Students worked together in teams of four to prepare and serve an appetizer, entrée, and dessert to a panel of judges, who graded each team’s meal based on five categories, including presentation; portion size & nutritional balance; menu & ingredient compatibility; creativity; and taste, flavor, texture & doneness.

“The exciting part of these practicums for both instructors and students is to realize how far they have come in just a semester,” said Dr. Kevin Murphy, one of the seven faculty members teaching Techniques of Food Production this term. “Most students could not cook or handle a knife at the beginning of the semester and now they can prepare restaurant-quality food.”

Students dished out everything from apple walnut salad and pasta fazool to beef tenderloin and roasted red pepper & chicken pizza to chocolate covered lamingtons and rum raisin bread pudding.

“At the beginning of the semester, students are usually hesitant about taking the class because they have never really cooked before,” said chef instructor Katherine Wilson. “But by the time the practicum rolls around, students are excited and proud to share what they have learned.”

�鶹ӳ����ý’s Rosen College hosted 18 lab practicums this semester, with each one crowning a winning team.

The lab practicum was initiated nearly 30 years ago by the college’s first-ever faculty member, the late Robert Ashley. Professor Ashley tragically passed away this semester at the age of 65.

The college will host an on-campus memorial service in the Darden Auditorium this Thursday,  Oct. 25, from 3:30 – 5:00 p.m. for students and faculty to attend. Ashley’s wife Donna and daughter Shannon will host a more intimate service for family, friends and faculty this Sunday, Oct. 28, from 4-6 p.m. in the college’s Disney Dining Room.

“Bob [Ashley] was the first employee I hired, and was instrumental in shaping what the college is today,” said Dr. Abraham Pizam, Dean of �鶹ӳ����ý’s Rosen College of Hospitality Management. “He was also a friend, who was there with me through thick and thin. This is not just an institutional loss, but a personal loss, as well.”

Ashley, who never used a sick day while employed at �鶹ӳ����ý, was described by his colleagues as a dedicated educator and very passionate about his students.

His dedication and passion for teaching was recognized during the 1995-1996 academic year, when Ashley was named “Teacher of the Year” by �鶹ӳ����ý’s College of Business Administration. In 1999, Ashley was awarded the same title by the student chapter of the American Marketing Association at �鶹ӳ����ý.

In addition to teaching and developing �鶹ӳ����ý’s foodservice curriculum for nearly three decades, Ashley also published numerous articles in trade publications, consulted extensively, served as an expert witness in many legal cases, and co-wrote the “Understanding Prepared Foods” video for the American Culinary Federation.

Ashley’s business and management experience has been with the Marriott Corporation, United Airlines, and the Meals on Wheels Program in South Florida. The Certified Executive Chef also owned and operated two successful independent, full-service restaurants in Massachusetts and Florida.

The �鶹ӳ����ý Rosen College assistant professor also performed extensive volunteer work with the Florida Restaurant Association, which raises funds for student scholarships for Hospitality Management and Culinary Arts programs in the Central Florida area.

Ashley is an alumnus of the prestigious Culinary Institute of America, and received his undergraduate and graduate degrees from Florida International University.

Sherard recently placed first in a preliminary Tapas Competition held at the Rosen College, serving up: marinado de corvina drizzled with a honey citrus vinaigrette and paprika popcorn; a prosciutto lollipop trio; fried calamari with lemon aioli; and roasted fingerling potatoes seasoned with paprika oil and parsley.

The inspiration behind his winning dishes was a balance of traditional tapas and modern cuisine.  Sherard explains, “I have been researching and following some of the major players in the culinary industry who utilize molecular gastronomy and really have a playful, artistic appeal to the way they present their food.”

Sherard however, has a few tricks up his sleeve in preparation for Valladolid.  “I’m lucky enough to have a close friend, currently in Spain, suggest some ingredients that are local to the area, which I will be working with for the big competition,” he reveals.

Sherard is no stranger to culinary competitions. He has competed in several national events, including Family Career and Community Leaders of America’s STAR Events and the National ProStart Invitational.  He recently judged a high school culinary competition at the Orange County Convention Center.

As a Chamberlain High School alumnus, Sherard took part in their Culinary Operations Academy, a real world learning environment, which allows students to operate an industrial kitchen that caters school events and offers lunch to students and faculty. “Outback Steakhouse sponsored and created the Outback Café, a full sized student restaurant, complete with hardwood floors, booth seating and artwork,” Sherard recalls.

With graduation around the corner, Sherard is eager to experience as many cultures and cuisines as possible.  “I chose Rosen College because I wanted the full college experience and a well-rounded degree from the �鶹ӳ����ý,” he affirms. He complements his undergraduate education through various electives, including independent study.

He dreams of becoming a household name, as a result of hard work and dedication to his craft.  Owning a restaurant would be expected, however, Sherard exclaims, “I’ve looked at the big picture and I want to be the next Food Network star! I want to have my face next to Emeril and Rachel Ray on grocery store shelves.”

Having traveled to various European countries, including a culinary externship in Germany, Sherard is excited to venture to Spain. With limited knowledge of the Spanish language, he jokes “There is a definite language barrier, but I have found that hand gestures work wonders!”

With this opportunity of a lifetime, Sherard expresses, “I’m looking forward to gaining new experiences, eating traditional Spanish cuisine and competing at this high caliber level.”

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�鶹ӳ����ý December 2010 graduate Holly Storm placed third in the 6th annual Spain National Tapas Competition in November.

Selected as one of 12 international finalists, Storm represented the Rosen College of Hospitality Management by traveling to Valladolid, Spain where she competed against students from culinary schools in countries ranging from France and Italy, to Vietnam and Bulgaria.

The trip marked Storm’s first time abroad, and she was accompanied by Rosen College Professor and Certified Executive Chef, Robert Ashley. “Once I learned that I was the winner of the Rosen College competition and would be moving on to the national level in Spain, I was totally thrilled. I immediately ran out and got a passport,” shares Storm.

Her dish was a Chicken Sausage Stuffed Sweetbread and was served with Grand Marnier French toast, pea puree, pomegranate bourbon BBQ sauce, smooth cranberry chutney, maple glaze and sugared pomegranates.

Prior to the event, Storm and Ashley enjoyed Spanish cuisine and culture, but also faced challenges. Ashley describes, “Holly’s main ingredient wasn’t available and the kitchen was almost 75% smaller than what we have in the United States.” Storm managed to persevere, fully utilize available resources and work under the pressure of camera crews and interviewers. “You keep smiling and say ‘Gracias’ a lot,” she shares.

The final stage of the competition took place Nov. 8th to 10th over two separate sessions. Competitors had two hours to create 13 portions of their selected tapas dish. The judging panel was comprised of some of the best chefs in Spain, and many have earned 1, 2 or 3 stars from Michelin guide and are experts in their fields.

Storm recalls the moment she was announced as a winner, “It was totally shocking. I was happy to be there and to place was remarkable.”

The competition coincided with the week-long Tapas Festival, and Storm had the opportunity to participate in workshops and attend chef demonstrations and events throughout the week.

Ashley shares, “From the standpoint of a mentor, I couldn’t have chosen a better candidate. Holly is professional, incredibly bright, intuitive and a true cullinarian.”

Storm was honored to represent Rosen College, the only hospitality management program in the competition. “It’s awesome to be a part of Rosen College and Professor Ashley was my support and backbone throughout the whole event. Now, when I interview for jobs, employers want to know more about the competition, so it is definitely opening doors. My advice to students is to take advantage of the potential at Rosen College,” shares Storm.