The ability to make an awesome omelet will not get a person into college, but it can help pay for it.
The winner of the Rend Lake College Culinary Arts Omelet Cook-Off will claim a two-year tuition waiver to put toward an Associate of Applied Science Degree in the Culinary Arts Management program. All graduating high school seniors interested in studying culinary arts are encouraged to attend.
The Omelet Cook-Off will be held from 10 a.m. to noon on Wednesday, April 28, in the Culinary Arts Kitchen in the RLC Student Center. The Culinary Arts Department will provide eggs, milk, cheese (cheddar, Monterey Jack and Swiss), bacon, ham, green peppers, tomatoes, mushrooms, butter/margarine and oil. Contestants are not limited to these ingredients and may bring others if they prefer.
Students are encouraged to bring their own serving pieces for the plating presentation but are welcome to use serving pieces available at the contest.
The omelets will be prepared on portable electric or gas stoves and 10-inch, non-stick skillets will be available. Kitchen towels and sanitizing equipment also will be on hand.
Contestants must be graduating high school seniors, have an overall grade-point average of 2.5 or better and have a letter of recommendation from a high school instructor or counselor. Each contestant also needs to submit two copies of his or her omelet recipe to the Culinary Arts Department by Friday, April 23. Professional dress is required (for example, restrained hair, closed-toe non-skid shoes, no jewelry). Aprons are required and chef coats will be provided by the Culinary Arts Department.
The omelets will be judged in the categories of safety/sanitation, professionalism, recipe selection, preparation techniques, oral presentation, plating presentation, marketability and creativity.
Each contestant will be allowed five to seven minutes from start to finish, as well as two to three minutes for setup and two to three minutes to remove items after the plating presentation. The results of the contest will be announced shortly after the final contestant’s performance.
For more information, contact Associate Culinary Arts Professor Diane Catalfamo at (618) 437-5321, Ext. 1332 or Ext. 1254, or Jean Huie, Assistant to the Vice-President of Instruction, at Ext. 1247, or call toll-free (in-district only) at 1-800-369-5321.