In March of 2019, the Culinary Arts program brought home the distinguished honor of first place at the Ellen Eccles “Spice on Ice” cooking competition at the Eccles Ice Center. Chef Alexandra Rogers dazzled the judges with her culinary skills and guided the BTECH team to victory.
The special menu for the night was prepared Black Canyon Smoked Trout from Grace, Idaho. The meat was smoked by our Meat Services program. The trout was served on a bed of Saffron Rice, garnished with edible flowers and Peppercress. It was absolutely delicious and aesthetically pleasing.
Chef Alex and her team spent carefully calculated time preparing the dish and with each movement, their once ordinary food was being used to create something much more than it originally appeared.
In the end, we were left with a beautiful plate that showcased the culinary design skills of each member of the ambitious team.
After the judging, Chef Alexandra was brought up to the front of the crowd and honored with the first place award. Obviously, the judges figured out what we already knew, which is that she is by all accounts an incredible chef.