ECC Culinary Students Named Finalists in Fisher Nuts Recipe Competition

ELGIN, Ill. April 6, 2026 — Eight Elgin Community College (ECC) culinary and pastry arts students have been named finalists in the 15th annual Fisher Nuts Recipe Competition, presented by John B. Sanfilippo & Son, Inc.

The competition is set for Thursday, April 16, at 1700 Spartan Drive, in the college’s Spartan Terrace Restaurant.

Finalists for the 2026 competition include: 

• Cesar Quintero with Al Capone Pasta 
• Chase Matthews with Candied Nuts Tres Leches Cake
• Jose Villagomez with Almond Crusted Salmon with Pistachio Pesto 
• Leila Solorzano with Alfajores with Almost Milk Panna Cotta 
• Lynn Stingini with Vegan Pistachio Risotto
• Martina Serafimoska with The Nutty Gyro
• Shaliyah Smith with Nut-Blended Pan-Fried Tilapia
• Stef Morelli with Butter Pecan Shaken Cold Brew

Each student developed an original recipe featuring Fisher Nuts products, which are provided by the company as part of its ongoing partnership with the college.

During the competition, students will prepare and present their dishes for a panel of judges, including Fisher Nuts employees and guests. Four finalists will each receive $1,000 scholarships, while the remaining four will receive $250 scholarships.

“It feels really good,” said Leila Solorzano on being a competition nominee. “For this competition, you have to make your own recipe or modify it, make it a little different. It's very nice to see how our culinary pastry knowledge goes right into making a dish that's basically your own.”

The competition builds on ECC’s continued partnership with Elgin-based John B. Sanfilippo & Son, Inc., providing students with hands-on experience and industry-connected opportunities.

“Thanks to the generous support of John B. Sanfilippo & Son, this competition sparks creativity while giving students real-world experience that supports their growth in the culinary field,” said Jennifer Loiacano, director of ECC’s Spartan Terrace Restaurant.

In 2025, Lynn Stingini earned a $1,000 scholarship for her Pistachio Panna Cotta and Pumpkin Chiffon Tartlet, while Cesar Quintero received a $250 scholarship for his Agua de Horchata con Cacahuate.