Student chefs from the Culinary Institute of Michigan earning a variety of Silver, Gold and Best in Show Medals earlier this month at a nationally sanctioned competition. Baker College’s Culinary Institute sent twelve students from their Port Huron campus to the American Culinary Federation competition in Pontiac.“Culinary competitions do not define us, but rather reflect the excellence that our students strive for on a daily basis,” said Chef Tom Recinella, Baker College’s Dean of Culinary. “Our students, who choose to compete, represent the very best of what we have to offer in our instruction at the CIM.” Throughout the rest of 2018, CIM students are scheduled to participate in several more competitions across various different sanctions.
