Which House Will Win?!
Author Annie B. Milostan ’25 is a Baking and Pastry Arts major.
Now that round one is finished, the top 60 culinary students and the top 30 baking and pastry students began round two.
Culinary students had to make a hollandaise sauce, a French omelet, and fabricate a chicken. Baking and pastry students had to cut a cake in three even layers, assemble it with buttercream, and finish with a crumb coat and piping, and lastly, they needed to make an apple pie with a lattice topping. Both groups of students had ten minutes at each station to complete these tasks and be reviewed by the judges.
Once the top six culinary and baking and pastry students were announced, they had an hour to complete the last challenge. Culinary students had to complete and plate a dish that included a fish, a vegetable, a starch, and a sauce. Baking and pastry students had to complete and plate a chocolate souffle, with pastry cream, and a perfect chocolate temper.
The energy on the floor with the competitors was out of this world, they got into their Bocuse, Brazier, and Vergé houses and cheered to get everyone’s spirits high, when they started the fans that filled the upper balcony also got loud and started cheering!
Once they were done, the contestants were led to dine in Farquharson Hall for an amazing feast where the winners would be announced and so would the house with the highest scores. The menu for this feast was fully Harry Potter inspired, and the dining hall was decorated to look like Hogwarts, it was beautiful and so tasty.
I had a chance to chat with the house coaches during the third round and here is what they had to say about Tri-Wizard…
What are some benefits to participating in CIA’s Tri-Wizard Cup?
Chef Ona ’01—Team Vergé: “A part of what makes this school so special is events like this where we can get out of the classroom and everyone from around campus can come out and be a part of this.”
Chef Kahlenberg ’04—Team Bocuse: “Learning how to deal under pressure. Every day in our career is stressful but the reptation of doing these basic skills helps.”
Chef Royster ’12—Team Brazier: “You get to get out here and get a huge learning experience, meet more people, and get the feel of the pressure on your shoulders.”
Chef Greweling—Team Vergé: “Some friendly competition of some basic fundamental skills inspires the contestants to really perfect those skills.”
What are some tips and tricks for students to keep calm under pressure?
Chef Ona ’01—Team Vergé: “Eat before you come, have a game plan so when you are called up to compete you are ready!”
Chef Kahlenberg ’04—Team Bocuse: “It’s not real, we made this competition up and it is okay to make mistakes. It’s what you’re here for, practice, make mistakes, and get better every day.”
Chef Royster ’12—Team Brazier: “Organization and cleanliness are everything. If your station is a mess, then your mind is a mess.”
Chef Greweling—Team Vergé: “Practice, practice, practice. When you get here, focus on the skill not your surroundings.”
What strategies do you use to motivate your team?
Chef Ona ’01—Team Vergé: “We like to get them together and let them know that everyone has different experience levels. The person who wins isn’t always the person with the most experience. The team looks after each other, they help each other out when someone needs it.”
Chef Kahlenberg ’04—Team Bocuse: “Practicing everything in the order you’re going to do it in the competition, having your mise en place ready. So, it’s just muscle memory each time you do it.”
Chef Royster ’12—Team Brazier: “Practice was huge, we built their confidence through practicing.”
Chef Greweling—Team Vergé: “Team Verge was a highly motivated team from the very start, I didn’t have to do much. But being open and honest, helpful counseling is very beneficial.”
How does this event bring more school spirit to campus?
Chef Ona ’01—Team Vergé: “Every year more and more students participate and come to support their friends.”
Chef Kahlenberg ’04—Team Bocuse: “Just the fact that we have these types of events and exposure and having spectators be able to come in and cheer you on. Just makes it a fun event.”
Chef Royster ’12—Team Brazier: “Just by getting some excitement going, cheering and having other people who aren’t competing to come out and cheer everyone on.”
Chef Greweling—Team Vergé: “I’ve taught here for a while but if I’m honest I’m so impressed by the enthusiasm and turn out in general for this competition. I’ve never seen this much enthusiasm and spirit as we have had at this event.”
What is your favorite part of CIA’S Tri-Wizard Cup?
Chef Ona ’01—Team Vergé: “My favorite part is a few minutes before the competition starts where everyone is in their uniforms and all the students and spectators have a ton of pride going.”
Chef Kahlenberg ’04—Team Bocuse: “The final round, it’s quiet, everyone is focused, there’s nothing like it.”
Chef Royster ’12—Team Brazier: “The practice sessions were my favorite, getting students who weren’t confident in what they were doing to see them grow in that confidence.”
Chef Greweling—Team Vergé: “Seeing students so enthusiastic and working so hard to perfect skills and succeed.”
Do you have some advice you would give students that are looking to compete next year?
Chef Ona ’01—Team Vergé: “We will see you next year, you don’t want to miss out!”
Chef Kahlenberg ’04—Team Bocuse: “Just do it, it’s a band aid—just rip it off.”
Chef Royster ’12—Team Brazier: “Just get out here and do it. Even if you don’t make it to the final round, it’s an experience that will stay with you throughout your career!”
Chef Greweling—Team Vergé: “Practice, practice, practice and be open to people who want to help you to succeed and then practice some more.”
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