Monroe's Culinary Competition Team Earns Silver at ACF Student Nationals!
Our Culinary Institute of New York student competition team continues to "whip up" success!
The team was in Orlando this week to participate in the American Culinary Federation's annual student competition. It is the highlight of the competition season, with the winning student team ultimately crowned the national champion.
While the student teams competed on Tuesday morning, ACF waited to announce the results until last night's gala event.
The CINY team did phenomenally well, earning second-place!
This was the team's menu:
- Striped Bass, Chioggia Beet “Carpaccio”, Truffle Vinaigrette, Crab and Goat Cheese Tortello
- Sweet Corn, Heirloom Tomatoes, Avocado Marble, Warm Sweet Corn and Parmigiano Custard, Creamy Corn Vinaigrette, Pickled Shallots, Friseè and Micro Greens
- Cornish Hen Trio: Citrus-brined Roasted Breast, Dried Peach Mostarda, Stuffed Lollipop “Everything Bagel”, Hen, Arugula and Potato Hash, Summer Vegetable Mèlange, Maple Gastrique
- “Strawberry”: Rosemary Almond Cake, Valrhona Inspiration Fraise Creamy Ganache, Compressed Strawberries, Strawberry Coulis, Strawberry Semi-freddo, Feulletine Granola crunch, Sweet Herb Gel
The five team members – Lukas Dejong (team captain), Cristi Gonzalez, Roshaun Heath, Niyah Rivers and Mia Zeglinski, along with team assistant Jazmyn Wakefield – had an early start on Tuesday, which was competition day. They began their set-up at 7:00 am and moved right into cooking their menu at 7:20 am. By 9:10, the plates were presented, the judging completed -- and the waiting began.
Dean Frank Costantino (team coach) and Chef Eric Pellizzari (assistant coach) traveled with the students to Florida, providing last-minute advice, support, and encouragement. Both were on hand when the results were announced, beaming with pride.
We are incredibly proud of you, CINY students! Well done!