AACC's culinary team defends Chesapeake Culinary Cup title

The junior culinary team at the Anne Arundel Community College (AACC) Hospitality, Culinary Arts and Tourism Institute last month defended its title as the Chesapeake Culinary Cup champion at an American Culinary Federation culinary competition hosted by AACC. This year's Chesapeake Culinary Cup consisted of plated poultry, fish, game and dessert plates and a celebration cakes competition.

Participating against AACC's team were student teams from the Art Institute of Washington, Arlington, Va., which placed third; Baltimore International College, Baltimore, Md.; and Le Cordon Bleu Institute of Culinary Arts of Pittsburgh, which placed second.

(l to r) Anne Arundel Community College culinary competitors Wes Tise, Drew Parassio and Samantha Elmorem; judge Elena Clement, CEPC; team members Chris Willis and Chris Galankis; lead judge Gunther Heiland, CMPC, AAC; judge Curtis Eargle, CEC, AAC; team coach Shawn Harlan, CEC, CHE; and judge Robert Meitzer, CEC, AAC