Hospitality programs department recent graduate Jewelia Ralston, was in Phoenix, Arizona on Saturday, July 13 to compete for the prestigious Student Pastry Chef of the Year award through the American Culinary Federation.
Jewelia won a silver medal from the American Culinary Federation with her score and second place overall!
She was just one of 4 candidates in the country who earned the privilege to compete for this award. On March 2, 2024 she won the north east qualifier, and has been preparing for competitions outside of class time for the entire 2023-2024 academic school year as well as summer.
Jewelia is one of our newest alumni from the Culinary Arts program and discovered her love for pastry arts while attending her lab course, Baking Principles. Participating in competitions has allowed her to learn more pastry techniques outside of class, and hone in on organization skills. Her current plans are to start her own business that will offer custom cakes and baked goods along with continuing her employment with Beer Tree Brewing Co.
Join the Hospitality Programs Department in wishing her Congratulations!
Here are Jewelia’s prize winning entries.
Stone Fruit Entremet made with a Stone Fruit Mousse, Peach Geleé, & Molasses Pistachio Cake, complemented by Fresh Peach Chutney, Bourbon Caramel Sauce, Apricot Ginger Sorbet & Pistachio Shortbread Crumble (gluten-free dessert)
Warm Chocolate Cake topped with a Blueberry Plum Balsamic compote accompanied by honey lace tuile cookie, caramelized pecans, Blueberry fluid gel, and organic sour cream ice cream
Submitted by: Victoria Tompkins, CEC
Tags: Culinary Arts AOS
