After hours of practice (Saturdays from 6 a.m. to 2 p.m. and Mondays from 5 p.m. to midnight, beginning in September), the College’s Hot Food Team and coaches recently hosted the New York State Hot Food Team Competition sponsored by the American Culinary Federation. The team earned a silver medal, competing against teams from SUNY Delhi and The New York Culinary Institute at Monroe College.
John Gregg, a second-year Culinary Arts student, was Captain of this year’s team. “The competition definitely taught us a lot,” he said. “The main reason we go to school is to learn and in a high pressure situation where you have executive chefs and master chefs watching you and judging you, you learn so much.”
Team members and coaches were (pictured above): Dana Muzzy (Assistant Coach), Michael Labonowski, (apprentice), Gorge Leon (apprentice), Nikkita Rodriguez (alternate), Courtney Withey, CEC, (Coach), John Gregg (Captain), Tyikea Mclean, JayThomas Hunt, Arthur Echavarria, and Michael Stamets, CEC (Manager). Not pictured: Sebastian Marro (Assistant Coach).
Chef Stamets, who has coached the team in the past, teaches the Culinary Competition class, one of the classes offered through the School of Hotel, Culinary Arts and Tourism. “Our team represented the College amazingly well,” he said. “Their hard work and dedication could be seen in the food they presented. We compete every year with the best schools in the Northeast Region.”
The students competed in a skills phase with 80 minutes to fabricate a fish and chicken and demonstrate their knife skills and pastry skills. “You need to be precise and efficient,” John explained. “It’s not just how nice you can cut something, it’s also accomplishing that as quickly as possible.”
Following the skills phase the students needed to create a three-course meal in just 90 minutes. They prepared the following impresssive menu:
Sole Veronique #2023
Frisee, Radicchio, and Belgian Endive Salad with a Lemon Vinaigrette, Whipped Goat Cheese and Hazelnut Vol-au-Vent, Trio of Carrots and Marjoram Herb Pure
Fine Herb Chicken Roulade with a Chicken Rillette Stuffed Cippolini Onion, German Potato Salad, Local Honey Nut Squash Puree, Brussels Sprouts, Glazed Honey Nut Squash and Chicken Jus
Grand Marnier Bombe with a Chocolate Feuilletine Crunch, Devil’s Food Cake, Cranberry Orange Sorbet, Passion Fruit Fluid Gel and Tropical Fruit Salsa
This spring the College will host the annual Spring Culinary Classic.