Why work at NYIT?
The Department of Campus Dining is innovative in providing customer service and understanding the needs of students. Staff chefs are continuously challenged to offer new and exciting menus.
Sous chef tasks
I am mainly in charge of all catering events that happen on NYIT's New York campuses and also for providing all of the premade sandwiches available in each café. Another role is to help the executive chef run all dining locations at the Old Westbury campus.
Best NYIT experience
Getting to know the students that come to NYIT's cafés. Giving them their regular slice of pizza or chatting about an upcoming sporting event.
My parents are straight from Poland, so naturally, pierogies, stuffed cabbage, and hunter's stew make me happy. Also getting much use out of my grill in the summertime by making smoked ribs, fish tacos, or using the rotisserie for anything that fits.
After graduating cum laude from SUNY Delhi in 2006 with a bachelor's degree in business administration and restaurant management and an associate's degree in culinary arts, I worked at a la carte restaurants, country clubs, and hotels before joining NYIT.
I'm an Eagle Scout and an active assistant scoutmaster for a troop on Long Island, N.Y.
People wonder how we can just throw things together and it comes out amazing. Actually, it all stems from a lot of trial and error … and knowing how to fix mistakes quickly.
In college, I was a member of the first ice carving team. In 2005, we qualified to compete and placed 10th out of 21 teams at the National Collegiate Ice Carving Championships in Frankenmuth, Mich.
Share a holiday recipe for the NYIT community.
This recipe comes from my Polish roots and is easy to make:
Potato Parsnip Latkes
Yield: 16 latkes Active Time: 20 min Total Time: 35 min Accompaniment: applesauce and/or sour cream
1 large russet (baking) potato (8-10 ounces)
1 tablespoon fresh lemon juice
2 medium parsnips (1 lb total), peeled and coarsely grated
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh chives
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup vegetable oil
1. Preheat oven to 250°F.
2. Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potatoes on a towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until well-combined.
3. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into the skillet, then flatten to three inches in diameter with a slotted spatula. Form three more latkes in the skillet and cook them until golden, about 1 1/2 minutes on each side.
4. Transfer latkes with a spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in an oven. Make more latkes in the same manner in batches of four with the remaining mixture.
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Gary Lynch Class of 1993 Profession: Managing director/global leader of supply chain risk management practice