• MMMM... Avocado Chips with Salsa Fresco by Student Chef Yakelin

    Posted by Rob Van Brunt on 5/20/2020

    Here is a student created video from Chef Rickmers Culinary Arts 2 class preparing a healthy snack. Yakelin is from Riverhead High School. #CulinaryArts #WardTech #CareerReady


    Comments (-1)
  • MTC's Winning Team for the American Culinary Federation LI Chapter “Ready Set Cook” High School Competition

    Posted by AcademyLI News on 11/6/2018

    Congratulations to our MTC Eastern Long Island Academy of Applied Technology culinary students Owen Eubanks, Islip Public Schools; Todd Fehr, Bayport-Bluepoint High School; and Daniel Brake, Islip Public Schools. They are a winning team from the American Culinary Federation LI Chapter “Ready Set Cook” High School Competition. Teams of students from all three LI-based BOCES challenged each other last night to win scholarships to the Culinary Institute of NY at Monroe College. First, second and third place will be announced in March.

    Image may contain: 3 people, people smiling, text
    Comments (-1)
  • Two Chefs Battle for Top Honor

    Posted by AcademyLI News on 1/31/2018

    Eastern Suffolk BOCES recently hosted the American Culinary Federation (ACF) Chef of the Year competition at Milliken Technical Center in Oakdale. Over the course of one hour, two competitors were tasked to prepare and plate four identical dishes that consisted of one protein, two starches, and two vegetables. This competition is an opportunity for chefs to hone their craft and put their knowledge to the test.  The goal of the Chef of the Year competition is to raise the standards of culinary excellence, nurture the creativity of chefs, provide an example and inspire young professionals, and provide rewards of recognition and educational opportunities.

    Chef Elijah Dalager and Chef Andrew Greene shake hands and wish each other good luck prior to the start of the competition.

    The challenge was to create a pan roasted breast of chicken stuffed with mushroom farce and pink peppercorn jus reduction; glazed carrots two ways; kale zucchini timbale; micro shiso salad; carrot saffron puree; and herbed ricotta and egg yolk ravioli with crisp pancetta and a lemon sage butter sauce.

    Chef Simon and Chef Kozak had the connections so the competition could take place at ESBOCES.  The judges.

    Chef Andrew Greene and Chef Elijah Dalager, both Certified Executive Chefs (CEC), shook hands at the beginning of the contest, acknowledging and respecting each other’s abilities as each was nominated by a member of the ACF. The kitchen would soon be filled with passion, energy, and the amazing and appetizing aroma of food.

     Two chefs working in the kitchen.  Chef Green and Chef Dalager - saying good luck to each other.

    Andrew Whitcomb, CEC and President of ACF said, “Chef Greene and Chef Dalager are really competing against themselves. Each chef starts with 100 points. They are judged throughout the competition by a certified culinary judge who has gone through extensive training. The winner of the competition is that chef with the highest points.”

    Chef Dalager plating his creation.  Chef Greene plating his creation.

    Chef Greene and Chef Dalager were not advised who won because the results are scheduled to be revealed March 2018 at the 25th Anniversary ChefConnect Gala in Newport Beach, California.

    Comments (-1)
  • Culinary Arts Raises Funds for Autism Speaks

    Posted by Rob Van Brunt on 9/29/2017

    In support of the Autism Speaks efforts at Ward Tech, Chef Rickmer's Culinary Arts classes prepared and sold cookies, hotdogs, and collected donations for a grand total of $457.32. Great job ladies and gentlemen!








    Comments (-1)
  • Culinary Arts Goes Fishing With Captain Bob

    On Wednesday, October 19, 2016, Chef Rickmer's Culinary Arts classes went fishing with Captain Bob out of Mattituck. Students enjoyed a beautiful fall day catching a mixed bag of Bluefish, Porgies, and Sea Bass. On Thursday, they learned how to fillet and prepare their catch of the day! It was a great trip, thank you to Captain Bob for putting us on the fish!
    .    .   .   .   .   .   .
    Ward Tech Hosts District Contact Breakfast

    On Thursday, October 17, 2016, Ward Tech hosted its annual District Contact Meeting. This meeting, which was attended by over 50 district professionals, was an opportunity to share with some of our stakeholders programmatic updates. Student representatives spoke to their experience here at the Academy while an impressive breakfast spread was prepared and served by Chef Rickmer's Culinary Arts and Chef Graf's Food Preparation classes. The students prepared and executed an impressive service for more than 70 people. Well done Students!
    .    .   .   .   .   .   .   .   .   .   .
    NYS ProStart Invitational 2016

    MTC culinary students pictured Top Row L to R, Antonio Camoglino (Pt. Jefferson SD), John Denig (Middle Country SD), Sean Kobarg (Three Village SD), Bottom Row L to R Shannon Bourgeois (Sayville SD), and Ashley Berkowitz (Middle Country SD) competed on February 26th and 27th in the 2016 New York State ProStart Invitational at the Schenectady County Community College. The students were required to create a professional business proposal for a restaurant they themselves would be interested in opening. Together this team of 5 created a restaurant called "Melted" which centered around a fondue dining experience. The students were required to present this proposal to 12 judges and respond to questions afterward. In addition, the competition included a critical thinking component in which 7 judges asked a series of questions based on scenarios that business owners are likely to encounter. The students were required to work together to answer with solutions and prevention plans. Finally, the students were pressed to defend costing and food portion questions presented by an additional 2 judges. These competitors worked extremely hard on their business plan and the pay off was well worth it. The team received scholarship money to varied colleges and universities. In the end, their efforts brought home a 5th place finish!
    The students took advantage of this opportunity and were able to tour the campus of nearby SUNY Cobleskill and visited an actual fondue restaurant to gain the full dining experience of their work.