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BIRMINGHAM, Alabama -- Three culinary arts students from Wenonah High School made a formidable team at a state culinary competition hosted recently in Birmingham by Culinard, which is the Culinary Institute of Virginia College.

The Wenonah team, made up of Brianna Patterson, Mychala Redeaux and Amber Parks, won second place out of 16 teams and got a gold medal at the March 1 competition.

The team from Cullman County Area Career Center took the top state award, with Fort Payne High School placing third.

"Each team was judged on planning (making time schedules, organizing the work area, obtaining needed supplies) and overall food production," said Wenonah High School culinary arts instructor Diann Pilgrim in a news release on Monday.

"Teams had to successfully prepare the following menu from scratch within the one-hour time frame: Poached salmon, beurre blanc, roasted potatoes, ratatouille and chocolate bread pudding with strawberry compote," Pilgrim said.

The competition was "very hectic" and "stressful but fun," said Logan Sims and Hunter Hays, both students at Boaz High School.

Philip Cleveland, the director for career tech and workforce development for the state department of education, was on hand to observe the competition and participate in the awards ceremony.

"This competition helps students see outside their school training," he said. "We're trying to make sure what we do is connected to workforce needs, and data shows a need for hospitality workers."

Some of the winners at the March may be able to attend the 2014 Family, Career and Community Leaders of America (FCCLA) National Leadership Conference in San Antonio, Texas, July 6-10, according to the Culinard web site.

The students from Wenonah are members of FCCLA, which seeks to prepare students for leadership and career opportunities, according to Pilgrim.

For more information from Birmingham, go to www.al.com/birmingham.