Kendall College Student Team Wins Fifth Consecutive Regional Knowledge Bowl
Chicago—April 7, 2014—A team of five students enrolled in the Kendall College School of Culinary Arts’ associate and baccalaureate programs beat nine other teams on March 18 to win the Central Regional Baron H. Galand Culinary Knowledge Bowl at the American Culinary Federation’s (ACF) 2014 Central Regional Conference in St. Louis, Mo.
This is the fifth consecutive year that a Kendall College team has swept this annual regional competition to qualify for finals. Besides the trophy, each student on the 2014 team received an ACF gold medal.
This year’s team, comprised of Molly Anderson (Rockford, Ill.), Frank Hutman (Mokena, Ill.), Alexander Gabrielson (Pella, Iowa), Michael Lanzerott (Forest Park, Ill.) and Jeremy Noga (Orland Park, Ill.), competed against student teams from foodservice-training programs at postsecondary schools throughout ACF’s Central Region stretching from Minnesota and Michigan to Texas and Louisiana.
Team captain Noga, who represented Kendall in the ACF’s regional Knowledge Bowl last year in St. Louis, is pursuing his bachelor’s degree in culinary arts, as is team alternate Lanzerott. Anderson, Gabrielson and Hutman are pursuing associate degrees in culinary arts; Anderson, who graduates from Kendall College in June, is additionally earning her associate in baking and pastry arts.
As regional champion, the Kendall College team will compete for the national title against the finalist teams representing the ACF’s three other regions on July 27 at the ACF’s 2014 National Convention in Kansas City. Among the four regional finalists, the team with the highest score will be named the national ACF Baron H. Galand Culinary Knowledge Bowl winner for 2014.
“We are extremely proud of the students who excelled so admirably in the Central Regional Knowledge Bowl in St. Louis to earn Kendall College a win for a fifth year in a row,” says Renee Zonka, RD, CEC, CHE, dean of the Kendall College School of Culinary Arts, who was on hand with team coach and chef-instructor Dina Altieri, CEC, CCE, to support the Kendall team. “Their hard work and dedication to preparing for this year’s competition was remarkable.”
Kendall College won the national Knowledge Bowl championships at the ACF’s annual conventions in Orlando, Fla., in 2012; Dallas, Texas, in 2011; and Anaheim, Calif., in 2010. “Competing to reclaim the national title in July against other top regional teams will be an exciting and enriching experience,” says Zonka. “We’ll be in Kansas City to cheer them on.”
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, AAC, who served as national president of the ACF from 1983 to 1987. First held at the ACF’s 1992 National Convention in Washington, D.C., today the four geographic regions of the 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 national convention in summer.
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago and is a member of the Laureate International Universities network. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 1,650 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. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago’s leading hotels and Michelin Guide restaurants (ORC International – 2011 Survey). 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 is accredited by The Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org; 312-263-0456. For more information, visit www.Kendall.edu.