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MCC Culinary Team earns Bronze medal

04/08/2019

The MCC Culinary Knowledge Bowl team, from left to right: Chef Mark Handy, Martina LaNoue, Jennifer Stock, Kinleigh Jaehnig, Jessalyn Taylor, Dawn Neusbaum, and Lata VonBrockdorff.
The MCC Culinary Knowledge Bowl team, from left to right: Chef Mark Handy, Martina LaNoue, Jennifer Stock, Kinleigh Jaehnig, Jessalyn Taylor, Dawn Neusbaum, and Lata VonBrockdorff.

The Mott Community College Culinary Knowledge Bowl earned a Bronze medal March 31 at the 2019 Central Region competition of the Baron H. Galand Culinary Knowledge Bowl. The competition is held annually at the American Culinary Federation ChefConnect conference. This year the competition was in St. Paul Community College in St. Paul, Minn. The MCC team competed with five teams from the Central region.

“I am extremely proud of our students,” said Chef Mark Handy, MBA CEC, AAC, CDM Culinary Arts Instructor and MCC Knowledge Bowl coach. “They represented the College and our Culinary Arts program well,” he added.

The 2019 team included Jessalyn Taylor, Team Captain, of Chesaning, Kinleigh Jaehnig, of Lapeer, Jennifer Stock, of Lapeer, Martina LaNoue, of Otter Lake, and Dawn Neusbaum, of Flint. Serving as assistant coaches were Lata VonBrockdorff, Mary Sushynski and Tina Wilder.

This is the 6th year that MCC has sent a team to the competition, which is based on a Jeopardy-style question and answer format that also includes sensory testing. Students must have an in-depth knowledge of math, sanitation, meat fabrication, seafood, nutrition, baking, culinary and Escoffier.

During the competition, students are tested on visual identification of equipment, utensils, food products, and they must be able to identify food items based on taste and smell. Once a question is presented, students have only 10 seconds to answer, with speed, strategy and accuracy being key components to their success.

First held at the 1992 ACF National Convention in Washington, D.C., the Baron H. Galand Culinary Knowledge Bowl is the brainchild of Carol Kelly, a member of the Nation’s Capital Chefs’ Association and a culinary instructor. She used the competition format as a way of testing her vocational high school students. The competition is named in honor of former ACF President and long-time advocate of apprentices and junior members, Baron H. Galand, CEC.


Mott Community College is committed to excellence in education and offering services that cultivate student success and improve the overall quality of life in a multicultural community. With more than 100 academic and occupational degree programs, we help students prepare to achieve more in an ever-changing economy. Through university transfer agreements, high-demand associate's degree programs and one-year certification programs, we help ensure that all Mott students are ready to get more out of life.

As an affirmative action/equal opportunity institution, the College encourages diversity and provides equal opportunity in education, employment, all of its programs, and the use of its facilities. The College does not discriminate in educational or employment opportunities or practices on the basis of race, sex, color, religion, gender, national origin, veteran’s status, age, disability unrelated to an individual’s ability to perform adequately, sexual orientation, or any other characteristic protected by law. Title IX Coordinator Contact Information: 1401 E. Court St., Prahl College Center (PCC-2030G), Flint, MI 48503, (810) 762-0024. Title II, ADA, Coordinator Contact Information: 1401 E. Court St., Curtice-Mott Complex (CM-1024), Flint, MI 48503, (810) 762-0373. Section 504 Coordinator Contact Information: 1401 E. Court St., Prahl College Center (PCC-1130), Flint, MI 48503, (810) 762-0191.

For important information about the educational debt, earnings, and completion rates of students who attended these programs, please see the following link: https://www.mcc.edu/gainful_employ_disclosure/index.php

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April 8, 2019
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