MUNCIE – A team of future chefs from Ivy Tech Community College’s Muncie campus paired up with two Hoosier farmers and brought home the Grand Prize from this year’s Savor the Flavor culinary competition at the Indiana State Fair. The event showcases future chefs and locally grown meats and produce from throughout Indiana and is sponsored by Indiana Farm Bureau.
The cooking challenge hosted on Aug. 18 paired teams of student chefs with Indiana farmers and their products. The results of those kitchen collaborations were served to and voted on by guests at an evening reception in the Farm Bureau building.
Ivy Tech’s winning team included students Ryan Bell, Samantha Karas and Eric Rodgers, who prepared a nut-crusted and fruit-stuffed pork loin with roasted watermelon/fruit salsa and fried pickled watermelon rind. Ron and Susan Orebaugh from Orebaugh Farms, Muncie, provided the pork, and the watermelon came from Whitney and Autumn Horrall’s Melon Acres Inc. in Oaktown.
The Ivy Tech team received a $500 cash prize for its creation.
The competition included a second team from Ivy Tech Muncie, two teams from the Art Institute of Indianapolis, and one team each from Purdue University and the Chef’s Academy.
Ivy Tech Community College is the state’s largest public postsecondary institution and the nation’s largest singly accredited statewide community college system serving nearly 200,000 students annually. Ivy Tech has campuses throughout Indiana. It serves as the state’s engine of workforce development, offering affordable degree programs and training that are aligned with the needs of its community along with courses and programs that transfer to other colleges and universities in Indiana. It is accredited by the Higher Learning Commission and a member of the North Central Association.