Georgia College student tops culinary competition

In one hour Georgia College sophomore Derek Colglazier had to wow American Culinary Federation judges with a rather simple dish — fish.

The business management major recently chopped his way throughGC sophomore Derek Colglazier prepares salmon at Plantation Grille. and took first place in the annual Winterfest Culinary Competition held at First Coast Technical College in St. Augustine, Fla.

“I was shocked I won the gold medal because my dish was not flashy at all,” said Colglazier who was competing in his first culinary contest. “The competition was about fundamentals.”

Out of a dozen student chefs, the 19-year-old won his first competition in the “Student Hot Food Category.”

“It was really nerve-racking,” he said. “I was also the only student competitor from Georgia. I didn’t know what to expect.”
Colglazier and his competitors were given separate pantry lists of ingredients to cook.

The contest required them to combine those protein-based ingredients into a contest-winning dish within an hour.

“I was judged on my cutting skills, cleanliness, organization and the final product,” said Colglazier who lives in Eatonton. “Every ingredient had to be whole, no cuts pre-made.”

Colglazier is not a full-time culinary arts student like his competitors.

But he did have a slight advantage: He comes from a culinary background.

His stepfather, Mark Brown, is executive chef for The Sanctuary Golf Club in Sanibel Island, Fla.

“Growing up I got to experience the industry firsthand,” he said. “I really got serious about the culinary arts my sophomore year of high school, and it quickly became my passion.”

Currently, Colglazier works in the kitchen of Plantation Grille at Reynold’s Plantation in Greensboro, Ga. He preps salads, desserts and appetizers for the clubhouse guests.

Colglazier plans to combine his business management degree with his culinary skills.

“I chose Georgia College because it’s a great school for my major. Plus, this degree offers endless opportunities in any career,” Colglazier said. “Should I choose to open my own restaurant one day, I will have a deep-rooted background in business to become successful.”

After Georgia College, Colglazier wants to attend culinary school or take on an apprenticeship at a well-established restaurant.

Until then, he plans to test his skills again in May in a challenge in Birmingham, Ala.

“I entered Winterfest because the panel of judges were some of the best in the industry, so I knew I’d really get a good critique,” said Colglazier. “For this upcoming challenge there isn’t a student category. I’m going against professional chefs, which will be a challenge to help me become the best I can be in the culinary world.”