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On the Bright Side

April 1, 2014

Students, local chefs team up for finals feast

Two college students may soon know the highly sought-after recipes of Brooks’ House of Bar-B-Q sauce as more than 50 students, who are enrolled in SUNY Cobleskill’s Culinary Arts Program, are set to work alongside successful local chefs and food experts this week, an organizer said Monday.

Jo Anne Cloughly, associate professor and chair of the Culinary Arts Department at the State University of New York College of Agriculture and Technology at Cobleskill, said the college’s third annual Culinary Extravaganza will be held Friday at 6 p.m. in the SUNY Cobleskill Bouck Ballroom. The event will spotlight culinary arts students and celebrate community members involved in the culinary arts.

Guests will spend the evening sampling appetizers and entrees made by students from the college’s advanced foods course and savoring desserts made by the senior baking class, Cloughly said. A “huge, wonderful” display of miniature pastries is a highlight, she said, and there will also be beer and wine tasting featuring local spirits. Entertainment will be provided by The Sam Whedon Band.

“It is a tasting event, of sorts,” Cloughly said. “We’ll have something for everyone to enjoy.”

Goat, beef and fish used in the meals will come from SUNY Cobleskill’s farm, Cloughly said, which adds a special touch. Last year more than $12,000 was raised for scholarships in the culinary arts department, she said, in which more than 175 students are enrolled. 

Cloughly said groups of two students were each paired with a local chef to mentor and help them prepare a meal for the event, with the Culinary Extravaganza serving as the final project. The pairs visited their respective mentors in advance to plan and put together a menu and will work together to execute the meal when the evening of the Extravaganza arrives.

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