Alumni Newsletter
Keeping our Alumni informed of Atlantic Cape activities
Winter 2006 Issue
- Call for Work: ACCC Art Gallery Seeks Alumni Artists
- Academy Students Bring Home Gold Medals from New York Food Show
- Taste the Thrill at March 7 Restaurant Gala
- Rutgers to Hold Open House at ACCC
- IRA Distributions Provide New Way to Give to ACCC
- Alumni Updates
- ACCC Receives Equity Award
- ACCC Presents Free Play for Children March 11
- Archery Alumni Tournament a Success
- ACCC Offers Dozens of Continuing Education Courses in March
- Annual Appeal Supports Access, Excellence, Stewardship
- Benefits of Membership
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- Fall 2011
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- Spring 2009
- Winter 2009
- Fall 2008
- Summer 2008
- Spring 2008
- Winter 2008
- Fall 2007
- Summer 2007
- Spring 2007
- Winter 2006
- Fall 2006
- Summer 2006
- Spring 2006
Alumni & Friends
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Academy Students Bring Home Gold Medals from New York Food Show
Academy of Culinary Arts teams returned from New York City’s annual “Salon of Culinary Art” with two gold medals for their entries in the centerpiece and meat categories.
Held Nov. 11-14 at the 91st International Hotel, Motel & Restaurant Show at the Jacob Javits Convention Center, the Salon featured breathtaking creations of master chefs, pastry chefs, bakers, butchers, culinarians and apprentices from around the world competing in an array of categories. Known as the world’s largest freelance culinary arts exhibit and dubbed the most prestigious competition on the East Coast, the show is organized annually by the Société Culinaire Philanthropique.
ACA student teams won two gold medals at the ‘Salon of Culinary Art’ in New York City in November.
The winning centerpiece team prepared an intricate salt dough centerpiece titled “An Honorable Profession,” which featured a chef standing atop pillars. Chef Klaus Muller, former ACA dean, coached the team.
The meat category included three teams that prepared a selection of hors d’oeuvres, cold and hot foods. Chef Kelly McClay, acting dean of the Academy, Chef Supervisor Bruce Johns, Chef Educator Daniel Matt, and adjunct instructors Chef Jon Davies and Chef Lynn Kolb coached the hot food teams.
ACA students won a gold medal for this saltiage centerpiece.
The students spent hundreds of hours throughout the fall planning menus and fine-tuning their presentation in the Academy’s teaching kitchens. The ACA students competed against teams from other culinary schools including Johnson & Wales, the Culinary Institute of America, and industry professionals.
“For some of our students this is a once in a lifetime achievement,” McClay said. “When they are working in the industry, many of them will not have the time or opportunity to compete at this level.”
The ACA has a history of success at the Salon of Culinary Art, including four silver medals in 1998, four gold medals in 2000, and a gold medal in 2002, the last time the ACA entered the competition.