Culinary arts students at the Culinary Hospitality Management Institute (CHMI) students hosted a fundraising luncheon yesterday to assist the school's five-man team that will participate in the American Culinary Federation Southeast Regional Junior competition in Charleston, South Carolina, April 26-29.
Jannae Meadows, pastry chef and team captain; Corrie Smith, entree cook; Aliea Rolle, appetizer cook and Tramaine Shearer, salad cook comprise the squad.
Chef Addiemae Farrington, an instructor at CHMI will be the team coach. Donna Williams, head of food and beverage at CHMI will travel as the team manager.
On Tuesday, April 1 the students will again showcase their cooking talents for the public offering breakfast and lunch between 8 a.m. and 2 p.m. at the school on Thompson Boulevard.
The lunch menu offers fried fish fillet, oven-roasted or guava barbecue chicken, peas and rice, garlic-infused vegetable medley, coleslaw and macaroni.
They will also host an exclusive 80-seat dinner on Friday, April 4 at $60 per person for a six-course meal.
Funds from both events will go towards defraying the cost of team travel.

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