Practice makes perfect and that is what has been going on in the Payson High School culinary classroom. Recently the efforts of these conscientious teens proved it — in the Careers Through Culinary Arts program, better known as C-CAP, six juniors and seniors practiced over and over making French omelets and the famous tomato cucumber molded salad.
Perfection is the key and knife cuts must be exact for the salad to stand up. Congratulations goes to seniors Autumn Parrish and Levii Lopez who will advance to the final competition and are guaranteed some scholarship dollars toward their post-secondary culinary training. In the junior category, all four students performed well.
Only 10 are selected out of the 41 competitors and Kassandra Palmer came in at a close No. 11, Jennifer Bailey at No. 17, Elizabeth Krigbaum at No. 24, and Nick Hatt at No. 30. All students had to submit a scholarship application showing they were a well-rounded student with good grades; had work experience and club involvement; writing skills, as well as cooking skills, were evaluated.
Students participated at the Le Cordon Bleu’s Scottsdale Road campus and just next door at the Camelback campus, PHS culinary sophomores and exchange students were competing in the Family, Career and Community Leaders of America knife skills/French omelet competition.
Rebecca Karoliussen from Norway received a second place medal. All Payson competitors did superbly and their heat had the highest scores of the day. Dallas Walker, Jasmine Padilla, Katja Lange (Germany exchange student), Brianda Sanchez and Emily Huffman should all be commended for their hard work.