News

Third Annual Golden Spoon Connects Classroom to College and Career

Apr 16, 2014

Birmingham, Ala. — April 11, 2014 — Today's competitive, global marketplace makes it imperative that students leave school both college and career ready in order to succeed in life.  Students need to be equipped with knowledge, information and authentic learning experiences to ensure that they are prepared for both pathways. Competitions like Golden Spoon do just that.

"It is critical for our students to have opportunities to help them connect classroom experiences to college preparation and industry expectations," said Dr. Craig Witherspoon, Birmingham City Schools Superintendent. "Our students are able to make these connections through participation in events like Golden Spoon."

The Third annual Golden Spoon is set for 10:00 a.m., Saturday, April 19 at Culinard, the Culinary Institute of Virginia College, located at 488 Palisades Blvd. A partnership between Golden Corral, Culinard and Birmingham City Schools, Golden Spoon is a Food Network style cooking competition between aspiring student chefs from Parker, Wenonah, Jackson-Olin and Huffman High Schools.   The competition provides an opportunity for students to demonstrate, practice, sharpen and apply culinary skills they have learned in the classroom. 

"The students who were selected to participate in this competition have demonstrated the abilities and skills to apply what they have learned in the classroom in fast-paced, fun and challenging environment," said Chef Antony Osborne, Academic Dean of Culinard, the Culinary Institute of Virginia College. "Culinard is honored to host these talented students at our facilities. Our hope is to not only challenge our current students, but to generate excitement and interest about our Culinary Arts program among other students."

Each Golden Spoon team will consist of three students and an alternate, and will have two hours to prepare an appetizer, entrée and dessert, using preselected ingredients.  The teams' entries will be judged on both plate presentation, taste, food safety and sanitation by three prominent local judges: Clayton Sherrod of Chef Clayton's Food Systems, Haskey Bryant – health inspector for Jefferson County Department of Health, and George Wallace – Kitchen Manager for Golden Corral.

First, second, and third place trophies will be presented to each participating school. Each student will receive completion medallions. Golden Corral and Culinard will also donate $500 in prize money to be distributed between the winning schools.  Students on the winning team could also be eligible for a scholarship to the Culinary Institute of Virginia College. As students are deemed eligible, scholarships will be awarded with first place winner receiving $2,250.00, second place winner will receive $1,200.00, and third place winner will receive $562.50.