ISU takes 3rd at annual Iowa Pork Producers competition

A team of Culinary Science students from Iowa State placed 3^rd, the highest ever by an ISU team, at the annual Iowa Pork Producers Association’s (IPPA) 2012 Student Taste of Elegance competition March 5, 2012 at Des Moines Area Community College’s Iowa Culinary Institute in Ankeny. The team of RJ Lysne (team captain), Cody Platta, Shane Brewer and Kaitlyn Romitti competed against a total of 15 teams from six Iowa colleges with culinary programs.

The team from ISU prepared Peppercorn encrusted Pork Tenderloin as their contest entry, served with roasted Brussels and parsnip puree. The team “wanted to do something that was new, different, and unique, but still be something that the judges can relate to,” said Brewer, who spent time watching competitions for recipe research.  “We sat down and pitched ideas and flavor profiles, keeping some for consideration and scrapping others,” Platta said.

The competition consisted of teams of two to four students. Teams were required to use fresh pork muscle cuts to create an entrée of three to five ounces and two side dishes to compliment the entrée which cost $7.00-$9.00 per serving. Lysne said the hardest work was “going to the grocery stores to find prices for all the ingredients so we could price out the plate and stay within the regulation limits.” According to Brewer, portion size was the most difficult requirement. “When you are given a small portion size it can really narrow down the choices for what you can use,“ he said.

Each team had 120 minutes before an assigned judging time to prepare their meals on the day of the competition. Contest entries were judged on the taste, appearance and design of the entrée and side dishes. The members of the top team were awarded a $100 scholarship each. With their strong finish, the team from ISU won a $500 scholarship for the Culinary Science Club to distribute. The group from ISU put in the time to create spectacular dishes and all were thrilled with the 3^rd place results. “My first reaction was shock… [we] were up against soon to be chefs who had years of experience over [us],” said Brewer.

Students were able to make this event not only a fun competition, but a learning experience. Team members benefited from visiting with a chef from an Iowa restaurant who met with individual teams after judging to answer questions and give professional feedback. The experience was invaluable to Brewer, whose goal is to open a restaurant someday. Lysne used the experience to gain an understanding of “what it feels like to be out in be industry where creativity and skill come together to create great food.”

Iowa State had three teams enter the competition. Other students participating were Alex Zuercher, Andrew Pugh, Ashley Moyna, Charlwit Kulchaiyawat, Ashley Swanson, Elise Fiscus, Steph Ferguson, Sammy Mila.