Baker College’s Culinary Institute of Michigan Piles Up the Medals at ACF-Sanctioned Competition
April 27, 2017
Baker College’s Culinary Institute of Michigan (CIM) at Port Huron again showed that its students and faculty members are top competitors. They earned six “Best” awards as well as eight gold, five silver and three bronze medals in the Dorsey Culinary Salon V, March 3-4, in Pontiac. The American Culinary Federation sanctioned the two-day event, which attracted approximately 50 competitors.
Winning students studying culinary arts are:
• Jamie Cook, of Saginaw – gold medal, SK 1 Chicken, Best in Category; gold medal, SW Knife Skills. • Shawntamean Scruggs, of Pontiac – gold medal, SK 1 Chicken. • Amber Beckem, of Detroit – gold medal, SK 1 Chicken. • Adriel Norman, of Detroit – gold medal, SK 1 Chicken. • Kevondre Sanders, of Pontiac – silver medal, SK Chicken. • Robert Brooks, of Imlay City – silver medal, SK Chicken. • Kyle Grace, of Chesterfield – silver medal, SK Lobster. • Jordan Holly, of Saginaw – gold medal with distinction for a perfect score, Best in Category and Best in Show, SW Knife Skills. • Hunter Williams, of Lapeer – gold medal, SW Knife Skills.
Two students studying baking and pastry each won a bronze medal and tied for Best in Category for Static Display Wedding Cake. They are:
• Angela Mejia, of Potterville. • Nadiya Williams, of Royal Oak.
Winning faculty members are:
• Michael Schmidt, chef instructor, of Emmett – gold medal, F3 Mystery Basket, and Best in Category for Mystery Basket. • Karlee Schulz, faculty member, baking, pastry and culinary arts, of Lexington – silver medal, FP1 Pastry Mystery Basket. • Jon Strauchman, chef instructor, of Smith’s Creek – silver medal, F3 Mystery Basket. • Shawn Kraft, culinary receiving steward, of Niagara, New York – bronze medal, F1 Mystery Basket.
Judging was based upon a set standard. The competitors with the highest number of points earned Best in Category and Best in Show awards.
“CIM students and faculty members competed like the professionals they are, and the results speak for themselves,” said Paula Recinella, CHE, CIM Port Huron senior lead instructor and COURSES Restaurant manager. “Their total number of awards is an incredible showing for any team.”
In addition to Paula Recinella, coaches and faculty mentors for the competitors were CIM instructor chefs Scott Twichell and Nicholas Cornfield and CIM Port Huron Dean of Culinary Arts Thomas F. Recinella, CEC®, AAC®, HGT. 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 about Baker College culinary programs, contact Dan Kenny in the admissions office at firstname.lastname@example.org, 888.262.2442 or 810.985.7000, or visit www.baker.edu