Lake Washington Culinary students will compete at the National Culinary Knowledge Bowl

LWIT Culinary Arts team and regional winners, from left: Coach Janet Waters, Student Team Captain Tamera Harris, Alyssa Pereira, Ashley Haight, Andrea Martin, and Coach Matt DiMeo

LWIT Culinary Arts team and regional winners, from left:
Coach Janet Waters, Student Team Captain Tamera Harris, Alyssa Pereira, Ashley Haight, Andrea Martin, and Coach Matt DiMeo

 

Students compete for the third consecutive year after winning the regional championship

 

A team of four Lake Washington Culinary Arts students won the American Culinary Federation (ACF) 2014 regional championship Culinary Knowledge Bowl in Oakland, CA last weekend, and will head to Kansas City, MO for the national championship later this year.  This is the third consecutive year that students from Lake Washington brought home the regional championship.  They won the National Culinary Knowledge Bowl Championship in 2012.

 

The all-woman team beat five other teams in the Jeopardy-style game that features culinary knowledge in six areas – culinary, baking, nutrition, Escoffier, costing and food safety.  The finals came down to three Washington State teams – Walla Walla, Bellingham and Lake Washington.  The Lake Washington women will represent the Western Region at the national competition, July 25 – 29 in Kansas City, MO.

 

“This competition sets the industry standard, and all teams in the finals were well prepared.  Our team had to be at their best, and they were,” said Chef Janet Waters.  “Co-coach Chef Matt DiMeo and I are so proud of these students who we hope will go on to become industry leaders.” 

 

Students in the Lake Washington Institute of Technology Culinary Arts program gain skills in every facet of running a commercial restaurant.  They cover cooking principles, food handling, cooking stations, equipment maintenance and more.  Graduates are ready to work in a variety of kitchens, including restaurants, catering companies, cafeterias, delis and specialty shops, and other food service establishments.

 

Chef Waters teaches in the Baking Arts program at LWIT.  Since earning her BA in Culinary Management from the Art Institute, she has won multiple ACF awards and sugar artist awards, written articles for Word book encyclopedia, and provided training and proctor services for the National Restaurant Association.

 

Chef Matt DiMeo CEC has been an instructor at LWIT for 5 years.  He earned his chef’s apprentice degree at Johnson County Community College in Kansas City and has worked in various restaurants around the country.