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The ACF New York State Championship requires students to demonstrate their competency in two key areas: a technical skills salon and a 75-minute cooking competition consisting of creating a four-course menu.
Monroe’s five-person team, captained by sophomore Courtney Boyle, competed against students from defending champions Niagara Falls Culinary Institute, 11-time state champion SUNY Delhi and Schenectady County Community College to secure five gold medals and their first state championship.
"We warmly congratulate all the participating teams on their incredible work and are honored to be selected among such talented competition as state champions,” said Frank C. Costantino, dean of Monroe College's School of Hospitality Management and the Culinary Arts.
"Securing our first ACF state championship attests to the strength of Monroe's culinary program and the focus, talent and determination of our students, who worked incredibly hard in practice over the last five months to prepare for this event."
Since 2009, Monroe’s culinary arts program has received 527 awards, including the coveted Marc Sarrazin trophy at the International Hotel, Motel and Restaurant Show in New York City in 2011 and 2013.
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