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1 School of Hotel, Culinary Arts and Tourism S ecta C n C m i C e Newsletter Spring 2014 GREENER FIELDS TOGETHER TARGETS CONTINUOUS SUSTAINABILITY About Greener Fields Together: Greener Fields Together is a collaboration of environmentally responsible parties, including farmers, distributors and foodservice operators, who have come together to make steady, measurable improvements in sustainability and food safety practices through all levels of the produce supply chain. John Antonucci Sr., John O'Connell, Rocco Verrigni, Ellen Heekin, and David Brough from SCCC (Schenectady County Community College) Food For Farm Aid - A group of students and faculty volunteered their me, exper se and passion at Farm Aid, held at SPAC on Sept. 21. Students were assigned to an outdoor kitchen where they created menus and prepared food from donated food. They were led by Chef Rocco Verrigni and assisted by Chef Paul Krebs and Chef Sue Hatalsky, faculty members. According to Professor Verrigni, The students performed relessly, crea vely and happily to be part of Farm Aid They represented SCCC admirably and I am very proud of them. Front row: Rain O Donnell and Jamie Mertz. Second row: Chef Verrigni, Debi Cota, Chef Krebs, Julie Hoxsie, Andrew Marzen, Kendi Yates, Ryan Dunn and Samantha Norton. Not pictured: Amiee Loupre e

2 The Casola Dining Room Spring 2014 Menu: sunysccc.edu/culinary/menu.html Week of: February 10 - Ireland February 17- Greece/Eastern Mediterranean February 24 - Spain/Portugal March 3 - Germany March 10 - Dining Room Closed March 17 - Classical French March 24 - Provence March 31 - LeMarche-Central Italy (Closed April 1) April 7- Rome April 14- Sicily April 21- Southeast Asia Make a Reservation Call Sandi Petronis, our reservation specialist, at (518) Reservations are taken for ALL meals beginning at 10:00 a.m. exactly two weeks in advance of the desired date that you would like to dine with us. You can also refer to our website and reserve a table with OpenTable. World Food Day in Schenectady The SCCC Foundation s Annual Gala this past Friday 11/15/13, had capacity attendance as alum Angelo Mazzone (pictured with President Bullock) was honored at the Glen Sanders Mansion Girls Beef Camp Alumni, Nicole Barrows attended A one-day, hands-on educational session on October 28th at the Astor Center in New York, NY. It was an opportunity to improve and refine their meat cutting abilities as well as enhance their understanding and knowledge of beef cooking, sponsored by the Canadian Cutlery Company. 2 School of Hotel, Culinary Arts and Tourism

3 Société Culinaire Philanthropique Culinary Competition This past November student Adam Foti and Instructor Michael Stamets, CEC competed in the Société Culinaire Philanthropique competition at the Jacob Javits Center during the International Hotel Motel Restaurant Show. They worked for more than two hundred hours to make three cold food show platters for the competition. In the end all of their hard work paid off when Adam received two silver medals and Michael received a silver medal. Adam Foti who is the Captain of the Schools Hot Food Team is continuing to compete and is preparing for the New York State Hot Food Team Championship along with his teammates Kristin Hartman, Matthew Hines, Jonathon Pang, and Gee Cabrera. They are coached by Chef Thomas Alicandro, CEC, CHE, and Michael Stamets, CEC. Hospitality Club in the Community During March, the club conducted a Pet Food Drive, which raised107 pounds of food that went to the Schenectady Inner City Ministry Food Pantry. Le to right are: Kene e Webster, Rebecca Wolf and Bri ney De John. Club Advisor is Ingrid O Connell, Professor in the School of Hotel, Culinary Arts and Tourism. The College s Hospitality Club was busy this semester, coordina ng community service programs. Bri ney DeJohn (upper right) with third-graders at Rensselaer Elementary School. Bri ney and other club members planted sunflower seeds and decorated plant markers with the students. Page 3

4 Please visit our Boucherie and Pane e Dolci with student prepared items from our Garde Manger and Baking classes. Boucherie - Tuesday thru Friday 12noon-1pm Pane e Dolci- Tuesday thru Friday 11:30am-2:30pm Banquets Do you have the responsibility or opportunity to plan a banquet for your company, seniors group, or club? We are pleased to announce that the School of Hotel, Culinary Arts and Tourism also schedules banquets for groups between 30 and 90 guests. Banquets are scheduled for Mondays, Tuesdays and Thursdays evenings. On Wednesdays, banquets are served during the noon hour. Menus will be designed especially for your group, and prepared and served by our students. You may bring your own wine and we will be happy to serve the wine to your guests. Disney College Program is offered on the SCCC campus. The program is a paid internship either at Disney World or Disneyland for four months or eight months. To qualify someone needs to be enrolled in at least one college course and be at least 18 years of age and any major can apply. Students can apply and explore more about the program on disneycollegeprogram.com. You can apply for the jobs you only choose to and there are video s on YouTube for each job to show the tasks that will be expected out of each cast member. There are many benefits to participating in a life time opportunity that will change your life forever! Upon being accepted into the College Program, you must meet with Professor Strianese or Chef Payne to set up your fall schedule.

5 School of Hotel, Culinary Arts, and Tourism 78 Washington Avenue E308 Schenectady, NY Phone: Fax: ALUMNI NEWS : A plate of "boozy bon-bons" greets customers at the counter of Crush & Cask Wine & Spirits in Saratoga Springs Thursday, November 21, Owner Patricia Novo makes the liquor-infused treats from a base of cookie crumbs. (Jason McKibben - [email protected]). Please visit Alumni, Patricia Novo s article in the Post Star at poststar.com/.../article_899cc842-62a5-11e a4bcf887a.html Please register with the Alumni Office at alumni. We would like to know where you are and how you are doing. Donations to the SCCC Foundation: or Please specify the Chefs for Success Fund to donate for student scholarships. or [email protected] with any questions.