FVTC student smashes competition in national cooking contest

Chris Rugowski

Contributor

May 5, 2023

APPLETON – Pursuing a career as a chef wasn’t necessarily the path Fox Valley Technical College (FVTC) culinary arts student Joe Ognenoff thought he’d follow – especially because he began his college journey in the nursing program at the University of Wisconsin-Oshkosh focusing on cryogenics and biotech.

When he wasn’t enjoying the program he had chosen, Ognenoff said he switched majors and began to pursue a career in radio and TV film.

However, after a year and a half in the program, he said he found himself in the same predicament.

All the while, Ognenoff said he was cooking for his friends, who kept egging him on to attend culinary school. 

So, last fall, he took their advice and enrolled in the culinary arts program at FVTC.

And thus far, Ognenoff – who is already being recognized in the culinary industry nationwide – said the decision has been the right one.

Making a mark
Recently, Ognenoff smashed the competition at the National Veal Collegiate Competition – taking home the People’s Choice award, the event’s top award, for his veal smash burger.

Describing it as more than just your average burger, Ognenoff said he incorporated French seasoning into the patty, placed it on a German pretzel bun, paired it with Russian pickled tomatoes and Greek Rose wine aioli and topped it off with caramelized mushrooms, onions and Napa cabbage chiffonade.

“I was playing around with the idea of Southern French cuisine by using herbs and a side dish from there,” he said. “This burger will take your mouth on a roller coaster. From the gloriously seasoned veal to the pickled tomatoes. The cooling red wine aioli to the sweetness of the caramelized onions and mushrooms. This burger may get a bit messy. Enjoy it with a side of garlic and herb chips.”

Preparing for the competition, Ognenoff said, was anything but smooth sailing – after an ankle surgery forced him to be on bed rest for two-and-a-half weeks.

Although he missed being in the kitchen, cooking, trying new foods and talking to the student and teacher chefs in his classes, Ognenoff said he used the time to conceptualize the burger.

The annual competition is sponsored by Discover Veal with a culinary scholarship as the grand prize.

For him, Ognenoff said the win is more than just fanfare, but rather solidifies that he is indeed going down the right path.

“This competition made it clear to me I am following the path that’s meant for me,” he said. “When I heard the news I won, I was overjoyed. I was ecstatic. This feeling is remarkable, and it makes me want to strive more and earn greater achievements and go much further in my career.”

Recognizing that more eyes are now on him since winning the national competition, Ognenoff said although that comes with a little nervousness, the expectation of performing at a higher level also drives him.

“I know it’s all about hard work and learning techniques – always learning, more and more,” he said.

Supportive program
Ognenoff said he believes the award also helps show the ability of FVTC’s culinary arts program and what it’s capable of producing.

And although he knows he is the focal point right now, Ognenoff said, “I want everyone to shine and do their best.”

Before getting into the program, Ognenoff admits he was a picky eater – with his brother even warning him he’d have to try new foods.

//17bec5072710cda5b8dd81b69f4c6e58.cdn.bubble.io/f1683299484964x888246479074433800/richtext_content.webpJoe Ognenoff

“My first semester here my goal was to try all the foods that I can,” he said. “So far, for the most part, I have. There are some things that freak me out, such as oysters.”

Now in his third semester, Ognenoff said the program at FVTC has helped shape him into the chef he is today, allowing him to hone his skills.

“The chefs may be perceived as tough, but that’s because they want to see all the possibilities that are latent in everyone,” he said. “Everyone can cook – you just have to learn, like with any skill.”

Ognenoff said the culinary arts program at FVTC has provided him with a good foundation – which starts with teaching the fundamentals, which he said some may not realize are essential for being a chef and baker.

He said the program starts off by teaching the basics – including knife cuts, mother sauces and how to build a soup properly, gradually learning more and more as semesters progress.

He said the program also teaches students the business side of running a restaurant – which includes taking into account costs and producing items in quantities while retaining quality.

According to FVTC, its culinary arts program – which is accredited by the American Culinary Federation – supports careers in a variety of areas, including baker, banquet chef, catering manager, executive chef, head cook, pastry chef, restaurant/food service manager and sous chef.

The program offers certifications, technical diplomas, associate degrees or credits toward a bachelor’s degree.

Future plans
Ognenoff said he has worldwide plans with his cooking and baking – which includes studying abroad.

“After graduation (in fall 2024 or spring 2025), I want to study abroad as much as possible and take in as much information as possible,” he said. “There are so many places that make amazing food. I never want to stop learning about it.”

The first stop on his study-abroad journey, Ognenoff said, will be Germany – followed by Japan, Italy, Greece, Spain and France.

Ognenoff said part of his desire to study abroad was sparked through his FVTC classes.

“We have these elective classes where we ‘travel’ exploring different cuisines for different areas in Europe, Latin America and Asia,” he said. “We would learn all the different foods from those areas. We do a week on each one making their food and researching what the food means to them. That has definitely helped push me to want to travel and learn authentic cooking.”

While he attends culinary school, Ognenoff said he is working as a chef at Becket’s in Oshkosh, where he has created a few menu specials.

“They allow you to have as much creative freedom as you want, which is awesome because once your mind gets rolling with a dish or something, you can just make it,” he said.

Traveling abroad is only one aspiration Odnenoff said he has.

He said he wants to compete in as many competitions as he can and hopes to one day earn a Michelin star.

For now, he’s content with soaking in as much as he can.

Ognenoff said his mindset is simple – if he stops learning and hits a plateau, that means he’s lost.

“Being able to learn everything you can, with as much time as you can is what drives a chef from just being a good chef to being an excellent chef,” he said.

Ognenoff said, for him, food is a connection to family, fun, joy and happy memories.

“If you can make a meal a guest will remember, or that spurs a memory, that’s what this all means to me,” he said. “For me, food is a way of life. I want to transport people to happy memories and good times.”