Honoring Gerald Molloy

This particular event was special because it honored and memorialized one of the organizations icons, Gerald Molloy, who recently passed away. His lovely wife was in attendance.

The competition, now renamed the Gerald Molloy Memorial Challenge, kicked off at 7:00am in Monroe College’s impressive state-of-the-art commercial kitchen, which has four cooking stations. The first two stations manned with student competitors began, commanded by their resident judges. Thirty minutes later, the second two stations manned with professional chef competitors began their challenge. This process was consistent throughout the course of the day until all competitors demonstrated their talents and plated their dishes for judging.

Each competitor plated four plates. One displayed for all to admire, while the other three were taken into the judge’s chambers to be tasted, critiqued and scored. Note: the challenge was not chef verses chef and the presentations were judged on the high standards, techniques and qualities of fine dining cuisine. Each sauce had to have a smooth nappe consistency, along with allure and flavor. Plate presentations had height requirements and were judged on characteristics such as plate colors and cleanliness, and of course proper seasoning and tastefulness were major judging points.

The competitors received either a Gold, Silver or Bronzed plated medallion based on the judge’s final critiques.

The American Culinary Federation (ACF) was established in 1929 in New York City and is the largest professional chefs’ organization in North America.

The organization’s home base is in located in St. Augustine, Florida. There are presently 150 chapters nation-wide, with close to 18,000 members, of which I am a proud member. The organization cultivates aspiring chefs through quality educational programs such as the one at Monroe College, where the most recent cooking competition was held.

The Hospitality News family wishes to extend our deepest condolences to the widow and family of prestigious Chef Instructor, Gerald Molloy.

The Illustrious Chef Judges Present Were:

Chef Frank Costantino
Dean for the School of Hospitality Management and the Culinary Institute of New York

Chef Sarah M. Decker
Regional Approved ACF Judge

Chef Yocanry Lung
Student Alumni and Assistant to Dean of Operations

Chef George O. Palenick
Senior Approved Regional Judge

Chef Michael Stamets
Associate Dean of Operations

Chef David Turcotte
Regional Approved ACF Judge from Connecticut

Chefs Competitors:

Chef Jake Costantino
Chef Kylie Donovan
Chef Patrick Wilson

Student Competitors:

Jeanny Adames
Emily Caraballo
Frank Costantino, Jr.
Roshaun Heath
Tyler Johns
Jesone Khantikone
Aditya Mishra
Raquel Morales
Conchita Nunn
Liam O’Brien
Natalia Parker
Felix Quintana