The competition, which began in 2001, pitted eight LBCC culinary students in a contest for the best use of hazelnuts in an original recipe, which includes appetizers, main dishes and desserts.
The Oregon Hazelnut Marketing Board donated the cash prizes, with local hazelnut growers and long-time supporters of the college culinary program Wayne and Joanne Chambers supplying the hazelnuts for the competition.
Carsner, of Albany, will graduate in June with an associate’s degree in Culinary Arts, and is transferring to Oregon State University to complete a bachelor’s degree in Nutrition and Food Services.
Nan Dong, of Corvallis, received the second place prize of $150 for her French hazelnut chocolate moon cake. Dong is working on a Nutrition and Food Services degree at OSU, and attended LBCC this year to complete required culinary classes.
Joseph Page, of Philomath, received the third place prize of $100 for his smoked hazelnut crusted chicken with hazelnut mole sauce. Page, an OSU graduate in marketing and business, is a first year student in LBCC’s Culinary Arts program.
Judges this year were local community member and program supporter JoAnne McQweary, personal chef and LBCC culinary instructor Adrienne Ewanchyna, Margi Dusek with the LBCC Business office, and Lori Fluge-Brunker with LBCC College Advancement.