7th Annual Deaf Culinary Bowl Competition 2016 test

Welcome to The Legendary California School for the Deaf, Riverside

March 19, 2016

Dear CULINARY BOWL Students, Staff and Families,

The tradition continues as we embrace our 63rd year at the legendary California School for the Deaf, Riverside. We are incredibly excited to host the 7th Annual Deaf Culinary Bowl Competition at the Art Institute in San Bernardino, and promise that it will be filled with golden opportunities for all! Welcome student chefs from American School for the Deaf, California School for the Deaf-Fremont, Missouri School for the Deaf, Texas School for the Deaf, and California School for the Deaf-Riverside.

As we embark on this wonderful journey, we pledge to you that this will be a rewarding event of engaging and meaningful activities along with some fun and special times! As a result, I am confident that our student chefs will build upon their achievements and refine their foundation of hard work that will lead to a successful career. This has evolved to become a worthwhile tradition that most importantly contributes toward unparalleled realizations for our young learners.

Again, we welcome you to this brilliant occasion . . . the “stage” will be alive with much energy . . . enthusiasm . . . and a high standard of distincion!

Yours in education,

Scott Kerby Interim Superintendent

On behalf of California School for the Deaf-Riverside, we are thrilled to host the 7th Annual Deaf Culinary Bowl! We are making history with five participating schools this year! This is a wonderful opportunity for students to compete against their Deaf peers in the hot Kitchen! It means a great deal to our future culinary students and really boosts their self-confidence being able to utilize their amazing culinary knowledge through this hands-on experience.

My personal goal from this Deaf Culinary Bowl is to make sure that we continue to carry on this competition tradition for many years to come. From this special event, let’s have fun and make great lifetime memories.

Good luck to you all young chefs!

Bon Appeit-ly Yours, Chef Ian FEAST Chef Instructor

WELCOME TO THE DEAF CULINARY BOWL! Dear Students, Coaches, Fans, and Parents, Welcome to the 7th Annual Deaf Culinary Bowl, we would like to thank you for participating in this exciting event. The 7th Annual Deaf Culinary Bowl brings together the best of student chefs from five fine deaf schools who are interested in culinary arts. We are very fortunate to host this event at the prestigious Art Institute in San Bernardino.

This competition will provide you with the opportunity to enjoy the events where the students will participate in several wonderful games of culinary arts along with the culminating three-course meal competition.

The Deaf Culinary Bowl has been described as the premier culinary event among deaf schools, bringing together in competition the most amazing student chefs from across the nation to prepare their finest fare using corn fritters as appetizers, salmon in the main dish and lemon as a main ingredient for the dessert.

We look forward to another great competition this year.

The 7th Annual Deaf Culinary Bowl Committee has worked very hard this past year to ensure that the competition is an even better event than in the past.

We would like to thank all of our sponsors, volunteers and staff who have donated their time, materials, and energy throughout the competition. It is our hope that you consider thanking everyone involved as recognition for their support of the competition. Without your support, this year's competition would not happen.

Thank you for your participation in the 7th Annual Deaf Culinary Bowl.

Until Kick Off, Shelly Freed Career & Technology Education Principal

Thursday, March 17th 5:00pm 5:15pm 6:00 – 6:30pm 6:30pm

6:45pm

10:30pm

Arrival Dinner provided by Chuy’s at Bummy Student Center A Minute to Win Games Party by Student Life “St Patrick’s Day” at Student Life (Palomar I) Coaches Mee ng at Bummy Student Center Hors d'oeuvres will be provided LIGHTS OUT

Friday, March 18th 7:00 – 8:00am Breakfast at FEAST 8:00 – 12:00pm On your own Grocery SHOPPING (vans will be provided) 12:00 – 2:00pm SET UP at Art Ins tute, San Bernardino (LUNCH ON YOUR OWN) 3:00 – 6:00pm At Art Ins tute for All‐Stars

‐Challenge games

‐Cu ng skills 6:00 – 8:00pm DINNER: PIZZA by Dave’s NY Pizza at Palomar I (CSDR) 8:00pm COTTAGES (Rest and Relaxa on) 10:30pm LIGHTS OUT

Saturday, March 19th 7:00 – 8:00am Breakfast at FEAST 8:00am Depart to Art Ins tute in San Bernardino 9:00 – 12:00 Deaf Culinary Bowl Compe on good luck!

