The Pierpont Culinary Team earned bronze medals in the American Culinary Federation West Virginia Hot Foods Competition.
The competition included an 80 minute culinary skills relay and a four course hot food challenge.
Judges critiqued the team on four skills and looked for speed, accuracy, and efficiency. The team scored 31 points out of 40.
The three judges were ACF certified to assess the two-part competition. Chef Stafford DeCambra the Lead Judge, from Montgomery, Alabama, was accompanied by Chef Charles Vosburgh from Adairsville, Georgia and Chef Francesco Abbinanti from Atlanta, Georgia.
Five students made up the team: Pamela Stevens, Team Captain and nominee for 2013 ACFWV Student of the Year; Joseph Friend; Donald Griseto; William Prunty; and Sarah Johnson, Team Alternate.
Pierpont had already qualified to represent West Virginia in the Northeast Regional competition in April.
"When we go to the Northeastern region conference, we go up against two or three of the absolute biggest culinary schools in the United States. We placed third twice before in this event, which to me was amazing," said Jay Mahoney, of Pierpont Culinary School.
Mahoney said the team is practicing for the regional competition, which will be held in Providence, Rhode Island.
The regional competition includes the skills relay, the four course menu and an additional buffet platter for eight.