The art of cooking has become a competitive sport for local resident Carl Provey. He describes his recent gold medal win at the Skills USA Team Banquet at Schoolcraft College in terms of a two-hour race, complete with heart-palpitating moments.
“When the two hours started, we put things in the refrigerator so we didn’t break violations. We didn’t start cooking until the last hour and 15 minutes. I baked the chicken and poached the shrimp, and when it came down to the last three minutes, my heart was pounding because I had one shrimp cocktail prepared, and had to make three more,” he said.
The Skills USA Team Banquet was held March 6. Provey said it felt good to win a medal.
“We went in as underdogs. I didn’t feel prepared. When we found out, our whole team was in shock,” he said.
Provey attends a culinary arts program in Saline for three hours as part of a co-op class at Manchester High School.
During the competition, he belonged to a five-member team that also consisted of students from Milan and Dexter. Each member of the team consisted of a waiter, head chef, utility cook, pastry chef and sous chef. They divided up the menu as to which dish they would each prepare.
All cooking supplies, utensils and pots and pans were the responsibility of the students to provide, while the college provided the ovens.
The menu included shrimp cocktail, Caesar salad, lemon pepper chicken, green beans with almonds, rice pilaf and chocolate-vanilla cream pie.
Two teams competed in the event, and the teams were allowed to choose their own menu.
“In the beginning, two hours seemed like a lot of time,” Provey said. “I didn’t get nervous until the last three minutes.”
He said that he had competed in events in the past, but this was his first year for a gold medal. Another of his competitions allowed no electrical equipment to be used to make the recipes, and they group had made seafood stew.
Provey said that he is planning to continue his education. He wants to become a master chef, though he added that there are very few culinary students in the world who hold such a prestigious title.
“I’m striving to have my own restaurant, and to be a certified master chef. I am not sure how many years that will take,” he said.
His favorite dishes contain pork, and he said he likes to prepare them for his family during special occasions.
Provey is considering Washtenaw Community College, Schoolcraft and Baker College after he graduates, and he is planning to enter more culinary contests in the future.
“When the two hours started, we put things in the refrigerator so we didn’t break violations. We didn’t start cooking until the last hour and 15 minutes. I baked the chicken and poached the shrimp, and when it came down to the last three minutes, my heart was pounding because I had one shrimp cocktail prepared, and had to make three more,” he said.
The Skills USA Team Banquet was held March 6. Provey said it felt good to win a medal.
“We went in as underdogs. I didn’t feel prepared. When we found out, our whole team was in shock,” he said.
Provey attends a culinary arts program in Saline for three hours as part of a co-op class at Manchester High School.
During the competition, he belonged to a five-member team that also consisted of students from Milan and Dexter. Each member of the team consisted of a waiter, head chef, utility cook, pastry chef and sous chef. They divided up the menu as to which dish they would each prepare.
All cooking supplies, utensils and pots and pans were the responsibility of the students to provide, while the college provided the ovens.
The menu included shrimp cocktail, Caesar salad, lemon pepper chicken, green beans with almonds, rice pilaf and chocolate-vanilla cream pie.
Two teams competed in the event, and the teams were allowed to choose their own menu.
“In the beginning, two hours seemed like a lot of time,” Provey said. “I didn’t get nervous until the last three minutes.”
He said that he had competed in events in the past, but this was his first year for a gold medal. Another of his competitions allowed no electrical equipment to be used to make the recipes, and they group had made seafood stew.
Provey said that he is planning to continue his education. He wants to become a master chef, though he added that there are very few culinary students in the world who hold such a prestigious title.
“I’m striving to have my own restaurant, and to be a certified master chef. I am not sure how many years that will take,” he said.
His favorite dishes contain pork, and he said he likes to prepare them for his family during special occasions.
Provey is considering Washtenaw Community College, Schoolcraft and Baker College after he graduates, and he is planning to enter more culinary contests in the future.
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