LSU has once again made it to the finals. However, this time it is for academics and not athletics......

Four students from the Department of Food Science will be competing in the finals of the Research Chefs Association Student Culinology Competition is focusing on the development of a new dessert menu idea with peaches for a family dining restaurant. This will make three times in the past five years that LSU Food Science has been represented in the finals. Darryl Holliday, PhD candidate and team captain, is joined by Sara Menard and Samantha Stein , undergraduates, and Matthew Cael, Master’s candidate. Their entry, a Peach Cobbler Filled Ginger Cupcake with granola bottom, was chosen as one of the six finalist out of 35 entries from across the country. They will compete next March in Atlanta, GA for up to $5000 in prize money. They will be competing against teams from Mississippi State University, Johnson and Wales-Providence, Southwest Minnesota State University, the University of Guelph, and the University of Minnesota.