Next week, Chef Michael Stamets, CEC, Assistant Professor in the School of Hotel, Culinary Arts and Tourism, will be competing in the IKA Culinary Olympics (from Feb. 14 to 19, 2020) in Stuttgart, Germany, as a member of the New York Culinary Team. Chef Stamets has been practicing tirelessly for the international competition during which he will prepare a buffet platter for eight based on classical garde manger techniques that he teaches at the College.
“I’m hoping for gold, but it’s really not about the medal,” said chef Stamets, who is the Coach of the College’s Hot Food Competition Team. “It’s about the experience and furthering my craft. I learn more about international cuisine and I am able to share that with our students. That’s what it’s really all about.”
He is one of five regional chefs on the prestigious New York Culinary Team. The group has been practicing tirelessly in Schenectady, New York City, and Philadelphia, and traveled to Germany in early January to practice near the site of the Olympics, which is the oldest, largest, and most diverse culinary competition in the world.
Chef Stamets’s assistant during the competition will be John Gregg, a 2019 Culinary Arts graduate.
More about Chef Michael Stamets:
Chef Stamets has taught at the College since 2012 and coaches the College’s Hot Food Competition Team. He is one of 100 American Culinary Federation judges in the country.
Left to right are: Timothy Oltz, Catering Chef, Cornell University; Michael Stamets, Assistant Professor, School of Hotel, Culinary Arts and Tourism, SUNY Schenectady; Nguyet Nguyen, Executive Pastry Chef, Philadelphia Country Club; Fritz Gitschner, Certified Master Chef, Executive Chef, Philadelphia Country Club; Rickford Foo, Director of Culinary Operations, Upper Montclair Country Club; Robert Walljasper, Assistant Professor, Department of Hospitality Management, New York City College of Technology (Team Captain)