Students Earn Third Consecutive ACF Regional Knowledge Bowl Win
Student team takes home top honors at the Baron H. Galand Culinary Knowledge Bowl
Chicago—April 19, 2012—A team of five students enrolled in the Kendall College School of Culinary Arts won the Baron H. Galand Culinary Knowledge Bowl, marking the third consecutive time a Kendall College team has taken top honors. The team also took home gold medals at the American Culinary Federation’s (ACF) 2012 Central Regional Conference in Detroit, April 15.
The Kendall College team, consisting of Gabriele Ausraite (captain), Robert Baki, Jacob Clara, Brenda Martinez, Paige Meagher and Dustin Mehrtens competed against nine 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’ associate and baccalaureate programs—will compete for the national title against three regional finalists on July 15 at the ACF’s 2012 National Convention in Orlando. The team with the highest score will be named the national ACF Baron H. Galand Culinary Knowledge Bowl winner for 2012.
”We couldn’t be more proud of our students’ accomplishment,” said Renee Zonka, RD, CEC, CCE, dean of the Kendall College School of Culinary Arts. “Their hard work and dedication to preparing for this year’s competition was remarkable, and competing for the national Knowledge Bowl title in July against other top regional teams will be an exciting and enriching educational experience. We’ll be there to cheer them on for what we hope is a third national title.”
This is the third 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 annual convention in Dallas, Texas, last year and in Anaheim, Calif., in 2010.
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 the Kendall College 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 2200 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, 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:
Amber Cerda, 312-752-2472, amber.cerda@kendall.edu
