“SEPTEMBER MEETING”
Demonstration featuring
SUGAR ARTIST GRANT RIPP
(Sugar Work Creations)
Two flavored edible works of art.
Can you say LOLLIPOPS?
Yummy!!
Viking Culinary Center
835 Franklin Ave.
Garden City, NY
Tuesday, September 14th
Board Meeting at 6:30 PM Sharp
Membership Meeting at 7:30 PM
For further information
contact us via phone at 631-780-6848
or email us at newyorkguildofchefs@nyguildofchefs.org
New York Guild of Chefs
“American as Apple Pie Scholarship Picnic”
Has been
CANCELLED
Congratulations to
Chef Robert Ellinger
Winner of the Medal of the French Government
At the Salon of Culinary Arts of the
Societe Culinaire Philanthropique
Dear Chef. That was awesome. I was so proud of you and Chef Sal. Its the greatest to experience success with your family. There is nothing better then being part of Sal’s success. He has a great teacher and an even better dad. You bring family into baking. Please tell Sal WOW the piece is gorgeous. SOOO clean. Great job.
Needless to say I have been receiving emails all day below you will find a few I cut and paste for you. The whole crew is very excited for Sal and you! You both have a lot of new fans!
Chef Mary Sydor..
I thought it was moving when they mentioned the fact that Chef Biagio was calling his son “Chef” and how important that title is to Chefs. What an amazing piece - Congratulations! From: Klumpkin8
I saw the Team Settepani on Food Network tonight. They really did a wonderful job. The competition was very tough but they won. It was very touching to see father and son working together so smoothly. I enjoyed every minute of it. - Heloisa
Watched the Food Network and was happy to see Sal and Biago….Win. What incredible work….so clear and beautiful. Beth Parvu
Dear Chefs Biagio & Sal, Congratulations on another amazing accomplishment. Your work is truly amazing. God bless you as you share your passion in the pastry world and inspire many. Sincerely, Theresa
I saw it at 3 am and had to keep myself from screaming I was so excited. It was a beautiful piece. There was such symmetry, between father and son, in the execution of it. Not only was it a beautiful piece to see but it was also beautiful to watch it in the making. Congratulations to Chef Sal and Chef Biagio on a most excellent job. Tuesday Jordan
Last night’s Challenge was so incredibly awesome! Not only was the sugar piece so clean and impeccable, I was so taken up with the relationship of father and son. I have observed this during our classes and am awed by the bond and respect shared. That is the biggest gift of all and it is very inspiring. Wonderful, wonderful people with extreme talents! It is an honor to know them. So exciting, congratulations!! Suzanne Powers
Hi Chef Mary, I watched the Food Network Challenge last night and it was a very good show. I especially like the team-up of Chef Biagio and his son Chef Sal. They showed not just their amazing talent but a very good example of professionalism and respect as a father-and-son team. Can you please extend my Congratulations to the both of them? Thank you, Carmina
Congrats & to Chef Sal & Chef Biagio, you went up against the best & did a fantastic job!!! That’s the way to do it - Kim Arnold
Congratulations to you and your all your family Chef Sal and Chef Biagio. As a parent there is no better joy than to be able to share such a wonderful accomplishment with your child. Sal, your show piece was beautiful!!! Congratulations - Jennifer Manganaro
I entered this salad as an entry in the “American as Apple” 2008 savory category. It is a nice light salad and is delicious. Enjoy!
American As Apple Pie entry
COLD CHINESE-STYLE SESAME NOODLES WITH CUCUMBER
58g dark (Asian) sesame oil
32g soy sauce
32g white-wine vinegar or rice vinegar (not seasoned)
6g sugar
6g salt, or to taste
1 g dried hot red pepper flakes
16 ounces angel hair pasta
1 seedless cucumber, cut lengthwise into thin spears and crosswise into thin slices
2 scallion, minced, or 1 tablespoon minced fresh coriander
1 tbl sesame seeds, toasted lightly and cooled
1lb medium shrimp
Black sesame seeds and thinly sliced red pepper to garnish
In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
In a large saucepan of salted boiling water cook angel hair until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
Steam shrimp and season to taste. Chill.
In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with shrimp and sesame seeds.
Our annual Scholarship Fund “American as Apple Pie” Picnic was held at Manorhaven Park in Port Washington. One of the highlights of the day is the Cookoff/Bakeoff Contest which includes the Cake Decorating Contest. It also included our 2nd annual cream puff eating contest. One came to capture the title that elluded him last year.
The 2009 cake decorating theme was “Carnivale/Mardi Gras
Congratulations to Monica McEvoy who graduated from the Notter School of Pastry Arts on June 26, 2009.
Notter School of Pastry Arts graduation June 26, 2009
Class Speaker
The Student and her Chef.
I am currently working with Chef Notter on applying for jobs and hopefully in a few weeks I will be able to send some more good news back home to you all! In the meantime however, I am actually going to be working at the school, which I am very excited about, because I miss it already! So I don’t have any immediate plans on coming back to NY right now, but I promise to keep you posted!
DETERMINATION
Hello Guild of Chefers. I had just finished a national A.C.F. competition here on Long Island. I received two bronze medals in the hot and cold desert categories and a letter of participation for my chocolate sculpture. Grant Ripp won a bronze medal for his blown sugar swan cake.
When I was setting up my chocolate sculpture with my assistant Chris, at the table next to me was Renee Belgrado. Renee is the Sous Chef with Fresh Flavors Caterers and a Guild of Chefs Board Member. Renee was setting up a professionally decorated wedding cake. The wedding cake had many different techniques such as piping, lacework, fondant work and imprinting. The cascading rose’s showed not only complementary colors, but hundreds of petals ornately constructed.
I have watched Renee grow from working in an insurance office to a professional chef. Renee attended the Culinary Academy of Long Island, a school specializing in change of career students such as Renee; under the tutelage of Chef Mary Sydor, whom I consider to be the mother of motivation. (Mary’s story will be a subject in a future “In My View” article.)
I have been competing in pastry competitions for some thirty years. These competitions are not for everyone. You have to be pretty tough to keep fighting and be able to take some body shots.
Renee Belgrado showed me what blood and guts determination looks like. Renee arrived at Barry Technical School in Hicksville (where the competition was held) probably around 6:30am to setup her wedding cake. Then she drove back out East to work a catering event.
Renee was not there during the awards ceremony to hear she won Best of Show and a National Silver Medal. I know chefs who have been competing for years who never won any medals, yet silver. This is a big deal. Renee has proved to the world that she has arrived and is a force to be reckoned with. Renee beat me and I am no spring chicken. My sincere congratulations go out to you Renee and I consider you a true professional.
Robert Ellinger
Renee Belgrado took BEST OF SHOW and a Silver Medal in an ACF cake competition. This was a competition where you bring your cake in. We are so proud of you Renee. You have come so far. All that misen plas it again paid off…
To everyone reading this, I (Chef Mary) expect all my cake decorators to join the Guild table at the Philanthropique show and enter a cake! I will keep you posted.
