THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Thursday, April 11, 1996 TAG: 9604100112
SECTION: SUFFOLK SUN PAGE: 03 EDITION: FINAL
SOURCE: BY SHIRLEY BRINKLEY, STAFF WRITER
DATELINE: SUFFOLK LENGTH: Long : 102 lines
IN ADDITION to dedication and hard work, Sophia Gay had the help of a few good eggs on her way to a $10,000 scholarship.
A senior at Lakeland High School, Sophia has attended the Culinary Arts Program at Pruden Vo-Tech for the past three years. When she and two other students entered a regional culinary arts competition at Tallwood High School in Virginia Beach recently, they learned beforehand that they would be required to prepare a perfect omelet.
``We used dozens and dozens of eggs to practice,'' Sophia said. ``Making an omelet takes a lot of practice. You try to keep it a pleasant color with no brownness or wrinkles so the cheese can run through. Mine was perfect.''
The second level of competition took place at Johnson & Wales University in Norfolk. Sophia was given recipes to study in advance for the required French cuisine.
Sophia and the other contestants donned white coats, aprons and chef's hats and with a two-hour time limit, prepared poached chicken and vegetables with a chive sauce. Dessert was a cream-filled crepe with chocolate sauce. Then each course was judged on eye appeal and quality.
``They checked to see if the food was done and if the sauce was too juicy,'' Sophia said. ``The judges test you on your knife skills, speed, and whether your fingernails and hair are short or long. They want you to be focused on what you're doing and want the food to be as clean and pure as possible.
``Everybody was given a sheet of paper with pros and cons . . . good points and bad,'' she said. ``It helped me prepare for the next time.''
On March 7, Sophia and her parents, Eudia and Early Gay Jr., were invited to a breakfast at the Omni Hotel in Norfolk, where Sophia learned she was a winner. She received a $10,000 scholarship from Johnson & Wales University.
A native of Suffolk, Sophia, 18, has two older brothers and a sister. While watching her mother coordinate banquets for the St. Paul Pentecostal Holiness Church in Zuni, Sophia began to consider a career in catering.
After studying home economics in the ninth and 10th grades, she was advised by her guidance counselor to enroll in the culinary arts program at Pruden Vo-Tech.
``I've always helped my mother cook and wash dishes,'' Sophia said. ``Since I was planning to be a caterer, I asked her if I could handle the annual banquet last September at the Elks Lodge. She left everything to me and I had to step out by myself.''
Sophia's responsibilities included planning the menu and decorations, purchasing food, and sending out invitations to 150 people. She also carved two watermelons . . . one into the shape of a basket and the other, a swan, and filled them with fresh fruit.
``My teacher assisted me with how much to buy,'' Sophia said. ``I used ticket money to purchase the food and then some out of my pocket. Sometimes you have to give a little to receive a little. I was proud of myself because everybody said they enjoyed themselves.''
Sophia's busy schedule allows little time for recreation. She attends Lakeland from 7:55 to 11:30 a.m. followed by classes at Pruden Vo-Tech until 1:50 p.m. At Pruden, she has learned to cook in larger quantities and use commercial equipment, studied meal-planning and sanitation.
After school, Sophia goes to work in the deli at Farm Fresh, slicing meats, preparing subs and sandwiches, and waiting on customers. On Fridays and Saturdays, she works from 4 to 10 p.m. at the Smithfield Inn preparing salads, appetizers and soups, and setting up dessert plates.
On Sunday mornings, Sophia can be found at church. However, she arrives earlier than most to prepare breakfast for members.
``I have three other helpers,'' she said, ``but I pick up food, arrive at 7:30 a.m., set up the coffee area, and cook the food.''
In the afternoon, Sophia begins dinner preparations for church members and after cleaning up the kitchen, leaves about 8 p.m.
`` I spend the day at church in the kitchen,'' she said, smiling, ``but I love it.''
Accompanied by her parents, Sophia was the only student from Suffolk to attend a recent weekend Career Exploration Program at Johnson & Wales University in Providence, R.I. There, she learned ice sculpturing, made pastas and sausages, baked cakes, and was awarded a $1,000 scholarship.
``My mother cooks Southern foods,'' Sophia said, ``but I like experimenting with everything and try to cook at a higher level. Someday, I want to take business courses and open my own restaurant and catering business in Suffolk.''
Sophia has been awarded $500 annually for four years for an original recipe she entered in the National High School Recipe Contest. After creating the award-winning dish, featuring grilled chicken and vegetables drizzled with a mustard sauce, she took a photo and sent it to Johnson & Wales in Providence.
Sophia was also the only student from Suffolk to compete in the recent Vocational Industrial Clubs of America contest, sponsored by Johnson & Wales. Spinach salad with tomato dressing, fettucine with poached chicken, spring julienne vegetables and strawberry shortcake were whipped up by Sophia to be judged.
Just recently, Sophia received word that she won first-place and a gold medal for her efforts. She now will advance to the state level, and if she wins, Sophia will compete in national competition in Kansas. ILLUSTRATION: Staff photo by JOHN H. SHEALLY II
``My mother cooks Southern foods, but I like experimenting with
everything and try to cook at a higher level,'' says Sophia Gay, a
Lakeland High Senior who attends Culinary Arts Program at Pruden
Vo-Tech.
by CNB