(The winning team. Photo courtesy of Monroe College)
For the second time in two years and the third time in four years, students from Monroe College’s culinary arts program were awarded the Marc Sarrazin Cup, the top honor at the 146th Salon of Culinary Art competition.
The contest, held this past weekend at the International Hotel, Motel and Restaurant Show in New York City, was another feather in the cap for the school’s program, which has won 527 awards and more than 25 medals in state competitions. In early November, a college’s team won the American Culinary Federation 2015 New York State championship culinary competition.
The Marc Sarrazin Cup is awarded to the culinary team judged best overall in the competition based on level of technical skills and creative artistry. The competition is held each year under the auspices of the Societe Culinaire Philanthropique, the oldest membership association of professional chefs, bakers and patissiers in the country.
“Receiving the Marc Sarrazin Cup again this year is an incredible honor and one that our entire team and staff is extremely proud of,” said Frank C. Costantino, dean of Monroe College’s school of hospitality management and culinary arts.
The team’s winning entry was a presentation of decorative platters of meat, seafood and poultry, a festive “poularde” and a tallow sculpture. Its confectionery pieces ranged from sugar showpieces to wedding cake. The team included six tabletop design students, 11 confectionery team students and five cold food students. Also on hand were alumni students and faculty members from the college.