CIM Students also lead the competition in the Cakes & Tortes category as well as the Chocolate Cheesecake division. For Cakes & Tortes, awards went to: Nydra Blackman – 1st Place for “Masquerade” and Deanna Childress – 2nd Place for “A Look in the Magic Eye.” Jessica Granowitz was awarded 1st place for her Chocolate Cheesecake “Flowers in 3D.”

Not to be left out, our own CIM Instructors took 1st, 2nd, and 3rd for the Masterpiece Category. The awards went to: Chef Justin Raha – 1st Place for “Alice in Wonderland,” Chef Luis Amado – 2nd Place for “Rio,” and Chef Cory Barrett – 3rd Place for “Les Diableries.”

Congratulations! It was an exceptional day for an exceptional team!

Click here to view the image gallery for this event.

The CIM is extremely honored to be given the opportunity to host this exciting event. We look forward to seeing friends, family, and the community-at-large as the next generation of chefs put their skills to the test.

• The event is Saturday, March 2, from 5:00 to 8:00pm.
• Tickets are $55 each and include wine, beer, hors d’oeuvres, and dessert tastings.
• Get your tickets online at http://www.everywomansplace.org or at The Sweet Spot (cash or check only) located at the Culinary Institute of Michigan, 336 W. Clay Ave., Muskegon, MI.
• Tickets sell fast and are limited to the first 650 guest. Last year this event sold out.

The proceeds of the evening’s event benefit Every Woman’s Place, an organization dedicated to improving and enhancing the lives of women, youth, children, and families in crisis within our community. Every Woman’s Place provides and advocates for services which lead to their safety, emotional and economic self-sufficiency, productivity, and ability to participate fully within society. It is the true honor of the Student Chefs of the Culinary Institute of Michigan to create an amazing menu featuring incredible chocolates, desserts, and hors d’oeuvres for such a worthy cause.

This event showcases the talent of CIM students while it appeals to food, wine, and beer lovers all over the state of Michigan. The event also provides students with opportunities to develop internship relationships with chefs from across the country. Previous Cheers & Chocolate events have been attended by chefs from Disney, Carnival Cruise Lines, and prestigious restaurants from all over the Midwest.

Robb White, Dean of Culinary for the Baker College of Muskegon Culinary Institute of Michigan (CIM), was inducted into the Disciples Escoffier International – USA, on July 18, 2012. White and 16 other inductees were honored during the Disciples d’Escoffier Society of Florida’s Annual Dinner. The gastronomic society is a nonprofit organization dedicated to the promotion of professional chefs and cooks.

“To be inducted into this prestigious organization is indeed an honor,” said White. “The concurrent induction of Chef Reimund Pitz made this event even more special and exciting, as he was my mentor when I attended culinary school.”

Disciples Escoffier International was established in France to maintain the good name and traditions of French cuisine. The names of the new members will be recorded as USA members with the Disciples Escoffier International in France. The goals of the Disciples Escoffier International are to honor the memory of Auguste Escoffier in France and worldwide; promote and preserve his work, maintaining the great culinary traditions; promote culinary education and apprenticeship by encouraging young people to discover the desire and motivation to work as a professional chef. The Disciples Escoffier International continues to work in close cooperation with schools, establishing contacts between professionals and students, to organize culinary events worthy of these traditions and to honor those in the culinary profession who work to maintain the high standards of French haute cuisine.

Today there are more than 20,000 members from countries around the world, including France, China, Hungary, Italy, Japan, the Benelux, Canada, Mexico, Portugal, Thailand, Germany, South Africa, Russia and the United States.

The Baron H. Galand Culinary Knowledge Bowl is a double elimination competition testing the knowledge, speed, and resolve of its competitors. It was originally patterned after the popular 60’s TV show GE Knowledge Bowl. Over the past year, the Culinary Institute of Michigan Knowledge Bowl Team has worked relentlessly to absorb every piece of information dictated by the ACF Knowledge Bowl Committee. This material includes everything from culinary arts, baking, pastry, sanitation, and math—as well as Escoffier’s Le Guide Culinare. The team spent roughly 25 hours a week in preparation for competition.

