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AACC Culinary Students Excel in Competitions

Jan. 5, 2010

      A team of Anne Arundel Community College culinary students recently brought home 14 gold, bronze and silver medals in two regional competitions.

      The students are enrolled in the college’s Hospitality, Culinary Arts and Tourism Institute.

      Earning gold medals at the Nation’s Capital Chef’s Association 4th Annual Culinary Salon were Christin Bourgeois of Waldorf for “Pancetta Rabbit Loin & Braised Leg with Rosemary Glace,” Wesley Tise of Bowie for “Spicy Lamb Loin & Pomegranate Sauce” and Heather Tompkins of Severn for “Pumpkin Seed Crusted Rack of Lamb with Lingonberry Sauce.”

      Capturing silver medals at that competition were Samantha Elmore of Bowie for “Peanut Butter Soufflé and Grape Ice Cream,” Jerald Gaddi of Baltimore for “Crispy Seared Duck Breast with Duck Jus” and Andrew Parassio of Baltimore for “Juniper-scented Venison Loin with Red Wine Sauce.”

      Baking and pastry students and two chef instructors brought home seven individual medals and one group medal from the 141st Annual Salon of Culinary Art and Exhibition, which is part of the International Hotel/Motel and Restaurant Show held in New York City.

      Winning gold medals were chef instructor David Ludwig of Arnold for his fat chef with a bee from chocolate tallow and Patti Petry of Columbia for dead-dough “Baltimore Row House” complete with graffiti on the walls and rats. Taking bronze were Joy Suayngam of Baltimore in the category of Black and White Wedding Cake and Chris Willis of Annapolis in the category of Maryland-themed Wedding Cake. Silver medals went to students Mariah Jose of Union Bridge for “Lilly Wedding Cake with Pulled Sugar Riser” and Suayngam for a “Melon Carving Display” entry. Chef instructor Virginia Olson of Arnold won a silver medal in the category of pastillage (sugar dough) for her Thomas Point Lighthouse creation.

      The HCAT students as a team won a bronze medal in the category of Group Bread Display. The Maryland-themed display consisted of a multitude of shaped breads including a dead-dough Maryland flag boarded with a wreath of Black-Eyed Susan flowers made by Ted Tyler of Dunkirk, a dead-dough crab basket with crabs and wooden hammers created by Brittany Connor of Severn and a 3 foot high representation of the Sandy Point Lighthouse with a working light made by Patrick Bergquist of North Beach and Tony Chong of Glen Burnie.