Scholarship Recipients and Committee Members (L to R):
Scholarship Committee Chair Chef George A. O’Palenick, Kaitlyn “Casey” Davis – Golden Toque Scholarship, Griffin Kershaw Jean – Clary Scholarship, Nicholas Osborne – George L. Patry Foundation Scholarship, Holly Leverenz – David Russell Memorial Scholarship, Scholarship Committee member Chef Wilfred Beriau
Port Huron, MI – The Culinary Institute of Michigan, A Division of Baker College recently welcomed some of the nation’s most accomplished culinary professionals to Port Huron for the 62nd Annual Meeting of the Honorable Order of the Golden Toque, giving Baker students and faculty an opportunity to participate in one of the culinary profession’s most prestigious gatherings.
The event was hosted in collaboration with the DoubleTree by Hilton Port Huron and AHC Hospitality, with activities taking place at both the campus and hotel. Baker culinary students and faculty were involved throughout the event, gaining hands-on experience while working alongside industry professionals and being supported by Port Huron’s mayor, who was also in attendance. As part of the annual scholarship luncheon, the Honorable Order of the Golden Toque awarded $14,000 in scholarships to Baker College culinary students.
The event also included the induction of Chef Paula Recinella into the Honorable Order of the Golden Toque during the Grand Commander Gala. Recognized for her extensive and exceptional service to the culinary profession, Chef Paula became only the third woman in the modern era to be inducted as a lifetime member and just the eighth woman in the organization’s 64-year history to receive the honor.
“The opportunity to host the Golden Toque in Port Huron was truly special for our students, faculty and community,” said Chef Thomas Recinella, Dean of Culinary and Port Huron Campus Director. “Our students were able to experience firsthand the level of professionalism, tradition, and excellence that defines the culinary industry. To see them working alongside these accomplished chefs, while also receiving scholarships, made this a memorable experience that will stay with them throughout their careers.”
Founded in 1961, the Honorable Order of the Golden Toque traces its origins to France and was brought to the United States by Chef Pierre J. Berard. The organization recognizes chefs with at least 25 years of service who have demonstrated significant professional achievement and distinguished service to the culinary profession and arts.
Membership is limited to 100 active lifetime members internationally. Members are selected through a nomination and screening process and must receive final approval from the organization’s membership at its annual meeting.
For Baker College students, the event provided an opportunity to observe culinary leaders and placed them directly in the middle of an international gathering of professionals while allowing them to apply their skills in a real-world setting.
“This was a once-in-a-lifetime experience for our students and faculty,” Recinella said. “Hosting an organization with this history and caliber at Baker gives our students a connection to the profession that goes far beyond the classroom.”
The 62nd Annual Meeting also highlighted the role Baker College and its culinary programs play in connecting students with industry professionals and creating opportunities to learn through hands-on experiences.
The Culinary Institute of Michigan (CIM), a division of Baker College, is one of nine US institutions to earn the “Recognition of Quality Culinary Education” designation from the World Association of Chefs’ Societies. The Baking and Pastry, Food and Beverage, and Culinary Arts programs in Port Huron and Muskegon are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
Chef Paula Recinella
