Bronx

Monroe College's Bronx campus is an ideal urban campus located in the bustling Fordham section.

New Rochelle

Located in downtown New Rochelle, the Monroe College New Rochelle campus is nestled in a diverse, thriving suburban community in Westchester County.

St. Lucia

The scenic Monroe College St. Lucia campus in Barnard Hill Castries on the Caribbean island of St. Lucia combines the best of many worlds.

Queens

Monroe's Queens Extension Site is located in the heart of downtown Flushing, a vibrant and ethnically mixed district of Queens.

  • America's Best High School Chef

    Monroe College, the host of America’s Best High School Chef, is dedicated to the goal of strengthening high school students’ culinary capabilities by providing high-quality educational experiences. The Monroe School of Hospitality Management and the Culinary Arts believes in competitions that help identify, recognize, and reward excellence among high school students.

    On March 5, 2016, up to 48 students will be selected to participate in the culinary competition and twelve will participate in the pastry competition. Student competitors will be asked to demonstrate their skills in the award-winning Culinary Arts Center at Monroe College’s School of Hospitality Management and the Culinary Arts in New Rochelle, NY. You must be a high school senior to apply.

    At the end of the competition the top-rated students will be acknowledged as America’s Best High School Chef and Pastry Chef.

    Apply now!

    First Prize

    • Full academic scholarship for either the AAS Culinary Arts Program or the AAS Baking and Pastry Arts Program at Monroe College
    • The right to wear the title “America’s Best High School Chef"
    • The opportunity to apply to the Monroe College study abroad program for a semester in Italy

    Second Prize

    • Partial academic scholarship for either the AAS Culinary Arts Program or AAS Baking and Pastry Arts Program at Monroe College
    • The right to wear the title “America’s Best High School Chef"
    • The opportunity to apply to the Monroe College study abroad program for a semester in Italy

    Third Prize

    • Partial academic scholarship for either the AAS Culinary Arts or AAS Baking and Pastry Programs (values to be determined based on student performance) at Monroe College
    • Academic Scholarships are based on meeting GPA Requirements, graduation from an accredited high school and other institutional requirements.  The scholarship value is based on the current tuition rate and may rise with tuition increase.
    • If a student has received a Monroe College Scholarship from a previous competition, Monroe College will honor the scholarship with the higher award. Scholarships are not cumulative.

  • Competition Guidelines

  • Culinary Competition Guidelines

    Basic Skills Round

    Students whose applications are accepted into the ABHSC competition will be required to compete in the Basic Skills Round.
    Each student will be assigned to one of 3 competition flights of 16 students for a total of 48 slots in the Basic Skill Round.  The top 16 students as computed by overall score, regardless of which flight they compete in, will move on to the semi-final Salad Basket Round.

    Each Student will have 25 minutes total time to demonstrate their skills by completing the following tasks:

    1. Prepare 1 cup of julienne potatoe where the julienne measure 1/8” x 1/8” x 2”
    2. Prepare 4 pieces of  Tourné potato with dimensions of ¾” diameter at middle, 2” long and 7 equal sides with flat ends
    3. Peel and small dice one onion where the dice are ¼” square on their surface
    4. Peel and segment one orange, Supremes only, no skin, seeds or pith.

     

    Students will be scored on a 40 point system as follows:

    10 points for overall kitchen which includes: organization, sanitation, product handling

    5 points for julienne

    5 points for onion

    10 points for tourné

    10 points for orange

    **If a student has received a Monroe College Scholarship Award from a previous competition, Monroe College will honor the scholarship with the higher award denomination.  Scholarships are not cumulative.

    Pastry Competition Guidelines

    Students are encouraged to submit an application for the Pastry Chef competition that includes a signature dessert that the students are able to prepare exactly as submitted in a 90 minute final round.  The dessert must be an original concept set forth by the student.  The top 12 student submissions will be selected to participate in the Pastry Chef Final Round.  Students may enter more than 1 submission; however, only 1 of their submissions may be eligible for the finals.

    The dessert should be of the style and level expected in an upscale restaurant and include 5 basic elements for a plated dessert (some items may be represented more than once, i.e. chocolate cake is the main item, etc.)

    • a main item
    • a sauce
    • a cookie or crisp item
    • chocolate
    • and fruit.

    Students are required to submit:

    1. One 4X6 color photo of the dessert emailed to shmca@monroecollege.edu with the student name and ABHSC in the subject line
    2. The complete recipe for the dessert (ingredient list and procedure) along with the recipes for every component. 


    Pastry Chef Final Round

    Students will be required to prepare and present 2 plated portions of their dessert in the 90 minute window. 

    ****If a student has received a Monroe College Scholarship Award from a previous competition, Monroe College will honor the scholarship with the higher award denomination. Scholarships are not cumulative.