NYS legislators met recently with local education leaders, school board officers, and parent representatives at BOCES’ annual Legislative Priorities meeting. The guests enjoyed a buffet brunch prepared and served by students in Â鶹´«Ã½’s Culinary Arts program including Rachel Williams (c.) of South Huntington and Bruce Arneaud (r.) of Commack. Pictured with the students is Kim Ricco (l.), a paraprofessional in Tech’s Culinary Arts program.

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Medical Assisting students Roxanne Montlouis (l.) and Taylor Zappola (c.) explained their program at Â鶹´«Ã½ to Carisa Burzynski (r.), the Assistant Principal from John Glenn High School, during Tech’s annual Guidance Counselors’ Meeting. After touring exhibits of many of Tech’s programs, students in Fashion Merchandising/Design modeled outfits that they designed and constructed. Following the show, students in the Culinary Arts program served a brunch that they had prepared for the guidance counselors from the 18 school districts in Western Suffolk BOCES.

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The students, (standing, l. to r.) Andrew Jun of Huntington, Brian Loiacono of South Huntington, Ariel DePaolo of Commack and (front. l. to r.) Shannon Volz and Ashley Chmela of Lindenhurst, were selected based on their cooking skills, professional attitude, and interest in pursuing post-secondary education.

They are now eligible for four-year scholarships ranging from $500 to $6,000 per year at schools ranging from Johnson and Wales University to SUNY Cobleskill to the Culinary Institute of America. To capture the bronze medal, they prepared Long Island crab salad with a grainy mustard vinaigrette and a radish and scallion salad.

For more information about Visitors’ Days for sophomores and juniors interested in attending Tech, call your guidance counselor at your home high school or call Tech at 631-667-6000.

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The competition included three rounds where he had to demonstrate mastery of a range of culinary techniques including demonstrating the proper use of a knife to julienne and tourne two potatoes, dice an onion and supreme an orange within 30 minutes and then creating an impressive salad with a red wine vinaigrette dressing. Based on his success in those two rounds, he advanced to the finals with five other chefs. They were each given a mystery basket of ingredients and asked to prepare a meal within one hour. Nick prepared a chicken breast over spinach in a white wine and cream tomato sauce.

Nick will soon decide if he will accept Monroe College’s scholarship package.

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With the confidence of a seasoned chef, Mathew Kollmeier of Northport, turned a mystery basket of ingredients into a $1,000
scholarship at the SYSCO Long Island High School Culinary Arts Competition. This senior in Â鶹´«Ã½â€™s Culinary Arts program competed against students from 13 high schools on Long Island at the Suffolk County Community College’s Culinary Arts Center in Riverhead.

Mathew had 90 minutes to prepare two identical plates using the ingredients he found in his basket—a bone-in chicken, sweet potatoes, green squash and sundried tomatoes. His winning dinner of sautéed breast of chicken with rosemary with a beurre blanc sauce, sautéed vegetables and mashed sweet potatoes gave him a second place finish and the scholarship.

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