Top Chefs: Students Win Cook-Off with Pork Wellington Bites
The team of four undergrads took home the People’s Choice Award at national convention.
Written by Leslie Cranford
The winning team consisted of, left to right, Tanner Adams, Heather Rode, Bo Hutto and Trevor King.
Four undergraduate students from Texas Tech University’s Department of Animal and Food Sciences recently took the University Cook-off People’s Choice Award with their “Pork Wellington Bites” at the North American Meat Association (NAMA) MEATXPO ’13 in Las Vegas.
Undergraduate students from nine universities vied for the title, preparing dishes for conference attendees. The People’s Choice Award was determined by a ballot system after everyone had tasted each product.
The team was comprised of Tanner Adams, a junior from Sanger; Bo Hutto, a junior from Hondo; Trevor King, a junior from Hillsboro; and Heather Rode, a junior from Doss.
“It was a great opportunity for us to represent Texas Tech’s meat science program from a product development aspect,” Adams said. “It was very exciting to win. We put a lot of time and effort into planning and making this new, innovative product that hopefully many consumers enjoyed and will continue to talk about.”
Hutto, Rode and Dakotah Williams, a senior from Glenrose, also received scholarships at the convention, recognizing their outstanding academic performances and involvement in the meat science industry.
Click here for the award-winning recipe.
The College of Agricultural Sciences and Natural Resources is made up of six departments:
- Agriculture and Applied Economics
- Agricultural Education and Communications
- Animal and Food Science
- Landscape Architecture
- Plant and Soil Science
- Natural Resources Management
The college also consists of eleven research centers and institutes, including the Cotton Economics Research Institute, the International Cotton Research Center and the Fiber and Biopolymer Research Institute.
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