News

  • MAR 3

    Culinary Institute of New York Student Yudi Torres Named “Student Chef of the Year” at ACF Northeast Regional Tournament

    Monroe College student Yudelka (“Yudi”) Torres was named the “Northeast Region Student Chef of the Year” at the American Culinary Federation’s Northeast Regional Championship in New York this week. Program alumna Maria Wu was named “Pastry Chef of the Year” at the same event. Read More...

  • SEP 16

    Monroe College Hosts the Monroe Foundation’s 11th Annual "Chef's Legacy" Event

    The food and wine event, which each year raises scholarship funds for academic programs supported by The Monroe Foundation, was held at Monroe's Culinary Arts Center in New Rochelle. It was hosted by Frank Costantino, dean of Monroe’s School of Hospitality Management and its Culinary Institute of New York. Read More...

  • JUL 16

    Culinary Institute of New York students hungry for National Crown

    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.
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  • MAY 16

    Culinary Institute of New York at Monroe College earns 2 gold and 4 silver at ACF Philly show

    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. Read More...

  • MAR 1

    The Culinary Institute of New York at Monroe College Wins Top Team and Individual Titles at Prestigious ACF Northeast Regional 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. Read More...

  • Apr 16

    The Culinary Institute of New York at Monroe College Rolls on at Culinary Classic in Schenectady New York

    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. Read More...

  • JAN 7

    Recent Glendale High School graduate cooking up New York City success

    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. Read More...

  • JAN 11

    600! Milestone achievement for Monroe Culinary at the Greater New York Culinary Challenge

    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. Read More...

  • NOV 30

    Monroe College Culinary Arts Students Named New York State Champions For Second Consecutive Year At American Culinary Federation 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 five-person team from Monroe, captained by junior Yudi Torres, successfully defended its state champion title against student teams from Niagara Falls Culinary Institute, SUNY Delhi and Schenectady County Community College, earning five gold medals and the top honors for the second consecutive year. Other team members were juniors Erika Hernandez, Dejanee Archbold, and Hipolito Torres, and freshman Nicholas Giambrone. The ACF New York State Championship requires students to demonstrate proficiency in two key areas during two phases of the competition. In the first phase, a technical skills salon, students must exhibit mastery of butchery, fish filleting, knife cuts or pastry cream preparation. Read More...

  • DEC 16

    Monroe College Culinary Student Selected for Prestigious Regional ACF 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. Read More...

  • AUG 12

    Cooking from the heart

    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. Read More...

  • SEP 22

    Monroe College 10th Annual "Chef's Legacy" Fundraising Event on September 21 Raised Scholarship Funds For Culinary Study Abroad Program

    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. Read More...