City Tech wins culinary competition with tribute to Big Apple
The aftermath of Hurricane Sandy was on the minds of the New York City College of Technology (City Tech) team about to compete in an international culinary competition. So much so, that they reworked their entries to pay tribute to the resiliency of the city in the wake of the storm.
Their creations were good enough to garner top honors in the Salon of Culinary Art competition, organized by the Société Culinaire Philanthropique, at the 2012 International Hotel/Motel & Restaurant Show held at Javits Center, November 11-13. For the seventh year out of the past ten, the City Tech team took the Grand Prize of the Salon, the Marc L. Sarrazin Trophy for the best overall entry at the show.
Among their creations in the confectionery category were “Sugar Construction,” a piece featuring a crane and construction worker; “Coco-motion,” a chocolate sculpture with a train; and “Gusty Winds,” a pastillage entry. (Pastillage is a sugar-based dough used for decorating and creating decorations for pastry, showpiece work and decorative molded forms.)
City Tech’s hospitality management program, founded in 1947, offers the only public bachelor’s degree program of its kind in New York City. Alumni include some of the New York City and the country’s top chefs, including Michael Lomonaco (Porter House New York), Michael Romano (Union Square Café) and Sherry Yard (Spago Beverly Hills).