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AACC Culinary Team Places 2nd in Regional Competition

April 26, 2012
Education

      A team of culinary students from the Anne Arundel Community College Hotel, Culinary Arts and Tourism Institute placed second in the 4th Annual Chesapeake Culinary Cup hosted recently by AACC. 

      The Chesapeake Culinary Cup is an American Culinary Federation (ACF) sanctioned competition salon open to regional college culinary arts programs. Each of the four schools participating entered a four-person team with three savory contestants and one pastry contestant. The scores of all four students from each school were tabulated to determine an overall team score. 

      Winners received ACF competition individual medals as well as team trophies. In addition, the student with the highest score from each school won recognition during the awards ceremony. Additional competition categories were offered to baking and pastry students who competed for ACF medals.  

      In the team competition, the Pennsylvania School of Culinary Arts (at York Technical Institute) placed first, AACC placed second, 3rd place went to Lincoln Culinary Institute and honorable mention to Stratford University. 

      Individual results for the HCAT Team Anne Arundel members: Gold Medal: Chris Wroblewski of Bowie, Silver Medals: Matt Reed of Timonium and Ed Brown of Baltimore, Bronze Medal: Lora Pumphrey of Glen Burnie. 

      HCAT’s Team Anne Arundel individual baking and pastry results were Silver Medal: Heather Tompkins of Severn for “Pastillage Showpiece” and Bronze Medal: Misha Bushyager of Baltimore for her wedding cake entry. 

      Team Anne Arundel student menus were:

  • Chris Wroblewski: Pan-seared Rockfish with Whole Grain Mustard Beurre Blanc, Asparagus Flan and Asparagus Spears, Red Quinoa with Dried Apricots, Wilted Watercress
  • Matt Reed: Seared Chicken Breast with Roasted Red Pepper Beurre Blanc, Chicken Sausage – Fresh Artichoke – Swiss Chard Sauté, White Bean and Mushroom Ragu
  • Ed Brown: Lobster with Curry-Coconut Sauce and Poached Oysters, Sautéed Carrots - Fresh Pea Mash - Potato Puree, Wilted Pea Shoots
  • Lora Pumphrey: Mango Mousse with Prickly Pear Sauce, Sangria Sorbet with Orange Cookie,  Fried Plantain Chips and Tropical Fruit Salsa, Pineapple Soup. 
         

      For information on the competition, contact John Johnson, C.E.C., C.C.E., A.A.C, HCAT instructional specialist, at 410-777-1225. For information on AACC’s HCAT Institute, visit www.aacc.edu/hcat.