As a coach of the CIM Knowledge Bowl team, I am extremely excited and deeply honored to report that our team had an outstanding performance at the 2012 ACF Central Regional Conference in Detroit. Competing against nine other teams, they pushed through to the semi-final round after four hours of heated competition. The pressure was intense. Competitors must recall the correct answer from a vast library of information and hit their buzzer at lightning speed—all while maintaining control of the board and answering Daily Double and Sensory questions along the way. As a coach, it is to say the least, an edge-of-the-seat, nail-biter.

The team’s efforts paid off with dividends. I am very proud to say that the CIM Knowledge Bowl Team earned ACF Silver medals for their tireless efforts and long hours spent studying. These medals are a symbol not only of personal achievement, but of the invaluable and intangible experience gained from their participation in the Knowledge Bowl. The memories and connections made during the past year will forever guide us and remind us of what we can accomplish when we are truly passionate.

CHEF JUSTIN KINZINGER IS A CIM CHEF INSTRUCTOR. HE COACHES THE KNOWLEDGE BOWL TEAM ALONG WITH CHEF BETH FOLKERT.

“Induction into the Escoffier Society is based on a chef’s contribution to the professional culinary world and how he or she has helped to uphold the traditions and teachings of classical French cuisine artist, Auguste Escoffier,” said White. “It is a privilege and an honor to be recognized by this prestigious organization.”

The Escoffier Society was founded in 1936 in New York by a group of men who named themselves “The Friends of Escoffier” as a tribute to Auguste Escoffier, who until his passing in 1935, bore the title of the world’s greatest cook. The aim of the club was to “bring together members of the culinary profession and loyal friends who appreciate good food and good wines.” The inaugural meeting, sponsored by the American Culinary Federation, was held at the Waldorf-Astoria Hotel. Since its formation, six chapters of the Society have been formed in the eastern and southern parts of the United States, including the Orlando chapter where White will become a member in July.

“We are very proud of Robb’s achievement,” said Lee Coggin, JD, Baker College of Muskegon president. “As our culinary arts curriculum is primarily based on classical French cuisine, Robb’s interaction with other Escoffier Society members and leaders in the culinary arts community will definitely benefit our students as we continuously enhance and improve our CIM programs.”

Students could register from March 1-25, 2012 on the Valley City Linen’s website. On March 26th company officials drew the following winners, and Jeltema presented each with a check on Friday, March 30, 2012:

• Todd Linsley of Grand Rapids; Linsley attends the Secchia Institute (2013 anticipated graduation)
• Margaret Westerhof of Grandville; Westerhof attends the Secchia Institute (2013 anticipated graduation)
• Amanda Baumeister of New Era; Baumeister attends the Culinary Institute of Michigan (2012 anticipated graduation)

For Todd Linsley, the scholarship money will help him get one step closer to achieving his dream of “becoming an executive chef at one of the Gilmore restaurants. He “understands it will take a lot of hard work and many years, but I’m up to the challenge.” Ultimately, Linsley wants to “gain all the experience and knowledge I can and open my own restaurant someday. I find great joy in cooking for people and I feel to run my own restaurant would be the greatest accomplishment of my life.” In addition to taking classes at the Secchia Institute, Linsley works as a line cook at Roses in East Grand Rapids.

Margaret Westerhof also dreams of using her culinary talents to open her own business. “I want to be a candy maker, and create pies, tarts and chocolates.” Westerhof balances her busy class load while working as a member of the food and beverage staff at Frederik Meijer Gardens.

Amanda Baumeister has a special expertise in gluten free foods and it is her goal upon graduation to create menus that surpass the expectations of people with Celiac Disease by offering dishes that will make them forget about what they are missing.”

Watch what it’s like when the entire CIM community comes together to support a great cause.

In cooperation with Pheasants Forever, the Culinary Institute of Michigan is pleased to announce the availability of two scholarships for Associate Culinary Arts and Bachelor Food and Beverage Management students. These awards can be applied to the 2012 academic year.

Download the application form here.

All applications must be received no later than 5:00 pm Friday, January 20, 2012. Return completed forms to Jamie Leroux or Chef Justin Kinziger.

Scholarship recipients will be notified of awards Friday, January 29, 2012.

Please address any questions to Jamie Leroux or Chef Justin Kinziger.

