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Onondaga Community College’s Hospitality Management Team is champion of the first-ever Culinary Beef Tour and Competition! The team of students which includes Anthony Pernisi (West Genesee), Tom Hooker (East Syracuse Minoa), and Jullen Merrill (East Syracuse Minoa), along with Chef Eric Rose defeated teams from Paul Smith’s College, SUNY Cobleskill, Finger Lakes Community College, and two teams from Niagara Culinary Institute. Each Onondaga student earned a $500 scholarship for their efforts.
The competition required each team to turn a beef ribeye into an appetizer and an entree within a two hour period. Students were also asked to create one beauty plate and five tasting plates for the judges, along with 12 servings of each recipe to divide and shared with fellow contestants. Each team also had to learn the marketing side of hospitality management, name their recipes, print them out for customers, and utilize Facebook, Twitter, and Instagram to post their “special of the week.
For its appetizer Onondaga’s team made “steak egg and greens” featuring grilled marinated rib cap steak served with Utica style greens tossed with a prosciutto, garnished with a farm fresh quail egg. The entree was a “beef ribeye filet” consisting of seared aged beef ribeye filet, capped with a Moody Bleu cheese crisp, over handmade herbed spaetzle and heirloom carrots plated over a veal demi
The Culinary Beef Tour and Competition was held April 10 and 11 in Canandaigua, New York. It was sponsored by the New York Beef Council