Building Community Through Baking

Clark chefs and students serve as judges at Vancouver Pointe’s annual baking contest

Pictured (L to R): baking students Emily Dzhinenko and Emily Leal, Chef Melanie, and Chef Wendy served as this year's judges at Vancouver Pointe's annual baking contest

Nine homemade bakes lined a long table at Vancouver Pointe, an independent living facility, each waiting to be tasted and judged by a true team of experts. 

Chef Melanie Hendry was joined by Chef Wendy Rodgers and two first-year baking students, Emily Dzhinenko and Emily Leal, to serve as judges for the facility’s annual baking contest held on April 16. 

The contest rules were simple: submissions from residents and staff had to be made from scratch, with the main part of the item baked (rather than cooked by another method), and arrive on time.

This year, nine entries — macaroons, cookies, bread, cake, and muffins — were neatly arranged on colorful plates as the judges moved down the table one by one, evaluating each bake on its taste, texture, and appearance.

The home bakers look forward to the judges’ expertise every year. Feedback was both thorough and thoughtful, highlighting strengths and offering suggestions for improvement. 

“You want to eat with your eyes,” Melanie commented as the group discussed whether one bake's flavors matched its description. “If the flavor is in the title, you have to taste it.” She has been judging this contest since its inception in 2017. 

One submission — honey muffins with icing to look like Winnie the Pooh — sparked particular excitement. “Sometimes food can bring back childhood memories,” Emily Leal said before she took a bite. She nodded after the group's review. “Something Winnie the Pooh would definitely eat.” 

The winning creation — vegan, gluten-free cookies — was baked by the facility’s activities director, Marti Earhart, who is also a former Clark College staff member. She took home the golden trophy, which was handmade during the first year of the contest and topped off with a rolling pin. A rustic loaf of bread earned second place, followed by chocolate banana bread in third place. 

Pictured: Vegan and  gluten-free cookies, 1st place

Pictured: Rustic bread, 2nd place

Pictured: Chocolate banana bread, 3rd place

About Clark's Professional Baking and Pastry Arts Program

The Tod and Maxine McClaskey Culinary Institute at Clark College is the only public, accredited culinary program in the metro region offering a two-year associate in applied technology degree. Students benefit from a rigorous curriculum, a seasoned team of instructors with real-world experience, a state-of-the-art culinary facilities, and strong industry partnerships. 

For more than 60 years, Clark College has provided professional education in baking and cuisine management. The program offers a nine-month Certificate of Achievement in Baking and Pastry Arts Fundamentals and a two-year Associate in Applied Technology degree in Professional Baking and Pastry Arts Management. Learn more about the Baking and Pastry Arts program here.   

Photos: Clark College/Malena Goerl

Story by Malena Goerl, Staff Writer, Communications and Marketing