SUNY Delhi Culinary Arts Major Wins National Young Chef Competition

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SUNY Delhi culinary arts majors Mark Garcia and Katie Eurich with the award-winning dish. Photo by Galdones Photography.

DELHI, NY (10/06/2015)(readMedia)-- Culinary Arts major Mark Garcia won the 2015 Ment'or Young Chef Competition on September 17 in Chicago. He defeated three other young chefs to win the coveted title.

Garcia was assisted by Katie Eurich, who recently won the American Culinary Federation's Student Chef of the Year. "This is the second national culinary competition a Delhi student has won in the span of only three months," said Dr. David Brower, Assistant Provost and Hospitality Department Chair. "Their national recognitions speak to the caliber of a Delhi culinary education."

Garcia presented as his contest entry: Mexican Inspired Wagyu Beef: Seared Ribeye, Braised Short Rib Tostada, Black Bean Puree, Petite Mushroom Tamale, Glazed Vegetables, Avocado-Dill Crema, and Mushroom Bordelaise.

"The competition was hosted by some of the biggest names in the world of gastronomy," said Garcia. "To be recognized and acknowledged by these culinary greats is truly an honor."

Chef Gavin Kaysen lent his creative narrative to the competitors in the kitchen throughout the process after which each young chef competitor and their assistant presented their dish in front of the entire audience. Chefs Gerard Craft (Niche), Graham Elliot (Graham Elliot Bistro), Richard Rosendale (Rosendale Collective), Giuseppe Tentori (GT Fish & Oyster), Rick Tramonto (Tramonto Cuisine) and Lee Wolen (BOKA) were on hand to judge the competitors' final results.

The competing young chefs were scored on excellence in overall taste (50 points), presentation (30 points) and kitchen organization (20 points). Competitors had a total of two hours and 35 minutes of cooking time, followed by three minutes to plate their dishes. Points were deducted if the teams went over their allotted time span.

Mark received a $10,000 prize and has earned the opportunity to work at a participating restaurant. Past restaurants have included Benu (San Francisco), Coi (San Francisco), Hot and Hot Fish Club (Birmingham, AL), [ONE] Restaurant (Chapel Hill, NC), Per Se (New York City), Saison (San Francisco), and The French Laundry (Yountville, CA).

The Chicago stop of the Ment'or BKB Foundation Young Chef Competition Series was hosted at BOKA Chicago. The 2015 Young Chef Competition Series is made possible by The Michael & Nancy Burgermeister Family Fund, All-Clad, Bragard USA, The Chef's Garden, Invest Hospitality, Nespresso, Nordaq Fresh, Paris Gourmet, The Spire Collection, Steelite International, and Williams-Sonoma.

The Ment'or Young Chef Competition is designed to help find up and coming culinary leaders, identify future ambassadors for the culinary arts, and showcase the skill level and cuisine in America. As part of the Young Chef Competition, Ment'or hosts four events in different cities across the country between August and October.

SUNY Delhi's culinary arts program has long been recognized as one of the best in the country. The college's hot food team has the distinction of being the only team from New York State to have claimed the national title, winning in 2010 and 2012. The team has won a total of 11 American Culinary Federation State Championships and the ACF Northeastern Regional Championship six times in the past 13 years. SUNY Delhi students and faculty have won hundreds of ACF medals at local, regional and national events.

SUNY Delhi's Culinary Arts programs offer graduates a firm foundation from which to start their careers as professionals. Students can choose from a variety of specialized courses depending on their interest or direction in the field, including advanced meat cutting, culinary competition, advanced pastries and confections, and culinary sculpting, a course in which students learn to sculpt 300-pound ice blocks made in the campus lab. A capstone course, Signatures by Candlelight, gives students the experience of operating a full-service, fine dining restaurant that is open to the public.

Culinary Arts is part of SUNY Delhi's award-winning hospitality offerings. Delhi offers two- and four-year degree programs in Hotel and Resort Management, Restaurant and Foodservice Management, Event Management, and Culinary Arts.

For more information about SUNY Delhi's Culinary Arts program, visit www.delhi.edu.