AACC’s takes first place in Chesapeake Culinary Cup

| May 19, 2015 | 0 Comments
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Team Anne Arundel, the student culinary team at Anne Arundel Community College’s Hotel, Culinary Arts and Tourism (HCAT) Institute, took first place at the 7th Annual Chesapeake Culinary Cup competition May 3, at the HCAT building at the Glen Burnie Town Center in Glen Burnie. From left, are judges Jennifer Kopp and Elena Clement; John Johnson, Team Anne Arundel coach; Jennifer Thomas of Arnold, gold medal; Erin Ward of Arnold, silver medal; Jillian Catterton of Annapolis, silver medal; Hilary Frink of Baltimore, silver medal; judges Brian Campbell and Scott Craig; and David Ludwig, Team Anne Arundel coach.

Team Anne Arundel, the student culinary team at Anne Arundel Community College’s Hotel, Culinary Arts and Tourism (HCAT) Institute, took first place at the 7th Annual Chesapeake Culinary Cup competition May 3, at the HCAT building at the Glen Burnie Town Center in Glen Burnie.

The Chesapeake Culinary Cup is an American Culinary Federation-sanctioned competition salon open to regional postsecondary culinary arts programs. Schools enter a four-person team, with three members handling savory dishes and one pastry contestant. The scores of all four students from each school are tabulated to determine the overall team score.

In addition to taking first place team overall, individual team members earned the following medals. Also listed is the main course of their multi-part meals.

• Jen Thomas of Arnold, gold medal, pan-seared rockfish with seafood tomato broth.

• Jillian Catterton of Annapolis, silver medal, roasted pork loin wrapped in sausage with mushroom sauce.

• Erin Ward of Arnold, silver medal, espresso-crusted duck breast with blackberry sauce.

• Hilary Frink of Baltimore, silver medal, pastry, oat-barley sponge cake with sweet goat cheese cream.

Team Anne Arundel is coached and mentored by Chef John Johnson, HCAT instructional specialist. Other schools competing for the Chesapeake Culinary Cup were Monroe Community College of Rochester, N.Y., which placed second, and the Pennsylvania School of Culinary Arts at the York Technical Institute of York, Pa., which placed third.

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 http://www.aacc.edu/hcat.

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