Top Chef

Katie Barnes, a second-year culinary arts student at Missoula College, earned a silver medal at the American Culinary Federation’s Student Chef of the Year competition in February. Barnes competed among 10 other semifinalists from colleges across the region for the title in Joliet, Illinois. She prepared deep-fried malasada with milk-chocolate ganache, blood-orange caramel sauce, caramel iced-banana slices, macadamia nut pineapple ice cream, macadamia tuile and candied cilantro leaf.