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Team Takes Grand Prize in International Competition

Coco-motion

The aftermath of Hurricane Sandy was on the minds of the New York City College of Technology (City Tech) team about to compete in an international culinary competition. So much so, that they reworked their entries to pay tribute to the resiliency of the city in the wake of the storm.

Their creations were good enough to garner top honors in the Salon of Culinary Art competition, organized by the Société Culinaire Philanthropique, at the 2012 International Hotel/Motel & Restaurant Show held at Javits Center, November 11-13. For the seventh year out of the past ten, the City Tech team took the Grand Prize of the Salon, the Marc L. Sarrazin Trophy for the best overall entry at the show.

Using “Cityscapes” as their theme, the College’s hospitality management students, faculty and staff competed under the category of Complete Buffet, which includes work from both the confectionery and savory kitchens.

Among their creations in the confectionery category were “Sugar Construction,” a piece featuring a crane and construction worker; “Coco-motion,” a chocolate sculpture with a train; and “Gusty Winds,” a pastillage entry. (Pastillage is a sugar-based dough used for decorating and creating decorations for pastry, showpiece work and decorative molded forms.)

City Tech’s winning table also included a large bull sculpture made of tallow that was carved by students in the Garde Manger category and five platters of meat, game and fish preparations they created. Rounding out the confectionery entries were “Urban Geometry,” a sugar sculpture, and “Big Apple Farm,” a cake representing a futuristic urban garden.

City Tech team

Hospitality Management Professor Louise Hoffman competed in the Wedding Cake category and took a Gold Medal of the Salon, while alumnus and adjunct faculty member Anthony Smith (’96) took the Silver Medal of the French Government in pastry. He is pastry chef at the Cosmopolitan Club.

The City Tech Team

Faculty members who guided the team were Thomas Harris, Mark Hellermann and Anthony Smith. Jean Claude, Louise Hoffman and Susan Lowry were on the sidelines assisting.

Among the students working on the Pastry Arts entries were Kristen Battaglia, Mireya Cheung, Jeane Ivy Cruz, Brittney George, Gloria Grante, Bryan Lindsay, Sandy Marin, Rita V. Martinez, Kevin Mejia, Janitza Morel, Marie Stephen and Diandra Tobon.

Students who worked on the Garde Manger entries included David Caban, Jay Fetalino, Christian Harris, Ava-Gail Hughes, Benjamin Marquez, Federico Modesto, Clark Monzon, Glen Moore, Beata Mroczka, Martha Ramkellawan, Claudia Sanchez and Gayoung Sun.

City Tech’s hospitality management program, founded in 1947, offers the only public bachelor’s degree program of its kind in New York City. Alumni include some of the New York City and the country's top chefs, including Michael Lomonaco (Porter House New York), Michael Romano (Union Square Café) and Sherry Yard (Spago Beverly Hills).

Photo credits: Diandra Tobon, Mark Hellermann and Thomas Harris.

Photo gallery of the event:

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11.19.12


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