Port Huron, MI – As Baker College wraps up 2025, we’re spotlighting student achievements that continue to shape our story. They are examples of dedication, resilience, and excellence. One notable story comes from the success of Ella Allen, a Baking & Pastry Arts student from the Culinary Institute of Michigan (CIM) Port Huron campus, who earned a Bronze Medal at the 2025 American Culinary Federation (ACF) Student Pastry Chef of the Year National Championship in Las Vegas, Nevada.
Representing both Baker College and the state of Michigan on the national stage, Allen’s journey to the podium was defined by creativity, resilience, and professional growth. Her dessert was a modern interpretation of the classic Black Forest Torte. It featured chocolate cake, cherries, and whipped cream, enhanced with hazelnut and mint for balance. The entry showcased a wide range of pastry techniques, including chocolate filigree piping, entremet assembly, and mirror glazing.
“Competing at nationals was a huge learning experience,” Allen shared. “No matter how prepared you are, something will always go wrong. The competition taught me how to adapt, keep going, and plan for challenges instead of expecting everything to be perfect. I faced more unexpected obstacles than ever before, but I didn’t give up, and that helped me realize just how resilient I am and what I’m truly capable of.”
Allen credited her coach, Chef Paula Recinella, CHE, HAAC, for her mentorship and support throughout the competition process. “My coaches helped me refine my dish, improve my techniques, and stay confident,” Allen said. “Their feedback and encouragement meant everything. I cannot thank them enough for their dedication to my success.”
Despite facing unexpected challenges during the event, Allen’s perseverance shined through — a reflection of both her personal determination and the quality of training at The Culinary Institute of Michigan. Allen’s accomplishment adds to the growing list of national achievements for Baker College’s CIM students and faculty, reinforcing the program’s reputation for excellence in culinary education, creativity, and career readiness.
“It felt incredible to bring home a bronze medal,” Allen said. “I’m proud of how I handled myself and of the work I did. This experience gave me so much confidence in my future as a pastry chef.”
Baker College is an independent, private, non-profit institution that grants associate, bachelor’s, master’s, and doctoral degrees on campuses across Michigan and online. Founded in 1911, the institution’s mission is to provide an inclusive, innovative, and transformative educational experience, driven by a student-first philosophy. Learn more at Baker.edu, and follow on X, Meta, and Instagram.
The Culinary Institute of Michigan (CIM), a division of Baker College, is one of four 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).