Our Dallas Campus brought flair and flavor to the APSCU Salsa Competition. No, we’re not talking dance moves. We’re talking about the kind of salsa we love to eat. And who better to make it than our Dallas Culinary Arts students and chef instructors!
They did just that on June 6, 2011, as part of a Salsa Cook-Off Competition at the Association of Private Sector Colleges and Universities (APSCU) Annual Convention and Expo, held from June 6 to June 8, 2011, in Grapevine, Texas.
Dallas Culinary Schools Round Up
The competition was part of the “Round-Up and Revelry” event and drew participation from four culinary schools in the Dallas area, including Remington College.
The salsa event was a way to showcase the training and talent of the local APSCU member colleges at this gathering of private sector colleges and universities. Competitors were challenged to create two different salsa recipes.
Dallas Chef Instructor Todd Pagan said, “One of our entries was a traditional fire roasted and smoked tomato salsa. The other we labeled a southern salsa, which consisted of yams, black-eyed peas, green tomatoes, toasted pecans, and a bourbon vinaigrette dressing.”
Culinary Team’s Salsas Are a Hit
Chef Pagan added, “Everyone who stopped by our table was very complimentary of both of our salsas, and they were exceptionally impressed with our southern salsa. In fact, not one person who tried either of our salsas did not like them or didn’t try more than one sample.” He noted, “Although we didn’t get the winning vote this time, the opportunity resulted in positive exposure for our school, our program, and our talented students, and it was a great learning tool for the students who helped out and for the student who worked the event.”
We are proud of the commendable and well-received efforts of our talented Dallas culinary arts school students and staff!