Question: What hardy and vigorous herb is native to Siberia and thrives in adverse conditions? Answer: tarragon.
Not only did a team of five students enrolled in the School of Culinary Arts at Kendall College know the answer to this question, but also to the number of egg whites (four) needed to clear a gallon of cloudy stock. In fact, the Kendall College team beat 11 other teams to win the Baron H. Galand Culinary Knowledge Bowl and earn a gold medal for each Kendall student at the American Culinary Federation’s (ACF) 2010 Central Regional Conference in Indianapolis, March 26.
Now, the pressure’s on for the national title against three other winning regional teams at the ACF’s convention in Anaheim, Calif., Aug. 2-5. The team achieving victory in that round-robin challenge will be named the national ACF Baron H. Galand Culinary Knowledge Bowl winner for 2010.
The Central Regional Champion team from Kendall College consisted of Allison Chikos, Erika Giffin, Sarah Roberts, Jacquie Wallner and Edward Whitney, and competed against teams from schools throughout the nation’s midsection stretching from Minnesota and Michigan to Texas and Louisiana.
“This is a win for everyone at Kendall,” says Roberts, a Bachelor of Culinary Arts degree student who captained the Kendall team in Indianapolis. “We worked hard to get here, and we had a blast. I’m very proud of our team, and thankful to everyone at Kendall College who supported us.” Praising in particular chef-instructor and team coach Dina Altieri, CEC, CCE, Roberts says her team will study and practice diligently for the national competition this summer.
The Baron H. Galand Culinary Knowledge Bowl tests the acumen of culinary-arts students via a “Jeopardy”-style subjects grid that includes challenging culinary, baking, nutrition, sanitation and math questions as well as sensory perception. The competition is named after the late Chef Baron H. Galand, CEC, who served as national president of ACF from 1983 to 1987. The first Knowledge Bowl was held at ACF’s national convention in Washington, D.C., in 1992.
“Given that none of our students had ever competed in a Knowledge Bowl competition before, this was a tremendous achievement for them—and for Kendall College,” says Christopher Koetke, MBA, CEC, CCE, vice president of culinary-arts programs for Laureate International Universities and dean of Kendall’s School of Culinary Arts. “Our team not only won, but literally was unstoppable. And they were unbelievably fun to watch! Competing for the national Knowledge Bowl title in August against other top regional teams will be an exciting and enriching educational experience for all.”