February 15, 2012 — UPDATE: The application process is now closed and scholarships have been awarded. Winners will be announced shortly.

In celebration of its 100-year anniversary, Baker College of Muskegon will host an open house on Thursday, November 3, from 3 p.m. until 5:30 p.m., in its student center, 1903 Marquette Ave., Muskegon. The general public, media, community leaders and dignitaries are invited.

“We look forward to sharing this important milestone and invite all area individuals and families to visit our campus and help us celebrate,” said Lee Coggin, JD, Baker College of Muskegon president.

Refreshments will be served, including a centennial cake created by Chef Luis Amado, baking and pastry arts department chair at the Baker College of Muskegon Culinary Institute of Michigan. In addition, guided tours of the campus will be available.

For more information about the centennial celebration at Baker College of Muskegon, please call 1.800.937.0337.

On February 25, of this year, the CIM student hot food competition team competed in Novi, Michigan, receiving a silver medal for their work. The team cooked for the state title and the chance to represent Michigan at the upcoming American Culinary Federation Central Regional Conference in New Orleans. The event was hosted by the Art Institute of Michigan, who also competed and Oakland Community College was represented as well.

Team members included team captain Edward Jobin CC, Heather Karr, Zachary Vanderwall, Lindsay Yzenas and Brandon Grzegorczyk.

The competition consisted of a timed skills portion and a timed cooking portion. The skills included fabrication of flat fish and poultry, a pastry element, and basic knife skills. The cooking portion entailed a four course meal for four centered on the classic Escoffier dish Poulet Sauté à la Catalane. Detailed recipes, photos of each dish and nutritional information were also required.

Coaches, Chef John Lakatos and Chef Trevor Bethke, CEC, along with the faculty and staff at The Culinary Institute of Michigan, would like to congratulate and thank the hot food team for a job well done. Their selfless dedication of time and effort has set the bar high for future teams at the CIM.

Over the past year, the CIM Knowledge Bowl Team has been working hard to absorb every piece of information dictated by the ACF Knowledge Bowl Committee. The team spends roughly 25 hours a week in preparation for competitions and scrimmages. The team members are: captain Michael Meador, Jacqui Happley, Penny Cook, Jordan Freeze, and Harmany Alkema.

The proof of all the students’ hard work came in February, when they traveled to Joliet, Illinois, for a Central Regional Knowledge Bowl Scrimmage hosted by the local ACF chapter. This was the team’s first scrimmage and a great opportunity for the students to acclimate themselves, as to how an ACF Knowledge Bowl Competition would work. In the first round the students hit a learning curve, but after warming up, the team dominated each board. After winning four rounds against various other teams from our region, the team then paired up against Kendall College from Chicago, IL. The Kendall College team is an ever present force in these competitions and is definitely the team to beat. Once the round started, CIM had the upper hand on almost every category. Then, as the last category started, Kendall buzzed in just a bit faster on each question and subsequently won the round. Overall, the CIM Knowledge Bowl Team placed a valiant 2nd in this scrimmage.

Since returning from this exhibition, the CIM Knowledge Bowl Team has become even more focused on the competition, realizing they have a real chance at victory in the ACF Regional Conference. The scheduled date of the competition is set for April 19th in New Orleans, Louisiana.

Students from the Culinary Institute of Michigan (CIM) at Baker College of Muskegon have garnered top honors for their mouth-watering chocolate creations at the recent 22nd annual MSU Museum Chocolate Party Benefit competition.

The winners, who created culinary masterpieces surrounding a “Masks through time from around the globe” theme, included:

• The duo team of Shelli Halman (from Grant) and Laura Alvarez (from Grant) won first prize for an Oriental-influenced piece that featured a Chinese warrior mask and two dragons; it included an orange spiced chocolate mousse torte;
• The duo team of Joseph Gonzalez (from Lapeer) and Chad Starr (Howard City) won third place for their Aztec-influenced piece that featured an Aztec warrior’s mask and the “Game of the Ball,” a traditional Aztec game;
• The duo team of Ashleigh Hile (from North Branch) and Elizabeth Adamson (from Grand Rapids) won the Premier Chocolatier Choice award for their Chai tea-flavored chocolate showpiece that featured Tanzania and a mask of a Tanzanian tribal warrior.

