A six-student team from Sullivan University’s Baking and Pastry Arts program brought home five gold medals and one silver during a March 31 American Culinary Federation competition at the Midwest Culinary Institute in Cincinnati, Ohio.Pictured left to right: Chef instructor Scott Turner, CEC, CEPC, CHE, M.A.Ed., students Anna Rossel, Kendall Knies, Kelsee Newman, Jordyn Moseley, Haile Raymer, Alyssa Taranto and department chair for the Baking and Pastry Arts program chef instructor Derek Spendlove, CEPC CCECCP, CCE, AAC, ACE, HOGT, chair, baking and pastry arts.
According to a news release, the students, coached by chef instructors Scott Turner and Derek Spendlove, bested the competition in the categories of Bread Sculpture, Mixed Media Sculpture, Chocolate, Fat Sculpture and Decorative Cake.
Of the 11 Certified Master Pastry Chefs in the United States, Albert Imming, CMPC, was among the judges. The others included Certified Master Chefs Kevin Gawronski John Kinsella, as well as Certified Executive Chef Donald Miller.
Competitions play a vital role in culinary arts as they continually raise the standards of culinary excellence. There is no better way for a culinarian to hone their craft than by putting their skills and knowledge to the test in a competitive format. Participation in ACF approved competitions will also earn students continuing education hours for ACF certification.