Brooklyn’s City Tech Celebrates Culinary Program at Annual Gala [Photos]

Chefs City Tech 2018 Brooklyn
The annual gala gave student chefs studying in the pastry arts and baking programs an opportunity to shine

The Annual Chefs City Tech event was held last month and featured the school’s annual salute to their student’s persistence and to fulfill their dreams held at the Janet Lefler Dining Room at City Tech in Brooklyn. Event Co-Chairs Alums Jason Kwintner (‘95) of the Metropolitan Club and Southern Glazer Wine and Spirits Rahul Suri (‘96) made sure that everyone had fun.

“Hospitality and tourism represent the largest international industry of the 21st century and the vibrant core of the economy of New York City,” noted the department’s chairperson Elizabeth Schaible. “For over sixty years our graduates have led successful careers throughout New York City and beyond.” The City Tech graduates can be found in all areas of the hospitality industry including: Hotels and Resorts, Restaurant Operations, Tourism and Travel Management, Culinary and Pastry Arts, Sales and Marketing and even Culinary Arts Education in New York City High Schools.

Chef Philip DeMaiolo (‘14) of Pier 60 prepared a tasty array of hors d’oeuvres. USHG’s John Karangis followed with a Marinated lobster appetizer. Guests were treated to Chef Jean Claude’s Mahi-Mahi or Moraccan Cous Cous from Chef Louise Hoffman and a cabernet short rib that had the room buzzing.

Students follow a course of study that leads to a bachelor of technology degree, usually preceded by an associate in applied sciences degree in hospitality management. In addition to taking a broad range of industry-specific courses, City Tech graduates are well educated in the arts and sciences, which enhance the overall professional development and individual marketability upon graduation.

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The department also offers two international programs: in agreement with Université d’Evry~Val d’Essonne, which provides a rich and varied learning and living opportunity for qualified students to earn six elective credits in international tourism and traditions of the French table. Selected students can also spend the summer months working as interns at resorts, hotels and restaurants in the United States and Western Europe. Students receive a stipend with the generous support of the NYCCT Foundation and industry associations including Societé Culinaire Philanthropique, Culinarian’s Home Foundation, Jules Weber Foundation, and Paris Gourmet.

From Mark Strausman at Fred’s at Barneys’ to USHG’s Karangis, the legendary Michael Lomonaco at Porter House, the City Tech program continues to be a resource that continues to produce shining stars on the culinary scene both in New York City and beyond.

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