A team of five students enrolled in the Kendall College School of Culinary Arts has won the Baron H. Galand Culinary Knowledge Bowl, marking the second time a Kendall College team has taken top honors. The team also took home gold medals at the American Culinary Federation's (ACF) 2011 Central Regional Conference in New Orleans.
The Kendall College team, consisting of Gabriele Ausraite, Robert Baki, Jacob Clara, Paige Rogers and Jacqueline Wallner (captain), competed for 5½ hours against 12 teams from foodservice-training programs at schools throughout ACF's Central Region stretching from Minnesota to Louisiana. As Central Regional champion, Kendall's team—representing The School of Culinary Arts' certificate, associate and baccalaureate programs in culinary arts and the certificate and associate programs in baking and pastry—will compete for the national title against three other regional finalists on July 24 at the ACF's 2011 National Convention in Dallas. The team with the highest score will be named the national ACF Baron H. Galand Culinary Knowledge Bowl winner for 2011.
"We are so proud of our students' accomplishment," said Renee Zonka, RD, CEC, CCE, dean of the Kendall College School of Culinary Arts. "At Kendall, we believe that the knowledge our students gain is just as important as the skills they learn in the kitchen. The dedication and commitment that they showed in preparing for this competition was truly remarkable. We look forward to defending our national title in Dallas this summer!"
This is the second year in a row that a Kendall College team, coached by chef-instructor Dina Altieri, CEC, CCE, has swept the annual regional competition. Kendall College won the national championship at the ACF's convention in Anaheim, Calif., last year.
The Baron H. Galand Culinary Knowledge Bowl tests the acumen of culinary-arts students via a "Jeopardy"-style subjects grid that includes challenging culinary, baking, nutrition, sanitation and math questions as well as sensory perception. The competition is named after the late Chef Baron H. Galand, CEC, who served as national president of ACF from 1983 to 1987. First held at the ACF's 1992 National Convention in Washington, D.C., today the four geographic regions of ACF hold the competition at their respective conferences in winter and spring to qualify teams to compete for the national title at the ACF's convention in summer.