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ACA Students Represent Northeast at Student Culinarian Invitational in Dallas

July 20, 2011

Academy of Culinary Arts students Jennifer Dougherty of Cape May Court House and Elizabeth Penn of Bridgeton will prepare their signature scallop dish for nearly 200 people at the 2011 Culinarian Invitational at the American Culinary Federation National Convention, on July 23, in Dallas.

Dougherty and Penn, mentored by ACA Chef Educator Philip Cragg of Lacey Township, will prepare Pan-Seared Viking Village Sea Scallops served over a bed of Pan-Roasted Jersey Fresh Corn and Peach Salsa and garnished with dressed ARC Greenhouses Micro Celery and Red Amaranth and a Whipped Cheesecake Fresh Jersey Berry Gingersnap Cannoli, for dessert. Their dishes use fresh, local ingredients that are also sustainable.

The Student Culinarian Invitational is designed to foster mentorship and nurture culinary excellence among students.

Five teams including four two-person teams and their mentors representing each of the four American Culinary Federation regions and one at-large team were selected to prepare the cuisine that best represents their region at a special reception during the ACF National Convention.

Dougherty and Penn have prepared their scallop creation at several events throughout the summer, including: Chefs at the Shore, presented by the Professional Chefs Association of South Jersey at Gardeners Basin in Atlantic City; the Jersey Seafood Challenge at Drumthwacket in Princeton; and a Village Viking tasting in Barnegat Light.

The ACA is a division of Atlantic Cape Community College and has launched more than 2,800 graduates into culinary careers across the globe since it opened in 1981.

The ACF is the premier professional organization for culinarians in North America.