Young chefs took over the kitchen at Cayuga Community College this week as high school students competed in the school’s first-ever Culinary Battle.
The event brought two teams from CiTi BOCES’ Culinary Arts program into Cayuga’s Culinary Institute, where students prepared full menus of appetizers, entrees, and desserts for a panel of judges.
The competition doubled as a hands-on introduction to Cayuga’s Culinary Arts A.A.S. program and its state-of-the-art facilities. Students worked in professional kitchens while being evaluated on creativity, skill, passion, and presentation.
Menus featured a wide range of dishes, from savory bouchées and braised beef with parsnip puree to chicken wonton tacos and seared duck breast with pomegranate. Desserts included lemon tartlets and Hong Kong milk tea tiramisu.
Cayuga officials said the event highlighted both technical skill and enthusiasm for culinary careers. Judges awarded scholarships from the Cayuga County Community College Foundation to the top performers.
Brookelynn Caputo earned first place, followed by Rowan Allen in second. Hayden Granzow and Kyle Williams tied for third. Team AM, made up of Allen, Caputo, Granzow, and Kati Porter, also received the Best Team Award. All competitors received additional prizes.
Instructors said opportunities like the Culinary Battle give students valuable experience in a competitive field, allowing them to showcase their abilities while networking and gaining confidence in a professional setting.
The event was livestreamed by Cayuga’s Media Arts students and faculty, giving the competition a wider audience online.
Cayuga opened its Culinary Institute in 2021. The program blends classroom learning with hands-on training in food preparation, safety, menu design, and internships.
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