FOR IMMEDIATE RELEASE: April 16, 2026
FAIRMONT, W.Va. – Precision, practice, and a passion for fine dining paid off for Matthias Freeman, a Food Service Management student at Pierpont Community & Technical College, who earned Second Place Overall and People’s Choice honors at the 3rd Annual WVU Culinary Competition, held at the Nemacolin resort in southwestern Pennsylvania. The competition marked Pierpont’s 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’s People’s Choice-winning amuse-bouche – a red wine–braised brisket crostini topped with gorgonzola, fig jam, pickled shallots, and mustard seeds – won by a landslide after attendees voted via QR code during cocktail-style service. His Mediterranean-inspired entrée, featuring pan-seared chicken with olive and tomato velouté, 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’s Choice and $2,000 for second place overall.
“This experience showed me what fine dining really looks like at a professional level,” Freeman said. “It 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.”
Freeman prepared for the competition under the guidance of Executive Chef Sara Feltz, Assistant Professor of Culinary Arts at Pierpont, 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.
“We treated it exactly like a class,” Freeman said. “Every week, we worked the same dishes over and over, focusing on timing and consistency. By the time we got there, everything felt natural.”
S. Feltz emphasized that repetition and structure were essential to his success. “We trained weekly, refining the dishes, adjusting timing, and setting up equipment the same way every time,” she said. “By the final weeks, he had the risotto dialed in and the chicken perfect. At that point, it was just about small tweaks.”
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. “The voting was open to anyone there,” S. Feltz said. “And his dish was incredibly popular.”
For Freeman, the highlight extended far beyond medals and scholarships. “The best part was the people,” he said. “Meeting the chefs at Nemacolin, the students from WVU, WVU Tech, and everyone competing – it was huge for networking. I’ll be going to WVU, so meeting future classmates there was really cool.”
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. “At the beginning, I was slow,” he said. “But working consistently for 10 weeks really built my confidence. You learn how to move faster and stay focused.”
S. Feltz agreed that those professional skills are among the most valuable takeaways. “Things go wrong in kitchens – it’s how you fix them,” she said. “You learn to work quickly, quietly, and resourcefully. Those are career skills.”
Selecting the dishes was a collaborative process rooted in classic French technique, intentionally designed to showcase skill – even when not required. “French cuisine is our foundation, so we started there and put a Mediterranean spin on it,” S. Feltz said. “He broke down his own chicken and showcased knife cuts. None of that was mandatory, but in competition, you show everything you can do.”
Over weeks of practice, the dishes evolved. Carrots were added, the risotto was refined, and the sauce balances were adjusted. “We probably made dozens of tweaks,” S. Feltz said. “That’s how you learn – and that time in the kitchen is invaluable.”
Freeman will attend West Virginia University this fall to pursue a degree in Hospitality and Tourism through Pierpont’s 2+2 articulation agreement with WVU Tech, while continuing to work in the field. “This experience really confirmed where I want to go,” he said. “Events, hospitality, working with people – it tied everything together.”
For S. Feltz, the competition marks just the beginning. “This was our first year participating, and we were invited back,” she said. “I want Pierpont students competing every year – not just here, but in SkillsUSA for culinary and baking and pastry.”
She believes visibility is key to inspiring students. “When students see one of their peers do it and win, that’s when it clicks,” she said. “They see what’s possible.”
As Pierpont continues expanding experiential learning opportunities, Freeman’s success stands as a powerful example of what happens when preparation meets opportunity. “Seeing Matthias perform at this level reflected exactly what our program is about—preparation, professionalism, and confidence,” N. Feltz said. “This wasn’t just a competition; it was a real-world learning experience that will shape his career.”
To learn more about Pierpont Community & Technical College’s Food Service Management programs, including specializations in Culinary Arts, Baking and Pastry Arts, and Nutrition and Dietetics Technology, visit pierpont.edu.
Pierpont Community & Technical College provides accessible, responsive, and high‑quality education to students and businesses across North Central West Virginia. With a strong focus on career readiness and workforce development, Pierpont offers academic programs and industry‑aligned training that create clear pathways to employment. Through this work, the college helps students discover their path while supporting the region’s economic and workforce needs.
Media Contact:
Pierpont Community and Technical College
Office of Marketing and Communications
communications@pierpont.edu