Denise Aquayo, a rising senior at The Culinary Institute of New York at Monroe College in New Rochelle, hasn't prepared a meal for her family in two years. The Glendale, Arizona native will head home this weekend for the first time since she was just a sophomore apprentice in the program. She'll use members of her family as guinea pigs to try her signature dish in a final trial run before she cooks it at the American Culinary Federation's National Competition in nearby Phoenix on Sunday.
Saturday May 14, 2016, Philadelphia, PA- The Northeast Regional champion culinary team, led by captain Yudi Torres, earned 2 gold medals and 4 silver medals at an American Culinary Federation (ACF) sanctioned competition hosted by The Restaurant School at Walnut Hill College. Yudi, a Passaic County Tech ProStart alumnus, earned a gold medal with a perfect kitchen score for a dish featuring Jamison Farms Lamb; a dish that ACF judge Chef Christopher Tanner, Corporate Chef for Campbell’s soup, stated was the best lamb dish he had ever tasted in a competition.
Monroe College, a national leader in educating urban and international students, today announced that its Culinary Institute of New York competition team was named the Northeast Regional Champions in an American Culinary Federation (ACF) competition, and that sophomore Denise Aquayo was named the Northeast Regional Student Chef of the Year at the same event. It is the first time since 2008 that one college won both top titles for the Northeast.
Schenectady, NY- CINY’s 2016 Northeast Regional Champions apprentice team had their moment to shine, and shine they did! Led by Food and Finance HS C-cap alumna Vanessa Munoz, who earned a silver medal for her trio of Cornish hen entrée, the team won five silver medals overall, taking 5 of the top 6 slots at the ACF culinary classic hosted by Schenectady County Community College. Food and Finance HS was also represented by alumnae Alissa Merino and Victoria Helwig, both of whom earned silver medals for dishes featuring striped bass. Port Richmond HS C-cap alumna Emily Caraballo impressed the judges with a complex entrée featuring Maple Leaf Farms duckling, and Passaic County Tech alumnus Sydney Rubinos earned a silver medal for a dessert featuring a traditional almond cake from Siena, Italy.
Monroe Senior Frankie Gil, C-cap student from Port Richmond, earned a gold medal for his trio of Cornish hen, earning the 600th American Culinary Federation (ACF) medal for the Monroe College culinary arts program. Monroe Culinary earned 19 medals on the day bringing the count to 608. It was a banner day for Monroe’s partner program, Careers through Culinary Arts Programs (C-Cap) as 12 C-cap alumni earned medals, including 8 Food and Finance HS alumni: Vanessa Munoz, Alissa Merino, Georgia Demakakos, Victoria Helwig, and Michael Fersner all earning silver medals. Senior Nemesis Puma earned her first professional medal, scoring a silver medal for a pan-seared striped bass garnished with baclaitos. Senior Sarah DeJesus, also a Food and Finance alumna, earned a bronze medal. Chicago C-cap alumnus Nyree Smith, scored a gold medal and Port Richmond HS alumna Emily Caraballo earned a silver medal.
There’s a Glendale High School graduate out there, who just last year won a full scholarship to Monroe College in New York to study culinary arts. Already, she has been noticed for her incredible talent. She was just selected as one of only four culinary students in the northeast United States chosen to compete next month at the American Culinary Federation’s prestigious Northeast Regional Student Chef of the Year competition.
NEW ROCHELLE, NY -- While most college students are strictly thinking about acing their finals this week, Monroe College culinary student Denise Aguayo must also stay focused on a test of her knowledge and skills to come next February. Denise, who won a full scholarship to Monroe College to study culinary arts on the New Rochelle campus, was just selected to compete that month at the American Culinary Federation's prestigious NE Regional Student Chef of the Year competition.
Monroe College, a national leader in urban and international education, today announced that the student competition team from its Culinary Arts program successfully defended its title as New York State champions in an American Culinary Federation (ACF) competition held November 21.
The School of Hospitality Management and the Culinary Arts in conjunction with the Monroe Foundation hosted its annual "Chef's Legacy" event on Monday, September 21. The event, which each year raises funds for the Monroe Foundation that supports student scholarships, was held at Monroe's Culinary Arts Center at 434 Main Street in New Rochelle, from 6:00 pm onwards.
Immobilized in a wheelchair after suffering a stroke at age 6, the entire left side of her body having shut down, Rossella Cangialosi spent her days watching her mother cook.