Savannah Technical College Culinary Arts Instructor Zeb Berry and five STC students earned four gold and three silver medals at the American Culinary Federation (ACF) Tampa Bay Competition sponsored by Minors/Nestle Professional and Performance Foodservice on November 1.

Berry competed in two categories: showpiece and cold-plated dessert. His chocolate showpiece featured an “exploding flower.” He demonstrated pastry skills in the cold-plated dessert competition, as well as his kitchen organization and contemporary plating techniques. Berry earned a gold medal for his cold-plated dessert and a silver medal for his chocolate showpiece. 

Student competitors created wedding cakes or a showpiece made of chocolate or sugar. The judges evaluated the consistency and the delicate nature of the showpieces. Students who created sugar showpieces showcased techniques like pulling, blowing, casting etc. STC Pastry Arts students Carol Lanser earned a gold medal and Haley Rankin earned a silver medal for sugar showpieces. 

The other three students submitted a completed three-tier wedding cake that had been decorated using traditional methods of piping for the judges.  Angela Burke-Grove and Myriam Tellez both earned gold medals and Shawntay Leggett earned a silver medal. 

Savannah Tech’s baking and pastry program that was developed by the College to teach the art of creating tasty baked goods, pastries, and confections, from traditional bread baking to beautiful showpieces. Students learn a variety of international and classical pastries and desserts using basic and advanced techniques, which meet industry quality standards. More than 70 students are currently enrolled in the baking and pastry program. 

The Culinary Institute of Savannah has earned distinction as one of the top four culinary programs in the country according to the American Culinary Federation (ACF). Vendeville has assembled a top-notch team of faculty, who have each earned national ACF certification under his leadership.