Top Three Baking Winners Coming to the CIA
Hyde Park, NY – Recent high school graduates who are
continuing their education at The Culinary Institute of America won
both the Culinary Arts and Commercial Baking categories at the 2016
SkillsUSA national championship in Louisville, KY in late
June. In fact, future CIA students swept the top three spots in the
baking
competition.
First place winners Giovanni Bartolacci of Columbia, MO (Culinary Arts) and Jordyn Baker of Anchorage, AK (Commercial
Baking) each earned full-tuition scholarships. Bartolacci began
his CIA studies at the New York campus on July 12 and
Baker will enroll at the California campus in September. Once
she earns her associate degree there, Baker plans
to transfer to the New York campus to complete her bachelor’s
degree in Food Business Management.
“The scholarship has made a really big difference in my life
and will definitely help me in the future,” says Bartolacci,
the third consecutive national Culinary Arts winner from Columbia—all of whom
came to the CIA. “I’m excited to be starting (at the CIA) so soon. I figure I
might as well get back to cooking as quickly as possible.”
Placing just behind the appropriately named Baker in the
baking competition were Courtney Morehouse of Concord, VT and
Alexandra Berrich of Gambrills, MD, who earned scholarships of $4,000
and $3,500, respectively.
Also earning a full-tuition CIA scholarship was Annie Yamamoto,
last year’s winner in post-secondary Commercial Baking who placed third this
year. The Reno, NV resident will join Baker in beginning her CIA studies this September
in California. In the Restaurant Service category, Nikkol Mulligan of Webster Pit, ME placed in the top three
for two straight years. Mulligan earned a $4,000 scholarship and will begin at
the CIA in November.
SkillsUSA national competitions cover
100 career and technical fields. In Culinary Arts, competitors prepare both hot
and cold food through the production of a four-course menu. Commercial Baking
requires students to master a written exam as well as hands-on cake decorating
and the production of breads, rolls, Danish, cookies, and pies. Restaurant
Service focuses on both technical service skills and
guest relations, involving table setup, greeting, reservations procedures,
describing food and drink items, taking orders, and serving and clearing
multiple courses.
Photo Caption and Hi-Res Image:
Winners of the 2016 SkillsUSA high
school baking competition will all be enrolling at The Culinary Institute of
America to continue their baking and pastry education. They are (L to R):
Courtney Morehouse, Concord, VT (silver medal); Jordyn Baker, Anchorage, AK
(gold medal); and Alexandra Berrich, Gambrills, MD
(bronze medal). (Photo courtesy SkillsUSA)
View hi-res image >
Media Contact:
Jeff Levine
Communication Manager
845-451-1372
j_levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers bachelor’s degrees in food business management, culinary science, and
applied food studies; associate degrees in culinary arts and baking and pastry
arts; and executive education through its Food Business School. Its conferences
and consulting services have made the CIA the think tank of the food industry
in the areas of health & wellness, sustainability, world cuisines &
cultures, and professional excellence & innovation. The college also offers
certificate programs and courses for professionals and enthusiasts. Its
worldwide network of 49,000 alumni includes leaders in every area of
foodservice and hospitality. The CIA has campuses in New York, California,
Texas, and Singapore.
# # #