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Iron Student Chef Competition Winners Announced

April 21, 2009

Eighteen eager culinary students gathered in Careme's gourmet restaurant on the campus of Atlantic Cape Community College to get their cooking orders on April 18. 

At 9 a.m. sharp, it was time to start the Iron Student Chef competition sponsored by the Culinary Student Association at ACCC's Academy of Culinary Arts. The students were organized into six teams of three. Their mission: to create four dishes, each incorporating a tightly guarded secret ingredient revealed only minutes before the start of cooking. The teams were given 15 minutes to create recipes and 90 minutes to cook. 

The secret ingredient to be included in each team's four dishes, from appetizers to entrees to desserts: eggs. The teams were given eggs and a variety of other ingredients and told to produce two plates for each dish, one for display, the other for judging.

The first place trophy-winning team included Rob Mustardo of Ventnor, Jessica Entrekin of Cherry Hill and Danilo Tangalin Jr. of Cape May Court House.

The second place team, silver medal winners: Matt MacCrea of North Beach Haven, Bill Reeves of Haddonfield and Charlie Vogt of Blackwood.

The bronze medal third place team: Kevin Murray of Blackwood, Jeremy Petro of Egg Harbor City and Carey Brandsdorfer of Brick.

Also participating in the competition were: Sara Hutchinson of Ocean City, Paige Puentes of Hammonton, Carlie Worden of Sewell, Nekia Ward of Atlantic City, Jesenia Quiles of Egg Harbor Township, Philip Searles of Camden, Dan Bliss of Glassboro, Brad Connors of Williamstown and Sarah Kessler of Margate.

The competition judges were ACA chef educators Joe Sheridan and Daniel Matt and adjunct instructors and chefs Jon Davies and Bill Fausey. Judges awarded up to 10 points each on flavor of the dish, knowledge of item, presentation, originality and sanitation. Teams could lose 10 points for lateness and 10 points for unsatisfactory kitchen/lab clean-up.

The Academy hosts the Iron Student Chef competition each spring. For more information on the Academy of Culinary Arts, call (800) 645-CHEF or visit