Culinary Champions Again!

OCC’s Hospitality Management team is champions of the Beef Farm Tour and Culinary Competition for the second consecutive year! Students brought home a first-place check worth $2,000. Each of the three student team members received $500 and the College’s Hospitality Management major was awarded the remaining $500.

The Champoions! OCC's Hospitality Management team includes (left to right) Angelo Lafata, Chris Pecone, Jessica Tobias and Chef Eric Rose.

The Champions! OCC’s Hospitality Management team includes (left to right) Angelo Lafata, Chris Pecone, Jessica Tobias and Chef Eric Rose.

OCC defeated teams from Erie Community College, Finger Lakes Community College, Tompkins Cortland Community College, SUNY Cobleskill, SUNY Oneonta and SUNY Sullivan. The event was held April 16 & 17 in Canandaigua, New York.

Chef Eric Rose once again led the students in competition. Joining him were Hospitality Management majors Angelo Lafata (Cicero-North Syracuse High School), Chris Pecone (Cuba Rushford High School) and Jessica Tobias (Cincinnatus High School).

Preparation for the event began weeks in advance. Students were required to create a restaurant theme, devise a menu with prices and food cost analysis, have menu items for customers with special needs (such as gluten free or low calorie) and develop a marketing plan which included social media. OCC’s team named its restaurant “Prospects Pub.”

Machaca Ribeye Sampler

The Machaca (ribeye) Sampler was prepared by OCC’s Hospitality Management team.

Students prepared a Machaca (Ribeye) Sampler which consisted of slow braised rib cap steak served with samplings of authentic regional accompaniments including guacamole, pico de gallo, Cotija cheese and fresh crisps.

The entree was Steak Pommes Frite which included seared aged beef rib-eye filet capped with fresh horseradish crisp, handmade truffled steak fries with Boursin cheese sauce and grilled micro Romaine wedge salad with Mission Fig and dried cherries. The winning entree is pictured at the top of this story.

Students created one beauty plate and five tasting plates for the judges, along with 12 servings of each recipe to divide and share with fellow contestants. The event was sponsored by the New York Beef Council.

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