Schoolcraft has made it across the globe to Lyon, France for the WorldSkills competition. In our Schoolcraft kitchen, culinary legend Novirah “Vera” Lone practiced for weeks preparing for this intense competition. Working hard in the kitchen to hone in her skills to compete beyond the national level. 

Worldskills is a global event, inviting many countries to come together to compete for a chance at being recognized as being the best at their skill. WorldSkills goal is to bring global cultures together, for young students to build up their confidence and help communities build up their economies. They do not only showcase Culinary but several trade skills, such as wielding, heavy machinery and even plumbing. Bringing cultures together from around the world to express their love for their trade skills. 

Before graduating in 2022 at Plymouth Canton Education Park, she competed in SkillsUSA, winning culinary competitions on a National level. Lone had to win at least once at a national level to earn the possibility of competing in WorldSkills. In Feb. 2024, Lone was picked and she was thrilled to accept this chance to compete at this level. Regionals, state, national and worlds, everyone has to win nationals at least once. 

After being chosen she met other SkillUSA competitors., something that was noticed was that Lone was the only female and person of color heading towards Lyon. This was topped with facing prejudices against America and herself as a competitor. Many competitors assumed that Americans are rude. After meeting her they opened up to her, however, she was questioned if she was even American to begin with because of being a muslim. She even faced sexism from fellow USA competitors. “They[USA competitors] asked me if I even knew what I was doing,”said Lone. 

This drove and motivated Lone to compete even harder. 

Lone earned her place at Worldskills, and was one of the youngest. Not only did she get fifth place in culinary, she placed above tenth place which North America hasn’t done in several decades. 

The location of WorldSkills changes each competition, since France hosted dishes that were of French origin. The competition lasted four days in total. The first day was bistro day, six different dishes that required five portions of each dish; made from scratch. This included fish, beef, chicken baguette, croque monsieur and even a vegetarian option. Lone prepared the vegetarian dish with tomato, mozzarella, arugula and balsamic. Crepes and pain perdu, which we call french bread in America. Pain perdu translates to lost bread because the recipe calls for the use of stale or “lost” bread. All meats were seared, so judges could observe how well competitors cook the meat. 

The second day was a speed test such as separating eggs from yolk from whites, mixing sugar with the egg whites to form stiff peaks. Next was to fix a broken mayonnaise, which Lone states was easy since all you need is an egg yoke. One of the most with French flag colors. Lone planned to make an Ermine buttercream which had to be cooked, but during the cooking process it was burned. Though her burner was faulty and the judges agreed that she was given a faulty burner; luckily losing no points. Though she did have to make a regular buttercream, which was disappointing in the point of showing her skills.

Lone was supported by many including her family. Her parents are her number one supporters. Along with Greg Beachey who was the expert that helped Lone along in preparing for the competition. She even had support from out of America, finding support and a friend in Canada. Though a fellow competitor, she found a close friend, Olivia Sewell, who was also selected to compete. That didn’t stop them from forming a close long distance friendship. 

While in France Lone learned many new skills, and visited many new places. She did not only just compete, she had the opportunity to embrace a whole new culture, she decided to embrace France. “You’re in a different country on the other side of the world.” Lone continued that she loved all the sightseeing, listening to all the people speaking in French. Along with this she visited a bakery farm, where she learned how they continue a food culture of small town bakeries. Sightseeing also included a tour of Paul Bocuse’s restaurant and market that he owns. 

During her time in France, a requirement for WorldSkills was to interact with students from that country. Middle schoolers excitedly greeted Lone “They love America and are learning about America, they [French students] were so excited and so sweet, “ said Lone. Lone continues that these students are studying American culture and how to speak English fluently. 

A skill Lone has brought home is how to make burrata cheese. 

“It’s a type of mozzarella cheese, traditionally made with buffalo milk; Stracciatella 

cheese, which is a creamy stringy cheese then stuffed into a mozzarella ball. So, when you open the ball you have a burrata ball,”said Lone. Lone continues, saying the hardest part of making burrata is getting the curds for the inside just right.

The next WorldSkills competition will be held in 2026 in Shanghai, China. 

Lone states she has been asked to go as a mentor, but is undecided. “If I’m not doing my own thing, unless I am still in school or running my own restaurant.” She continues that she will decide by the end of 2025. 

Lone does want to visit China. We will be on our toes, waiting to see how this young culinary artist continues to flourish.