Tri-Tech Holds Annual Soup Competition

(Kennewick, WA) -- It was a soup-er day at Tri-Tech Skills Center Friday as students from the school's Culinary Arts Program faced off in the Fall Soup Competition. Four teams created four different soups, and local guests judged the entries during two sessions.

The Soups

The Soupers crafted a high-level Chashu (pork belly) Ramen braised in sesame and a miso broth.

J.A.B.A Soups took a more seasonal approach with a Delicata Squash Soup. The sweet gourd was paired with parsley oil, garlic, and an almond garnish.

The Jelms Sisters went with a coastal favorite--making a Bacon Corn Chowder highlighted by its hearty texture and taste.

The Soup Chefs kept it classic with a homey Chicken Noodle Soup consisting of chicken, carrots, onions, celery, and homemade noodles.

"Although perfect this time of year, it's about so much more than just the soup.", said Culinary Arts Instructor LuAnne Wiles. "It's about customer service, professionalism, time management, too."

Soup is also a natural fit for teaching some of the main competencies of the American Culinary Federation such as stock and the five mother sauces.

The competition wasn't just for grades or bragging rights, either; the winning soups will be featured in the upcoming Beggars' Banquet Fundraiser on November 6.

One Man's Review

As any investigative journalist would do, our very own Derek Miceli took part in the soup tasting and evaluation process. You can see both parts of his review below.