It’s a little like the joke about getting to Carnegie Hall. The key to garnering major points in a culinary competition is simple: practice, practice, practice.
So even though juniors in culinary classes don’t qualify for scholarships, there’s more to garnering high scores than the honor of preparing lunch during the C-CAP finals.
This year, four juniors gained the opportunity for culinary school previews through rigorous summer programs.
Shelby Parker, from Liberty/Sunrise Mountain High School in Phoenix, and Billy Lemke, from Casa Grande High School, will attend summer school at The International Culinary School at the Art Institute of Phoenix.
Ana Timmis, of Canyon del Oro High School near Tucson, will attend a summer program at Johnson & Wales, and Brianna Zerth, who attends Raymond Kellis High School in Glendale, will spend summer school at the Culinary Institute of America.
Besides full scholarships to summer school, these fortunate four received knife kits from Swiss Army Knives, whisks designed by Richard Grausman, and a signed copy of his notable cookbook, At Home with the French Classics.
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