The Oregon Coast Culinary Institute (OCCI) student team travelled to Phoenix, AZ to compete in the American Culinary Federation National competition in July. They competed against four other Regional Champions from across the country to determine a National Champion. The OCCI team was the last to start cooking in the arena style kitchens set up for the competition. The four-course meal was presented within the allotted time given to each team, and then they had to wait two days for the results at the ACF Awards Gala. During the second course of the Awards dinner the announcement of the Student Culinary Team results began. Reading off the names from fifth to first, the team waited anxiously to hear the outcome of the competition. When the time came for the presenter to announce the second place finisher, the OCCI team, dressed in black dresses and tuxedos, were holding hands in unity. The student culinary team from New York was called thus securing OCCI first Team National Championship. There were smiles, tears and a subdued celebration as they walked to the stage to receive their gold metals and a moment to remember for a lifetime. The team consists of team captain Tesia Campbell (Battle Mountain, NV), Annie Sargent (Reedsport, OR), Jasmine Howard (Omaha, NE), Kirsten Burt (Holladay, UT), and Alana Askew (Tacoma, WA). Team support members include Nate Haritash (Royal Oak, MI), Wyatt Kosalka (Plattsmouth, NE), and Del Clark (Eugene, OR). The team was coached by OCCI’s Chef Randy Torres.
