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Monroe's Culinary Teams Earn More Medals

NEW ROCHELLE, N.Y. – Monroe College’s culinary teams picked up 10 more medals at the American Culinary Federation’s New York State Championship to bring their total for the academic year to near 100.

The varsity team won five gold medals for a total of 36.2 points, and the junior varsity team earned five silver medals for 34 points. The championships were held at SUNY Delhi on March 17.

Chef Louis Perrotte, the head judge, said Monroe and the two other best teams at the competition, Delhi and CIA, recorded higher scores than any other state or regional championship contenders outside New York State.

"This is the most difficult place to win a state championship, and any one of the top three finishing teams would be a strong contender to compete at the nationals," Perrotte said.

Perrotte praised the varsity team’s execution and interpretation of a classic chicken dish and said it was the best such dish at the event.

Chefs Mickey Beriau and Michael Morgan, two other judges at the event, appreciated the junior varsity team’s spirit.

Dr. Frank Costantino, culinary coach and dean of Monroe’s School of Hospitality Management, said the intensity of the competitions warrants appropriate preparation.

"Success at these competitions says a lot about the students' abilities and prospects for the future," Costantino said. "The pressure, high-level technique and split-second timing involved is not dissimilar to that of what a chef in a top-flight restaurant has to work under on a nightly basis, and so, achievement here often translates into professional achievement. It's one of the reasons why we work so hard to do well at them."

Some culinary team members will soon graduate with degrees in hospitality management, while some will study abroad at Monroe’s program in Italy.

Monroe will host the annual Greater New York Culinary Challenge on May 12. The ACF sanctions the competition, which will feature more than 40 professional and student cooks from the tri-state area. The event will take place at the Culinary Art Center, 434 Main St., New Rochelle.

Here are the results for the 10 medals: Varsity Team – Five Gold Medals Tihelia James, captain – Hospitality BBA 2013, Culinary Arts AAS 2012 Kareem Meade – Hospitality BBA 2012, Culinary Arts AAS 2011 Dwight Duvoll – Hospitality BBA 2013, Culinary Arts AAS 2012 Gabriela Grande – Hospitality BBA 2013, Culinary Arts AAS 2012 Jessica Johnson – Hospitality BBA 2013, Pastry Arts AAS 2012 J.V. Team – Five Silver Medals Samantha Gonzalez, captain – Hospitality BBA 2013, Culinary Arts AAS 2012 Stephanie Cardenas – Hospitality BBA 2013, Culinary Arts AAS 2012 Katherine Tavares – Culinary Arts AAS 2013 Kencito Vernon – Culinary Arts AAS 2013 Enmely Soriano – Culinary Arts AAS 2013

From a report by Monroe College Athletics

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