Student, teacher work at Culinary Cornucopia benefits good cause, builds professional experience

More than a dozen students from the Culinary Arts & Hospitality Technology and Culinary Arts & Hospitality Technology Tech Prep programs spent Sunday, November 11, volunteering for a good cause, the annual Culinary Cornucopia ACF Chefs Competition and Gala. The event benefits Living Resources, a local organization that provides services to individuals with disabilities.

Career & Tech hosted the ACF (American Culinary Federation) Chefs Competition at the Albany campus culinary kitchens, where the students both assisted as needed and observed and learned as the region's leading chefs created meals for judging.

In addition to hosting the competition, the students and teachers Chefs Brucker, Cooper, Dolan, Haas and Rother volunteered their time and talents day and night at the Albany Marriott, helping to make the Gala a great success. Chef Dolan won a bronze medal in the prestigious competition.

Students participating included: Dan Sala, who also attends Cohoes H.S.; Megan Lorette, Shane Ricciardi and James Romand (Colonie Central H.S.); Meagan Markessinis (Guilderland H.S.); Vinny Nicchi (Niskayuna H.S.); Alex Carusone, Charlie Nadler, Jesse Ochsner and Nicole Tommasone (Mohonasen H.S.); Karmen Smith (Ravena-Coeymans-Selkirk H.S.); Ryan McLoughlin (Schalmont H.S.); Meghan Stilson (Schenectady H.S.) and Terry Coville and Derek Palmatier (Scotia-Glenville H.S.).

According to Living Resources, the "Culinary Cornucopia provides a showcase for individual skill, techniques and style, to the accomplished chefs confident enough to accept the challenge of having their abilities scrutinized by the certified judges of the ACF.

"The goals of the competition are to raise the standards of culinary excellence and professionalism, to promote camaraderie and educational opportunities among chefs, and to act as a staging area for research and development of culinary trends and concepts."

[11/07]