Students Showcase Skills at Culinary Competition

MCI hosts culinary competition for first-year and local high school students

The sounds of knives chopping vegetables, whisks scraping against metal bowls, and dishes clanging together filled the McClaskey Culinary Institute on May 30 as seven students put their skills to the test for the 1st annual MCI Culinary Competition. 

Five first-year Clark students and two Washougal High School students competed in the event, which was created by Chef Earl Frederick and Clark’s culinary team as a more equitable alternative to the SkillsUSA competitions that often require significant registration fees. The event also gives local high school students the opportunity to experience a high-level culinary competition. 

The competition followed guidelines set by the American Culinary Federation (ACF), the culinary program standard recognized throughout the industry, and by the Department of Labor. This format gives students a realistic preview of future certification exams and professional expectations. 

Competitors were given two and a half hours to prepare a salad and a main course featuring a starch or grain, a vegetable, a protein, and an appropriate sauce. Dishes were evaluated on taste, presentation, and technical execution, including the use of two classical knife cuts. Students also submitted menus identifying the primary ingredients used in their dishes. 

As the clock counted down, the students worked with intense focus. Rather than conversation, the kitchen echoed with the sounds of preparation and cooking.  

Despite the ACF’s high standards, Chef Earl reminded students that this competition was still a learning experience. “If you go over time, it doesn’t matter,” he reassured the group. “Just finish.” 

When each dish was complete, students presented two plates to Chef Sonny, Chef Amanda, and Chef Tara for judging — one plate for viewing and one for tasting. 

Competitors found ways to showcase their personalities alongside their culinary skills. Both Chip Lawrence and Maya Murray from Washougal High School (pictured right) included “made with love” as the final ingredient on their menus. 

“A notable ingredient,” Chef Sonny observed. “It’s always good when food is made with care.” 

The judges also emphasized the importance of understanding culinary tradition. One student chose to prepare a variation of a classic dish, a decision that carries additional expectations in ACF competitions because classic recipes are judged against long-established standards. 

For Clark student Micah McCloud, the competition represented another step in a journey that brought him back to his passion for food. He joined Clark’s culinary program after realizing he had fallen out of love with cooking. 

“And what better place to fall back in love with it?” he said, gesturing toward the busy kitchen.  

Originally a biochemistry student, Micah found a way to combine his interest in science with his love of food. His long-term goal is to work at a Michelin-starred restaurant, then perhaps become a teacher.  

After this competition, he’s one step closer. He earned first place and received a championship belt designed by Brady Creswell, the department’s work-study student, who is also earning a degree in art. 

Congratulations to this year’s winners: 

1st place: Micah McCloud 

2nd place: Deshawntavia Curtis 

3rd place: Cam Nguyen 

The competition was featured in The Columbian in an article that breaks down the students' cooking process and highlights the dishes that were submitted. Read more about the competition here.

Pictured: Micah's winning dish

Pictured: Student Deshawntavia chops vegetables, part of the dish that earned her second place in the competition

About Clark's Culinary Institute

The Tod and Maxine McClaskey Culinary Institute at Clark College is the only public, accredited culinary program in the metro region offering a two-year associate in applied technology degree. Students benefit from a rigorous curriculum, a seasoned team of instructors with real-world experience, state-of-the-art culinary facilities, and strong industry partnerships.

Photos: Clark College/Malena Goerl

Story by Malena Goerl, Staff Writer, Communications and Marketing