A student assesses the kitchen skills of Executive Vice President Marc Jerome.

On Monday December 11, the Monroe College School of Hospitality Management and the Culinary Arts held its own version of the Iron Chefs, dubbed, the “Tin Chefs”. Teams comprised of college administrators and chefs/instructors faced off in a “Battle of the Burners” competition held in the college’s state-of-the-art Culinary Arts Center that was opened in October.

Students acted as the judges and got to see how well their instructors perform under pressure as well as learned about cooking with some unusual ingredients.

Director of Academic Services Stephen Schultheis and Lidia Salandra from the Bursar’s office prepare a salad.

Sixty-seven students voted and graded them on teamwork, technique, food presentation, taste, and the ability to work under pressure.

The winning team was Team Hinder, who made seared tuna with citrus watercress salad, seared red snapper, grilled swordfish with soy glaze, and sautéed shrimp with coconut curry & osetra caviar. Chef Daniel Hinder’s team included Chef Wilson Njenga, Director of Student Services Mark Sonnenstein, and Executive VP Mark Jerome.

Vice President David Dimond prepares desert with Mary Ann O’Brien, Administrative Assistant to the Executive VP.