Monroe College's Culinary Arts Students Win 19 Medals At ACF Holiday Showcase Competition

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Latest Wins Bring Medal Count to 546

Monroe College, a national leader in urban and international education, today announced that students from its Culinary Arts program were awarded 19 medals at the American Culinary Federation (ACF) Long Island Chapter Holiday Showcase Competition, hosted at Monroe College’s Culinary Arts Center last weekend. Over 30 hopefuls, including students from SUNY Delhi, as well as local professional chefs, participated in the competition.

The Holiday Showcase, featuring a hot food competition that required preparation of signature dish entrées and desserts, was sponsored by the New York State Association of Retail Bankers, who pledged $2,500 in scholarship for an outstanding baking and pastry freshman. Three freshmen from Monroe College secured the top three spots, winning gold and silver medals.

Nineteen students overall from Monroe College were awarded professional ACF medals, including an unprecedented nine gold medals won in a single competition. Among the gold medal winners was a Monroe student who earned the highest point score of the day for her cold composed dessert featuring an apricot mousse.

“It is truly remarkable watching these students compete, as they all bring such talent, passion and determination to the table,” said Frank C. Costantino EdD CEC CCE AAC, Dean of Monroe College's School of Hospitality Management and the Culinary Arts. “I consider myself extremely fortunate to be their teacher and mentor, as they inspire me on a daily basis and continue to conduct themselves with a sense of professionalism that one might not expect from typical college students.”

“The spirit of competition and camaraderie, amongst Monroe students is to be applauded. I travel around the country judging many competitions and you just don’t see this,” remarked Michael “Mickey” Beriau, an Executive Chef at White Cliffs County Club in Plymouth, MA and longtime member of the American Culinary Federation.

Since 2009, Monroe College's culinary arts program has won 546 awards, with more than 25 medals at the state level. Last month, Monroe won the Marc Sarrazin Cup for the third time at the Salon of Culinary Art Competition during the International Hotel, Motel + Restaurant Show in New York. Monroe also won the American Culinary Federation (ACF) 2015 New York State Championship culinary competition earlier this year. Taught by a faculty of experienced industry professionals, many of whom are certified by the American Culinary Federation, students gain valuable instruction and mentoring in a real-world culinary environment. For more information on the school and its critically acclaimed student-run restaurant, The Dining Lab, please visit here and here.

ABOUT MONROE COLLEGE

Founded in 1933, New York-based Monroe College is a nationally ranked private institution of higher learning with a real world learning approach that prioritizes hands-on academic experiences, practical and relevant academic programs, flexible learning schedules, best-in-class instructional technologies, and committed and engaged faculty to ensure that students are well positioned for career success upon graduation. Monroe is among the leading higher education institutions in the country for graduating minority students.

Monroe College offers Certificate, Associate, Bachelor's, and Master's degree programs. It has campuses in the Bronx, New Rochelle, as well as in the Caribbean nation of St. Lucia, with programs offered through its Schools of Criminal Justice, Information Technology, Nursing, Education, Business & Accounting, Hospitality Management and Culinary Arts, and Allied Health Professions, as well as through its liberal arts and continuing education programs, and its King Graduate School. For more information and admissions criteria, please visit http://www.monroecollege.edu

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Katharine Rose
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