Culinary Students Participate In ‘A Taste Of Rim’ This Week



Courtesy photo

Nilka Carranza (left) and Jenna Wolf smile for the camera as they prepare for Thursday, Feb. 25, when they will present “All Across the U.S.,” in the 2010 Chef Event.

Payson High School’s culinary arts students will be busy in the coming weeks.

On Thursday, Feb. 25, they will present “All Across the U.S.,” their 2010 Chef Event.

Students will cook, present and serve American food from east and west to north and south. Whether your tastes run to Tex-Mex, soul food or standard Midwestern fare, guests can enjoy these and more, plus dessert, in the Rim Country Middle School cafeteria from 6 p.m. to 7:30 p.m. The cost is $12 for adults, $6 for children age 8 and under. Tickets will be available at the door.

On Saturday, March 6, the young culinarians are off to Payson Public Library to participate in the Library Friends of Payson’s big fund-raiser, “A Taste of Rim.” They will serve taco cups and peanut butter cheesecakes. This is the fourth time they have been invited to participate in this fun and tasty event.

Culinary arts teacher Devon Wells has built a first-class program in a very short time. Several students have won substantial scholarships to well-known culinary schools.

Student Justin Richardson just placed in the top 30 students in the state in the preliminary Careers Through Culinary Arts Program (C-CAP). He hopes to attend Johnson and Wales University at the Colorado campus after he graduates in May.

He is currently practicing for the final competition that will take place on March 13 at the Arizona Culinary Institute in Scottsdale.

Payson High School also has two culinary teams practicing for the Family, Careers and Community Leaders of America (FCCLA) culinary arts competition.

Six students are diligently preparing three possible menus for a competition at Scottsdale Culinary Institute on March 20.

Questions on the culinary arts programs or upcoming events can be directed to Wells at (928) 474-2233 or by e-mailing: dwells@


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