Baker College’s Culinary Institute of Michigan Students Earn Top Honors at American Culinary Federation Sanctioned Competition

Share Article

Sixteen Culinary Students from Port Huron and Muskegon Campuses Earn Variety of Silver, Gold and Best in Show Medals.

“Our students, who choose to compete, represent the very best of what we have to offer in our instruction at the CIM. Our faculty are devoted to our students’ success, inside and outside the classroom,” said Chef Tom Recinella, CEC, AAC, HGT, Baker College’s Dean of Culinary.

Sixteen student chefs from the Culinary Institute of Michigan (CIM) in Port Huron and Muskegon, Mich., a division of Baker College, earned a variety of honors at a Feb. 10, 2018 American Culinary Federation (ACF) sanctioned competition held by the ACF Michigan Chefs de Cuisine Association.

The students who competed are enrolled in all three of the Culinary Institute of Michigan’s programs – Baking and Pastry, Culinary Arts and Food and Beverage Management – and competed in individual categories against students from three other southeast Michigan collegiate culinary programs. In this type of competition, students do not compete against each other, but rather against a scorecard, a set national standard. Students compete in ACF sanctioned competitions to gain knowledge, hone their skills and become better craftspeople.

The students – 12 from CIM Port Huron and four from CIM Muskegon – earned a variety of silver (seven) and gold (nine) medals, as well as best in show honors (one), across three categories, including: chicken signature dish, pastry skills and knife skills. Additionally, CIM Muskegon Chef Instructor, Damon Covington, CC, earned an ACF silver medal in the professional signature dish category.

A complete list of winning students and their honors is available HERE.

“Culinary competitions do not define us, but rather reflect the excellence that our students strive for on a daily basis,” said Chef Tom Recinella, CEC, AAC, HGT, Baker College’s Dean of Culinary. “Our students, who choose to compete, represent the very best of what we have to offer in our instruction at the CIM. Our faculty are devoted to our students’ success, inside and outside the classroom.”

The ACF sanctioned competition wins come on the heels of a recent ACF Student Cook-Off State Championship honor earned by a team of five student chefs from CIM Port Huron. Throughout the rest of 2018, CIM students are scheduled to participate in several more competitions across various different sanctions, including CIM Port Huron’s third annual ACF Sanctioned Competition in late spring.

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.

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Hope Brown
Visit website