School of Culinary Arts Students Win American Culinary Federation Regional Knowledge Bowl
Student team is champion of the Baron H. Galand Culinary Knowledge Bowl for the 2nd Consecutive Year
Chicago—April 20, 2011—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, April 19.
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.
About Kendall College’s School of Culinary Arts
Kendall College, founded in 1934, is located in Chicago, Illinois. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 2500 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. The School of Culinary Arts is one of the leading culinary training programs in the United States. The school offers associate and bachelor’s degrees and certificates in the culinary arts as well as an associate degree and certificate in baking and pastry. The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College, a member of the Laureate International Universities network, is accredited by the Higher Learning Commission and is a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org.
Media Contacts:
Maria Alexandra Velez, 1-312-752-2088, mvelez@kendall.edu
Amber Cerda, 312-752-2472, acerda@kendall.edu
