Culinary teams from Rensselaer Educational Center and Columbia-Greene Educational Center
Culinary Arts students from Questar III’s Columbia-Greene Educational Center (CGEC) in Hudson and Rensselaer Educational Center (REC) in Troy competed in the ProStart competition at the Culinary Institute of America in Hyde Park, NY on March 13 and 14.
CGEC cooked their way to second place and REC placed third in the competition. Each team received the following scholarships:
2nd Place CGEC 3rd Place REC
Culinary Institute Of America $1,000 $1,000
Johnson and Whales $1,000 $500
Paul Smith $1,000 $1,000
SUNY Cobleskill $1,000 $1,000
SUNY SCCC $1,000 $1,000
New England Culinary Institute $10,000 $9,000
IUP $1,000 $1,000
Arts Institute $1,000 $1,000
Monroe College $1,000 $1,000
The CGEC Culinary team led by Culinary Arts teacher Peter Desmond consisted of Dalton Howard (Catskill), Christina Baker (Taconic Hills), Cody Arp (Catskill), Greg Fasulo (Greenville) and Alternate- Heather Ford (Ichabod)
At the culinary event, teams had 60 minutes and two portable butane burners to prepare and serve a three-course meal. They were judged on presentation, taste, food safety and sanitation, teamwork, knife skills, food costs and professionalism.
Culinary Arts teacher Peter Desmond said both teams spent many hours preparing for the competition.
“It is very challenging to make a three course meal on just two burners, but they worked together
and really displayed their skills and professionalism,” said Chef Desmond.
The REC Culinary team led by Culinary Arts teacher Andrew Ottati consisted of Charli Spiegel (Averill Park), Haley Scott (Lansingburgh), Kaitlin Carrasquillo (Brunswick), Samantha Foglia (East Greenbush) and Morgan Percey (Schodack).
ProStart, a two-year career-building program for high school students who are interested in culinary arts and restaurant and foodservice management, enables students to study in the classroom, participate in mentored work experiences and test their skills in local and national competitions.
