April 18 , 2005
For Immediate Release
For more information:
Megan Laurie
(801) 863-7149
Geneva Steel Employee Finds New Passion in Culinary Arts at UVSC
It took the shut down of Geneva Steel for Judy Morgan to find her true life calling-cooking. After 23 years of building railroads, Morgan lost her drive when the factory closed but in hindsight, revived her life. Morgan has since embraced and developed the art from a talent she never knew she had. "I never dreamed it, but I have a knack for cooking." Morgan said. "I thought I liked my job at Geneva, but I have been reborn, and I absolutely love it."
Winning first place in food and beverage service at the statewide SkillsUSA competition two weeks ago only credits her fascinating talent. The "Queen of Sauces," as teachers call her, will head to the national SkillsUSA competition in Kansas City, Mo. in June, after graduating this month from Utah Valley State College with an associate's degree in culinary arts.
Playing the phantom at the annual UVSC culinary arts scholarship ball, this year themed "Phantom of the Masquerade," is one of the perks Morgan loves about culinary arts. "Culinary art is not only about cooking, but also theatrics, presentation and making food look amazing," she said. Morgan designed a six-course menu for the event that was held in March, which included an exquisite dessert resembling an organ.
As a cook and server at the Marriott Hotel in Provo, Morgan has helped move the hotel's General Social Survey ratings up 300 spots to its current position at 32. Much of the jump in ratings is credited to Morgan's talent of food presentation. "Making food look good on a plate makes the difference," she said.
Morgan attributes her success to UVSC professors Diana Fallis and Troy Wilson for teaching her the skills and patience that are critical to cooking. "I absolutely love what I'm doing and I can thank my teachers for giving me the confidence and skills to pursue my passion," Morgan said. Upon graduation, Morgan has dreams of running her own fine-dining restaurant, working for her brother's restaurant in Big Bear, Calif., and eventually heading to New York City, to take her secret specialties to the rich and famous.
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