JJC Culinary Students Win Four Medals at ACF Regional Competition

Joliet Junior College (JJC) culinary arts students brought home four medals from the 2026 American Culinary Federation (ACF) Central Region Qualifier in Muskegon, Michigan.

JJC's student competition team of Nathan Elliott, Emily Imig, Sisai Meza, Natalie Moyer and Brendan O'Brien earned a silver medal in the Student Team of the Year competition. Katie Fink won a silver medal in the Student Chef of the Year competition. In the Student Pastry Chef of the Year competition, Olivia Orozco secured a silver medal while Jamie Pensado received bronze.

"We are incredibly proud of our student competitors and coaches," said culinary arts department chair Michael McGreal. "They practiced for months, putting in over 20 hours each week. They competed at the highest level of culinary competition and produced delicious and beautiful food. I have no doubt their careers are going to be very successful, and our industry is in great hands with these innovative and committed future leaders."

The culinary program is not only proud of the results but the amount of representation JJC had at the ACF competition.

"We are so very fortunate at JJC to have such a strong presence each year with our student competitors," said Paul Bringas, who coached Fink, Pensado and the student team. "This season we had a remarkable turnout of eight student competitors. This is unprecedented in the history of JJC.

"It is a testament to the commitment of the students and our committed culinary faculty members that student interest in culinary competitions is strong at JJC. To have so many students excited and willing to compete at a high level is very satisfying."

The Student Team of the Year competition involved set-up, production, clean-up and service of a four-course menu. Student Chef of the Year competitors had to make and prepare four portions of an entree plate showcasing cornish hen and at least two cooking techniques. For the Student Pastry Chef of the Year competition, students modernized the classic St. Honoré pastry, making nine servings.

Bringas deemed the central region as "the toughest region" in the country, so "competing at a high level with student competitors is the highlight."

"The competition at each level was extremely competitive as students in each category are getting better each year," he said.

Whether they're competing as a team or as an individual, participating in the ACF competitions is a valuable opportunity that aligns with the College's mission and vision.

"One noteworthy aspect of this experience is how competition fosters a strong sense of mentorship and community within the program," said certified master pastry chef Andy Chlebana, Orozco's coach. "Seeing students like Olivia not only grow through competition but then turn around and support their peers highlights the lasting impact of these opportunities. It reinforces the program's emphasis on excellence, professionalism and leadership and showcases how competition prepares students to succeed beyond the classroom - both technically and personally."