Oregon Coast Culinary Institute

Team OCCI competed in the State Junior ACF competition in Eugene at Lane Community College on February 21st.
They received a Silver medal and second place after a tremendous effort. They did their school proud.

The team consisted of Krystle Grim, Richard Kite, Angeleena Sullivan, Kelsie Clarke, and John Lundahl. Their menu consisted of the classical Escoffier dish of Sole Paupiette a la Trouvillaise, with Shrimp and Mussels, baby greens with potato cumin meringue, Stuffed chicken breast with wild Oregon mushrooms, and finished off with a hazelnut and chocolate torte, semi-sweet chocolate sorbet and berry sauce.

We would like to thank our sponsors, Day Ship Supply, Oregon Dungeness Crab Commission, and Hallmark Fisheries for their support.