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Baker College of Port Huron CIM names Jill Tucker 'Student Chef of the Year'

Tucker will represent CIM at Southeast Michigan competition August 12

PORT HURON, Mich. – Jill Tucker, of St. Clair, has been named Student Chef of the Year (SCOY) for Baker College of Port Huron Culinary Institute of Michigan (CIM). She will represent the college at the Michigan Chef de Cuisine Association (MCCA) overall SCOY championship at the Dorsey Schools in Roseville on Aug. 12.

“This title acknowledges Jill for her dedication and devotion to her education, the culinary profession and, most importantly, her fellow students,” said Thomas F. Recinella, CEC®, ACE, AAC®, program director and COURSES Restaurant executive chef at CIM Port Huron. “We are very proud of her and cannot wait to see her test her skills and knowledge against a very tough pack of her peers.”

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CIM Port Huron faculty used strict criteria from the American Culinary Federation (ACF) to conduct the SCOY selection process. Tucker, who is also the president of the ACF student chapter at CIM Port Huron, was the unanimous choice. She will be the first student to represent the college at the MCCA competition.

Tucker will vie against eight other student culinarians, one from each college culinary program in the MCCA, for the title of Overall SCOY. Each student will have 60 minutes to prepare two portions of a signature dish while adhering to rigid ACF Competition guidelines. The dish may feature game hen, chicken or duck, or it can be a warm dessert.

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“There is less than a month until the championship, and we will help her to be prepared to handle anything that could happen,” said Recinella. “Jill recently competed in front of 400 spectators at Detroit’s Eastern Market and won two medals, so I know that she can handle pressure. She’s already conceptualizing her dish.”

The MCCA is the Southeastern Michigan chapter of the ACF. It brings together professional and up-and-coming chefs from six counties and boasts the highest level of professional members, certified master chefs and certified executive chefs in the ACF.

ACF, an organization for chefs and cooks, was founded in 1929 to promote the professional image of American chefs worldwide through education of culinarians at all levels.

For more information about the Baker College of Port Huron culinary arts program, contact Daniel Kenny in the admissions office at Daniel.Kenny@baker.edu, or 810.985.7000 or 888.262.2442.

For more information about the MCCA SCOY Championship, visit www.mccachef.org.

The largest private college in Michigan, Baker College is accredited by the Higher Learning Commission and is a member of the North Central Association of Colleges and Schools. It is a nonprofit higher education institution, serving more than 35,000 students on 12 campuses and in three satellite locations. Baker grants certificates and associate, bachelor’s and master’s degrees in business, health sciences, education and human services, and various technical fields, as well as a doctorate of business administration. As a career college, the Baker College system is pleased to report that 97 percent of its available graduates are employed. For more information about Baker College, please check out our website at www.baker.edu.

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