It will be bittersweet saying goodbye to two Montgomery County Community College graduates this year, once they’ve completed the baking program at The Culinary Arts Institute (CAI) in Lansdale.

Students Isabella Vitelli and Silke Mitchell turn in their chef’s hats and aprons for caps and gowns this year, but before they move on to bigger kitchens, the two reflected on their experiences at MCCC, which include baking a special birthday treat for a Founding Father.

“It’s been pretty great,” said Vitelli. “I’ve learned a lot. I’ve been able to meet a bunch of new people. I’ve enjoyed it.”

“It’s been really good,” said Mitchell. “I’ve had great professors and learned so much.”

For Vitelli and Mitchell, a love for making delicious cookies, pastries, breads and other treats has been baked into their DNA.

Vitelli, 20, of Trappe, remembers growing up and baking in the kitchen with her grandmom and parents.

“When I went to the North Montco Technical Career Center, they were the ones who pushed me towards the baking program,” said the 2017 Perkiomen Valley High School graduate.

After high school, she took a gap year to work at a custom cake shop and as a grocery store cake maker.

Likewise, Mitchell, 21, of Bensalem, attended Bucks County Technical High School where she was introduced to baking.

“I started there and did that for about three years before I started at Montco,” she said. “And I also worked at a bakery before I started.”

While both ladies came to Montco with some professional experience under their belts, they both had plenty to learn.

“I felt prepared with the basics,” said Mitchell. “I learned more of the advanced stuff at Montco. I learned more advanced cakes and breads, stuff like that.”

“I learned a lot in the breads and chocolate classes,” said Vitelli.

As their culinary skills grew, so did the trust from their professors that they could handle assignments on a bigger stage. One of the most memorable experiences for both women was when they were selected as part of a small group of students tasked with baking a cake to celebrate George Washington’s 288th birthday, using Martha Washington’s original recipe.

It has become an annual tradition for Assistant Professor of Baking & Pastry Chef Joe Jacques’ Bakery Production class at CAI, including students Paige Barnes, Joshua Beck, Shannon Booker, Danielle Cacador, Ashley Cushnie, Olivia Fowler, Emma Laigaie, Daniel McGlade, Kayla Miller, Abigail Nice, Cassidy O’Neal, Jenna Painter, Elisa M. Rocchino and Nicole Scarpaci, to bake the cake, using the special recipe, along with hundreds of cupcakes.

Mitchell and Vitelli, along with student Alexa Pierson, created the Pastry Arts Lead (PAL) group to organize, design and create the special project.

“From start to finish it was on them to do it. It was a great experience,” said Jacques. “They had a lot of fun doing it. They learned a lot. Step by step I’d ask ‘what if this happened?’ They had to think of any possible issue or need and were able to evolve the design based on those conversations.”

“We were glad to do that for him,” said Mitchell.

The team presented the desserts to Washington on President’s Day, Feb. 17, at Valley Forge National Historical Park in King of Prussia, Pa. The crowd in attendance for the ceremony, led by Martha Washington, sang “Happy Birthday” to George before he sliced the cake with his sword.

“It was delicious,” said Vitelli, who especially enjoyed the opportunity, because in addition to helping bake the cake, she was asked to give a decorating demonstration on PHL-17 TV.

“That was an awesome experience,” she said. “I never expected that in a million years. It was nerve-wracking being on the news.”

“It was exciting to see my work on TV and having Isabella present it,” said Mitchell. “We were able to show all the hard work we put into the cake and everything we’ve learned from the program.”

Jacques said Vitelli and Mitchell were a joy to have in class and wished them success in the future.

“They were great in class. Highly focused. Energetic and talked about owning and operating their own businesses,” he said. “They trained, focused and practiced their technique to hone their craft and go further than what we do in the classroom. They were really a joy to have in class.”

With Vitelli and Mitchell leaving MCCC after the spring semester, both said they have big plans for the future.

“I’m planning to go to Holy Family University to get a management degree, so I can own my own business,” said Mitchell. “My friend and I are planning to open up a cookie business that’s vegan and plant based.”

“My eventual goal is to work at my own cake shop,” said Vitelli. “I want to open it within the next five years.”

Sounds like both MCCC graduates will continue making the world a little sweeter for many years to come.

For more information about The Culinary Arts Institute or to attend a virtual demo day, visit the CAI website or contact Culinary Resource Specialist Can Uslu at cuslu@mc3.edu or 267-646-5976. The next session will be held Saturday, June 27 from 10 a.m. to noon.