Graduate Timothy Prefontaine Selected for Culinary Team USA
Culinary Team USA is preparing to face more than 40 other countries in the IKA "culinary Olympics" in Erfurt, Germany this October. Timothy Prefontaine, CSC, is executive chef at The Fort Worth Club in Fort Worth, Texas. Before joining the staff at The Fort Worth Club, he was executive sous chef at River Oaks Country Club in Houston, where he worked for six years. Prefontaine completed an ACF apprenticeship program at The Balsams Grand Resort Hotel in Dixville Notch, N.H., where he received the Balsams Apprentice of the Year Award in 2000. He also earned a degree in culinary arts from New Hampshire Community Technical College now New Hampshire Culinary Institute in Berlin, N.H.
Prefontaine has competed in more than a dozen local, state and national culinary competitions. Most recently, he competed at the American Culinary Classic in Chicago in 2007 as a member of the ACF Culinary Regional Team USA. The team took home three gold medals, one silver medal, and placed fourth overall, second in hot food and fourth in cold food.
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