Home » Uncategorized » Budding Chefs are Tops in SYSCO Long Island HS Culinary Competition

Budding Chefs are Tops in SYSCO Long Island HS Culinary Competition

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Competitors from 13 Nassau and Suffolk  high schools gathered at Suffolk County Community College’s Culinary Arts Center in Riverhead on May 6 to compete for $5,000 in Suffolk County Community College culinary scholarships in the SYSCO Long Island High School Culinary Arts Competition.

The student’s displayed their culinary skills in the dishes that were prepared from a mystery basket of ingredients including a bone-in chicken, sweet potatoes, green squash and sundried tomatoes.

Competitors were given one-and-a-half hours to complete two identical plates.

Danny Insogna from HB Ward High School in Riverhead took first place and the $4,000 SYSCO sponsored scholarship to Suffolk County Community College’s culinary arts program with his dish of pan roasted chicken with a mushroom cream sauce, sautéed vegetables and zucchini,  and a sweet potato puree.

Second Place and a $1,000 Sysco sponsored scholarship went to Mathew Kollmeier from Wilson Tech School in Dix Hills with his winning dish of sautéed breast of chicken with rosemary with a beurre blanc sauce,  sautéed vegetables and  mashed sweet potatoes.

The judges included Tom Mulzoff, Corporate Chef for Sysco L. I.;  Ralph Delustro, Executive Chef for Hyatt Regency Hotel;  Jerry Dicecco, Chef and Owner of Jerry and the Mermaid Restaurant;  Sean Fountaine, Executive Chef for Atlantis and the Hyatt Hotel;  Larry Weiss, President of ACFELI and SCCC Chef/Instructor; Andrea Glick, SCCC Full-Time Assistant Chef/Instructor and Bill Dougherty, Executive Chef for St Charles Healthcare.

Kitchen supervisor was Chef Vinny Winn and the timekeeper was Bakers Workshop Coordinator and Pastry Chef Christina Delustro.

Danny Insogna from HB Ward High School in Riverhead took first place and the $4,000 SYSCO sponsored scholarship to Suffolk County Community College’s culinary arts program with his dish of pan roasted chicken with a mushroom cream sauce, sautéed vegetables and zucchini, and a sweet potato puree.

Second Place and a $1,000 Sysco sponsored scholarship went to Mathew Kollmeier from Wilson Tech School in Dix Hills with his winning dish of sautéed breast of chicken with rosemary with a beurre blanc sauce, sautéed vegetables and mashed sweet potatoes.

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Contact:
Drew Biondo
631-451-4776
biondodr@sunysuffolk.edu

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