WTAC Culinary Students Wow ProStart Judges
Posted on February 19, 2008
Culinary students from WTAC competed in the NYS ProStart Culinary competition and won third place. These students come from the Eastport/South Manor CSD, Riverhead CSD, and the Mattituck-Cutchogue UFSD.
On February 8 through February 9, 2008, the Eastern Suffolk BOCES H.B. Ward Technical and Academic Center (WTAC) sent a team of experienced second year culinary students on a new endeavor attending the New York State ProStart Culinary competition. ProStart is a curriculum from the NY State Restaurant Association’s Educational Division that is used by all the ESBOCES Culinary programs. This year the contest was held at the Culinary Institute of America in Hyde Park, NY.
The WTAC team was mentored by Chef Instructor Tom Hashagen and supported by Principal Sam McAleese, who attended to trip details and accompanied the team upstate. The team created a menu that focused on local products to wow the judges. Crescent Duck Farm in Aquebogue donated the duckling that was used for the Pan-Seared Duck Breast which was served with Sweet Potato Risotto and Baby Vegetables. Braun Seafood donated the ingredients for the Diver Scallop which was served with Braised Leeks with Kielbasa, Littleneck Clams, and Shiitake Mushrooms with Riesling Cream Reduction. The Kielbasa was made in Riverhead at the Euro Deli on Pulaski Street. For the dessert, Holly Anderson created a delicious stovetop Chocolate-Cherry Bread Pudding with Whipped Cream and Raspberry Coulis.
Nearly two months of intense training and practice paid off as the team lifted their first time effort to third place. The competition was judged by chefs from around the state as well as several world-renowned certified master chefs.
Following are the names of the WTAC students who won third place in the competition:
Holly Anderson
Eastport-South Manor CSD
Thomas Cooper
Riverhead CSD
Anthony DiConza
Mattituck-Cutchogue UFSD
Thomas Edenfield
Riverhead CSD
Each of the students was presented with the following scholarship offerings:
Culinary Institute of America --- $1,000.00
Connecticut Culinary Institute --- $2,000.00
Paul Smith College --- $ 500.00
Johnson and Wales University --- $ 500.00
New England Culinary Institute --- $6,000.00
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