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| The 139th Annual Salon of Culinary Art, organized by the Societe Culinaire Philanthropique was held at the Jacob Javits Convention Center in conjunction with the 92nd International Hotel/Motel & Restaurant Show, November 11-12, 2007. Following are the awards as announced at the Chef’s Day Reception, Monday, November 12, 2007 by Thomas Smyth, Chairman of the Salon and Jean-Claude Blazy, President of the Societe Culinaire Philanthropique de New York, Inc. Medal of the French Government - Grand Prize of the Salon and Salvatore SETTEPANI, Pastry Chef, Pasticceria Bruno, Staten Island, NY
Gold Medals of the Societe Culinaire Philanthropique - Prize of Honor of the Salon In Cooking: Kim Loong FONG, Chef, Sheraton, NY In Pastry: Andrea C. SCHRENK, Pastry Chef, Penn Culinary Institute
The Marc L Sarrazin Trophy offered by the Societe Culinaire Philanthropique — Grand Prize of the Salon for Buffet and $500 for Besh Fish Platter CULINARY INSTITUTE OF AMERICA, Hyde Park, NY
Gold Medal of the Salon of Culinary Art of the Societe Culinaire Philanthropique and $500 for Best Centerpiece in Cooking Robert ZIELINSKI, Chef Instructor, Johnson & Wales University, Providence, RI
Gold Medal of the Salon of Culinary Art of the Societe Culinaire Philanthropique and $500 for Best Baking Presentation to the following Baking Team Ciril HITZ, Chef Instructor, Johnson & Wales University, NY Richard MISCOVICH, Chef Instructor, Johnson & Wales University, NY Mitch STAMM, Chef Instructor, Johnson & Wales University, NY
Gold Medal of the Salon of Culinary Art of the Societe Culinaire Philanthropique and $500 for Best Centerpiece in Pastry New York City College of Technology, Brooklyn, NY
Gold Medal of the Salon of Culinary Art of the Societe Culinaire Philanthropique and $500 for Best for Best Wedding Cake Irene LIKOKAS, Cake Artist, Brooklyn, NY
Gold Medals of the Salon of Culinary Art of the Societe Culinaire Philanthropique Edmund GORNY, Chef Instructor, Atlantic Community College Ken ARNONE, Chef, Poughkeepsie, NY Kim Loong FONG, Chef, Sheraton, NY Thomas RECINELLA, Chef Instructor, SUNY, Delhi, N.Y. ( 2 medals) Brianne SLOCUM, Student, SUNY, Delhi, NY Brandon THOMPSON, Student, SUNY, Delhi, NY Richard GOLDING, Associate Professor, SUNY, Delhi, NY Julee MILLER, Instructor, SUNY, Delhi, NY George O’PALENICK, Chef Instructor, Johnson & Wales University, NY Thomas McKEOWN, Chef Instructor, Johnson & Wales University, NY Enrique ORTIZ, Chef, Waterbury CT Eric PELLIZZARI, Chef Instructor, Art Institute of New York City Leroy BOWMAN, Art Institute of New York City Vincent COMITO, Art Institute of New York City Sam KADKO, Art Institute of New York City Belladonna RICHUITTI, Art Institute of New York City Hugh McMAHON, Food Artist Ray L. DUEY, Exec. Chef, Torrance, CA Beata SCOTT, Team Member, South Jersey Chefs Association Leroy ZAHLER, Team Member, South Jersey Chefs Association Mark BOROWSKI, Team Member, South Jersey Chefs Association Brian BURNS, Team Member, South Jersey Chefs Association Roshel YUSUPOV, Team Member, Societe Culinaire Philanthropique Jorge L. BUENAVAD, Cake Designer, Yonkers, NY Steven M. CICCONE, Pastry Chef, Virginia Beach, VA Felix PEREZ, Pastry Chef, Marriott Financial Center Joelle D. MAHONEY, Chocolate Artist, Signature Cake & Confectionary Chun H. NG, Pastry Chef, Patroon Restaurant, NYC Scherisse DUCKETT, Chef, Shanequa Joyner, NYC Louis FAVIERI, Student, Atlantic Cape Community College, Mays Landing, NJ Holly BLOODWORTH, Student, Atlantic Cape Community College, Mays Landing, NJ Jennifer QUIG, Student, Atlantic Cape Community College, Mays Landing, NJ Rita DJERRAHIAN, Owner, La Gaterie, Montreal, Canada Gena PIERCE, Team Member, South Jersey Chefs Association Sullivan Co. Community College, Loch Sheldrake, NY
