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College of the Desert Students Participate in Grand Salon Culinary Competition 

More than 85 College of the Desert students will exhibit their culinary handiwork during a “Grand Salon” culinary competition, taking place March 13-15 on the College’s Palm Desert campus.
Students will compete in one of three categories: hors d’ oeuvres, appetizers and entrees; artistic showpieces and sculptures; and celebration cakes and desserts.
“The salon will showcase the artistic and creative skills of our students,” said Culinary Art Instructor Jeffery Azer. “Judged solely on their food presentation skills, participants will be graded on their craftsmanship and attention to detail. One carrot or pea out of place can make the difference in a winning dish.”
Judging will be done by local, experienced chefs including Freddy Rieger (Executive Chef, Fantasy Springs Resort Casino), Herve Glin (Executive Chef, Parker Palm Springs) and Scott Roberson (Chef/Owner, New Leaf Catering) among others.
Culinary demonstrations, such as ice block carving will also be on display. Open and free to the public, the exhibit* runs March 13 through March 15.
Wednesday, March 13 | 3 p.m. – 8 p.m. (official judging at 5 p.m.)
Thursday, March 14 | 9 a.m. – 8 p.m.
Friday, March 15 | 9 a.m. – 3 p.m.
College of the Desert - Art Building
Guests may park in Lot 28.
College of the Desert’s Culinary Arts program provides training for careers in the food and lodging industries, one of the fastest growing sectors in today’s job market. The program emphasizes management and computer skills required for hotel and restaurant management, as well as solid training in introductory, intermediate and advanced level cooking and baking; safety and sanitation; food procurement; and menu planning. The program currently serves more than 470 students each year.
*All food exhibits are non-edible and for display purposes only.