Volume 5, Issue 4, Spring 2015

Spring 2015

School of Hotel, Culinary Arts and Tourism

Schenec t ady Coun ty Communi ty Co l l e g e

WWW.SUNYSCCC .EDU/CUL INARY

Newsletter

T hank you to all who participated

in The Chefs for Success Event

held at the Schenectady County

Community College on February 24, 2015

to make a very special evening.

Chef Michael Stamets CEC, Chef Leah Stein,

Chef Matthew Delos, Chef Steve Kerzner, Chef Don Rogers,

Chef Suleiman Al-Sheber, Chef Devin Ziemann

Volume 5, Issue 4, Spring 2015

2

School of Hotel, Culinary Arts and Tourism

Superb performance by Professor Michael

Stamets and the SCCC students with their

highly talked about presentation at the

SUNY Day Reception in Washington DC.

Extremely proud of this team!

Congratulations to Katie Brown, Taylor Warner, Tai Do, Valentino Frederico Maietta, Nicholas Gabriel, Chef Thomas Alicandro, CEC, CHE and Chef Michael Stamets, CEC on receiving a silver medal in the NYS Hot Food Championships.

SCCC Earns Silver Medal in the NYS Hot Food

Competition

Joan Debminski, Katie Brown, Taylor Warner,

Chef Michael Stamets

SUNY DAY—Washington DC

Taylor Warner, Maxwell Streeter,

Chef Michael Stamets

Volume 5, Issue 4, Spring 2015

Page 3

The School of Hotel, Culinary Arts and Tourism at Schenectady County Community College had the pleasure of hosting the 7th Annual Spring Culinary Classic. On Saturday and Sunday our students had the opportunity to compete in different culinary competitions, and did well in both their endeavors and representing the school. Below is a list of awards received by our students.

Sean Allison: SK1 Silver Medal, SA Certificate

Taniola Germain: SK1 Silver Medal, SA Bronze Medal

Thomas Andreyo: SK1 Bronze Medal. SA Bronze Medal

Jasmine Solana: SK1 Bronze Medal, SA Bronze Medal

Edward Loya: SK9 Certificate, SA Bronze Medal

Ayesha Mayotte: SK1 Silver Medal, SA Bronze Medal

Justin Feliciano: SK9 Gold Medal, SA Bronze Medal

The students who competed did a great job representing the School of Hotel, Culinary Arts and Tourism.

7th Annual Spring Culinary Classic

Kentucky Derby: Another great year!!!

Congratulations to all the students who participated!

Volume 5, Issue 4, Spring 2015

Casino and Gaming Management students enjoyed a full day of presentations and tours at Mohegan Sun on April 1. Students were able to meet with the Directors of Employment and Guest Experience, Surveillance, Slots, Table Games, Marketing, Performance Improvement, Event Production, Hotel Accommodations and Butler Service, and Human Resources. We are so grateful to have the oppor-tunity to learn from these industry leaders, and appreciate the time and energy they put into their presentations. We are already looking forward to our next visit!

Casino and Gaming Management Program—

Field Trip to Mohegan Sun

Students from the Hospitality Club who attended the New York State Hospitality and Tourism Association’s Annual Conference at The Sagamore Hotel on April 19 – 20, 2015.

Students also had the opportunity to network with over 150 hospitali-ty industry professionals

Wihelmina (Rose) Johnson, Danielle (Dani) Nicholson, Erica Beach, Jessica Lussier and Advisor, Ingrid O’Connell

Volume 5, Issue 4, Spring 2015

Students getting behind a great cause! Helping raise funds to assist

those involved in the Jay Street fire.

A Big Thank You to Tracy Brundege and Smokin Hoggs’ BBQ !!!

Congratulations to Chef Michael Stamets and Chef Mike Niccoli, inducted into the Chaine des Rotisseur, and congratulations to Adam Foti for his promotion from student to a professional member.

Volume 5, Issue 4, Spring 2015

School of Hotel, Culinary Arts,

and Tourism

78 Washington Avenue

E308

Schenectady, NY 12305

Phone: 518-381-1325

Fax: 518-381-1493

ALUMNI

NEWS :

Please register with the Alumni Office at http://www.sunysccc.edu/alumni/email.htmalumni. We would like to know

where you are an how your are doing. Donations to the SCCC Foundation: http://www.sunysccc.edu/alumni/Give.htm

or please specify The Chefs for Success Fund to donate for student scholarships, or e-mail: Ann Shattuck at

shattual@sunysccc.edu.

Mark A. Delos is the COO, operating partner, and

co-founder of Mazzone Hospitality

Mark possesses an extraordinary mix of business sense, creative talent, and people

skills demonstrated over 25 years of heralded success in the culinary and hospitality

industry. He directs operations and productions teams in their execution of time

management, display design, service quality, and customer satisfaction. He also leads

Mazzone chefs in menu development and implementation for the company’s establish-

ments and for on-site and off-site special events, insuring that NYS Department of

Health and Department of Labor laws and guidelines are upheld and enforced. Mark

also monitors labor, supply, food, beverage and equipment costs to maintain competi-

tive and profitable operations. Defining the goals of the Mazzone organization and

implementing policies and procedures to reach those goals are his prime responsibili-

ties. As a graduate of the Schenectady County Community College Hotel and Restau-

rant Management, A.A.S. (’83) program and the Culinary Institute of America Culi-

nary Arts program A.O.S (’89), and qualified under various training courses, Mark is

an accomplished chef with an eclectic repertoire.