Talk about cutting it close.
The Monroe Culinary Team, based in New Rochelle, came within a paper-thin slice—three-tenths of a point—of matching the Culinary Institute of America at the New York state championship of the American Culinary Institution, Monroe announced.
The news came today from Gary Axelbank, Director of Sports Development and Information at Monroe’s downtown New Rochelle branch.
Photo shows Monroe team captain Katherin Taveras
Here’s Axelbank’s notice:
It hadn’t been this close in ten years. On Saturday, January 26 the final count of the American Culinary Federation NY state championships in Hyde Park, NY had the Monroe Culinary Team in second place by a mere three-tenths of a point, just behind the Culinary Institute of America.
With some of the nation’s best collegiate culinary programs, this is how the hotly-contested competition goes in NY State between Monroe College, CIA, Schenectady CC and the Niagara Culinary Institute, all of whom field extremely talented young chefs with outstanding coaching.
The Monroe Culinary team, led by captain, Katherine Taveras, and including Gabriela Grande, Yocary Luna, Carmen Albino, Rossella Cangiolosi, Laura Sanchez and Angelina Hernandez, performed with pride, passion and professionalism which has become the hallmark of Monroe Culinary. The poise, talent and maturity of this team, which included five freshmen, was acknowledged by the judges and by many spectators.
“This is an exceptional group of young female chefs and they have very bright futures ahead of them in the industry,” said Dean Frank Costantino. “We think this could very well be the most accomplished team Monroe has fielded in the four years we have been competing at the state level and it is by far the most fun group to coach that we’ve ever had because of their passion and culinary ability.”
In addition to the team, a number of Monroe culinary students traveled to the competition along with student assistant coaches Shamel Donigan and Cuatemhoc Cortez, the team’s pastry coach Chef Gerard Molloy and culinary chairperson Tracy Zimmermann.
During the competition, the Monroe team won five gold medals, which brings this year’s gold count to eleven out of 33 total medals.