) of Eugene.
Instructors Bill Gaspard and Clive Wanstall, both of Eugene, supervised
the team.
Competitors had two weeks to prepare a menu, nutrition analysis, equipment
list, ingredient list, and cooking time chart. At the competition, they
had 90 minutes to prepare, present and serve a meal. Four courses of four
portions were served by each team.
Competing teams were from Oregon Coast Culinary Institute in Coos Bay, first place, silver standard; the Western Culinary Institute in Portland, third place, bronze standard; and Central Oregon Community College in Bend, fourth and fifth places, bronze standard.
Lane offers one-year certificates and two-year associate degrees in food service management and hospitality management. Instructional facilities feature state-of-the-art kitchens and students help plan and cater conferences, trainings and banquets held in Lane's new Center for Meeting and Learning serving small and large groups. For information about the culinary, food service and hospitality management program at Lane, call 463-3503.
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