On October 24-25, the Monroe Culinary team won medal after medal. In fact, the eighteen students who participated in the American Culinary Federation-sanctioned competition at SUNY Delhi earned seventeen medals: one gold, eight silver, and eight bronze.
“I couldn't be more proud of the effort the students put in and the outcome they achieved in their first competition” said Chef Eric Pellizzari, the cold food team coach who also won a gold medal in a professional mystery basket competition.
Dean Frank Costantino coached the hot food competitors and also served as a judge. “While I did not enter scores for the students, I was in the judges’ room during deliberation and every one of the judges spoke so highly about the pride, passion and professionalism our students displayed. It was a shining moment for Monroe.”
On Saturday, the students competed in a one-hour hot food competition that required them to prepare a classical chicken dish with garnishes. The team was led by Angel Rivera, who scored a gold medal with his delicious Chicken Chasseur. As the recipient of the most points, he also won best of show for student hot food.
Earning silver medals were: Daisy Santiago, who earned the best classical interpretation award with her Poulet Sauté Bourguignonne, Kareem David, Damien Woney, Jonathan Pittman, Dennis Hyman, and James Daversa.
Dennis Hyman also won the most improved competitor and bronze medals were earned by Jennifer Daly, Jose Perez, Rozlyn Early, Joseph Garcia, Julio Morello, Cierra Jones, and Dona Veras. Patrick Cassidy Ramirez won a certificate.
On Sunday, in a cold food competition, Ronald Quijano won a silver medal for his Turkey Charcuterie platter for autumn. Kemone Trinity Mcintosh earned a bronze medal for her Arthur Avenue-inspired rabbit platter and Karl Stuckey earned a bronze medal for his Southstreet Seaport-inspired Seafood Platter.
The Culinary Team is scheduled to compete at the International Hotel, Motel and Restaurant show at the Jacob Javits convention center November 9-10.