IN PHOTO (from left): Students Regina Hueckman, Morgan VandenLangenberg, Grace Claussen, Gage Dawiedczyk, and Kirk Reilly

Students in our Culinary Arts program took home top honors at the American Culinary Federation (ACF) National Convention and Show in New Orleans.

The team of Regina Hueckman, Morgan VandenLangenberg, Grace Claussen, Gage Dawiedczyk, and Kirk Reilly prepared a  summer duck platter, pan-seared fluke with seasoned chorizo, and an entrée featuring lamb and tenderloin, braised potato, minted pea puree, and sautéed king oyster mushrooms. The occasion marked the first time in the show’s 23-year history that a culinary team from Wisconsin ever qualified for the prestigious showcase of cooking skills. Under the direction of instructors Richard Williams, RC Schroeder, and Julia Steinhiser, FVTC made further history by becoming the first team from the Badger State to win the event.

The college’s culinary team earned the right to attend the convention as a participating team by winning the ACF Central Region title in June. Other teams that vied for the national accolade included Orange Coast College, Alamance Community College, the Culinary Institute of New York at Monroe College, and the Joint Center of Excellence - U.S. Military. Each team was tasked with preparing a signature four-course menu.

The event hosted more than 1,500 chefs exploring new ideas and flavors. Established in 1929, the ACF is the premiere professional chefs’ organization in North America with more than 17,500 members from over 150 chapters.