1:00 – 2:00pm LUNCH at Art Ins tute, San Bernardino

‐Cold Cuts Pla er by FEAST 2:00 – 3:00pm CHOCOLAITER WORKSHOP at Art Ins tute, San Bernardino 4:00 – 5:00pm Return to CSDR 6:30 – 11:00pm BANQUET at Bummy Student Center 11:30pm LIGHTS OUT

Sunday, March 20th

DEPARTURE ‐‐‐‐‐ HAVE A SAFE TRIP ‐‐‐‐‐‐‐ SEE YOU NEXT YEAR

TBA 2017 DCBC

Coach: Jacquelyn Johnston Established 1856 Blue/White

Rangers

Melissa Davis

Grade: 10

Cheyenne Dickerson Grade: 11 Cheyenne Grotpeter Grade: 11 Avalon Saxton

Grade: 11

Ste’Quan Scott

Grade: 11

Marcus Smith

Grade: 11

Coach: Debbie Call Established 1860 Orange/Black

Eagle Chelsea Pedersen

Grade: 12

Tristan Boren

Grade: 12

Miguel Sanchez

Grade: 11

Justina Gallego

Grade: 11

Yadira Pacheco Lopez

Grade: 11

Mar Angelica Valdez

Grade: 12

Coach: Vernon McNece Established 1851 Green/White

Eagle Melissa Davis

Grade: 10

Cheyenne Dickerson

Grade: 11

Cheyenne Grotpeter

Grade: 11

Avalon Saxton

Grade: 11

Ste’Quan Scott

Grade: 11

Marcus Smith

Grade: 11

Coach: Ian Goldstein Established 1953 Scarlet/Gray

Cub

Wendy Aguirre

Grade: 12

Meyer Suherman-Silitonga

Grade: 12

Kendall Merrill

Grade: 12

Eason Huerta

Grade: 12

Janae Blakely

Grade: 10

Coach: Curtis Hayward Established 1817 Black/Orange

Tiger

Jashae Meadows

Grade: 11

David Hernandez

Grade: 12

Zeia Cruz—Charlotten

Grade: 12

Niang Thang

Grade: 12

Corintia Rodriguez

Grade: 12

Chef Clifton Lee Van On is currently the Academic Department Director of Culinary Programs at The Art Institute of California – Inland Empire campus at the College of Creative Art and Design, Argosy University in San Bernardino, California. Before transitioning into academia in 2004 at the University of St. Thomas, and more recently joining the Art Institute in 2014, he worked 20+ years within the culinary industry at companies such as, Ridglea Country Club in Fort Worth, Texas, where during his five year tenure as Executive Chef, transformed the club to receive recognition for best food programs 2013 and best of its class level 2014 in the Dallas-Fort Worth and Metroplex area. In addition, Chef Lee Van On has worked under the guidance of Certified Master Chef Fritz Gitschner as Executive Sous Chef at the Houston Country Club – a prestigious platinum rated club.

Internationally, Chef Lee Van On has collaborated with the Norwegian Culinary Institute (Gastronomisk Institutt) to participate with the Gladmat Food Expo – Scandinavia’s largest food festival. He has taken on the role as cultural ambassador, trained staff and implemented a Cowboy Cuisine Menu for the Mayor of Stavanger. Chef Lee Van On was also part of the award winning National Norwegian BBQ team at the Memphis BBQ Contest in 2012.

Chef Lee Van On recently fulfilled an invitation to design and implement the 2015 New Years Eve Dinner at the James Beard Foundation in Chelsea, New York, for an exclusive group of gourmands.

In one form or another, Chef Lee Van On has always been an educator.

He has nurtured and mentored many cooks and apprentices under his tutelage inspiring them to become successful Chefs in the industry.

Throughout his career, he has been a great supporter of the American Culinary Federation and held chapter positions, such as: membership, education, special events, certification chair, secretary and treasurer.

Chef Lee Van On holds an Associates of Culinary Arts from Ai Houston; a Bachelor of Science in Zoology from University of Alberta, Canada; a Master of Business Administration in Marketing, Finance and Information System Management, as well as, a Master of Science in Accounting – both from University of St. Thomas.

Jean Marie Verhoeven I first worked and trained in Belgium, in the city of Liege, in a very elegant and classic bakery. At age 20, I was the pastry chef at the very well-known Cafe Robert, a one star Michelin. I was there for three years. I then took several pastry classes at the world famous Gaston le Notre pastry shop in Paris. I also worked in pastry at the restaurant of Roger Verger in the south of France. This was a threestar Michelin, which is the highest score you can get in France. I worked in several other places in France and Belgium. After that, I moved to Palm Springs to open the Grand Champion Hotel. I then moved to San Diego where I worked as a pastry chef at Cafe Champagne, Rancho Valencia resort, which is a relaix chateaux hotel.

