Culinary

Teams demonstrate their culinary knowledge, skills, and creative abilities during the competition through the demonstration of curriculum proficiencies and the preparation of a unique entrée or dessert. Performance during the culinary event is observed and rated by judges from the foodservice industry and post-secondary schools. Teams demonstrate their ability to work together while creating and presenting their selected dish while utilizing a provided market basket.

 

Presentation Schedule 

Monday, March 22

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8:30 a.m. - Van Buren ISD

8:30 a.m. - DCTC Riverview High School

8:30 a.m. - Branch Area Careers Center

Tuesday, March 23

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12:15 p.m. - Bay-Arenac ISD Career Center Culinary Team #3

12:45 p.m. - Breithaupt Career Technical Center

12:45 p.m. - Breithaupt Career Technical Center

Wednesday, March 24

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8:00 a.m. - Bay-Arenac ISD Career Center Culinary Team #1

8:00 a.m. - Bay-Arenac ISD Career Center Culinary Team #2

8:00 a.m. - Plymouth Canton Edcuatinoal Park Team A

8:00 a.m. - Plymouth Canton Edcuatinoal Park Team B

 

Judges

 Paula Recinella, Culinary Institute of Michigan - Baker College

Mathew Schillig, Dorsey College

Rhoda St. Luce, Platinum Chef

Thomas Recinella, Culinary Institute of Michigan

Robert Shipman, English Inn

Terence Tarver, The Inn at St. Johns 

Sean Marr, Gordon Food Service

Jennifer Groen, ServSafe

Culinary Competition Rules

 

Thank you to our Sponsor! 

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