BERNE — After winning first place in the state culinary arts competition in January, a team of local students went on to nationals and earned the best finish in the state’s history.

Berne-Knox-Westerlo students Aaron Giebitz, Zach Davis, Julie Capuano, and Drew Swint, along with Aimee Hoop, a Richmond-Cobleskill student, won first place at the state competition in Buffalo in January.

All five students attend the culinary arts program at the Capital Region Career & Technical School Schoharie campus for part of each school day; the program is open to high school juniors and seniors.

Last month, with 38 states and Guam represented at the national competition in Charlotte, N.C., the Schoharie team won seventh place in the culinary competition. At nationals, teams competed in the culinary competition and the management competition. The nearby Southern Adirondack Education Center team placed fourth in management.
"That was the best New York State had ever done," said Davis of the two schools. New York began competing at nationals three years ago. The culinary arts students came home from the state competition with $24,000 in renewable scholarships to multiple culinary institutes, he said.
"We knew we would place in the top 10. We had that mentality. We wanted first, but seventh is great," said Capuano, adding that competition on a national stage is "a little intimidating" and "a little scary."
"We were the best in New York, but [other teams] were the best in their states," she said.

Teaching Teamwork

The students’ instructor, Chef Nancy Iannocone, said the main goal of the competition is to teach teamwork. By competing, students also learn organization, which is very important in the food industry, she said. The state and national competitions, she said, are different than some other culinary competitions.

To prepare a three-course meal for two people, teams have a one-hour time limit. They have no electricity and are allowed only two Bunsen burners. Each meal is capped at $75.

In both competitions, the local team brought its own food and equipment. All food items had to be kept at a certain temperature and had to be packaged separately in coolers. Nothing could be pre-made, except stocks and jams. If a food item didn’t meet temperature specifications, it was thrown out.
"You can’t just bring everything to the competition. You actually have to have to have it in separate coolers," said Swint. At nationals, all team members dressed the same, he said, "from the shirt all the way down to the shoes.
"We had to represent New York State, and everyone that sponsored us," Swint said, adding that their sponsors — Coca-Cola, ChefWorks, Rich Food Products, and The Culinary Institute of America — sought them out.

At some culinary competitions, Iannacone said, teams are required to use food items and equipment provided for them and must prepare what judges ask of them.
The team prepares all classical dishes, but, Davis said, "We give them a twist." Davis moved to the Capital Region from Florida and had prior culinary experience.

At the competitions, the four seniors on the team prepared the meals. Giebitz, a junior, is the team’s alternate.

Swint prepared the appetizers. At the national competition, he prepared a goat cheese cake with baby beets and asparagus, marinated in pancetta vinaigrette.

Davis and Hoop prepared the entrée, a seafood ragu with sea bass. For dessert, Capuano and Hoop prepared a citrus curd tartlet on a graham cracker and almond crust with mixed fruit and a mango sauce.

Before choosing dishes, the team researched, talked to people, and considered themes, such as Cajun and Mediterranean. Iannacone said she had attended seminars to better understand what judges look for.
"We were competing in front of the best chefs in the world at that point," said Davis. "They don’t get any better."
To prepare for the competitions, the team "practiced, practiced, practiced," Iannacone said. During competitions, teams are "highly scrutinized" by master chefs, and they are surrounded by spectators.
"It’s pretty intimidating," Iannacone said. Three of the team members were in last year’s state competition, she said. As well as having experienced members on the team, this year’s team had a lot of desire, said Iannocone.
"They really wanted to win," she said.
While competing in Charlotte, the team members became friends with those on other teams — from Michigan, West Virginia, Washington, and Connecticut, said Swint. "Everyone was there for the same purpose," he said. "They wanted to compete, have fun, to learn, but also to win," Swint said.

Just desserts

Each day at school, the culinary arts students prepare breakfast and lunch for the students and staff at the Schoharie campus. They also prepare meals for banquets.

This fall, the four seniors will be attending culinary arts colleges. Davis will go to The Culinary Institute of America; Swint will attend Johnson & Wales University in Providence, R.I.; and Hoop and Capuano will both be attending Schenectady Community College.
Davis said his dream is to open his own restaurant in "his hometown area" — Albany. Swint wants to have his own show on a food network or be an executive pastry chef in a major city, such as Las Vegas or New York City.
Swint said of having his own show, "That would be the dream right there."

Hoop said her long-term goal is to own her own bakery.

Capuano also wants to own her own bakery, specializing in wedding cakes. She currently works at Nichols’ Shop ’N’ Save in Voorheesville, preparing the store’s breads and cakes.
Capuano’s family puts her skills to work. "They always have me make them desserts," she said.