AACC students win the gold

| May 23, 2014 | 1 Comment
Team Anne Arundel, the culinary competition team of the Hotel, Culinary Arts and Tourism Institute at Anne Arundel Community College, took second place in the 6th Annual Chesapeake Culinary Cup competition held recently at Anne Arundel Community College’s Hotel, Culinary Arts and Tourism Institute in Glen Burnie. Carrie Svoboda of Stevensville is holding the second-place trophy. From left are Chef David Ludwig, CEPC, CHE, Team Anne Arundel coach; Elena Clement, CEPC, judge; Ricky Rice of Pasadena; Chef John Johnson, CEC, CCE, AAC, Team Anne Arundel coach; Svoboda; Michael Willard of Annapolis; Erin Gregory of Edgewater; Brian Campbell, CEC, judge; Jennifer Lowe of Stevensville; Mikey Beriau, CEC, AAC, judge; and Gunther Heiland, CMPC, AAC.

Team Anne Arundel, the culinary competition team of the Hotel, Culinary Arts and Tourism Institute at Anne Arundel Community College, took second place in the 6th Annual Chesapeake Culinary Cup competition held recently at Anne Arundel Community College’s Hotel, Culinary Arts and Tourism Institute in Glen Burnie. Carrie Svoboda of Stevensville is holding the second-place trophy. From left are Chef David Ludwig, CEPC, CHE, Team Anne Arundel coach; Elena Clement, CEPC, judge; Ricky Rice of Pasadena; Chef John Johnson, CEC, CCE, AAC, Team Anne Arundel coach; Svoboda; Michael Willard of Annapolis; Erin Gregory of Edgewater; Brian Campbell, CEC, judge; Jennifer Lowe of Stevensville; Mikey Beriau, CEC, AAC, judge; and Gunther Heiland, CMPC, AAC.

Two culinary students in Anne Arundel Community College’s Hotel, Culinary Arts and Tourism (HCAT) Institute earned gold medals and HCAT’s team earned second place at the 6th Annual Chesapeake Culinary Cup competition earlier this month at the institute in Glen Burnie.

The Chesapeake Culinary Cup is an American Culinary Federation-sanctioned competition open to regional college culinary arts programs. Each person could enter a four-person team, with three members handling savory dishes and one pastry contestant.

Gold medal winner Michael Willard of Annapolis was the high-scoring student for HCAT and earned the highest score in the competition with his menu of pan-seared red snapper with citrus beurre blanc, lima bean puree, glazed carrots, orange-scented asparagus and a rice croquette. Jennifer Lowe of Stevensville, the other gold medal winner, served pan-seared rockfish with lemon beurre blanc, a spring vegetable medley, celery root puree and sautéed celery root and roasted garlic tuile. Earning the bronze medal was Carrie Svoboda of Stevensville, with both Ricky Rice of Pasadena and Erin Gregory of Edgewater earning certificates.

The scores of all four students from each school were tabulated to determine an overall team score. Taking first place in the team category was Monroe College of New York, with the Pennsylvania School of Culinary Arts (at York Technical Institute) earning third place.

AACC’s HCAT Institute offers credit degrees and certificates; an Italian Culinary Internship; industry training including Bartender Certification, Certification in Sanitation and Casino Dealer School; professional student clubs; competitive teams; and scholarship opportunities. Noncredit cooking and demonstration courses are available for people who enjoy cooking. For information, go to www.aacc.edu/hcat.

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Category: NEWS, OPINION

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John is the publisher and editor of Eye On Annapolis. As a resident and business owner in Anne Arundel County for more than 15 years, he realized that there was something missing in terms of community news--and Eye On Annapolis was born in late spring 2009. John's background is in the travel industry as a business owner, industry speaker, and travel writer. In terms of blogging and social media, he cut his teeth with MSNBC.com.