Fritz Sonnenschmidt, former Culinary Institute of America dean and a certified master chef, right, teaches Erie 2-Chautauqua-Cattaraugus BOCES culinary arts students, including many from Chautauqua County, how to expertly prepare Andouille Sausage during an educational event in 2010 at the E2CCB center in Angola. (Submitted photo)

First-Of-Its-Kind Distance Learning Opportunity Will Allow Schools Across State To Participate

CHAUTAUQUA COUNTY, NY -- More than 100 Culinary Arts students from high schools throughout Western New York including many from schools throughout Chautauqua County will work beside some of the nation’s top chefs on Thursday, February 2 through a partnership between the Culinary Institute of America, ProStart, and the Erie 2-Chautauqua-Cattaraugus BOCES. On the menu: Hungarian Sauerkraut with Tilapia, Pan-Fried Mackerel with Caribbean Rice, and Passion Fruit Mousse.

The Culinary Institute of America, one of the most prestigious culinary colleges in the world, will be represented by esteemed chefs Fritz Sonnenschmidt, Paul Jean Prosperi, and Arnym Solomon, who will each lead a station in preparing a particular dish of their choosing.

Students from all four E2CCB Culinary Arts programs – including those located at the LoGuidice Educational Center in Fredonia and the Hewes Educational Center in Ashville – as well as additional schools with ProStart programs, will work alongside the accomplished chefs.

For the first time, high school culinary arts students throughout New York state will be able to participate as well.

The E2CCB Distance Learning Program, which broadens educational opportunities for students through the use of video conferencing technology, will be teaming up with the New York State Distance Learning Consortium and will broadcast the video feed to participating BOCES for viewing by their own culinary arts programs.

Chef Sonnenschmidt, retired Culinary Institute of America dean and a Certified Master Chef who, as a member of the U.S. Culinary Olympic Team, won gold medals at the International Culinary Competition in 1976, 1984 and 1988, will prepare Hungarian Sauerkraut with Tilapia.

Chef Prosperi, retired Culinary Institute of America pastry and baking arts teacher and an internationally renowned pastry chef, will prepare Passion Fruit Mousse.

Chef Solomon, Culinary Institute of America trustee emeriti has held executive management positions with an assortment of companies that operate some of the nation’s best-known restaurant chains such as the Olive Garden, Red Lobster, and TGI Friday’s, will prepare Pan-Fried Mackerel with Caribbean Rice.

The event is being coordinated by Rusty Furdell, E2CCB Culinary Arts instructor at the Carrier Center, and faculty advisor for the school’s ProStart group, Sauté.

Larry Lopez, director of international relations at the Culinary Institute of America, will offer introductory remarks and will be on-hand all day to consult with students alongside other college representatives.

The Culinary Institute of America is a non-profit college that operates campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore. The college offers Bachelor’s and Associate Degree programs in Culinary Arts and Baking & Pastry Arts, as well as additional certificate programs in Culinary Arts, Latin Cuisines, and Wine & Beverage Studies.

Graduates include “No Reservations” host Anthony Bourdain, Iron Chef Cat Cora, and celebrity chef Rocko DiSpirito.

ProStart is a national organization that encourages and strives for academic excellence among high school culinary arts students.

The E2CCB Culinary Arts Program is a two-year Career and Technical Education program that introduces high school juniors and seniors to all aspects of basic and advanced food preparation, cooking, and baking techniques as well as restaurant and banquet management and other topics related to the food service industry, all while they earn their Regents Diplomas.