Student Wins 8th Annual Copper Chef Competition

Culinary Arts student Seth Baker

Second-year culinary arts student Seth Baker won the 8^th annual LBCC Culinary Arts Copper Chef competition, held April 25 in the college kitchen.

The 25-year-old Independence resident won for his culinary creation of steamed clams with Madeira wine, onion, garlic and bacon confit; oven-fried salmon with red potatoes, roasted vegetables and red wine; and butter sauce. 

The first-place prize included a copper Fondue pot, a jar of duck fat cooking oil, and a cookbook on sauces. 

Baker’s competition included second-year culinary students Robert Bowers, Albany; Chris Faytinger, Corvallis; Eric Lemerande, Albany and Lawson Wakeman, Albany. The annual competition is open to second-year LBCC culinary students.

This year’s list of ingredients included salmon, clams, mussels, potatoes, hazelnuts, and artichokes. Competitors could also use non-perishable ingredients, such as canned goods and wine.

Several community members served as judges, rating each dish for presentation, flavor, texture and degree of difficulty.