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School of Hotel, CulinaryArts and TourismSchenectady County Community CollegeWWW.SUNYSCCC.EDU/CULINARYNewsletterFall 2014Chef Brings Home Gold MedalCongratulations to Instructor Michael Stamets of the School of Hotel,Culinary Arts and Tourism. Chef Stamets took home the first goldmedal SCCC has earned at the Societe Culinaire Philanthropique during the 99th International Hotel, Motel and Restaurant Show at theJacob Javits Convention Center in Manhattan. He competed in theBest Hors d’oeuvres Platter and wowed the judges with his “SouthernHors d’oeuvres for Eight” featuring pickled sweet potato, sweet peamousse, smoked rabbit chop, shrimp and scallop mousseline, salmonmousse and roasted chicken wing. The show had more than 100 entries, with Chef Stamets competing against five other chefs fromacross the country. Two golds were awarded in his category. Also,Michelle Anaya-Malone, Technical Specialist, earned a Silver Medaland Nicholas Gabriel, a Hotel and Restaurant Management major,earned a Bronze Medal, both in Best Meat Presentation.Students and Faculty Prepare for First Trips AbroadChef Rocco Verrigni unfurled a large map of Italy, spread it across a couple of tables in the Culinary Arts wing and started listing the cities that a group of SCCC culinarians will be visiting this spring. As talk turned to pasta, wine and formaggio, the excitement grew about the 17-day adventure that he’ll be taking with a group of Culinary Arts majors. “I hopethis is just the beginning and it will turn into a semester-long program for college credit,” Chef Verrigni said. The groupwill spend nine days in kitchens in four different cities across Southern, Central and Northern Italy, cooking with professional chefs in the style of that particular area. Chef Verrigni has been communicating and meeting with officials in Italyfor about a decade, discussing how the College could collaborate on a program there. The trip is now a reality with theaddition of Sabrina E. McGinty, the new Assistant Dean for Academic Affairs, who hit the ground running this fall, developing a Global Education program. “We are looking to develop a robust study abroad program including short-termtravel, like this Culinary Tour of Italy program, as well as semester-long programs which we hope to offer our students inthe near future. ”Sabrina McGinty (left), Assistant Dean of AcademicAffairs, and Chef Rocco Verrigni, Professor in theSchool of Hotel, Culinary Arts and Tourism, meetwith Culinary Arts students Soheila Hexemer,Joyce Chowenhill, Stephen Piorkowski, Vincent Plano,Tracy BrundegeVolume 4, Issue 4, Fall 2014www.sunysccc.edu/culinary
The Casola Dining Room Spring 2015 Menu:sunysccc.edu/culinary/menu.htmlWeek ofFebruary91623IrelandGreece/Eastern MediterraneanBrazilMarch29162330GermanyClassical FrenchDining Room ClosedProvenceLe Marche (Central Italy)April61320RomeSardiniaSoutheast AsiaMake a ReservationCall Heath Jock, our reservationspecialist, at (518) 381-1391.Reservations are taken for ALL mealsbeginning at 10:00 a.m. exactly twoweeks in advance of the desired datethat you would like to dine with us.You can also refer to our website andreserve a table with htmlReservation line will open on 1/26/15 at 10:00 am.The School of Hotel, Culinary Arts and Tourism would liketo congratulate Sandi Petronis on her retirement. Sandi wasthe reservationist for the Casola Dining Room, Banquets andSpecial Events at SCCC for over thirty years. We wish Sandia happy and healthy retirement.Tuesday, February 24, 20156:00 PM Cocktail Hour7:00-10:00 PM Gala reception, with live stations, gourmet food paired withfine vintage wines & craft beerVan Curler Ball RoomProceeds from this very special evening of celebration will provide scholarship funding forstudents enrolled in the School of Hotel, Culinary Arts and Tourism. Featured alumni chefsare: Chef Suleiman Al-Sheber, Market Bistro, Chef Don Rogers, 24 Garden Bistro, ChefDevin Ziemann, Johnny’s, Chef Steve Kerzner, Yono’s/dp An American Brasserie, ChefMatt Delos, Mazzone Hospitality, and Leah Stein, Leah’s Cakery2Volume 4, Issue 4, Fall 2014School of Hotel, Culinary Arts and Tourismwww.sunysccc.edu/culinary
