Press

Dover, N.H. (April 17, 2008) - Five area culinary students participated in the American Culinary Federation’s (ACF) Northeast Regional Competition, in Cincinnati, and earned a silver medal for their skilled preparation and presentation, on April 4.

The competition team, representing the Great Bay ACF Chapter, included Denah Rimer Woodland Hills, Calif.; Nathan Paquin, Londonderry, N.H.; Rodney Peak, Havre de Grace, Md.; Julia Chase, Sanbornton, N.H.; and Josephine Doroja, Exeter, N.H.. The students were coached by chef instructors Michael Ciuffetti, CEC and Murray B. Long, CEC, CCE, ACE.

The competition team, primarily McIntosh Atlantic Culinary Academy Students, had just a few hours to showcase their cooking skills against eight other teams. Each team was already a state champion from the American Culinary Federation’s (ACF) Northeast Region and had been preparing for weeks to go to this event.

The teams arrived in Cincinnati to compete for one of the four slots at the National ACF Student Competition in Las Vegas in July. The competition was split into three phases including a skills relay, hot food menu and a cold food platter.

Starting with an 80-minute food prep relay during which the team members randomly drew straws to do various vegetable cuts, fish butchery, chicken butchery and pastry cream. In the second phase, the team prepared four portions of a fish appetizer, a salad, a main course and a dessert. They were allowed to create their own recipes for everything except the main course which had to be a classically prepared chicken dish called Poulet Sauté Bercy, better known to the layperson as chicken breast with shallots, white wine and tomato sauce.

During the third phase the team prepared and precisely positioned various cold food items (canapés, pates, terrines and a salad) on a large “cold food platter”. This is a combination of artistry and precision with the platter being judged on menu, balance, seasonality and harmonizing flavors of ingredients, presentation and technical skills.

At the end of the two-day competition the Great Bay team was edged out by fraction of a point by the powerhouse and perennial winning team from SUNY Delhi. Although winning would have been the ultimate reward for excellence the team is very proud of its Silver Medal.

Chef Michael Ciuffetti said, “Competition brings out the best in students. Hours of menu development and practice barely prepares the teams to work fast, clean, and skillfully,” he added, “With the judges hovering over their shoulder, and family, coaches and other teams peering nervously through the hallway windows the Great Bay Team made New Hampshire proud”

About McIntosh College
McIntosh College is a private, degree granting post-secondary college located in Dover, New Hampshire. McIntosh College's programs currently include Business Management, Culinary Arts, Criminal Justice, Graphic Design, Massage Therapy, Medical Assisting, and Professional Photography. In 2006, McIntosh entered into an articulation agreement with New Hampshire's Plymouth State University (PSU) in which course credit can be transferred to PSU for Graphic Design and Criminal Justice. McIntosh College is accredited by the New England Association of Schools & Colleges (NEASC).

About The American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in America. With more than 19,000 members spanning 240 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the only comprehensive certification program for chefs in the U.S. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than 8 million members globally.

The Great Bay Chapter’s mission is to cultivate young culinarians, promote community nutrition and wellness education and encourage member certification. To further their goals the chapter has teamed up with countless organizations throughout the Seacoast NH.