Professional
Culinary Institute (PCI) Student Goes on a Killing Spree!
2 Fish, 3 oysters, and 1 chicken
are dead in the wake of
PCI Alum Reilly Meehan's Award-Winning Meal.
Campbell,
CA, May 27, 2010 - Another win for the Professional Culinary
Institute! On Saturday, May 22, Reilly Meehan, a 19 year old
from Soquel, CA and an alumnus of the Professional Culinary
Institute (PCI), took second place in the 2010 National Competition
of the Chaine des Rotisseurs: Jeune Commis (Young Cook) Competition
in Seattle, Washington. Reilly and his fellow competitors were
provided with a mystery basket that included sea bass, salmon,
oysters, and chicken.
After
examining the basket, each challenger is given 30 minutes to
write a three-course menu, three (3) hours to prepare four (4)
portions of each of their dishes and an additional 30 minutes
to present their appetizer, entrée and dessert to the
panel of judges. Reilly created a menu of a duo appetizer of
spicy salmon and crispy sea bass, pan roasted chicken breast
with oyster "bread pudding" stuffing, and finished
with a "smore" of chocolate pate on a graham cracker
crust topped with Italian meringue and raspberry compote.
Reilly
is the most recent competition winner of what is becoming the
Professional Culinary Institute's competition legacy. He is
the second PCI graduate to compete and place at a very high
level in this competition. His predecessor, Keriann Von Raesfeld,
won the National Jeune Commis and the World Association of Cooks
Societies Best Young Cook in the World in 2008 and is an Executive
Chef on the Oasis of the Seas, the world's largest and the newest
Royal Caribbean cruise ship. In August, Reilly will be competing
as a member of the PCI Hot Food Team with his teammates for
the 2010 American Culinary Federation (ACF) National Title in
Anaheim, California against three other regional teams. At the
age of 19 Reilly has already taken part in and won many competitions
including the 2009 PCI High School Scholarship Competition,
the 2010 ACF Western Regional Competition and now the 2010 Western
Regional Jeune Commis.
The
Professional Culinary Institute (PCI), founded in 2005,
is a premier culinary school located in Campbell, California
offering full time and part time programs in culinary arts,
baking & pastry arts, certified sommelier, and hospitality
management. PCI offers small class sizes, renowned instructors
and state-of-the-art equipment and facility. Degrees and diplomas
offered at PCI include: Diploma of Essential Professional Culinary
Skills or Baking & Pastry Skills, Certified Sommelier, and
Associate of Occupational Science in Hospitality Management.
To learn more about PCI, visit www.professionalculinaryinstitute.com