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The students missed first place by only 1/100th of a point. Culinary team members were Jimmy Rathschmidt, Mahopac; Xavier Medina, Mahopac; Cassidy Panko, Mahopac; Louis Sanchez, Ossining and Peter Spannaus, Brewster.
This year’s management team included Faith Morley, Putnam Valley; Barbara DiPaterio, Walter Panas; Jillian McCarthy, Hendrick Hudson; Jackie Moskwiak, Mahopac and Alana Milazzo, Mahopac.
The students had to come up with a concept and present a business plan for a restaurant to a panel of judges, with details on financing, restaurant theme, menu and staffing.
Team members won culinary scholarships totaling $21,500 to State University of New York at Cobleskill, the Culinary Institute of America, New England Culinary Institute, Monroe College, Paul Smith’s College and Johnson & Wales University.
While the management team members wowed the judges with their concept for a casual bar-and-grill called the Panther Pit, the culinary team members chopped, diced and sautéed their way to fourth place. With only one hour to cook, two butane stoves and no running water, the culinary team prepared a three-course meal.
For an appetizer, they prepared Shrimp in a Creamy Asparagus Sauce on a Bed of Lemon Pepper Fettuccini. The entrée was Pan Roasted Chicken with Dried Apricot, Cherry and Cranberry Jus accompanied by a Sweet Potato, Parsnip, Brussel Sprout Hash and dessert was Hand-Crafted Candied Fruit Cheesecake Cannoli with a Citrus Curd.
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