(Photo, from left: Yocary Luna; Carmen Albino; Dean Frank Costantino, Rossella Cangialosi, Courtney Boyle, and Jorge Mendoza. Photo courtesy of Monroe College.)
Students from Monroe College’s culinary arts program were named state champions in the recent American Culinary Federation 2015 New York State Championship, beating out three other teams to take their first championship trophy with five gold medals.
The college’s five-member team’s assignment was to demonstrate their competency in such technical skills as butchery, fish filleting, knife cuts or pastry cream prep, as well as a 75-minute cooking competition that included producing a four-course menu that included a classical course and a contemporary fish course, a salad course and a signature dessert course.
Other competitors included defending champions Niagara Falls Culinary Institute, 11-time state champion SUNY Delhi and Schenectady County Community College. Judges were U.S. Army executive chef David J. Turcotte, Tom Recinella of the Culinary Institute of Michigan, ACF Northeast regional vice president George O’Palenick and pastry chef-educator Noble Masi.
Since 2009, Monroe’s culinary arts program has won 527 awards including the Mrc Sarrazin trophy at the International Hotel, Motel and Restaurant Show in New York City, which they won in 2011 and 2013.
The winning team members were under the direction of sophomore Courtney Boyle.