News & Events
City Tech Team Takes Cake at Hotel Show
"Hoffman’s Playland" took Best of Show.
City Tech hospitality management students, faculty and alumni took the cake -- and much more -- at the 136th Salon of Culinary Arts, organized by the Société Culinaire Philanthropique, at the International Hotel, Motel & Restaurant show, held recently at the Jacob Javits Center in Manhattan.
For the first time ever, City Tech was awarded the coveted Marc Sarrazin Trophy for the most points. In previous years this award has been won by the Culinary Institute of America or Johnson & Wales (Providence, Rhode Island). The College also won a first prize in Pastry, a first prize in Culinary and first prize in the Marc Sarazin Competition for Complete Buffet.
Professor Claude prepares for the show.
The City Tech team’s sugar piece “Hoffman’s Playland” earned Best of Show. Blown, cast and pulled sugar, as well as other sugar techniques were used to create this work, which has a petit four display at its base. City Tech Professor Louise Hoffman oversaw the production of this piece by students Catherine Angore and Nichola Hall, and alumna Monica Ng, who now works in pastry at Café Des Artistes in Manhattan.
“Special gratitude must be given to Professor Jean Claude and College Laboratory Technician Charles Denis,” Hoffman says. “Jean Claude steered the volunteer Garde Manger Team, which created the lovely artistic platters of savories. Without his dedication and organization, the City Tech Team would not have fare so well.
Former Professor Smyth lends a hand.
“Charles, a retired pastry chef who is a college laboratory technician and adjunct pastry professor here at City Tech, assisted me in making the transporting boxes for many of the entries,” Hoffman adds. “He made all our cardboard boxes to size and lined them with packing material -- not a simple feat. He deserves our heartfelt appreciation.”
Another pivotal contributor to the City Tech team’s success was Thomas Smyth, a former culinary professor at the College who taught the garde manger class for several years. “He volunteered his time and was instrumental with the tallow piece and various others as well,” Hoffman explains.
Other Highlights from the City Tech Table
"Clowning Around" added whimsy to display.
“Jumping Jack” is a sugar and pastillage piece made by students May Young Lee and Pamela Fallica, who is employed by cake designer and City Tech alumna Cheryl Kleinman.
"Martine’s Wedding Cake" was majestic centerpiece of City Tech’s table.
A chocolate centerpiece (couverture) with a chocolate bon bon display describes “Clowning Around,” which was produced by students Victoria Harding and Evelyn Ulerio. It is a whimsical depiction of a clown balancing on a surf board on top of many chocolate juggling balls.
The majestic centerpiece of the City Tech table was Martine’s Wedding Cake by student Martine Roney. The two other City Tech cakes were made by students student Jude Nwabuwku (Occasional Cake) and Professor Hoffman (Madame Zora’s Mystic Birthday Cake).
Other pieces included student Gennadiy Khurgin’s “The Last Unicorn -- ‘Hagrid’s Tamed Pet’,” a butter tallow sculpture, and “Ilana,” a pastillage and gum paste confection made by Professor Jean-Jacque Bernat.
In addition to Hoffman, Claude. Denis and Bernat, other faculty members who were part of the team included Karen Goodlad, Francis Lorenzini and Kate Wayler. College laboratory technicians Joseph Pernick and Lillian D’Orazi provided invaluable assistance. Rounding out the team were students L. Sylvers, Claudia Rodriguez, Peter Pinkhasov and Joe Boljonis.
The Salon of Culinary Arts attracts master chefs, pastry chefs, bakers, butchers, culinarians and apprentices from around the world, who display their culinary and decorative skills.
In addition to the sugar sculptures, the salon at the hotel show included fancy buffet tables, decorated fish and poultry and other types of foods artistically presented.
The Société Culinaire Philanthropique is the oldest association of chefs and cooks in the United States. It was founded on April 22, 1865, by a group of French chefs. The société now has over 400 members, including some of America's most famous chefs.
Founded in 1947, the hospitality management program at City Tech was the first in the metropolitan New York area to offer a degree in restaurant and hotel management. Its students are proficient in all areas of the diverse hospitality industry, from the culinary arts and lodging management and marketing to all aspects of travel and tourism. It remains one of City Tech’s flagship baccalaureate programs.
12/15/04
Photos by (in order of appearance) :
- Al Vargas
- L. Sylvers
- L. Sylvers
- Stephen Soiffer
- Stephen Soiffer
