We had the rare opportunity of filming the American Culinary Federation Central Region Qualifier competition at the Culinary Institute of Michigan located at Baker College last week.
We were there following the Schoolcraft College culinary salon team composed of Maddilyn Grupa, Jordan Demchak, Allison White, Novirah Lone, and Keenan Post.
The team took 2nd place for the entire region. Allison White competed in the individual category as well and took first place, earning her the opportunity to move on to nationals in July to compete for student pastry chef of the year!
We also had the opportunity to film the University of Michigan Executive Chef Frank Turchan as one the nations recipients of the Chef of the Year Award. Chef Turchan won gold in his category and will be advancing onto nationals.
Chef Thomas Recinella, CEC, AAC, HGT — the dean at Baker College Culinary Institute of Michigan — helped us understand the significance of culinary cooking competitions where students have to work closely as a team under the pressure of a 90 minute period of time to create four dishes, six each for the national judges to evaluate.
We also had the opportunity to have a similar conversation with the national judge, Dr. Frank C. Costantino CEC, CCE, CEPC, CCA, AAC.
We are so thankful to the Schoolcraft salon team for allowing us to document their final competition as Schoolcraft College Culinary Arts students.
We had the rare opportunity of filming the American Culinary Federation Central Region Qualifier competition at the Culinary Institute of Michigan located at Baker College last week.
We were there following the Schoolcraft College culinary salon team composed of Maddilyn Grupa, Jordan Demchak, Allison White, Novirah Lone, and Keenan Post.
The team took 2nd place for the entire region. Allison White competed in the individual category as well and took first place, earning her the opportunity to move on to nationals in July to compete for student pastry chef of the year!
We also had the opportunity to film the University of Michigan Executive Chef Frank Turchan as one the nations recipients of the Chef of the Year Award. Chef Turchan won gold in his category and will be advancing onto nationals.
Chef Thomas Recinella, CEC, AAC, HGT — the dean at Baker College Culinary Institute of Michigan — helped us understand the significance of culinary cooking competitions where students have to work closely as a team under the pressure of a 90 minute period of time to create four dishes, six each for the national judges to evaluate.
We also had the opportunity to have a similar conversation with the national judge, Dr. Frank C. Costantino CEC, CCE, CEPC, CCA, AAC.
We are so thankful to the Schoolcraft salon team for allowing us to document their final competition as Schoolcraft College Culinary Arts students.