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In her sixth year of judging recipes and food at the North Carolina State Fair, �鶹��Ʒ���߲��� Executive Chef and Café Manager Jordan Fulchiero  looks forward to the event each fall.

“It is fun in and of itself but made so especially because it is nice to see industry friends that I see this one time of the year,” Fulchiero said.

Judging during this year’s fair on a Monday and Tuesday in October, Fulchiero spent her time in one of the education buildings where many different items, not just food, are being judged.

“Art, quilts, you name it, and it is being judged along with food items,” Fulchiero said. “This year I was judging baked goods and preserved items. We sit at a table, two of us, and items from a food category are brought to us to taste and/or look at for appearance. My favorite items to taste test were the carrot cakes.”

The Altoona, Pa., native, is no stranger to the culinary world now, but she started out at the University of Pittsburgh getting a bachelor's degree with no thoughts of becoming a chef.

“I was on my way to medical school, or so I had planned. Throughout school I worked in a bakery, but I wasn’t as fond of the baking but rather the cooking side of food,” she said. “I eventually had to tell my parents that I would not be going to medical school and instead wanted to pursue culinary arts. I did half my culinary training at Pitt and half in France. I was hooked.”

Fulchiero said she enjoys the learning and teaching part of culinary arts.

“Food brings people together. Cliche, yes, but it is true, and you can see it just as easily at the State Fair as you can around a dining room table,” Fulchiero said. “Food teaches us things. That is probably why I am drawn to the youth and exceptional youth categories when judging. I know these young people put a lot of time and effort into their submissions. Their heart is in the product. I like seeing what each comes up with and I try to give specific, praise or constructive criticism so the young person can learn from what they prepared and were confident enough to submit. This year I judged a youth’s cherry cola cupcakes best in show.”

Fulchiero’s being drawn to teaching young people about food and her passion for the culinary arts comes in part from having three children of her own.  

“At home I have an 8-year-old, a 13-year-old and then a 15-year-old,” Fulchiero said. “I go home each evening and two of my three appreciate my cooking and the other loves mac and cheese out of a box and a store-bought cake for dessert. It crushes my soul just a little.”

Fulchiero gets positive feedback on her food and menus daily at �鶹��Ʒ���߲���. She hears firsthand from students and employees who appreciate the quality of food that comes out of her kitchen.

“I had a big corporate job in food service. I traveled and oversaw food planning and prep at 41 hospitals. I liked it, but it wore on me. I had no free time, and once I had children this became a real issue,” Fulchiero said. “I applied at �鶹��Ʒ���߲��� on a whim. I heard the College was opening a cafe because students had nowhere to eat. I was intrigued and excited. ... I love the job.”

Along with working at �鶹��Ʒ���߲���, Fulchiero is taking postgraduate classes such as food science and food hazard analysis at N.C. State.

“I guess that my enjoyment of judging food at the State Fair, specifically the preserves, has to do in part with my current studies,” Fulchiero said. “The amount of knowledge that is required to safely prepare and serve food is immense. I like knowing and doing. I like the attention to detail and can appreciate that in the work of others like the ones who participate in the food categories at the State Fair.”