On Saturday, February 25 the Culinary Arts Dept. went to the Marriot Marquis Hotel in NYC for the Black Culinarian’s Alliance Annual Gala. We prepared 3 types of hors d’ouerves and dessert items for 350 people. Culinary Director, Chef Daniel Hinder, along with Chefs Tracy Zimmermann, Leonard Brickel, and Sean Comp and 15 students from the program went to the event to show off their skills. Our food items were well received and most people were impressed that the Monroe culinary program that was as good as some of the other schools with long and prestigious histories in the culinary arts. In addition the students had a great time preparing, cooking and demonstrating the skills they’ve learned in class to various industry professionals and potential employers.