Monroe Culinary Shines at Lincoln Tech Culinary Competition
New York, NY, March 01, 2012 --(PR.com)-- On February 25 and 26 six students from the Monroe College School of Hospitality Management and the Culinary Arts participated in a culinary competition at Lincoln Tech in Hartford, CT. Earning top honors was Gabriela Grande, a CCAP & ProStart alum and graduate of Food & Finance High School and the 2010 America’s Best High School Chef, who earned an ACF Professional Gold Medal. ‘Gaby’ completed four portions of a fish entrée that she will be preparing as the appetizer course for Monroe’s Varsity Culinary Team, when they compete in the New York State Junior Team Championships in Delhi, NY on March 17.
Sade Aguila, also a CCAP and ProStart alum and graduate of Food & Finance High School who was the 2011 America’s Best High School Chef, placed only .33 points less than Gaby, with her Chicken Entrée earning an ACF Professional Gold Medal in her first professional competition.
Earning ACF Professional Bronze medals were Lourdes Mejia and Jessica Johnson, 2010 America’s Best High School Pastry Chef, Skill USA alum and graduate of Warwick Tech, Warwick, R.I. Lourdes created a 4-tier wedding cake and Jessica did her first competition with her dessert that she will be re-creating again as the Pastry Chef for Varsity Culinary Team at the State Championships on March 17.
Romola Sam, CCAP & ProStart alum and graduate of Food & Finance High School, earned a Student Achievement Award for her Occasion cake with a spring theme. Stephanie Cardenas, CCAP & ProStart alum and graduate of Food & Finance High School, also earned an Achievement Award for her Professional dessert that she will be once again repeating in Delhi at the State Championships as the Pastry Chef for the Junior Varsity Team.
“This competition was a great opportunity for these students to not only practice their dishes for states at the competition level, but to get critiques from ACF judges who had not yet seen their work in the kitchen,” said Dean of the School of Hospitality Management and the Culinary Arts Dr. Frank Costantino.
Representing Monroe College as judges were Dr. Costantino, Chef Eric Pellizzari, Chef Gerard Molloy and Chef Michael Vignipiano.
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Sade Aguila, also a CCAP and ProStart alum and graduate of Food & Finance High School who was the 2011 America’s Best High School Chef, placed only .33 points less than Gaby, with her Chicken Entrée earning an ACF Professional Gold Medal in her first professional competition.
Earning ACF Professional Bronze medals were Lourdes Mejia and Jessica Johnson, 2010 America’s Best High School Pastry Chef, Skill USA alum and graduate of Warwick Tech, Warwick, R.I. Lourdes created a 4-tier wedding cake and Jessica did her first competition with her dessert that she will be re-creating again as the Pastry Chef for Varsity Culinary Team at the State Championships on March 17.
Romola Sam, CCAP & ProStart alum and graduate of Food & Finance High School, earned a Student Achievement Award for her Occasion cake with a spring theme. Stephanie Cardenas, CCAP & ProStart alum and graduate of Food & Finance High School, also earned an Achievement Award for her Professional dessert that she will be once again repeating in Delhi at the State Championships as the Pastry Chef for the Junior Varsity Team.
“This competition was a great opportunity for these students to not only practice their dishes for states at the competition level, but to get critiques from ACF judges who had not yet seen their work in the kitchen,” said Dean of the School of Hospitality Management and the Culinary Arts Dr. Frank Costantino.
Representing Monroe College as judges were Dr. Costantino, Chef Eric Pellizzari, Chef Gerard Molloy and Chef Michael Vignipiano.
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Monroe College
Shane Seaman
1 646 393 8272
www.monroecollege.edu
Shane Seaman
1 646 393 8272
www.monroecollege.edu
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