Members of the American Culinary Federation Culinary Team USA came to Westmoreland County Community College to preview the table display that they will present when competing in the 2020 Internationale Kochkunst Austellung, or International Culinary Olympics, Feb. 14-19 in Stuttgart, Germany.

Their presentation — museum-worthy in its perfection — was part of the Olympic Culinary Preview Party held Jan. 18 at the Youngwood campus, co-hosted by the American Culinary Federation Laurel Highlands Chapter.

Team members included WCCC alumnus Joe Peroney, along with Robert Marilla, Stephen Bush, Eric Yeager, Susan Notter, Carla Skornik and Liam McCall. Also attending were WCCC alumni Richard Rosendale, Keith Coughenour and Shawn Culp, past members of Culinary Team USA.

Prior to the party, team members held a seminar for regional culinary students, who later presented their own gourmet creations to guests.

“It gave me goosebumps to see that transfer of knowledge. The students just sat in awe, and they were so prepared with their questions,” said Cindy Komarinski, professor and program director of the WCCC School of Culinary Arts/Hospitality. “They may not realize for years what this night has meant for their careers.”

Guests participated in their own culinary olympics, trying to partake of all these gastronomic delights the students prepared:

• Mushroom strudel with ratatouille, from the American Academy of Culinary Arts at Pittsburgh Technical College, with chefs Amanda Flesch and David Russo

• Turkey Mousseline, from Community College of Allegheny County, with chef Art Inzinga

• Chocolate mousse, from Eastern Westmoreland Career and Technology Center, with chef Derek J. Fritzel

• Oysters on the half shell, from Fayette County Technical Institute, with chef Julia Harhai

• Creamy Tuscan shrimp and scallops with fettuccine, from Greene County Career and Technology Center, with chef Dan Wagner

• Seared big-eye tuna, from Manchester Bidwell Training Center, with chefs Brian Buskey, Cindy Tuite, Rikk Panzera and Anthony Taglieri

• Dry-aged striploin carpaccio, from Somerset County Technology Center, with chef Ryan Jones and sous chef Courtney Koontz

• Pork belly, pulled pork, beef tenderloin and desserts, from WCCC, with faculty members Komarinski, Cheryl Byers Shipley, Scott Schmucker and Heidi Pearce-Smith.

Seen enjoying: Bruce Wassung, Kristy Bishop, Mary and Michael Zappone, Mary Catherine Motchar and Jim Clayton, Barbara Ferrier, Chuck and Nancy Anderson, Bridget Johnston and Joe Trimarchi.

Copyright ©2025— Trib Total Media, LLC (TribLIVE.com)