Midwest Culinary Institute team wins bronze in statewide competition

Chef Danny Bungenstock, a resident of Erlanger, Ky., at far left, served as team manager. Student members of the MCI team were, from left, team captain Brandon Fortener, a Mariemont resident; Evan Hartman, from Milford, Ohio; Patrick Kenyon, a Florence, Ky., resident; Erik Bentz, from Maineville, Ohio; and Kevin Bell, a Cincinnati resident.
A team of students from the Midwest Culinary Institute at Cincinnati State won a bronze medal for its third place showing in the recent Student American Culinary Federation state competition at Hocking College near Athens, Ohio.

The teams in the competition were required to prepare a four-course meal in 75 minutes, and also participated in a skills relay before a panel of judges.

Bungenstock noted that participation in the American Culinary Federation student competitions relies entirely on volunteer labor. “Everyone involved is a part of this because they have a vested interest in the progression of the culinary craft, as well as the honing of their skills for their own personal journey,” he said.