Baker College’s Culinary Institute of Michigan Takes Top Honors at ACF Michigan State Student Team Cook Off

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CIM Port Huron Team Earns Gold Medal, Third State Championship Title in Four Years and Advances to Central Region Student Team Championship in Wisconsin; CIM Muskegon Earns Silver Medal

The Culinary Institute of Michigan

“The ACF Student Team Cook Off was a great day of cooking and camaraderie, where everyone learned from and interacted with each other for the betterment of the industry,” said Chef Tom Recinella, CEC, AAC, HGT, Baker College’s Dean of Culinary.

A team of five students from The Culinary Institute of Michigan (CIM) in Port Huron, a division of Baker College, recently were named state champions and earned gold medal honors at the annual ACF Michigan State Student Team Cook Off. The competition, which included teams from the CIM, Schoolcraft College and Oakland Community College, was held Jan. 6, 2018 at Baker’s CIM Muskegon Campus. This was CIM Port Huron’s third time competing in the ACF Student Team State Championship in four years, and its third win.

The ACF Student Team Cook Off tests culinary students’ speed, skills and teamwork abilities. The competition includes an 80-minute relay skills salon and a 90-minute menu phase, where teams must prepare and plate four portions of four courses.

The winning student chefs include: Team Captain Nia Tomlinson of Saginaw, Rose Erickson of Fenton, Jami-Lynn Rice of Bad Axe, Josh Hoffman of Bad Axe and Ken Pankau of Bad Axe. The students were coached to victory by CIM Program Director/Restaurant Manager, Paula Recinella, CHE, Scott Twichell, CEPC, Lead Baking and Pastry Instructor and Nicholas Cornfield, CEC Executive Chef of COURSES Restaurant. Together coaches and students will next travel to Madison College in Madison, Wis. on Feb. 16, 2018, to represent Michigan and compete in the ACF Central Region Student Team Championship against winning college and apprentice teams from eight other schools.

“The ACF Student Team Cook Off was a great day of cooking and camaraderie, where everyone learned from and interacted with each other for the betterment of the industry,” said Chef Tom Recinella, CEC, AAC, HGT, Baker College’s Dean of Culinary. “The competition helps students to learn new skills, and improve upon others, while connecting with their peers and challenging themselves…earning a win is certainly an honor, and exemplifies the pursuit of excellence that our students and faculty strive for every day.”

In addition to the top honors earned by the team from CIM Port Huron, Baker College also is celebrating a silver medal win by its team from the CIM Muskegon Campus.
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About Baker College

Founded in 1911, Baker College is Michigan’s largest independent not-for-profit college, with 12 campus and extension sites across the state, as well as 100 percent online program options, across 100 undergraduate and graduate degrees. Baker College’s legion of BakerProud represents more than 3,300 faculty and staff, 17,000 students and hundreds of thousands of alumni.

The Culinary Institute of Michigan, a division of Baker College, offers associate degree and certificate programs focused on some of the fastest-growing areas of food service. CIM students enjoy small class sizes, where they learn from experienced industry professionals and develop technical skills through intensive hands-on training in world-class culinary facilities. For more information on Baker College and the Culinary Institute of Michigan, visit http://www.baker.edu or follow Baker College on Twitter, Facebook and Instagram.

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