Fresh from the oven

Gourmet Foods pulls off their annual biscuit bake-off on Oct 26

Rose Dunn, Staff writer

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Senior Victoria Martinez serves her group’s chocolate chip cinna-biscuits to the judges. Martinez’s group, kitchen 5, went on to win the challenge for her third block class. Photo by Jordan Hudson

Jordan Hudson
Senior Victoria Martinez serves her group’s chocolate chip cinna-biscuits to the judges. Martinez’s group, kitchen 5, went on to win the challenge for her third block class. Photo by Jordan Hudson

FRESH FROM THE OVEN

Gourmet Foods pulls off their annual biscuit bake-off on Oct 26.

By Rose Dunn

Never mind following your heart, follow the thick aroma of melted butter, cheese, garlic and cinnamon lingering throughout the halls. Because of the delicious scents, finding the gourmet foods classroom down in L503 was by far the easiest task. Aside from the chattering voices of the teacher, judges and students, I smelled fresh oven baked biscuits.

Gourmet foods had their annual biscuit bake off competition on October 26 during second and third blocks. “I mean, last year’s was good but this year is just much better due to the extra prep time,” special ed teacher Ryan Fortenbaugh said, who has been an active judge in the annual bake off.

When I walked into the third block classroom, the cooks were scrambling around to put together last-minute touches on their dish while judges talked amongst each other at the judges table, located front and center, facing the Promethean board.  There was a very positive vibe floating through the atmosphere as students talked amongst each other at their tables and worked together in the kitchens, like they were all truly enjoying what they were doing.

“I love competitions so I was like, ‘let’s go, let me win real quick,’” freshman Isabel Duchatellier said.

Duchatellier also shared with me how the course is more than just one block for her; it helps those who may want a career in cooking. At home, Duchatellier applies what she learns by sharing the responsibility of preparing meals for her family, using some of the recipes created in class.

“The one that I make a lot at home is the one we’re using for the biscuit bake off today, the honey biscuit,” Duchatellier said.

Five kitchens from third block gourmet foods participated in the bake off, each bringing their own creative flare to the fluffy delights. One thing that stood out from each group, starting with kitchen #1’s honey biscuits, was that they considered that one of their group members was allergic to gluten and collaborated to accommodate that.

“I don’t think I’ve ever had a gluten-free biscuit,” judge and special ed teacher Beth Lewter said, “I’d like to have another.”

The other kitchens also had unique touches. Kitchen 2 made the cheesy jalapeno, which was a spicy double-layer creation. Kitchen 3 used garlic to create a cheesy garlic biscuit. Sugar baby biscuits belonged to kitchen 4, who used molasses (a component of fine brown sugar), before baking the biscuit. Kitchen 5 was last, but they won 1st place with the chocolate chip cinna-biscuits.

Following up with Isabel Duchatellier, I asked how she would have improved or done things differently in the competition to win the biscuit bake off title. Her response? “Joined kitchen 5.”

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Fresh from the oven