Clinton Public School District

Clinton’s Culinary Arts students are no stranger to winning cooking competitions, and on Saturday, November 2, they added another number-one finish to their resume. 

The students participated in the Salvation Army’s Gumbo for Good Kickoff, the start of the Red Kettle Holiday Season hosted by Bass Pro Shop in Pearl.

Clinton’s Chicken & Andouille Sausage Gumbo earned the team first prize out of nine teams, winning them not only the title but a championship belt, reminiscent of WWE-style victories

“We have been playing around with this recipe for the past five years,” one of the Clinton Culinary Arts instructors Catherine Bruce said. “It’s one of the teachers’ favorites at CHS, and I think we have finally perfected it.”

Chef Bruce’s students learned to make an authentic gumbo roux, which is a combination of fat and flour. They use red and green bell peppers as well as a blend of secret herbs and spices. 

Chef Joshua Phillips, the Culinary Arts instructor who teaches first-year students, said he was proud of his students and their effort towards winning this competition. 
 
“One of our students, Hayley Thigpen, represented our first years well,” Chef Phillips said. “Not only did she stir the roux for over an hour on Friday, she showed up and brought a fun-loving attitude to the event on Saturday.”

Chef Phillips added that competitions like this one is a great way for students to use their skills for the betterment of society. 

“I’m really thankful our program is able to participate in events like this that benefit great organizations like the Salvation Army,” Chef Phillips said. “We are so proud of our students and proud of their desire to give back to the community.”

Clinton’s Culinary Arts victory has qualified them to enter into the Krewe de Roux competition at the Brandon Amphitheater scheduled for March 1.