SUNY Cobleskill’s Seventh Annual Culinary Extravaganza produced a night to remember, with the College raising more than $31,000 in support of Communication academic programming, and new equipment for the campus TV studio. Student-chefs joined their professional counterparts behind cooking stations to prepare a smorgasbord of samplings, ranging from Polynesian chicken to southern-style shrimp and grits to fresh-baked wafer cookies.

The big-ticket item for which the College was able to raise funds Friday evening is a video switcher, which students in Communication programs will use to produce high-quality video broadcasts. The event also raised funds for brand-new equipment that will increase the potential range of projects communications students can complete on campus.

 

Student-chef Jemila Fairclough mans a seafood station at the 7th annual Culinary Extravaganza Oct. 19.

While the evening created a welcoming environment for friends to gather and celebrate SUNY Cobleskill — around fantastic cuisine — Coby Culinary Arts students were the undisputed stars. A tightly-contested student-chef competition featured spiced lamb, veggie salad, and ponzu dumplings on Jessica Thomas’ plate, with competitor Omar Rosales preparing rosemary-crusted steak with a chimichurri glaze. Other student-chefs, like Jemila Fairclough, rotated through stations, preparing multiple dishes throughout the night. More than 25 student-chefs participated in this year’s Extravaganza.

As one of two major annual fundraisers at SUNY Cobleskill, the Culinary Extravaganza is a premier opportunity to contribute to initiatives supporting student-learning. We greatly appreciate the contributions of all who made gifts this year, and look forward to seeing you at the Eighth Annual Culinary Extravaganza.

 

 

It was a busy night of prep and plating for student-chef Brittany Brown.

Student-chefs Alyssa Morris and Christopher Santos team up at the Culinary Extravaganza.

Jemila Fairclough takes a smile break in the middle of a busy evening.

Caught in the act: Student-chef Chyna Droughn looks up from a meat station at the Culinary Extravaganza on Oct. 19.

A goal of $30,000 was set — and exceeded — at 2018’s Culinary Extravaganza.