Monroe College’s Culinary Institute of New York to Host 9th Annual "America’s Best High School Chef” Competition this Weekend
College, a national leader in educating urban and international students, today
announced that its ninth annual "America’s Best High School Chef" (ABHSC)
competition will be held on Saturday, March 11. The national competition for
high school seniors intending to pursue a college degree in the culinary or
baking and pastry arts will take place at the College’s Culinary Institute of
New York facility in New Rochelle, NY.
were selected to compete in the ABHSC event from online applications submitted
earlier this year. Fifty students from around the country were invited to
participate in the culinary competition, with another 12 selected to compete in
the pastry category. The winners will be awarded full academic scholarships for
the Associate Degree Program in Culinary Arts or the Associate Degree Program
in Baking and Pastry at Monroe College, as well as for the Bachelor’s Degree in
Hospitality Management should they opt to continue their studies.
forward to welcoming dozens of America’s top high school chefs this weekend to
compete in our annual 'America's Best High School Chef’ competition, which
provides these talented seniors a terrific opportunity to showcase their technical
skills, culinary passion, and plating finesse while competing for scholarships
to make their culinary dreams a reality," said Frank Costantino EdD CEC
CCE AAC, Dean of Monroe College’s School of Hospitality Management and the
Culinary Arts. “We were very impressed by the caliber of applicants this year,
and are excited to see what they can do in our kitchens."
to students from New York area high schools, participants will include students
from New Jersey, Pennsylvania, and Maryland. Most are expected to arrive on
campus on Friday to begin preparing for the competition that starts at 7:30 AM on
The culinary competition includes a series of
three rounds of competition comprising basic skills, salad basket, and mystery
basket challenges. All students participating in the ABHSC culinary competition
will be required to compete in the Basic Skills Round. The 16 students with the
highest overall score in that round will move on to the semi-final Salad
Basket Round. The top eight students from that round will progress to the Mystery
Basket Round, which will require them to prepare and plate an elegant dish of
their choosing created from a select set of ingredients. The winner of that
round will be awarded the “America’s Best High School Chef” title and the academic
scholarship. Additional scholarship funds will be awarded to those placing
second and third in the competition.
The pastry competition requires the competitors
to prepare their signature upscale dessert within a 90-minute timeframe. It
must include five key components: the main item, a sauce, a cookie or crisp
item, chocolate and fruit.
Julie Velasquez from Passaic
County Technical Institute in New Jersey and Ameia Peters from Food and Finance
High School in New York City, respectively the winners in the culinary and pasty
competitions last year, are currently pursuing their professional education at
the Culinary Institute of New York at Monroe College. Victoria Helwig and Keiry
Palma, winners in 2015’s "America’s Best High School Chef"
Competition, are on track to receive their Associate degrees this year.
The Culinary Institute of New York at Monroe College is an award-winning,
nationally recognized culinary institute that provides students with a
combination of theoretical education and hands-on experience in culinary arts,
pastry arts, and hospitality management. With facilities designed to simulate
the kitchens of restaurants, hotels, and large production operations, students
receive personal instruction and mentorship from a faculty of ACF-certified
chefs and experienced industry professionals who are committed to their
success. CINY has been ranked one of the top 10 culinary schools in the Northeastern U.S. and in the top 20 nationwide.
Since 2009, the program has produced award-winning culinary teams,
students, faculty and staff, as well as a critically acclaimed student-run
restaurant, The Dining Lab, which was deemed a "training ground for students" by The Wall Street
Journal and "the little kitchen that could" by The
New York Times. Its culinary competition team was named New York State
Champions for two years running and has won more than 680 ACF medals. More
information, including admissions criteria, is available online.