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Congratulations to Sam Fochtman, a second-year student at the Culinary Institute at Virginia Western Community College. Sam won first place in dessert/pastry category of the DOLE Fresh Frozen Fruit Student Recipe Contest for his dish, baked brie with fruit coulis.

Before you dismiss this as not very impressive, let me tell you this: Sam was up against students from the Culinary Institute of America, Johnson & Wales and Le Cordon Bleu College of Culinary Arts, all very prestigious culinary schools.

Sam's entry started as a class assignment from his teacher, Sabrina Coles. He wins $500 in cash prizes and Coles gets a $100 mentorship prize.

So again, congrats to Sam. But also congratulations to Virginia Western's Culinary Institute. It has only been open since 2007, but clearly it is already turning out some very talented chefs. I will attach Sam's tasty-looking recipe below.

Baked Brie with Fruit Coulis

Makes 8 desserts

Ingredients:

1 cup DOLE fresh frozen sliced strawberries, thawed with juice
1 cup DOLE fresh frozen blueberries, thawed with juice
DOLE fresh frozen mango chunks, thawed
8 oz. brie cheese round, cut into 8 wedges
1 egg
1 Tbsp. water
1/3 to 1/2 cup brown sugar
17.3 oz. puff pastry sheets, thawed

Directions:

1. Preheat oven to 400 degrees.
2. Place strawberries and blueberries with juice in a blender or food processor. Cover and blend until smooth.
3. Heat berry blend in a small saucepan over medium heat for 4 to 5 minutes. Cool slightly and push through a sieve to remove seeds. Set sauce aside.
4. Stir egg and water together in a small bowl.
5. Unfold one pastry sheet on a lightly floured surface and cut into four 5-inch squares. Repeat with a second pastry sheet.
6. Prepare each pastry square by sprinkling a small amount of brown sugar in the center. Cut one brie wedge in half and stack on top. Add a mango chunk. Brush the edges of the pastry square with egg mixture. Fold the corners of the pastry square to the center over the cheese and fruit, sealing well at all sides. Lightly brush top with additional egg mixture.
7.Place bundles on a large baking sheet that has been sprayed with nonstick cooking spray.
8. Bake for 12 to 15 minutes or until golden brown.
9. Serve on dessert plates with a spoonful of berry sauce.

Source: Virginia Western Community College