Culinary students at Marshall HS swept the top award at the Culinary Institute of America’s San Antonio High School Challenge.
Students were provided a list of ingredients to prepare a three-course meal. The ingredients were pork belly, chorizo, ancho chili, hominy, quinoa, grapefruit, crema, chicken, artichoke, and pecans.
The creative culinary team of Captain Hannah Figueroa, Michael Connell, JayLynn Helms, Jacob Deleon Guerrero, and alternate Collin Martin placed first with their Hominy Chowder with Ancho Chili and Park Cracklins, Chorizo-stuffed Chicken Breast on a Mock Polenta with Steamed Artichoke and Grapefruit Gastrique, Quinoa Rice Pudding with Chocolate Crema and Spiced Pecans.
The student chefs also won Most Professional, Most Innovative Use of Product, and Technique. The group won a total of $6,000 in scholarships to attend the Culinary Institute of America.
Pictured are (from l-r) Chef Goess, JayLynn Helms, Jacob Deleon Gureero, Collin Martin, Michael Conell, and Hannah Figueroa.