IRSC students bring home medals from International Culinary Olympics

IRSC Culinary students Austin Miller, Kaitlyn Sullivan and Jacob Gelb prepared award winning dishes at the 2016 IKA International Culinary Olympics in Erfurt, Germany.
IRSC Culinary students Austin Miller, Kaitlyn Sullivan and Jacob Gelb prepared award winning dishes at the 2016 IKA International Culinary Olympics in Erfurt, Germany.

NEWS RELEASE

Showcasing their talents three representatives of the Indian River State College Culinary Institute earned silver and bronze medals at IKA, the international Culinary Olympics held in Erfurt, Germany in October.  Every four years, 800 talented chefs from around the world assemble for the touch-notch competition to present their culinary skill and innovation.  The winning students, Kaitlyn Sullivan, Austin Miller and Jacob Gelb are all Vero Beach residents who took advantage of the IRSC Culinary Arts program based at the Mueller Campus in Vero Beach, with Chef Bill Solomon serving as Department Chair.

“We are so proud to achieve this level of success,” said Chef Solomon.  “This is an exceptional accomplishment for our students, who excelled competing against world-class chefs.”

Kaitlyn Sullivan took home a Silver Medal for her display of 6 dishes, including a  featured dish of Lomi Lomi Salmon, reconstructed cured salmon with cucumber, caviar pearls, spicy aioli, spice stencil and spiral cracker.  Sullivan is completing the Associate in Science Degree program in Culinary Management and will graduate in May.  She is employed at Quail Valley Golf and River Club.

Austin Miller earned a Bronze Medal for his variety of dishes and his featured presentation of Smoked Pine Creek Duck with mushroom and leek, butternut squash, cornbread, cranberry sauce, red cabbage, chive oil and cracker.  Miller earned his Associate in Science Degree in Culinary Management and is pursuing a Bachelor’s Degree in Business Administration at IRSC.  He works at Riomar Country Club. 

Jacob Gelb was the winner of a Bronze Medal, including his featured dish of Herb Crusted Adam’s Ranch Beef Tenderloin, potato pave, garden vegetable tourney and port wine demi glace.  He is pursuing an AS degree in Culinary Management and is employed at Quail Valley Golf and River Club. 

In addition to the Culinary Institute and A.S. Degree in Culinary Management, IRSC is offering a new A.S. Degree in Hospitality and Tourism.  For more information, contact Lisa Lamarre at 772-226-2511 or LLamarre@irsc.edu.

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