GMC Breaking News

Jun 28, 2022, 21:08

Kendall College Chef Instructor and Alum Win Silver Medal in National Culinology® Competition

The team of Eric Stein, MS, RD, CCE, a chef-instructor at the Kendall College School of Culinary Arts, and Jaime Mestan, CSC, a Kendall culinary alum (’08) and research chef at Ed Miniat, Inc., in South Holland, Ill., took second place, a silver medal and a cash award of $3,000 at the second-annual Professional Culinology® Competition, March 8 in Charlotte, N.C., held in conjunction with the Research Chefs Association’s (RCA) Annual Conference and Culinology Expo.

Stein and Mestan beat two other teams with their three-concept entry that comprised an “N.C. BLT,” fried shrimp-and-grits ravioli with Texas Pete dipping sauce, and “The Ultimate Southern Sundae.” The competition, which was sanctioned by the American Culinary Federation (ACF), called for two-person teams to submit menu ideas reflecting North Carolina regional cuisine via an appetizer for fine dining, a shareable appetizer for casual dining and a fine-dining or casual-dining dessert.

Prior to the competition, teams prepared their concepts and shipped them frozen to Charlotte. On competition day, each team created the fresh versions of its commercialized concepts and was judged in part against how well the plated, commercialized products matched up against the gold standards prepared on site. Entries were judged by a panel of culinary R&D experts against criteria that included originality of concept, nutritional profile, manufacturing feasibility, flavor, aroma, texture, presentation and safety standards.

The discipline of Culinology was pioneered by the Research Chefs Association with the organization’s founding in 1996. The RCA represents more than 2,000 members including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students. RCA is the premier source of culinary and technical information for the food industry and is committed to the advancement of Culinology—the blending of the culinary arts and food science. For more information, visit