Monroe College Cooks Duck!

On Tuesday, June 29, Monroe College held the first installment of its “Meet the Chef” series, presented by the Hospitality Management and Culinary Arts Department. Tom Jurgielewicz a Long Island duck farmer and the nation’s second largest purveyor of “free range” ducks, and Chef Patrick Yves Pierre-Jerome, a highly-regarded French chef, talked about duck and gave cooking demonstrations to an overflow audience of more than one-hundred hospitality, culinary, and marketing students and faculty.

Chef Patrick Yves Pierre-Jerome demonstrates cooking techniques to Monroe College culinary students

Mr. Jurgielewicz took his guests through the seven-week life of a duck, from egg to plate, and answered a “duck pond” full of questions. Chef Pierre demonstrated cooking methods and created a honey-wine sauce while explaining technique and nomenclature. He also talked about the attitude and commitment it takes to be successful gourmet chef.

During the Chef’s demonstration, the audience was treated to ample portions of delicious duck confit and duck breast in the honey-wine sauce that he had prepared.

The evening ended on a generous note when Mr. Jurgielewicz presented scholarship awards to Gigi Hernandez and Carmen Batista, two Monroe College culinary students for their excellence in the culinary arts.

The next event in the series, “The Cheese Stands Alone”, featuring cheese magnate Regina McDuffee, will be held on Tuesday, July 13, in the King Hall gym from 7 p.m. to 9 p.m.

Monroe College culinary student Jillian Gandia samples expertly prepared duck

The presentation of a scholarship award: (l-r) Director of Culinary Arts Chef Craig Rutman, duck farmer Tom Jurgielewicz, scholarship winner Gigi Hernandez, Chef Yves Pierre-Jerome, Department chairman Maurice Greene