Chef Mary Gorski is introduced after the dinner and displays her certificate of appreciation.

Pastry Chef Martina Preradovic was unable to attend the actual visiting chef dinner, so a stand in addressed the gathering.

Visiting chef dinner of the culinary students working in the kitchen for the dinner occurred in the post dinner session.

Chef Gorski, a 2015 ECC culinary grad supervises plating of the Apple Cider Brined Pork Tenderloin main course.

The Roasted Butternut squash Chowder with wild mushrooms soup course.

More of the back room work by the serving staff separating the table ware for it’s separate wash cycle fromm the china plates.

Plating of the first course Diver Sea Scallop. It was presented with cubes of crispy pork belly on each side of the scallop topped with pickled red onion.

Several serving staff scrape plater of uneaten food and refuse off dishes prior to rinsing and washing.More of the less glamorous work performed back in the kitchen.

The less glamorous work of the kitchen staff hot water rinsing of dishes prior to washing.

The Apple Cider Brined Pork Tenderloin main course. It was stuffed with fall apples toasted walnuts and cranberry compote.

Dr. David Sam,Elgin Community College President making opening remarks and introduction of dignitaries.

The always magnificent ice sculptures prepared by Chef Patrick S

A tray of the corn relish is displayed

A the salmon mousse appetizer is colorfully presented.

The plated desert is shown with cartelized ganache and ginger spice Chantilly.

Pastry Chef Martina Preradovic, a 2014 Graduate of ECC in Pastry Arts demonstrates preparing the Pumpkin Pecan Cake dinner dessert.

Culinary student prepares the corn relish for an appetizer.

A culinary student browns the Apple Brined Pork Tenderloin.

Look at the simple beauty of the table setting at the Visiting Chef dinner.

Pastry Chef Martina Preradovic, a 2014 Graduate of ECC in Pastry Arts demonstrates preparing the Pumpkin Pecan Cake dinner dessert.

The result of plating the Apple Cider Brined Pork Tenderloin.

Attentive students take notes in the Visiting Chef presentation held Thursday Oct.21. This is the first time the Visiting Chef program has had two female chefs both ECC grads.

Chef Mary Gorski, a 2015 ECC grad displays the plated first course and the soup course.

The beginning of plating the Apple Cider Brined Pork Tenderloin.

The beginning of plating the Diver Sea Scallop and crispy pork belly.