Baker College culinary students, instructors medal at MI, OH competitions

Students and staff representing Baker College of Port Huron’s Culinary Institute of Michigan have again distinguished the program by earning medals at recent American Culinary Federation competitions in Michigan and Ohio. All CIM students and staff who competed medaled.

“This is the first time that our CIM students and staff have competed in these types of ACF competitions,” said Thomas Recinella, CEC®, ACE, AAC®, HGT, program director and COURSES Restaurant executive chef at CIM Port Huron. “All the categories have exacting requirements. Having everyone who competed earn a medal is truly exceptional. I congratulate each of them.

“Thanks go to our staff of talented instructors who mentored the students to this success. We’re also proud of our instructors who excelled in the rigorous professional category.”

Judging is determined upon a set standard. Individuals earn awards based upon adherence to the established standard and are not ranked in comparison to other competitors.

The Michigan competition was in conjunction with the Michigan Restaurant Show, Oct. 13, in Novi. The Ohio competition was hosted by the ACF Columbus chapter, Oct. 24.

CIM students who competed in the Michigan and Ohio ACF competitions are:

· Student Chef Calie Nelson, of Otisville—Michigan: silver medalist, student five cooking techniques; Ohio: gold medalist, live action cooking 60 minutes; silver medalist in static cold food

· Student Chef Bethany McKenzie, of Jeddo—Michigan: silver medalist and high student score, five-course gastronomique menu category; Ohio: gold medalist, live action cooking 60 minutes; bronze medalist, static cold food

· Student Chef Leah Andary, of Sterling Heights—Michigan: bronze medalist, student petit four; Ohio: bronze medalist, live action pastry 60 minutes

· Student Chef Kyle Grace, of Chesterfield—Ohio: silver medalist, live action cooking 60 minutes

· Student Chef Allen Sechrist, Crosswell—Ohio: bronze medalist, live action pastry 60 minutes

· Chef Nicholas Cornfield, CIM Port Huron lead culinary arts chef instructor, of Rochester—Michigan: bronze medalist, professional five-course gastronomique menu and three appetizers prepared hot displayed cold category

· Chef Scott Twichell, CIM Port Huron lead baking and pastry chef instructor, of Port Huron—Michigan: bronze medalist, professional plated desserts and chocolates category

Chef Tom said that the cold food static display category is one of the most arduous and difficult formats in which to compete. It requires students to prepare food hot, chill it, glaze it with aspic and present it cold so that it looks like it came right out of the pan onto the plate. This category is used at high-level competitions around the globe, including the culinary Olympics in Germany and the culinary World Cup in Luxembourg.

Practice make perfect

Paula Recinella, CHE, CIM Port Huron senior lead instructor and COURSES Restaurant manager, said, “The judges in Columbus noted they were highly impressed with all our students and even said that a few performed like professionals. That’s the result of hundreds of hours of practice by each student.”

Chef Paula worked with the students in preparation for the competitions and accompanied them to the Columbus event. She explained that they had to earn the honor to compete.

“The try-out process for competitions is involved and vigorous,” she said. “It extends over months and includes other competitions and community outreach, as well as mentoring fellow students. This process allows them to enhance their skills and level of professionalism, and increase confidence in their ability to perform under pressure. It also elevates the skill level demonstrated in the classroom, which benefits all students.”

The CIM Port Huron student chefs are pursuing degrees in either culinary arts or baking and pastry.

ACF is an organization for chefs and cooks that promotes the professional image of American chefs worldwide through education of culinarians. For more information, visit www.acfchefs.org.

For more information about Baker College of Port Huron’s Culinary Institute of Michigan, contact Dan Kenny in the admissions office at daniel.kenny@baker.edu, 888.262.2442 or 810.985.7000, or visit www.baker.edu.

The largest private college in Michigan, Baker College is a not-for-profit higher education institution accredited by the Higher Learning Commission. It serves more than 23,000 students on multiple campuses and online. Baker grants certificates and associate, bachelor’s, master’s and doctoral degrees in more than 150 programs across diverse academic fields, including business, health sciences, engineering, information technology, education and human services. An impressive 97 percent of available graduates are employed. Every Baker graduate receives Lifetime Employment Assistance—free and forever. Baker is a pioneer in distance education and offers students the option of completing a degree 100 percent online, without ever visiting a campus. For information, visit www.baker.edu or follow Baker College on Twitter, @bakercollege, or on Facebook, www.facebook.com/bakercollege.

Photo captions:

Baker-Student winners – Baker College student chefs who medaled at recent culinary competitions are Calie Nelson, of Otisville; Bethany McKenzie, of Jeddo; and Leah Andary, of Sterling Heights. Not pictured are Kyle Grace, of Chesterfield; and Allen Sechrist, Crosswell.

Baker-Cornfield – CIM Port Huron Lead Culinary Arts Chef Instructor Nicholas Cornfield, of Rochester, earned a medal in the professional category of a culinary competition in conjunction with the recent Michigan Restaurant Show in Novi.

Baker Twitchel – CIM Port Huron Lead Baking and Pastry Chef Instructor Scott Twichell, of Port Huron, earned a medal in the professional category of a culinary competition in conjunction with the recent Michigan Restaurant Show in Novi.