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Oct 22, 2020, 14:37
Asheville-Buncombe Technical Community College Student Team Wins 2017 ACF Southeast Region Student Team Championship

Asheville-Buncombe Technical Community College Student Team Wins 2017 ACF Southeast Region Student Team Championship

The Asheville-Buncombe Technical Community College Student Team from Asheville, North Carolina, won the American Culinary Federation (ACF) Southeast Region Student Team Championship, Jan. 14. The competition was held at Johnson & Wales University in Charlotte, North Carolina.

Chris Bugher, CEC (coach), Jessica Olin, Nina Patterson, Emily Welch, Emma Wieber, Habiba Smallen, Bronwen McCormick (coach), and Maxwell Theofrastous (student assistant) represented Asheville-Buncombe. The team had the highest overall score and received a silver medal at the competition.

 “I am so proud of this team for winning the Southeast Region competition,” said Bugher. “They have worked countless hours outside of their already busy schedules to make sure they were prepared. We are extremely excited to be one of the first schools to take part in the new edible cold platter portion of the national competition. This is a great skill that they would not have had a chance to really dive into otherwise.”

The teams prepared four portions of a pre-assigned classical fish starter, Filets de Sole Lady Egmont; salad; entrée, as well as two appropriate sides to accompany the entree, from Escoffier: The Complete Guide to the Art of Modern Cookery (Le Guide Culinaire version); and dessert.

Winning Menu:

  • Filets de Sole Lady Egmont: asparagus tips; butter, cream, lemon and white mushrooms; fish stock; and puff pastry fleuron.
  • Petite Greens: goat cheese panna cotta; country ham crisp; pickled golden beet; marinated orange suprêmes; sea salt-walnut cracker; and maple vinaigrette.
  • Chicken Sauté with Pan Sauce: broccoli rabe and creamed rabe greens; forcemeat barquette; root vegetable dice; and dried apple-juniper chicken sausage.
  • Pomegranate and Red Wine Poached Pear: pecan cake with bourbon mousse; pear compote; pear skin crisp; pomegranate molasses; and ginger-basil sorbet.

The team will compete for the national title against their regional counterparts at Cook. Craft. Create. ACF National Convention & Show, Orlando, July 9-13.

ACF Regional Culinary Salon Competitions are a part of ACF’s Signature Series, which provides educational and networking opportunities through ChefConnect events and competitions for culinary industry professionals and students. ACF believes that competitions play a vital role in the development of the culinary craft by testing chefs’ and students’ knowledge and skills in a competitive format. To learn more about ACF competitions, eligibility and rules, visit

Photos courtesy of ACF Chef Pro.

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