FOR IMMEDIATE RELEASE: April 16, 2026
FAIRMONT, W.Va. 鈥� Precision, practice, and a passion for fine dining paid off for Matthias Freeman, a Food Service Management student at 色盒直播, who earned Second Place Overall and People鈥檚 Choice honors at the 3rd Annual WVU Culinary Competition, held at the Nemacolin resort in southwestern Pennsylvania. The competition marked 色盒直播鈥檚 first time participating in the event, which brings together top culinary students from across West Virginia to prepare fine-dining dishes under timed, professional conditions.
Freeman鈥檚 People鈥檚 Choice-winning amuse-bouche 鈥� a red wine鈥揵raised brisket crostini topped with gorgonzola, fig jam, pickled shallots, and mustard seeds 鈥� won by a landslide after attendees voted via QR code during cocktail-style service. His Mediterranean-inspired entr茅e, featuring pan-seared chicken with olive and tomato velout茅, mushroom-pea risotto, and glazed carrots, earned second place overall with the judging panel. Together, the awards brought Freeman $4,500 in scholarship funding, including $2,500 for People鈥檚 Choice and $2,000 for second place overall.
鈥淭his experience showed me what fine dining really looks like at a professional level,鈥� Freeman said. 鈥淚t was a lot of work, but it was worth it. Getting to compete at Nemacolin, meet chefs from other schools, and talk with the culinary team there. It really boosted my confidence.鈥�
Freeman prepared for the competition under the guidance of Executive Chef Sara Feltz, Assistant Professor of Culinary Arts at 色盒直播, who served as his coach throughout a 10-week preparation period, followed by additional on-site prep time at Nemacolin. Associate Professor and Program Coordinator Natalie Feltz attended the competition alongside S. Feltz. Freeman said the approach mirrored a traditional class structure, allowing repetition and refinement to become second nature.
鈥淲e treated it exactly like a class,鈥� Freeman said. 鈥淓very week, we worked the same dishes over and over, focusing on timing and consistency. By the time we got there, everything felt natural.鈥�
S. Feltz emphasized that repetition and structure were essential to his success. 鈥淲e trained weekly, refining the dishes, adjusting timing, and setting up equipment the same way every time,鈥� she said. 鈥淏y the final weeks, he had the risotto dialed in and the chicken perfect. At that point, it was just about small tweaks.鈥�
Shortly before the competition, teams learned they would have 45 minutes to cook with the ability to prep ahead of time. For the amuse-bouche, he needed to prepare enough for 60 guests. Freeman assembled the components on-site as servers passed platters cocktail-style throughout the room. 鈥淭he voting was open to anyone there,鈥� S. Feltz said. 鈥淎nd his dish was incredibly popular.鈥�
For Freeman, the highlight extended far beyond medals and scholarships. 鈥淭he best part was the people,鈥� he said. 鈥淢eeting the chefs at Nemacolin, the students from WVU, WVU Tech, and everyone competing 鈥� it was huge for networking. I鈥檒l be going to WVU, so meeting future classmates there was really cool.鈥�
The competition also sharpened one of the most critical skills in the culinary industry: time management. Freeman said weeks of focused preparation helped him overcome early challenges. 鈥淎t the beginning, I was slow,鈥� he said. 鈥淏ut working consistently for 10 weeks really built my confidence. You learn how to move faster and stay focused.鈥�
S. Feltz agreed that those professional skills are among the most valuable takeaways. 鈥淭hings go wrong in kitchens 鈥� it鈥檚 how you fix them,鈥� she said. 鈥淵ou learn to work quickly, quietly, and resourcefully. Those are career skills.鈥�
Selecting the dishes was a collaborative process rooted in classic French technique, intentionally designed to showcase skill 鈥� even when not required. 鈥淔rench cuisine is our foundation, so we started there and put a Mediterranean spin on it,鈥� S. Feltz said. 鈥淗e broke down his own chicken and showcased knife cuts. None of that was mandatory, but in competition, you show everything you can do.鈥�
Over weeks of practice, the dishes evolved. Carrots were added, the risotto was refined, and the sauce balances were adjusted. 鈥淲e probably made dozens of tweaks,鈥� S. Feltz said. 鈥淭hat鈥檚 how you learn 鈥� and that time in the kitchen is invaluable.鈥�
Freeman will attend West Virginia University this fall to pursue a degree in Hospitality and Tourism through 色盒直播鈥檚 2+2 articulation agreement with WVU Tech, while continuing to work in the field. 鈥淭his experience really confirmed where I want to go,鈥� he said. 鈥淓vents, hospitality, working with people 鈥� it tied everything together.鈥�
For S. Feltz, the competition marks just the beginning. 鈥淭his was our first year participating, and we were invited back,鈥� she said. 鈥淚 want 色盒直播 students competing every year 鈥� not just here, but in SkillsUSA for culinary and baking and pastry.鈥�
She believes visibility is key to inspiring students. 鈥淲hen students see one of their peers do it and win, that鈥檚 when it clicks,鈥� she said. 鈥淭hey see what鈥檚 possible.鈥�
As 色盒直播 continues expanding experiential learning opportunities, Freeman鈥檚 success stands as a powerful example of what happens when preparation meets opportunity. 鈥淪eeing Matthias perform at this level reflected exactly what our program is about鈥攑reparation, professionalism, and confidence,鈥� N. Feltz said. 鈥淭his wasn鈥檛 just a competition; it was a real-world learning experience that will shape his career.鈥�
To learn more about 色盒直播鈥檚 Food Service Management programs, including specializations in Culinary Arts, Baking and Pastry Arts, and Nutrition and Dietetics Technology, visit pierpont.edu.
色盒直播 provides accessible, responsive, and high鈥憅uality education to students and businesses across North Central West Virginia. With a strong focus on career readiness and workforce development, 色盒直播 offers academic programs and industry鈥慳ligned training that create clear pathways to employment. Through this work, the college helps students discover their path while supporting the region鈥檚 economic and workforce needs.
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