Anne Arundel students taste victory at Chesapeake Culinary Cup

Two culinary students in Anne Arundel Community College's Hotel, Culinary Arts and Tourism Institute won gold medals, and the institute team earned second place at the sixth annual Chesapeake Culinary Cup competition this month at the institute in Glen Burnie.

The Chesapeake Culinary Cup is an American Culinary Federation-sanctioned competition open to regional college culinary arts programs.

Gold medal winner Michael Willard of Annapolis earned the highest score in the competition with his menu of pan-seared red snapper with citrus beurre blanc, lima bean puree, glazed carrots, orange-scented asparagus and a rice croquette.

Jennifer Lowe of Stevensville, the other gold medal winner, served pan-seared rockfish with lemon beurre blanc, a spring vegetable medley, celery root puree and sauteed celery root and roasted garlic tuile.

Earning the bronze medal was Carrie Svoboda of Stevensville, with Ricky Rice of Pasadena and Erin Gregory of Edgewater earning certificates.

The scores of all four students from each school were tabulated to determine an overall team score. Taking first place in the team category was Monroe College of New York, with Anne Arundel second and the Pennsylvania School of Culinary Arts third.

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