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  • Cooking Up Victory: Ashly Winkelman’s Culinary Success 
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Culinary Institute of Michigan, In the News

Cooking Up Victory: Ashly Winkelman’s Culinary Success 

September 4, 2024
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Ashly Winkelman, photographed with Paula Recinella, CHE®, HAAC®, The CIM Program Director & Restaurant Manager

The Culinary Institute of Michigan (CIM), a Division of Baker College, continues to produce award-winning students, showcasing the quality of its programs and the strength of its leadership. Ashly Winkelman, a 2024 graduate of the Culinary Arts program, has become a shining example of dedication and excellence in the culinary world. Hailing from Adrian, MI, Ashly’s journey through the program has been marked by remarkable achievements, including being awarded a Silver Medal at the American Culinary Federation (ACF) Student Chef of the Year National Championship. This award came after Ashly earned the title of ACF Student Chef of the Year Central Region Champion, defeating six top competitors from the region.

Reflecting on her success, Ashly highlights her gold medal win for student chef of the year at the regional level and her silver at nationals as her most significant accomplishments of the year. She also earned gold in the SK (Practical and Contemporary Hot-Food Cooking, Student, Individual) category and was honored with the Student Excellence in Culinary Arts award, recognizing her outstanding performance both in competitions and academically.

For Ashly, the thrill of competition goes beyond just the cooking. “The highlight of every competition is, of course, the cooking part, but also the feeling of accomplishment at the end, regardless of the placement,” she says. “It takes so much time, dedication, and learning, and being able to take all of that and compete is a great feeling. It’s so much fun to get into a kitchen and do something like that—it’s extremely rewarding.”

The preparation process for these competitions was intense. For the regional Student Chef of the Year competition, Ashly spent months practicing multiple times a week, balancing a full class schedule and a job. “Over the summer, the preparation process included one day of mise en place (organization and preparation of ingredients) and one to two days of practice. But once it got down to the wire, I was in the kitchen Monday to Friday, 7 a.m. to sometimes 6 or 7 p.m., practicing over and over again,” she recalls. Despite the long hours and challenges, Ashly found exhilaration in the process, with nerves dissipating as soon as she stepped into the kitchen. Aside from washing a ton of dishes, she was constantly studying and building menus and recipe packets. 

Ashly mentioned she felt a lot of pressure during the competitions, but it was motivating rather than overwhelming–stating how she was so well-prepared that she could practically make some dishes in my sleep. “I pushed myself beyond what I thought I could handle, and a big part of that was having the diligence to keep going and the willingness to learn from my mistakes,” she said. “I’m incredibly grateful to those who saw my potential, continued to push me, and helped me achieve so much.”

Ashly credits much of her success to the exceptional preparation she received at Baker College’s Culinary Institute of Michigan (CIM). “The CIM did such an amazing job at preparing me for this, especially Chef Paula and Chef Tom,” she says. “I was able to take the material learned in class and elevate it to an entirely different level. It was so many hours and a lot of hard work, but it was so worth it.”

As Ashly looks to the future, her career goals are clear. She plans to work in catering and event planning, gain higher certifications, and continue to compete at higher levels. Ultimately, she hopes to earn a teaching certification and pass on the wisdom, knowledge, and skills she’s gained to the next generation of chefs.

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).

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