“Over the past 10 years, our baking and pastry students have taken top honors every time they’ve entered the competition,” said Lee Coggin, JD, Baker College of Muskegon president. “This is a testament to the hard work and dedication of both our faculty and our students. We couldn’t be more proud of their creativity, professionalism and accomplishments.”

Competitors included professional pastry chefs from throughout Michigan as well as six teams from other Michigan culinary arts schools.

The Baker College of Muskegon Culinary Institute of Michigan competition entries, which were made entirely of chocolate, were created at the CIM chocolate lab in Muskegon and carefully transported to Lansing. No metal or plastic was used to support the structures.

Luis Amado, CIM baking and pastry arts department chair, and CIM instructors Diana Perez and Justin Raha, coached the three teams. All the students expect to graduate this summer.

The Twelfth annual Cheers and Chocolate sponsored by Meijer to benefit Every Woman’s Place/Webster House Youth Services, will be held on Saturday, March 5, 2011 from 5:00 pm – 8:00 pm, at The Culinary Institute of Michigan.

The event features wine, beer and will highlight Michigan Wines in an expanded area. A majority of the wines are offered at Meijer stores along the lakeshore and in Meijer’s signature store in Cascade.

Cooking and wine demonstrations will take place in the state-of-the-art classrooms throughout the evening starting at 5:00 pm. Chefs and wine experts from Meijer, Kent Beverage and area wineries will work together and teach about cooking techniques, new wines, and pairings.

Tickets are $50 each and include a commemorative wine glass, as well as, wine, beer, hors d’oeuvres, and dessert tastings. To purchase tickets online, visit http://www.everywomansplace.org or for cash and check purchases, visit Sweet Spot or Courses Restaurant at The Culinary Institute located on the corner of Clay and 3rd in Muskegon. Tickets sell fast and are limited to the first 650 guests. Last year the event sold out.

A limited number of tickets will be available for special seminars called “Pairings” from 4:00 – 5:00 pm. These seminars are an additional $25 and guests can choose to attend one of three seminars:

1. Sausage and Beer featuring chef Trevor Bethke in the Charcuterie.
2. Wine and Chocolate with Chef Justin Raha and wine experts from Meijer and Kent Beverage.
3. Special Interactive Cooking Class with Chef Robb White, Dean of The Culinary Institute of Michigan, with various Michigan Wineries will pair up their wines with the meal you create!

A silent auction will feature gifts from area businesses and individual donors. As always, a wine refrigerator filled with wine from the Board of Every Woman’s Place/Webster House Youth Services will be raffled off that evening.
Michigan wineries include, L. Mawby, Black Star Farms, Leelanau Cellars, St. Julian, Lemon Creek, Clay Avenue Cellars, Lake Effect, and Bower’s Harbor to name a few. Representatives from these wineries will be available to talk about their wines.

The Beer Garden will feature Michigan micro brews paired with great food and sausages made in the charcuterie at the institute.

Sponsorships are still available for this event by calling the Development Department at Every Woman’s Place/Webster House Youth Services at 231-759-7909.

Competing against more than 35 professional chefs and other culinary arts students, four students from the Culinary Institute of Michigan at Baker College of Muskegon garnered four medals at the recent 7th Annual Great Culinary Classic. The event, sponsored by Tri Mark SS in partnership with the American Culinary Federation (ACF), was held in Cleveland, Ohio.

“The CIM faculty and staff are very proud of these students,” said Robb White, CEC, CCA, AAC, dean of culinary at the Baker College of Muskegon Culinary Institute of Michigan. “The students spent more than 150 hours of their free time preparing for this hot food competition, and the results are outstanding.”

The competition winners are:

• Zach Vanderwall, of Fremont, won a gold medal for preparation of quail
• Heather Carr, of Grand Haven, won a silver medal for a red snapper dish
• Ed Jobin, of Chicago, won a silver medal for preparation of a bone-in pork loin
• Lindsay Yzenas, of Gary, Indiana, won a silver medal for preparation of sole

The CIM students used the event as a practice session for the upcoming ACF student state competition in February, where they will compete against culinary arts students from three other Michigan schools. The winner of the state competition will represent Michigan at the 2011 ACF Central Regional competition, to be held next April in New Orleans.