The Fourth Annual Chesapeake Culinary Cup was held at Anne Arundel Community College’s Hotel, Culinary Arts and Tourism (HCAT) Institute on Monday, April 16, 2012.
The Chesapeake Culinary Cup is an American Culinary Federation (ACF)-sanctioned competition salon open to regional college culinary arts programs. Each school entered a 4 person team with 3 savory and 1 pastry contestant. The scores of all 4 students from each school were tabulated to determine an overall team score. ACF competition individual medals as well as team trophies were awarded. In addition, the student from each school with the highest score was recognized during the awards ceremony.
Additional competition categories were offered to baking and pastry students who competed for ACF medals.
For more information, call John Johnson at 410-777-1225.
Chesapeake Culinary Cup Team Results:
1st Place: Pennsylvania School of Culinary Arts (at York Technical Institute)
2nd Place: HCAT Institute – Anne Arundel Community College
3rd Place: Lincoln Culinary Institute
Honorable Mention: Stratford University
Chesapeake Culinary Cup - HCAT’s Team Anne Arundel individual results:
Gold Medal: Chris Wroblewski
Silver Medal: Matt Reed
Silver Medal: Ed Brown
Bronze Medal: Lora Pumphrey
HCAT’s Team Anne Arundel individual baking & pastry results:
Silver Medal: Heather Tompkins – Pastillage Showpiece
Bronze Medal: Misha Bushyager – Wedding Cake
Chris Wroblewski (Gold):
Pan Seared Rockfish with Whole Grain Mustard Beurre Blanc
Asparagus Flan & Asparagus Spears
Red Quinoa with Dried Apricots
Matt Reed (Silver):
Seared Chicken Breast with Roasted Red Pepper Beurre Blanc
Chicken Sausage – Fresh Artichoke – Swiss Chard Sauté
White Bean and Mushroom Ragu
Ed Brown (Silver):
Lobster with Curry-Coconut Sauce & Poached Oysters
Sautéed Carrots - Fresh Pea Mash - Potato Puree
Wilted Pea Shoots
Lora Pumphrey (Bronze):
Mango Mousse with Prickly Pear Sauce
Sangria Sorbet with Orange Cookie
Fried Plantain Chips & Tropical Fruit Salsa