Attached is the SCCC booth atthe International Hotel/MotelRestaurant Show that theHospitality Club attended onNovember 9 – 10, 2014. Studentsexplored the various products andservices utilized by the lodgingand restaurant industry. The clubalso visited the 9-11 memorial andmuseum.Left to right: Samantha Williams, Missy Henry, Rose Johnson, EricaBeach, Jessica Lussier, and instructor, Ingrid O’Connell.HOT277 Tourism Development class doing a tour ofthe Stockade in September. We had a guided tour byMaureen Gebert to understand the historical andcultural significance of the Stockade.Instructor ,KimberlyWilliams and studentspresented a table at the20th Anniversary of theBeaujolais Nouveau WineCelebration on Friday,November 21, 2014 at theEmpire State PlazaConvention Center inAlbany, NY.Page 3Volume 4, Issue 4, Fall 2014www.sunysccc.edu/culinary
Please visit our Boucherie andPane e Dolci with student prepared items from our GardeManger and Baking classes.Boucherie To be announcedPane e DolciTuesday thru Friday 11:30am-2:30pmSpring BanquetsDo you have the responsibility or opportunity toplan a banquet for yourcompany, seniors group, orclub? We are pleased toannounce that the Schoolof Hotel, Culinary Arts andTourism also schedulesbanquets for groups between 30 and 90 guests.Banquets are scheduled forMondays, Tuesdays andThursdays evenings.On Wednesdays andFridays banquets are servedduring the noon hour.Menus will be designedespecially for your group,and prepared and served byour students. You maybring your own wine andwe will be happy to servethe wine to your guests.Volume 4, Issue 4, Fall 2014Disney College Program is offered on the SCCC campus. Theprogram is a paid internship either at Disney World or Disneyland for fourmonths or eight months. To qualify someone needs to be enrolled in at leastone college course and be at least 18 years of age and any major can apply.Students can apply and explore more about the program on Disneycollegeprogram.com. You can apply for the jobs you only choose to and there arevideo’s on YouTube for each job to show the tasks that will be expected outof each cast member.There are many benefits to participating in a life time opportunity that willchange your life forever! Upon being accepted into the College Program, youmust meet with Professor Strianese or Chef Payne to set up your fall schedule.www.sunysccc.edu/culinary
ALUMNI NEWS :Chef Leah Stein, Cake Artist/Certified CulinarianSince she was big enough to reach the mixer she has been baking yummy treats. Cookies, muffins, pies and cakes kept her busy asshe grew. Hobby turned into profession, and skills were honed at Culinary School. Leah is a graduate of Schenectady County Community College Culinary Arts Program and is now a chef/instructor at her alma matter. Baking was not her original professionalpath. She left the world of Environmental Education/Park Ranger to pursue her dream of being a baker. Her previous occupationgave her the teaching skills as well as a strong scientific background (we all know baking is a science after all). Add to that an artistic eye and the passion to play with her food, a cake artist is born! Leah has over 10 years professional experience in baking andcake decorating. Owner and operator of Leah’s Cakery, in Round Lake NY. Leah can be found baking away in her artisan shop,where everything is made with pure “Butter, Sugar, Flour and Love.”Her digital portfolio can be viewed at www.leahscakery.bizSchool of Hotel, Culinary Arts and Tourismwww.sunysccc.edu/culinaryPlease register with the Alumni Office athttp://www.sunysccc.edu/alumni/email.htm alumni. We would like to know where you are and how you aredoing.Donations to the SCCC Foundation: http://www.sunysccc.edu/alumni/Give.htm orPlease specify the Chefs for Success Fund to donate for student scholarships.or email: Ann Shattuck at shattual@sunysccc.edu with any questions.School of Hotel, Culinary Arts,and Tourism78 Washington AvenueE308Schenectady, NY 12305Phone: 518-381-1325Fax: 518-381-1493Volume 4, Issue 4, Fall 2014www.sunysccc.edu/culinary
Hobby turned into profession, and skills were honed at Culinary School. Leah is a graduate of Schenectady County Com-munity College Culinary Arts Program and is now a chef/instructor at her alma matter. Baking was not her original professional path. She left the world of Environmental Ed
