Students enrolled in Oakland Community College’s Culinary Studies Institute won five gold medals in the American Culinary Federation (ACF) Culinary Salon held April 13 at the Novi Trade Center.  “The master chef judges said they have never seen such beautiful work on student entrees”, said Culinary Studies Institute faculty member Sue Baier.

 

The students are members of the Garde Manger (cold buffet) class taught by Chef Doug Ganhs who coached the team.

 

      The students and their winning entrees are:

·        Atusko Inagaki of Farmington Hills who presented a “Pacific Rim Seafood Platter” featuring Salmon and Scallop Terrine, Halibut and Asparagus Roulade and Squid with Saffron.

·        Brandan Bradney of Lake Orion who presented a “Wild Boar Platter from the Bayou” featuring Jack Daniels Smoked Loin with Cajun Crawfish Mouseline, BBQ Shredded Pork Roulade, and a Spicy Pork & Morel Mushroom Terrine.

·        Lee Anne Kobylarek of Westland who presented a “Midwest Rabbit Platter” including Terrine of Rabbit, Smothered Rabbit Ham and a Rabbit & Carrot Roulade.

·        Danielle Monforton of Redford, who presented an “American Seafood Platter” featuring Shrimp Terrine, Lobster Triangle and a Salmon & Mussel Roulade.

·        Asa Schwartz of Birmingham who presented a “Country Capon Platter including Smoked Capon Breast with Shitake Mushrooms, Spicy Leg & Thigh with Roasted Red Pepper Wrap, and a Sun Dried Tomato & Basil Galantine.

 

      Joe Fackler, an OCC apprentice at the Loon River Cafe in Sterling Heights won a silver medal with his “Michigan Wild Game Medley”.

 

      OCC Culinary Studies Institute alumnus Tariq Hanna, earlier named “ACF Regional Pastry Chef of the Year” won a bronze medal for his entry.  Mr. Hanna is the pastry chef at the Motor City Casino.

 

      Faculty member Chef Roger Holden entered in the professional category and won a silver medal for his four-foot high sugar centerpiece, which was accidentally damaged and had to be reconstructed prior to the judging.

 

      For further information, call Sue Baier at (248) 522-3701.

 

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