Texarkana Taste Test | 'Chopped' competition cooks up winner for TC

Nathan Whittington, a second-semester culinary student at Texarkana College, chops an onion during the first round of the program's "Chopped" competition Thursday afternoon. Following the first round and second round, the winners from each competed against each other.
Nathan Whittington, a second-semester culinary student at Texarkana College, chops an onion during the first round of the program's "Chopped" competition Thursday afternoon. Following the first round and second round, the winners from each competed against each other.

TEXARKANA, Texas - Texarkana College's Culinary Arts students wrapped up the final student round of the fifth annual "Chopped" cooking competition Thursday afternoon.

Like the made-for-television competition, student participants are given a box of items to incorporate into an entrée within a specific time frame - this time it was 30 minutes.

The ingredients for the championship round were yogurt, peaches, corn on the cob, apple cider vinegar, Fiesta Sun Chips and honey.

The dishes were graded on flavor, presentation and use of ingredients by a panel of judges.

Earlier rounds whittled down the field to three students for the final round. Justin Smith, a culinary student and current line cook at Texas Roadhouse, was the winner.

He made grilled corn on the cob, mixed in sun chips, pan-seared pork loins and incorporated the honey and apple cider vinegar into the vegetables.

Smith faced off with culinary instructor Sheila Lynn for the final championship round, but it was Chef Lynn who came out victorious, continuing her winning streak. To defeat Smith in this round, Lynn whipped up a marinated grilled duck breast with honey and apple cider vinegar in the marinade, grilled corn cut off the cob and sauteed with chips and smoked Brussels sprout apple coleslaw.

There has yet to be a student to defeat Lynn in the final championship round. However, she said she would be more than happy if she ever does lose out to one of her students.

"I have barely beat them out each time," she said. "Somebody asked me one time, 'What if your student wins?' And I said, 'Well, then I win.' It's a win-win situation for me, because if they win, I did my job, right?"

She said she was very pleased with her students' performances.

"I was very impressed with their talents - their innovation and the way they thought outside of the box," Lynn said. "Their flavors and seasoning were just wonderful. It's great experience for them because it boosts their confidence and lets them know what they're capable of. And it lets them know where they came from, compared to where they're at now."

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