School of Hotel, Culinary Arts and Tourism

Transcription

1 School of Hotel, Culinary Arts and Tourism S c h e n e c t a d y C o u n t y C o m m u n i t y C o l l e g e W W W. S U N Y S C C C. E D U / C U L I N A R Y Newsletter Spring 2015 T hank you to all who participated in The Chefs for Success Event held at the Schenectady County Community College on February 24, 2015 to make a very special evening. Chef Michael Stamets CEC, Chef Leah Stein, Chef Matthew Delos, Chef Steve Kerzner, Chef Don Rogers, Chef Suleiman Al-Sheber, Chef Devin Ziemann

2 SCCC Earns Silver Medal in the NYS Hot Food Competition Congratulations to Katie Brown, Taylor Warner, Tai Do, Valentino Frederico Maietta, Nicholas Gabriel, Chef Thomas Alicandro, CEC, CHE and Chef Michael Stamets, CEC on receiving a silver medal in the NYS Hot Food Championships. Joan Debminski, Katie Brown, Taylor Warner, Chef Michael Stamets SUNY DAY Washington DC Superb performance by Professor Michael Stamets and the SCCC students with their highly talked about presentation at the SUNY Day Reception in Washington DC. Extremely proud of this team! Taylor Warner, Maxwell Streeter, Chef Michael Stamets 2 School of Hotel, Culinary Arts and Tourism

3 7th Annual Spring Culinary Classic The School of Hotel, Culinary Arts and Tourism at Schenectady County Community College had the pleasure of hosting the 7th Annual Spring Culinary Classic. On Saturday and Sunday our students had the opportunity to compete in different culinary competitions, and did well in both their endeavors and representing the school. Below is a list of awards received by our students. Sean Allison: SK1 Silver Medal, SA Certificate Taniola Germain: SK1 Silver Medal, SA Bronze Medal Thomas Andreyo: SK1 Bronze Medal. SA Bronze Medal Jasmine Solana: SK1 Bronze Medal, SA Bronze Medal Edward Loya: SK9 Certificate, SA Bronze Medal Ayesha Mayotte: SK1 Silver Medal, SA Bronze Medal Justin Feliciano: SK9 Gold Medal, SA Bronze Medal The students who competed did a great job representing the School of Hotel, Culinary Arts and Tourism. Kentucky Derby: Another great year!!! Congratulations to all the students who participated! Page 3

4 Casino and Gaming Management Program Field Trip to Mohegan Sun Casino and Gaming Management students enjoyed a full day of presentations and tours at Mohegan Sun on April 1. Students were able to meet with the Directors of Employment and Guest Experience, Surveillance, Slots, Table Games, Marketing, Performance Improvement, Event Production, Hotel Accommodations and Butler Service, and Human Resources. We are so grateful to have the opportunity to learn from these industry leaders, and appreciate the time and energy they put into their presentations. We are already looking forward to our next visit! Wihelmina (Rose) Johnson, Danielle (Dani) Nicholson, Erica Beach, Jessica Lussier and Advisor, Ingrid O Connell Students from the Hospitality Club who attended the New York State Hospitality and Tourism Association s Annual Conference at The Sagamore Hotel on April 19 20, Students also had the opportunity to network with over 150 hospitality industry professionals

5 Students getting behind a great cause! Helping raise funds to assist those involved in the Jay Street fire. A Big Thank You to Tracy Brundege and Smokin Hoggs BBQ!!! Congratulations to Chef Michael Stamets and Chef Mike Niccoli, inducted into the Chaine des Rotisseur, and congratulations to Adam Foti for his promotion from student to a professional member.

6 ALUMNI NEWS : Mark A. Delos is the COO, operating partner, and co-founder of Mazzone Hospitality Mark possesses an extraordinary mix of business sense, creative talent, and people skills demonstrated over 25 years of heralded success in the culinary and hospitality industry. He directs operations and productions teams in their execution of time management, display design, service quality, and customer satisfaction. He also leads Mazzone chefs in menu development and implementation for the company s establishments and for on-site and off-site special events, insuring that NYS Department of Health and Department of Labor laws and guidelines are upheld and enforced. Mark also monitors labor, supply, food, beverage and equipment costs to maintain competitive and profitable operations. Defining the goals of the Mazzone organization and implementing policies and procedures to reach those goals are his prime responsibilities. As a graduate of the Schenectady County Community College Hotel and Restaurant Management, A.A.S. ( 83) program and the Culinary Institute of America Culinary Arts program A.O.S ( 89), and qualified under various training courses, Mark is an accomplished chef with an eclectic repertoire. Please register with the Alumni Office at We would like to know where you are an how your are doing. Donations to the SCCC Foundation: or please specify The Chefs for Success Fund to donate for student scholarships, or Ann Shattuck at shattual@sunysccc.edu. School of Hotel, Culinary Arts, and Tourism 78 Washington Avenue E308 Schenectady, NY Phone: Fax: