Competition brews at MCC Culinary Arts competition

In the spirit of the popular Iron Chef TV program, Monroe Community College is holding the third annual MCC Culinary Arts Competition, Friday, March 21, 9 a.m. to 1 p.m. at WE-MO-CO BOCES on Big Ridge Road in Spencerport.

The competition will pit students from area high school culinary arts programs against each other in a hands-on cooking challenge. Student teams will be judged in three categories: Amuse Bouche (French for 'taste tickler'), appetizer/salad/soup and entree. Cooking begins at 9 a.m. and tasting begins at 11 a.m.

The event is being held at the WE-MO-CO site because MCC's culinary facilities are undergoing renovation as part of the college's new campus center construction project.

Judging the event will be: Salvatore Ferreri, CEC (Certified Executive Chef), Cantisano Foods and Chef of the Year 2002; Thomas Passaretti, Executive Chef; Lisa Cunliffe, CEC, Jonathan's Choice; Christine Hellman, CEC, Product Development Chef, Wegmans; Leo Vogt, Executive Chef, Daisy Flour Mill; Greg Christo, CEC, Culinary Arts Program Coordinator, SUNY Brockport; Michael Redmond, CEC, Genesee Valley Club and Chef of the Year 2003.

First place winners will receive a 12-inch frying pan and a gold medallion, second place winner will receive a 10-inch pan and silver medallion and third place winners will receive an 8-inch pan and bronze medallion. All participants will receive a medallion and an apron. Competing schools include: Finger Lakes Technical and Career Center; Genesee Valley BOCES, Batavia; Genesee Valley BOCES, Mt. Morris; Edison Technical and Occupation Center; WE-MO-CO BOCES.

This year's culinary theme is American Heritage. The competition is sponsored by the New York State Restaurant Association and the American Culinary Federation.