SUNY Delhi Culinary Team celebrates win

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August 11, 2010

By Denise Richardson Staff Writer The Daily Star Wed Aug 11, 2010, 07:49 AM EDT

DELHI _ Chef Tom Recinella said the SUNY Delhi culinary team used a winning ingredient to capture its first national championship.

"Team chemistry," he said during a reception for the team Tuesday. During tryouts, faculty sought not "five stars" but students who would mesh the best into a team, he said.

That chemistry, plus hours of practice and performing to perfection at the American Culinary Federation convention in California last week added up to a winning score, a gold medal and the 2010 National Student Team Championship,

"It sure was great having that second-place team announced _ and it wasn't us," Recinella said Tuesday during a reception at Cafe on the Green on the golf course at the State University College of Technology at Delhi.

SUNY Delhi teams made it to the national competition in 2001, 2003, 2007 and 2008.

SUNY Delhi President Candace S. Vancko said the championship was a long-sought, "tremendous" victory that makes SUNY Dehli and its alumni "very proud."

The 2010 national champions are Sarah Thurgood, team captain, from Bovina Center; Kenny Liranzo from New York City; Joe Michaud of Gansevoort; Julie Hernandez from Bainbridge; and Chase Devine from Brackney, Pa.

Recinella was team manager, and chefs Victor Sommo and James Margiotta of the SUNY Delhi faculty were coaches. The SUNY Delhi team's final score was 37.5, which was two points above the second-place team and among the highest winning margins in the event's history.

Behind the scenes, students Catherine McGeary of Long Island and Krystal Santiago of Puerto Rico were assistants who traveled with Margiotta and volunteer driver Brian Hutzley to Anaheim in a van crammed with supplies.

Hutzley, vice president for business and finance at SUNY Delhi, said the road crew traveled 45 hours with one stop on the 3,000-mile trip to California and no stops on the way back, he said. With the gold medal and championship title the return trip was quick.

"My heart and brain and gut knew they were going to win _ I wouldn't have missed it for the world." Hutzley said. "It was an unbelievable journey."

Delhi's team raised funds by hosting 20 luncheons. The MARK Project facilitated a $5,000 matching grant from the A. Lindsay and Olive B. O'Connor Foundation, which, with the team's hosting of a fundraising dinner, resulted in $10,000, college officials said.

In addition, $1,000 was donated by the American Academy of Chefs, ACF's honor society, and more than $1,000 was given by R.L. Schreiber Inc. toward convention registration. SUNY Delhi alumni and ACF chapters in the Northeast region also contributed. The SUNY Delhi students represent the ACF Chefs and Cooks of the Catskill Mountains.

In second place, earning a silver medal with a score of 35.55, was the ACF Louis Joliet Chapter with students from Joliet Junior College, Joliet, Ill. The Santa Clara Valley Chapter, with students from the Professional Culinary Institute in Campbell, Calif., took home third place and a silver medal with a score of 32.54.

In fourth place, with a silver medal and score of 32.21, was ACF Chefs of the Low Country, Bluffton, S.C., with students from Savannah Technical College in Savannah, Ga.

Teams prepared a four-course signature menu, with 24 portions of each course. Teams had three hours, 20 minutes to prep and cook, and 60 minutes to plate and serve. A panel of judges selected the winning team.

SUNY Delhi's menu featured seared scallops, handmade mozzarella, a trio of Catskill mountain beef and a pistachio-based dessert.

The Delhi team's quest has been documented in "Mise En Place," a documentary produced by Kent Garrett Productions, to be released next year.

"This title is for the previous four teams who poured their heart and soul into competing at the nationals for SUNY Delhi," Recinella said. "It's as much a win for them as it is for the current team, and it provides a storybook ending for the documentary."