Dec. 20, 2011
Six Anne Arundel Community College culinary students and one alumnus brought home seven medals from the recent Delmarva Chefs & Cooks Association Competition Salon in Salisbury.
Team Anne Arundel competed in various Contemporary Hot Food Cooking categories. In the Student SK Category, competitors fabricate and prepare two portions of a finished product based on main course criteria, protein, vegetables, starches, sauces, and garnishes. Winners were:
Gold Medal – Stephanie Bishop of Arnold, “Pan Roasted Loin of Venison” consisting of Braised Spiced Red Cabbage, Chanterelle Mushroom Bread Dumpling, Glazed Bâtonnet of Sweet Potatoes, Cassis & Red Currant Demi Glace.
Gold Medal – Christopher Galanakis of Pasadena, “Pan Roasted Chicken Breast with an Herb Mousseline” consisting of Creamed Spinach on an Artichoke Bottom, Polenta with Red Pepper Sauté, Red Wine - Thyme Sauce, Parmesan Crisp.
Gold Medal – Matthew Reed of Timonium, “Seared Duck Breast with a Spiced Plum Sauce” consisting of Lemon Grass Scented Coconut Jasmine Rice with Shiitake Mushrooms, Duck and Vegetable Egg Roll, Asian Vegetable Slaw.
Silver Medal – Barry Tramer of Parkville, “Roasted Venison Loin with a Foie Gras Flan” consisting of Butternut Squash Puree, Sautéed Chanterelle Mushrooms, Wilted Mustard Greens, Diced Apple & Butternut Sauté, Braised Lentils and an Apple-Brandy Demi Glace.
Silver Medal – Sarah Hrebiniak of Baltimore, “Pancetta Wrapped Loins of Rabbit” consisting of Fried Rabbit Leg, Wild Rice Pilaf with Rabbit Sauté, Creamy Cabbage, Glazed Carrots, Sautéed Chanterelles and Apricot Brandy Sauce.
Bronze Medal – Heather Tompkins of Severn, “Lamb Roulade” consisting of Sautéed Escarole with Wild Mushrooms, Mash & Tournè of Potatoes with Truffle -Parsley Butter and Wild Mushroom Ragout.
In the Professional K Category, competitors fabricated and prepared four portions of a finished product based on main course criteria, protein, vegetables, starches, sauces and garnishes. Winning a Silver Medal was HCAT alumnus Christin Bourgeois of Fort Washington for “Seared Duck Breast with Duck Sausage” consisting of Creamy Red Lentils, Warm Brussels Sprout Salad, Sautéed Radicchio with Grapes and Oranges, Duck Sausage over Quince and Dried Cherry Compote, Orange-Red Wine Demi Glace
“For all of them -- especially the first-time competitors -- to receive medals was remarkable and recognizes their commitment, drive and the support they receive,” said Shawn R. Harlan, CEC, CHE, ACE, an AACC HCAT instructional specialist, American Culinary Foundation coordinator and test site administrator.
He praised the American Culinary Federation judges as “outstanding in offering detailed critiques and feedback to each student. They were overwhelmingly impressed with the students’ performance. Their professionalism, detail-oriented approach and high skill level were all recognized as shown in the awards they received.”
The students are enrolled in AACC’s Hotel, Culinary Arts and Tourism Institute, which offers courses leading to a degree, certificate or workforce credential. For information on the awards or the HCAT program, visit www.aacc.edu/hcat or contact 410-777-2398 or 1-866-HCAT (4228).
About Anne Arundel Community College
Anne Arundel Community College is an award-winning, fully accredited public two-year institution serving approximately 53,000 students each year through classes offered at more than 100 sites in Anne Arundel County or online. National and regional award-winning studies can lead to a degree, certificate, industry credential, transfer to a four-year institution or career enhancement, personal enrichment and lifelong learning. AACC began celebrating its 50th Anniversary this fall.