ECC culinary arts students participate in annual Fisher Nuts scholarship recipe contest

Elgin Community College's culinary and pastry arts students competed in the 14th annual Fisher Nuts Recipe Competition on Wednesday, April 16, at the college’s Spartan Terrace Restaurant, 1700 Spartan Drive, Elgin, Ill. 

Thirty-five ECC culinary and pastry arts students entered the contest by developing a recipe using products donated by Fisher Nuts. The company’s research and development team first selected the top eight entries for the final competition. Students prepared their dishes for presentation to the attendees of the company’s private in-person evening event; each guest voted for their favorite dish of the evening. 

Elgin Community College continues to partner with Fisher Nuts, part of the Elgin-based John B. Sanfilippo and Son, Inc., to offer students additional opportunities to succeed in their culinary careers. 

“Thanks to the generous support of John B. Sanfilippo & Son, this nut-infused recipe contest not only sparks creativity in the kitchen but also enriches the culinary journey for every student involved,” said Jennifer Loiacano, director of ECC’s Spartan Terrace Restaurant. 

The contest is open to all ECC culinary and pastry arts students. The finalists select a fellow student to serve as their sous chef for the evening. 

ECC culinary student Lynn Stringini said her dish was inspired by her late grandmother’s pumpkin chiffon pie recipe, reworking it to include pistachios elements three ways. 

“I was very happy to get the opportunity to bring her recipe to life. I wanted to create something light and elegant; a unique dish that would combine contrasting flavors and textures,” Stringini said. “I was honored to be selected as the winner, it was unexpected to me. It's given me an amazing sense of confidence in my skill set and has absolutely been the highlight of this semester. I am incredibly thankful for the time, funds, participation, and effort that the Fisher company puts into this competition for the students at ECC, it was truly an unforgettable experience.” 

Winners of a $1,000 scholarship: 

• First Place: Lynn Stringini, of Elgin – Pistachio Panna Cotta and Pumpkin Chiffon Tartlet 

• Second Place: Kylie Nosbisch, of Elgin – Almond Blueberry Lavender Torte 

• Third Place: Aidan MacDonald, of Hampshire – Char Siu with Gochujang Thai Peanut Sauce 

• Fourth Place (tie): Mike Garcia, of Sycamore – Pike en Croute de Noix  and Abby Henricksen, of Bartlett – Pistachio Pasta Carbonara 

Winners of a $250 scholarship: 

• Ray Petty, of Cherry Valley – Nutty Cheese Stuffed Chicken Breast 

• Cesar Quintero, of Rockford – Aqua de Horchata con Cacahuate 

• Jack Rainer, of Lake in the Hills – Gluten Free Pistachio-Ricotta Cannoli