Campion College teachers Melanie Green and Jean Chin, buoyed by last year’s response and interest shown by students in the Christmas competition, threw out the challenge for the competition to be even bigger and better come 2004, and indeed it was.

Thursday Food was asked to participate in the grading of the culinary exhibits as well as the table displays. So inspired were we that we are still sharing with others the abundance of talent, not to mention applauding the fact that continuity in the culinary industry is assured. Students, in true pro style, had their exhibits ready at approximately 9:00 am.

The auditorium was clean and all judges were able to pick up notebook, pen and instructions and proceed. The major theme was “A time for us” and there were three main competition divisions: Baking, Arts & Crafts and Flower Arranging.

The baking and culinary section was divided into seven sections:

Breads, Cakes, Small Cakes and Cookies, Cheesecakes, Pies, Appetisers and Beverages, and judges like TVJ sports commentator Simon Croskill, businesswoman Jean Bell, caterers Suzanne and Michelle Rousseau, food and beverage graduate Sheree James, to name but a few, had their hands (mouths, too) full of tasty, not so tasty, sweet, moist, too dry, perfect and not so perfect textures.

Students at Campion College demonstrated a passion for chocolate, judging from the many chocolate cakes presented. The calories were many and lots of water was needed between each forkful. There were 15 points for general appearance, 10 for proper baking, 10 for aroma, 30 for flavour, 20 for grain and texture, 10 for lightness and 5 for colour of crumbs. No commercial cake mixes were allowed, by the way, and yes, with the Christmas breeze already blowing, mince pies and Christmas puddings were well represented.

Thursday Food took up the challenge of judging canapes, hors d’oeuvres and party drinks, and was rewarded with tastes of some of the most amazing brews and interesting savouries. Rules out the way: beverages should be served in an appropiate jug or bowl, accompanied by four individual containers.

And yes, we looked at general appearance, texture and flavour. But nothing quite prepared us, however, for the refreshing taste of garden fruit punch, or the old-world charm of spicy sorrel cider. The “J Nogg Surprise” tasted just like my grandmother’s special Christmas concoction (see our Recipe Corner for this and many other recipes).

The six elegant table-settings, roped off and holding centrestage, was our next stop. From a distance they all looked very, very good and we all thought judging would have been an easy task.

But, a closer look at the rules and regulations told us that the visual would receive a mere 10 points. Teachers at Campion College wanted to ensure that the students knew their way around the silverware and that the setting corresponded with the menu. The final results were close.

Some three hours later, and with many ribbons placed, the exercise came to an end. Congratulations to the staff and students of Campion College. Thursday Food is delighted to include them in our festive countdown!

whyten@jamaicaobserver.com