Baker College culinary students, instructors earn multiple medals at ACF Ohio competition

Students and instructors from Baker College’s Culinary Institute of Michigan (CIM) at Port Huron have once again earned gold, silver and bronze medals in a national competition hosted by the Columbus, Ohio, chapter of the American Culinary Federation.

The CIM Port Huron also brought home the award for the highest scoring student in the SK category: practical and contemporary hot-food cooking, in which students prepare one of numerous proteins to exacting standards.

CIM Port Huron entrants were among the more than 40 students and professionals competing at the Columbus Culinary Institute at Bradford School Oct. 22. This is the second year CIM Port Huron was represented at the annual event. This year’s competition drew participants from as far away as California, with strong showings from Missouri, Kentucky, Michigan and Ohio.

“It is no accident that CIM students continue to be recognized for excellence,” said Paula Recinella, CHE, CIM Port Huron senior lead instructor and COURSES Restaurant manager. “They are in constant, intense training to learn how to handle the pressure of competition while adhering to the highest levels of skill and professionalism. This environment elevates the performance of all our students.”

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

CIM student chefs recognized at the competition are:

• Bethany McKenzie, of Jeddo: gold medalist in practical and contemporary hot-food cooking – lamb, and high student score for the SK category.
• Kyle Grace, of New Baltimore: gold medalist in practical and contemporary hot-food cooking – chicken, and bronze medalist in the same category using live lobster.
• Angela Mejia, of Potterville: silver medalist in practical and contemporary patisserie – warm composed dessert.
• Kevin Barranco-Perez, of Chesterfield: bronze medalist in cooking – six hot appetizers, presented cold.
• Amber Beckem, of Detroit: bronze medalist in practical and contemporary hot-food cooking – chicken.
• Josh Kinsella, of England living in Port Huron: bronze medalist in practical and contemporary hot-food cooking – chicken.
• Vide Manek, of India living in Troy: bronze medalist in patisserie/confectionary – wedding cake.
• Shawntamean Scruggs, of Pontiac: bronze medalist in practical and contemporary hot-food cooking – chicken.

Also participating were Robert Brooks, of Capac, cooking – five main plates/five cooking methods; Kevondre Sanders, of Pontiac, practical and contemporary hot-food cooking – chicken; and Allen Sechrist, of Croswell, practical and contemporary patisserie – warm composed dessert.

All students are pursuing degrees in either culinary arts or baking and pastry.

Long before competing with their peers in Columbus, each student had to earn a spot on the roster by participating in other competitions, performing community outreach and mentoring other students.

Recinella said that CIM faculty members competed in the most rigorous and challenging professional category – mystery basket – and praised their continuing commitment to perfect their skills. Chef instructors earning recognition are:

• Jill Tucker, CSC, of St. Clair: silver medalist.
• Jon Strauchman, of Smiths Creek: bronze medalist.
• Karlee Schulz, of Port Huron: bronze medalist.

Also participating were Nicholas Cornfield, of St. Clair, and Scott Twichell, of Port Huron.

Recinella and Thomas F. Recinella, CEC®, AAC®, HGT, CIM-East dean of culinary and COURSES Restaurant executive chef, served as coaches and “roadies” for the CIM Port Huron team.

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.

Baker College offers culinary programs in Port Huron and Muskegon at world-class facilities built specifically for the study of culinary arts. For more information, contact Dan Kenny in the admissions office at 810.985.7000, 888.262.2442 or daniel.kenny@baker.edu, or visit www.CulinaryInstituteMI.com.

The largest private college in Michigan, Baker College is a not-for-profit higher education institution accredited by the Higher Learning Commission. Founded in 1911, Baker College grants doctoral, master’s, bachelor’s and associate degrees, as well as certificates in diverse academic fields including business, health sciences, engineering, information technology, education and human services. Baker College has on-ground campuses in Michigan and Pennsylvania, and offers online programs that can be completed 100 percent online without ever visiting a campus. In 2016, the Online Learning Consortium recognized Baker College Online with the OLC Quality Scorecard Exemplary Endorsement, the highest ranking for online higher education programs. For information, visit www.baker.edu or follow Baker College on Twitter, @bakercollege, or on Facebook, www.facebook.com/bakercollege.

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