Published July 29, 2025
Melissa Cole, Pensacola State College Foundation
This month, the Pensacola State College Foundation hosted the second-ever Graze, Grapes, & Grains experience. This annual donor appreciation event carries on the sixteen-year tradition of what was formerly known as Garde Manger—celebrating PSC President’s Circle members through a summertime showcase of cuisine prepared by students of the PSC Molly McGuire School of Culinary Arts and served by students of the College’s Hospitality Management program.
In 2024, this beloved event received an interactive upgrade for attendees, allowing them to vote for their favorite student chef—each of whom was competing against one another for first or second place honors and a cash award. This July, the ante was upped as twenty-two students went “whisk-to-whisk” for one of four top spots.
First and second place awards this year were $500 and $250 respectively and as a surprise to competing students, longtime PSC supporter Dr. Marjan Mazza generously provided an additional $300 for bonus third and fourth place prizes. Accompanying this unexpected gift was a blessing of encouragement from Dr. Mazza, who commended the chefs on their excellent creations and presentation.
The evening’s PSC Molly McGuire School of Culinary Arts students were:
- Jazmin Cano
- Alana Dostal
- Brendia Emerson
- Kamari Everheart
- Matthew Fountain
- Lashonda Lara
- Joyce Lockamy
- Maevree McElhaney
- Allison Whitfield
- Palmer Williams
- Ebony Coger
- Ziah Eubanks
- Sarah Gaskin
- Clayton Harrell
- Ashlynn Holifield
- Gideon Innis
- Jonas Johnson
- Jo-Nae’ Macarthur
- Burnette Prince
- Nelson Rivera
- Rachel Rousseau
- Madison Whiddon
Hospitality students serving at the event were:
- Arilynne Barbier
- Anthony Brockett
- Shelby Leurck
- Loralei Mason
- Madison Merchel
- Meg O’Connor
- Ruth Pabalan
- Denis Somerville
- Shareccia Washington
- Ma Elena Young
- Chloe Fox-Edele
- Chad Holmes
- Giavonni Montgomery
- Kelly Taylor
- Audrey Wright
- Bradley McCollum
As votes were tallied and fingers crossed, attendees were encouraged to grab another bite and sample a glass with returning wine sponsor, A Curious Wine Shop.
At the peak of the evening, Chefs Kristin Bonnell and Tatyana Hulsey were invited to the stage to recognize the President’s Circle members in attendance and share about their experience working with their talented students. Sweetening their heartfelt speech was a lively drawing for highly coveted certificates to attend a three-course lunch or five-course dinner experience in the Molly McGuire Culinary Arts Dining Room. The raffle winners were: Sydney Fisher, Kelley Dennis, Mitzie Sowell, and Danny White.
Following the raffle drawing, bated breaths were released as the winning student chefs were announced. In a first-ever tie, both Ebony Coger and Nelson Rivera received the third-place award.
Ebony’s fresh, nature-inspired theme included strawberry poppyseed feta salad and blueberry raindrop jelly. Nelson’s Italian theme included classics such as chicken parmesan sliders and bruschetta.
Taking home second place was Burnette Prince, whose barbecue theme utilized Manuka honey-based sauce from his own company Brown Bear Good Mood Food. Guests were delighted to flavorful spins on cookout favorites with smoked BBQ chicken bites, smoked deviled eggs, and BBQ ranch pasta salad.
Student chef Lashonda Lara won the first-place award for her luau-inspired theme and hors d’oeuvres. Tropical treats including watermelon and strawberry soup with mint, kalua pork crostinis, and Hawaiian macaroni salad dazzled attendees, helping her secure her spot as top chef. After posing for some commemorative photos alongside her fellow chefs, Lashonda shared her authentic joy that stems from her ability to create.
“I truly love to pair flavors together in the kitchen,” she gushed. “I’ve found a passion that I can thrive off of in cooking for others.”
Love what the Molly McGuire School of Culinary Arts students cook up each year? Show your support and join the Friends of Culinary Arts today!
Members of the PSC President’s Circle fund critical needs for students and programs across all areas of the College. Discover how you can be involved here.