I have also worked at the Lows Hotel with the famous chef James Boys, and with James Boys at the Phoenician Hotel as the pastry chef in the Mary Elaine five-star restaurant. In addition, I have worked 11 years as the pastry chef for Pechanga Casino.

Blind Judge Name: George Tucker Hometown: San Bernardino Years at AI: 10 Your favorite food: Chile Rellenos Your favorite Chef: Julia Child Occupational Experiences: Over 50 years of experience as an Executive Chef Soboba Casino, Radisson, and numerous Private Country Clubs in SoCal. Member of the American Culinary Federation since 1971 with countless medals and awards for his culinary contributions, competitions and ice carvings.

Menu Appe zer Corn Fri ers stacked with Avocado & Corn Salsa along with Cilantro Oil

Entrée Pistachio ‐ Pesto Crusted Salmon with Croque e potatoes, saute asparagus and carrots and Lemon cream sauce

Dessert Lemon Curd and Meringue Napoleon with fresh Strawberries and Kiwi, Raspberry coulis and Chocolate sauce

Menu Appe zer Corn with Crab Fri ers Stacked with Roasted Red Pepper, Arugula, Tomato Marmalade and Prosciu o with a side of Lemon Créme Fraiche Entrée Cedar Plank Salmon with Rub with Lemon‐Scented Saffron Rice and Honey Dijon Pance a Asparagus and Chantrelle Mushroom Dessert

Pe te Lavender Lemon Curb Marbled Cheesecake with Almond Graham Crust topped with Blueberry Compote and Lavender Honey Whipped Cream

Menu Appe zer Corn and cheese fri er with lime, Pineapple, Relish and turmeric herb aioli Entrée White Fish Leek baked Salmon with sautéed vegetables, allome e potatoes and Roasted red bell pepper burnc blanc

Dessert Lemon foam Cake with Greek yogurt whipped cream.

Menu Appe zer Corn Fri ers: Corn caviars, Bacon Tuile, Blackberry Honey sauce, Bacon cream foam, and maple syrup fluid gel Entrée Sous Vide Salmon, Morel Gel, hot Heirloom carrot foam, white wine vinegar caviars, fennel fluid gel, smoke foam and dill crisp Dessert Hazelnut biscuit, Lemon honey jelly, white chocolate Lemon cream, lemon anglaise sauce, strawberry lemon sorbet, strawberry lemon ragout and raspberry paper.

Menu Appe zer Zucchini Corn Fri ers with an Heirloom Tomato Relish and Pistou Aioli dressed with a Champagne and Balsamic Vinaigre e Entrée Bu er rubbed Salmon Wellington, Handcra ed Puff Pastry, White Wine Bercy Sauce, Roasted Vegetables and Pe te Pommes.

Dessert Lemon Tart with Créme Pa ssiere, Lemon Curd, Berries and Raspberry sauce.

Champions History Year Host Champion 2010 CSDR Riverside 2011

CSDF Fremont

2012 CSDF Fremont 2013 CSDR Fremont 2014

CSDF Fremont

2015

TSD

Riverside

2016 CSDR ________ _

Art Institute, San Bernardino Kitchen Floor SupervisorS Moniqe Francis

Jose Gonzalez

Mayra Garcia

Jonathan Garcia

Alexis Lira

Gregory Ford

Ka e Valesco

Jeremy Rivera

Joanne Narravo

Misael Puertos

Appreciation Mike Anderson

Ian Goldstein

Shelly Freed

Julie Reese

William Mather

Andy Bubeck

Ed Peigneux

David Prince

Brandon Bowdidge

Peter Trzesniewski

Kaveh Angoorani

Michael Garza

Cindi Safford

Nina Poblete

Kyle Bayarsky

Erika Thompson

Don Burnes

Stacey Hausman

Heather Chamj

CAC Team

Sean Mulholland

Jeane e Zarembka

CSDR Grounds

PSWT Team

Sabrina Padilla

Christiana Benitez

Dylan Duarte

Matthew Rojas

Anna Taylor

Albert Corona

Nicole Aguirre

Courtney Hocog

Antonia Clark

Maryann Izzo-Gonzalez

Kim Cheek

Tina Anderson’s class

Scott Kerby

Brittany Kinder

Mark Baldiviez

Craig Solomon

Francis Whalen

Construction Technology

Graphic Technology

Sunday Esquivel

Zeniko Acosta Grant

Pat Davis

Thank You Sponsors Parent Staff Working Together

CALIFORNIA SCHOOL FOR THE DEAF RIVERSIDE CAMPUS

March 17th—20th, 2016 Program book was developed by CSDR students. We apologize in advance for any errors or oversight. We will re‐post a final, accurate copy of this program book online a er receiving feedback during the compe on.

Thank you for understanding.