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Daversa, who graduated from Monroe College in 2010, won the scholarship to France's Institut Paul Bocuse through a culinary competition recently hosted by world-renowned chef Daniel Boulud, according to a press release. Boulud is an award-winning chef and owner of several restaurants in New York and throughout the United States. He hosted the annual Careers through Culinary Arts Program Competition at his restaurant, Daniel, in Manhattan on April 1 and 2.
C-CAP is a nonprofit organization that partners with public schools "to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry," according to the release.
"The competition was designed to provide invited C-CAP alumni, such as Daversa, with the opportunity to compete for advanced training at one of the world's pre-eminent culinary education institutions," representatives said in the release.
As part of the competition, participants were challenged to create “real cooking, no nouvelle cuisine and no sous vide, but rather something that meant something great to the competitor and also tasted fantastic," according to the release.
"Daversa, a sous-chef at Lure Fishbar in Miami, turned to his former instructors at Monroe College for coaching once notified he was selected to compete," representatives said in the release.
Daversa worked with Frank Costantino, Dean of Monroe College’s School of Hospitality Management and the Culinary Arts and Chef Instructor Eric Pellizzari.
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