The junior culinary team of the Anne Arundel Community College Hospitality, Culinary Arts and Tourism Institute successfully defended its title in April as the Chesapeake Culinary Cup champion.
At an American Culinary Federation culinary competition hosted by AACC, Team Anne Arundel members sizzled and the team captured first place. This year’s Chesapeake Culinary Cup consisted of four K category competitions (plated poultry, fish, game and dessert plates) and one SC category competition (Celebration Cake).
Combined scores from each team determined the overall winner. Participating against Team Anne Arundel were student teams from the Art Institute of Washington, which placed third; Baltimore International College and Le Cordon Bleu Institute of Culinary Arts of Pittsburgh, which placed second.
Team Anne Arundel participants were Samantha Elmore of Bowie, Chris Galanakis of Pasadena, Drew Parassio of Baltimore, Wes Tise of Bowie and Chris Willis of Annapolis.
Elmore won a Bronze Medal and Best in Show Award for her S’mores-inspired dessert. Galanakis won a Silver Medal and Best in Show Award for Olive-encrusted Lamb. Parassio earned a Silver Medal and Best in Show Award for his Pan-seared Black Bass. Tise earned a Bronze Medal and Best in Show Award for his Sous Vide Chicken. Willis received a certificate of participation for his entry, 1st Birthday Cake.
“This is a testament to the quality of HCAT’s curriculum and its instructors and facilities,” said Mary Ellen Mason, HCAT director. “HCAT is in league with the top culinary schools in the country.”
For information on HCAT credit and noncredit continuing professional education programs, visit www.aacc.edu/hcat or call 410-777-2398.