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MCI-ACF Student Chapter
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Welcome to our chapter!
On January 1st, 2010, five Midwest Culinary Institute students (six if you count our loyal and trusted friend Dominique Carter)
embarked on a journey to Hocking College to compete in the ACF State of Ohio competition against Hocking and Sinclair. The
competition consisted of a timed skills segment (butchering a chicken, fish, knife skills, and pastry skills) and a four course
meal that included the classical Sole de Floreal each plated four times. The team, comprised of Christina Chia, Stephanie
Boertlein, Andrew Mersmann, Derek Bush, and Robert Whitmer, placed second and brought home a silver medal. They received high
marks on their menu, organization, sanitation, kitchen discipline, and the ability to work together in tight spaces. The team's
experience was wonderful and each member took away something different from each other, the three judges, and the other junior
culinarians they came in contact with. Since April of 2009, the members have been working hard studying Escoffier thoroughly and honing their knife skills at home. Around the month of October, the team began Friday practices where they would hone their knife skills, dissect and rework recipes, create a menu, and work closely. The team didn't come together as a whole until the weekend of the state competition in Hocking when they were really brought together as a team and family. The team is thankful for the time they were able to spend with each other becoming one big family full of differences, diversity, and support and are extremely sad to see the season end. In the season ending though, there are some thanks in need for those who have supported the team as a whole as well as individuals making success possible. The team would like to thank the mentors and instructors who have been with them since day one allowing them to flourish under their watch. The team would like to thank Chef Neace, Chef Kinsella, Chef Myatt, and Chef Potter for their infinite wisdom, quick wit, excellent ideas, and intelligent information. A thanks to the Midwest Culinary Institute as a whole is needed for being so supportive, allowing the team the kitchen space of 012 every Friday along with any equipment needed, allowing the team to strive, and to have practice funds paid for by the Junior Chapter headed by Chef Lasorella. We would like to take time for a big shout out to the wonderful Chef Burdsall for always going the extra mile for us and supplying all of the food, c-fold towels, equipment, and deli containers we needed to be successful. We would also like to thank our wonderful hosts from Hocking College, who made us feel comfortable and welcome, didn't think twice before rushing to make us peanut butter and jelly sandwiches with a hot chocolate, and couldn't have been more hospitable. Out of everyone, there is one person who has always been there for us no matter what, shown us how we need things to be done, gave us all our wings in order to fly and succeed, acted as a mentor, friend, and mother, gave us courage and strength to continue on, and helped make the team what it was. Sarah Huskey, without you the team would have been slump! Each of us enjoyed the competition in a different way for a different reason, but in the end, we all love competitions and encourage others to participate. On March 20 and 21 of 2010 there will be a culinary jamboree held at the MCI and we would love for you to compete. Not only will you receive a medal, but you will be gifted with the feeling of accomplishment, honor, and pleasure for all of your work. If you ever have any questions about competing, competitions in general, or anything else, please do not be afraid to ask or contact us as we are always open for questions. Thank You MCI Student Culinary Team The American Culinary Federation Chapter at
the Midwest Culinary Institute is one of the largest in the country. Students are involved in on-campus and off-campus activities.
They strive for excellence in competition and community service, while challenging themselves to become certified culinarians
of the American Culinary Federation. Graduate students are successful executive chefs and restaurant owners. They also
serve as co-op employers and mentors to the present student body. We pride ourselves as being the best two year culinary arts
program in the United States. Our members are truly the future chefs of our community.
Our goal is to create exciting opportunities for our budding culinarians and create the type
of activities and programs that every student can participate in. From competitions to culinary events, you can meet
and network with the top chefs in Cincinnati. “Cooking is our game and Quality is our name”
The Midwest Culinary Institute chapter is one of the largest ACF Junior chapters in the United States of America. It is comprised of over 500 student members and is led by President Christina Chia. Many great activities are being planned for the upcoming months. If you have any comments about this website or have any suggestions please contact:
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