Liberty Bell students Zane Herrera, left, and Michael Marchese Hafsos prepared a Caesar salad and homemade tortilla chips and dip for a Top Chef competition at Sun Mountain Lodge last week. Sun Mountain acting executive chef Pete McKenny and teachers from Omak and Cashmere judged the three teams — Liberty Bell, Cascade (Leavenworth) and Omak — on how they organized ingredients, the nutritional value of their meal, their teamwork and, of course, taste.
The students had 30 minutes for set-up and another 35 minutes to cook and plate the meal for the judges. Cascade won with sushi, leaf wraps, egg drop soup and a green tea smoothie.
The event was part of a program sponsored by Family, Career and Community Leaders of America, a nonprofit student organization, and by Sun Mountain Lodge.
“This is a skill you can take anywhere in the world — and find employment,” said Sun Mountain group sales manager Geof Childs.
