Baker College of Muskegon Culinary Arts Students Bring Home the Gold and the Silver

Nov 16, 2010

Competing against more than 35 professional chefs and other culinary arts students, four students from the Culinary Institute of Michigan at Baker College of Muskegon garnered four medals at the recent 7th Annual Great Culinary Classic. The event, sponsored by Tri Mark SS in partnership with the American Culinary Federation (ACF), was held in Cleveland, Ohio.

“The CIM faculty and staff are very proud of these students,” said Robb White, CEC, CCA, AAC, dean of culinary at the Baker College of Muskegon Culinary Institute of Michigan. “The students spent more than 150 hours of their free time preparing for this hot food competition, and the results are outstanding.”

The competition winners are:

  • Zach Vanderwall, of Fremont, won a gold medal for preparation of quail
  • Heather Carr, of Grand Haven, won a silver medal for a red snapper dish
  • Ed Jobin, of Chicago, won a silver medal for preparation of a bone-in pork loin
  • Lindsay Yzenas, of Gary, Indiana, won a silver medal for preparation of sole

The CIM students used the event as a practice session for the upcoming ACF student state competition in February, where they will compete against culinary arts students from three other Michigan schools. The winner of the state competition will represent Michigan at the 2011 ACF Central Regional competition, to be held next April in New Orleans.

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