Gold Medal of the Academie Culinaire de France - U.S. Group and a check for $500 from the Societe Culinaire Philanthopique for Best Meat Presentation Axel KAMMERL, Chef Instructor, Johnson & Wales University, NY
Raymond Vaudard Medal of the Chefs de Cuisine Association America Ray L. DUEY, Exec. Chef, Torrance, CA
Medal of the Maitres Cuisiniers de France and $1,000 from the Societe Culinaire Philanthropique for the Best Piece of the Show David GOLDBERG, Art Institute of New York City
Gold Medal of the Societe des Cuisiniers de France Tammy PETERS, Student, SUNY, Delhi, NY
Diploma of the Club Prosper Montagne Steven SCAIFE, Johnson & Wales University, NY
Joseph Donon Medal of the Auguste Escoffier Foundation Ximena SEMPERTEGUI, Cake Decorator, Miami, FLA
Medal of the International Chefs Association Ebow DADZIE, Pastry Chef, Everlasting Impressions, Brooklyn, NY
Medal of the Societe Suisse des Cuisiniers: Frank TERRANOVA, Chef Instructor, Johnson & Wales University, NY
Trophy of the Commanderie des Cordons Bleus de France Erlan ROCA PEDRAZA, Pastry Chef, Bronx, NY
Gold Medal of the Vatel Club Claudia G. WOODROFFE, Brooklyn, NY
Medal of the Association des Chefs de Cuisine et Patissiers du Quebec Biagio SETTEPANI, Pastry Chef, & Owner, Bruno Bakeries
Gold Medal Otto Gentsch of the Culinarians’ Home Foundation Chai Hui LIN, Pastry Chef, Patiscceria Bruno, Staten Island, NY
Gold Medals of Paris Gourmet Lisa M. HOSEY, President/Owner, Mom and Me Bakery, Mullica Hill, NJ Kim Loong FONG, Chef, Sheraton, NY Lutz LEWERENZ, Team Member, Societe Culinaire Philanthropique
Gold Medal - A.C.F. - Long Island Chapter Steven SCAIFE, Johnson & Wales University, NY
Gold Medal of N.Y. Guild of Chefs Perron T. HENRY-SEALES, Brooklyn, NY
Gold Medal of Granata Catering Charles HOLLEY, Chef, Claremont, VA
Medal Les Amis d’ Escoffier Society Nick HERNANDEZ, Student, SUNY, Delhi, NY
De Bands Awards of De Bragga & Spitler, Inc. Jillian NAVEH, Student, SUNY, Delhi, NY
Charles Gachot Award of Gachot & Gachot, Inc. Sarah THURGOOD, Student, SUNY, Delhi, NY
Revere Bowl of the Culinary Institute of America Lynsey LONGWITH, Student, Atlantic Cape Community College, Mays Landing, NJ
Revere Bowl of the New York City College of Technology Jessica BACKUS-FOSTER, Instructor, SUNY, Delhi, NY
Silver Medals of the Salon of Culinary Art of the Societe Culinaire Philanthropique George WONG, Art Institute of New York City Xiomara ORTIZ, Art Institute of New York City Leroy ZAHLER, Team Member, South Jersey Chefs Association Carl V. COLUCCI, Team Member, South Jersey Chefs Association Willie LOUIS, Team Member, South Jersey Chefs Association Barbara DORE,Pastry Chef & Head Baker, Bronx, NY Louis FAVIERI, Student, Atlantic Cape Community College, Mays Landing, NJ Megan CHADWICK, Student, Atlantic Cape Community College, Mays Landing, NJ Jean-Jacques BERNAT, Team Member, Societe Culinaire Philanthropique Fernando MARTINEZ, Team Member, Societe Culinaire Philanthropique Meeghan SAGERS, Student, Atlantic Cape Community College, Mays Landing, NJ Russell MOSS, Chef Instructor, Art Institute of New York City (2 medals)
Silver Medal of the Societe des Cuisiniers de France Joe ESPOSITO, Art Institute of New York City
Silver Medal of the Otto Gentsch Foundation Joelle D. MAHONEY, Chocolate Artist, Signature Cake & Confectionary
Silver Medal of the Vatel Club Justin PARASIEWICZ, Student, Paul Smith’s College, Paul Smith, NY
Silver Medal - A.C.F. - Long Island Chapter Jennifer L. NOWOCIN, Student, Paul Smith’s College, Paul Smith, NY
Silver Medal of N.Y. Guild of Chefs Melanie DiGIACOMO, Student, Atlantic Cape Community College, Mays Landing, NJ
Silver Medal from Granata Catering Anthony C. SMITH, Pastry Chef, Cosmopolitan Club, Brooklyn, NY
Bronze Medal of the Societe des Cuisiniers de France Enrique ORTIZ, Chef, Waterbury, CT
Bronze Medal of the A.C.F. Long Island Chapter Patrick FRANCIS, Chef, Chef, Bronx, NY |
