JJC Culinary Students Bring Home Gold from American Culinary Federation Regional Competition

The JJC Culinary Arts student team competed in the American Culinary Federation Central Region Conference in Little Rock, Ark., April 28-May 1, bringing home gold medals in the student culinary team and student chef of the year competitions.JJC Culinary Students Bring Home Gold from American Culinary Federation Regional Competition
 
 
Department Chair Mike McGreal said that in this competition, the JJC culinary team has been the Illinois champions for the past 10 years; the central U.S. regional champions and been in the national “final four” three times out of the past six years; and won the national competition in 2011.
 
“I am so proud to be the chair of a program that continually accomplishes so much and has such a wonderful reputation on the international culinary stage,” he said. “I am in awe of our students: their determination, tenacity and commitment to do their best and achieve such incredible successes.”
 
This year, the JJC team was competing against teams from 15 other states in the region.
 
In the student chef of the year competition, Jackie Adamonis earned first place after creating a complete and elaborate entrée.
 
The student team included Jacob Bernard, Joe Biskie (Captain), Amy Gutierrez, Timothy Baran and Vince Cassidy. They were required to make a fish course, a salad course, a main course and a dessert course. In addition to that they had to prepare an elegant cold platter (similar to fancy terrines and pates in the style of European royalty).
 
Lastly, they had to complete a skills portion which involved precision-like knife cuts and fabrication techniques.
 
Adamonis and the student team will all move on to compete in the “final four” in Las Vegas this summer for the national title in their categories against the other three top regional teams.
 
Additionally, the JJC team took first place in a volunteerism competition, earning $10,000 from Hidden Valley for the significant impact chapter members made in their local communities.
 
The students were coached by Chef Tim Bucci, Chef Kyle Richardson and Chef Suzette Simpson.
 
“I am humbled and honored to work with such dedicated, talented and selfless chefs who give so much of their personal time to helping our students attain these incredible victories at this early stage in their careers,” said McGreal.
 
For more information about the Culinary Arts program at JJC, visit www.jjc.edu/academics/divisions/career-technical/culinary-arts/Pages/default.aspx

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