Baker College student named SE Michigan 'Student Chef of the Year Champion'

A student and an instructor from Baker College of Port Huron Culinary Institute of Michigan (CIM) have each received a major award from the Michigan Chefs de Cuisine Association (MCCA).

Jill Tucker, of St. Clair, was named 2014 Student Chef of the Year champion and adjunct instructor and wine sommelier Michael Schafer, J.D., of Troy, received the Associate Member of the Year award before more than 250 MCCA members at the organization’s 2014 Annual Awards Gala at the Oakland Hills Country Club in Bloomfield Hills, Monday, Sept. 29.

“This recognition signifies the depth of our young program, and it is a testament to the quality of our students and instructors,” said F. James Cummins, Baker College System president and CEO. “From students to faculty, our people are our strength and the reason for our excellence. We’re very proud of Chef Recinella and his staff who are already producing award winning talent at the CIM Port Huron.”

MCCA is the Southeastern Michigan chapter of the American Culinary Federation (ACF), an organization for chefs and cooks that promotes the professional image of American chefs worldwide through education of culinarians.

Tucker earned her new title by competing against eight students who represented other collegiate culinary programs in Southeastern Michigan on Aug. 12. Each competitor prepared two portions of a signature dish in 60 minutes while adhering to exacting ACF guidelines. Tucker prepared a duet of chicken accompanied by an asparagus pesto-filled agnolotti pasta and a vegetable mélange.

She expects to complete a culinary arts associate degree in June 2015 and plans to teach after graduation.

Schafer is a wine educator who is as entertaining as he is knowledgeable about wine. Professionally known as the Wine Counselor, he provides training, education and development services to establishments selling and serving wine. His humorous approach to wine education is reflected in his trademark phrase, “I taste bad wine so you don’t have to.” At CIM Port Huron, he teaches two courses: Introduction to Wine and Beer Styles and Service.

“Jill is certainly deserving of the prestigious title of MCCA Student Chef of the Year,” said Thomas F. Recinella, CEC®, ACE, AAC®, program director and COURSES Restaurant executive chef at CIM Port Huron. “She trained extensively for the competition, and has demonstrated her dedication and devotion to her education, the culinary profession, and most importantly, her fellow students throughout her time at CIM Port Huron.

“Competitions don’t define the CIM Port Huron program, but they do provide the opportunity to take our classroom excellence to a broader audience. Within an hour of the announcement of Jill’s award, I was receiving congratulatory texts from colleagues around the country, validating that it’s these impressive achievements that help put CIM Port Huron on the culinary map.”

For more information about MCCA, visit www.mccachef.org.

For more information about the Baker College of Port Huron culinary arts program, contact Dan Kenny in the admissions office at 810.985.7000, 888.262.2442 or daniel.kenny@baker.edu.

The largest private college in Michigan, Baker College is accredited by the Higher Learning Commission and is a member of the North Central Association of Colleges and Schools. It is a nonprofit higher education institution, serving more than 28,000 students on 12 campuses and in three satellite locations. Baker grants certificates and associate, bachelor’s and master’s degrees in business, health sciences, education and human services, and various technical fields, as well as a doctorate of business administration. As a career college, the Baker College system is pleased to report that 97 percent of its available graduates are employed. For more information about Baker College, please check out our website at www.baker.edu.

Photo:

On right— Jill Tucker with Thomas F. Recinella, CEC®, ACE, AAC®, program director and COURSES Restaurant executive chef at CIM Port Huron.

On left— Tucker’s winning signature dish: a duet of chicken accompanied by an asparagus pesto-filled agnolotti pasta and a vegetable mélange.