Carmel culinary community lends support as students prepare for national competition
By AMY ADAMS
news@readthereporter.com
Recently, Carmel High School (CHS) needed professional space for its culinary arts students to practice their skills for the upcoming Family Career and Community Leaders of America National Leadership Conference in Seattle. Chefs at Woodland Terrace, Ritz Charles, and Market District gladly opened the doors to their kitchens.
“We have been fortunate to be supported by an incredible culinary community here in Carmel,” said Chaya Reich, president and founder of Carmel Culinary Boosters.
Chef John Williams, whose grandmother owned a catering company in Muncie, serves as culinary services director at Woodland Terrace of Carmel, a senior living facility at 689 Pro-Med Lane. He oversees four kitchens in the Woodland Terrace main dining room, ballroom, bistro, and fine dining restaurant.
(From left) CHS culinary arts students Julia Honhe, Elizabeth Siders, and Rylynn Garner will compete at the Family Career and Community Leaders of America National Leadership Conference in Seattle. (Reporter photo by Amy Adams)
“We don’t have commercial kitchens at the high school yet, but the kids needed a place to practice,” CHS Culinary Instructor Nick Carter said.
When Carter reached out to Williams about allowing several students to come into one of the Woodland Terrace kitchens to practice preparing recipes, Williams didn’t hesitate to offer up his space.
“For us to be able to offer our kitchen up to them is huge,” Woodland Terrace Executive Director Nick Halstead said. “A lot of people have this stereotype of senior living that the food isn’t great. But Woodland Terrace really takes pride in the food we offer.”
CHS juniors Rylynn Garner and Elizabeth Siders and senior Julia Hohne gathered in the main kitchen at Woodland Terrace on Wednesday, June 19. Garner and Siders, who will compete in the culinary arts category, prepared medallion pork with quinoa, mushroom sauce, sauteed vegetables, and salad. Hohne, who will compete in the baking and pastry category, baked blueberry muffins, chocolate chip cookies, and cream puffs.
Williams is no stranger to working alongside CHS students as he has participated in Cheftacular, an event which Carter helped start six years ago. Cheftacular pairs CHS culinary students with local professional chefs for a charity tasting event and culinary competition that raises money for the CHS culinary arts, the Cheftacular scholarship, and the Hamilton County Harvest Food Bank.
CHS juniors Elizabeth Siders (left) and Rylynn Garner practice preparing pork medallions at Woodland Terrace of Carmel. (Photo courtesy Chef John Williams)
In May, Williams and his student partner, 2024 graduate Korede Igbalaye, took first place from among 18 chef-student teams. Williams said residents at Woodland Terrace not only taste-tested and helped select the smoked duck on crostini with peach goat cheese mousse, whiskey cherries, and thyme as their Cheftacular entry, some of the residents even showed up to support Igbalaye in the competition. Williams also said that Igbalaye still shadows him in the kitchen about once a week.
Williams likes having students in his kitchen.
“It brings a new atmosphere,” he said. “Plus, I get to see who’s coming up and maybe I can hire one of them.”
Medallion pork with quinoa, mushroom sauce, and sauteed vegetables is the competition recipe for the culinary arts category at the FCCLA National Leadership Conference in Seattle this year. (Photo courtesy Chaya Reich)
Emily Daily placed second at FCCLA nationals prior to graduating from CHS several years ago. A graduate of Sullivan University, Daily now works at Le Petit Gateau in Carmel and returned to Cheftacular this year as a mentor chef.
“The gift that I’ve had watching her go to a confident professional chef is priceless,” Carter said.
Carter taught biology and chemistry in high school and at Ivy Tech before going to culinary school. He helped open the culinary kitchens at Pike High School and will be doing the same at CHS in the near future.
“Part of what I enjoy about teaching culinary is that it’s really a life skill,” Carter said. “Even if they don’t go into restaurants, it’s helping kids learn to cook for themselves. There is no situation where you don’t need to eat for the rest of your life. I find that it is not only a valuable thing, but it also gives students the opportunity to explore a career option without investing in schooling.”
CHS senior Julia Honhe practices filling cream puffs for the baking and pastry category of competition. (Photo courtesy Chaya Reich)
Garner, Honhe, and Siders, along with 2024 CHS graduate Scout Phillips will compete in Seattle June 29 to July 3.
“Everyone wants to see these kids do great at nationals, but it’s not just about competition,” Reich said. “The Carmel culinary community actively supports culinary education in Carmel, believing that these kids, with support and guidance, can and will do amazing things.”
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