Two San Diego Culinary Students Earn ACF Awards
Filed under: Culinary
August 31, 2017
Culinary students from The Art Institute of California—San Diego recently participated in an American Culinary Federation (ACF) competition and were recognized at the Hollywood Open. Stephanie Segura, who is working toward an Associate of Science in Baking & Pastry, created a wedding cake that had to have a minimum of three tiers and a maximum display area of 36” x 36.” She was permitted to use mediums such as sugar paste, rolled fondant, royal icing, chocolate, marzipan, buttercream and sugar—but could not use any non-edible materials to support the tiers. Seguara won a bronze medal for her creation.
Alexis Wells, who in 2017 earned an Associate of Science in Baking & Pastry—and who is currently working toward a Bachelor of Science Culinary Management—participated in the competition’s “Plated Desserts and Petit Fours” category and earned a certificate.
Wells has participated in 13 culinary competitions, seven of which were ACF being ACF competitions. She was the youngest person on her first-ever ACF team and placed only five points below one of her instructors, Chef Kurt Lechner, who is a Master Pastry Chef. Her next challenge is an ACF Mystery Basket Competition in Columbus, Ohio. During the competition, she will have four hours to take the mystery ingredients and produce four hot plated desserts, four cold plated desserts, four petit fours, and one cake.
Wells is an Anchorage, Alaska native. She’s a member of the American Culinary Federation (ACF) Junior Hot Food Team and in 2015, competed in the ACF Santa Monica cooking salon, earning a Bronze ACF medal.
The Art Institute of California—San Diego is a campus of Argosy University.
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