Mitchell Tech Culinary Student Brings “Golden Hour” to Life at ACF Dinner

What began as a simple concept quickly transformed into a standout culinary experience for Mitchell Tech student Margaret Beaner.

At this year's dinner hosted by the American Culinary Federation (ACF) Black Hills Chapter, Beaner unveiled her original dessert, "Golden Hour"-a visually striking, thoughtfully composed dish that showcased both her technical ability and creative vision.

Held at the Alpine Inn in Hill City, South Dakota, the annual ACF dinner brought together chefs and students from across the state for a 12-course dining experience highlighting a wide range of techniques, flavors, and artistry. Among the lineup, Beaner's dessert stood out for its balance of elegance, flavor, and storytelling.

The concept for "Golden Hour" began online but quickly evolved through hands-on testing, refinement, and collaboration. Working alongside bakery instructor and former South Dakota Chef of the Year Josh Kranz, Beaner developed a passed dessert designed to deliver both visual impact and a memorable tasting experience.

Each element of the dish was carefully crafted to create contrast and harmony. A delicate tart shell provided structure and texture, designed to be broken into the dessert with each bite. This was paired with a smooth Bavarian cream, adding a light, airy richness. Brightness came from layers of blood orange-featured as a sauce, curd, and candied peel-bringing a vibrant citrus note that cut through the richness. The plate was finished with a chocolate brownie and spiced cake crumble, adding depth, texture, and a warm color palette inspired by the glow of sunset.

The result was more than just a dessert-it was a complete sensory experience. Each component worked together to create balance in both flavor and presentation, reflecting Beaner's growing confidence, attention to detail, and ability to translate inspiration into execution.

Beyond the plate, the ACF dinner provided an invaluable opportunity for collaboration and real-world experience. The event allows emerging culinary professionals to work alongside established chefs in a high-level environment. For Beaner, it was also a chance to reconnect with her internship team, including Chef Ben Venables of the DoubleTree in Rapid City, who contributed to the evening's courses.

Experiences like this play a key role in preparing Mitchell Tech students for the demands of the industry-offering hands-on learning that goes beyond the classroom.

Looking ahead, Beaner plans to continue building her skills through Entrepreneurship at Mitchell Tech, combining her culinary training with business knowledge. Her long-term goal is to open her own bakery-a vision that reflects both her creativity and ambition.

With "Golden Hour," Beaner demonstrated that when creativity, collaboration, and technical skill come together, the result can be something truly unforgettable.