When it opens this September, the new Monroe College Culinary Arts Center will be perhaps the most state-of-the-art culinary instructional facility in Metropolitan New York. The four new kitchen labs on the college’s New Rochelle campus will include two à la carte, one banquet, and one baking and pastry kitchen outfitted with Jade commercial ranges, induction cook tops, and combination-oven/steamers that allow chefs to steam, poach, roast, broil, bake and “rethermalize” food simultaneously.
“With our new Center, Monroe College culinary students will be learning their craft on the best equipment available,” beamed Luke Schultheis, Dean of the School of Hospitality Management and Culinary Arts. “The entire facility has been custom-designed for our students, which means we’ll be able to maintain small classes with individualized instruction, as we always have.” Also, instead of segmented classroom space, the new Culinary Arts Center will have open space, much like the facilities in large food production facilities or hotels. “This makes for a more realistic work environment for Monroe students who will be developing their skills for the real world of work,” Dean Schultheis said.