In a “sizzling” competition, NYIT’s future chefs baked, broiled, fried and sautéed their way to $5,000 in scholarship prizes awarded by Peconic Bay Winery in Cutchogue, N.Y.

The contestants – all students at the Culinary Arts Center – were charged with applying techniques learned in the classroom and kitchen and incorporating Peconic Bay wines into original recipes.

NYIT’s chef instructors then selected four finalists to compete in a cook off and present their dishes to a panel of judges comprised of some of Long Island’s top chefs. The winners were announced at the fourth annual Peconic Bay Winery Thanksgiving Barrel Tasting event in November.

First-year culinary arts student Nicole Diaz of Deer Park, N.Y., earned the top prize, a $2,500 scholarship, for her poached apple en croute with Peconic Bay Riesling reduction. Other winners included second-year students Joseph Chicarelli of Islip, N.Y., Michael Aiello of Brooklyn, N.Y., and Kevin Pispisa of North Babylon, N.Y.

“A great deal of thought and energy went into each student’s dish,” says Paul Hornik, manager of the Epicurean Room, NYIT’s award-winning restaurant located at the Central Islip campus. “This competition drives home the importance of understanding how food and wine should be used in a complementary way.” 

The manner in which recipes were tested, combined with the pressure of producing top-quality dishes, teaches culinary arts students how to perform under real-time, professional work conditions.

NYIT’s future chefs welcome such challenges. “Winning this scholarship is a great honor,” says first-place winner Diaz. “It has given me greater confidence to achieve my culinary dreams.”