Victoria Tompkins has been preparing for the Certified Executive Chef exam for the past semester. On Saturday, November 12, she put her hard work to the test at the Culinary & Event Center. The exam was proctored by Dr. David Brough, CEC, CCE, CCA, AAC, David Campbell, CCC, CCE, and Mark Brucker, CEC, CCE and administered by Michael Stamets, CEC.
She prepared a three course menu which had to utilize a specific ingredients.
Her first course was Pan seared Red Snapper with Butter Poached Lobster, Tomato Beurre Blanc, Wilted Greens, Roasted Tomato, Sunchoke Puree and a Pancetta Crisp.
The second course was an Autumn Inspired Salad with Radicchio & Bibb Lettuces, White Balsamic Vinaigrette, Pickled Beets, Apple, Goat Cheese Cream, Roasted Honeynut Squash and a Curry Tuile.
For her last course she made a Pan Roasted Chicken Breast with a Braised Chicken Croquette, Haricot Verts, Glazed Carrots and a Chicken Veloute.
The hospitality programs department congratulates Victoria Tompkins, CEC on her achievement.
Submitted by: Hospitality Programs Department
Tags: Culinary and Event Center, Culinary Arts AOS, Hospitality Programs Department