03/12/11 10:08am
03/12/2011 10:08 AM

BARBARAELLEN KOCH PHOTO | Elected offcials and SCCC president Shaun McKay cheer during the unveiling of the colleges new Montaukett Learning Center.

For some students at Suffolk County Community College’s Eastern Campus, finding a spot in the computer lab, until recently, meant getting there very early, very late or when classes were in session.

“I actually had to cut a few classes during finals [to use a computer],” said student government vice president Nathaniel Raffloer of Mastic. Mr. Raffloer said he’s had little choice when writing papers, because he does not own a computer himself.

Finding a computer to use should be much less of a problem with the opening of the $14.5 million Montaukett Learning Resource Center on the Northampton campus.

Construction on the 40,000-square-foot library, which features a lecture hall, study rooms for small groups and twice as many computers as the old library, began last April and was recently completed.

It is the first new building at the college’s Eastern Campus in 34 years.

The structure received a silver certification from the Leadership in Energy and Environmental Design, which ensures that buildings adhere to strict environmental standards. Officials hope it will be upgraded to the highest gold certification.

Elected officials, Eastern Campus executive dean Evon Walters and college president Shaun McKay spoke about the project during a ribbon-cutting ceremony inside the library Friday afternoon. Members of the Montaukett tribe also gave the building a Native American blessing.

“Yes, it’s a beautiful building,” Legislator Ed Romaine said during the ceremony. “But I look even further at the students who will use it and I see Suffolk’s future.”

The county split the project’s cost with New York State, officials said.

SCCC alumnus Brian Linnen of Riverhead noted that the expansion was especially needed at the campus, since enrollment there has swelled from about 3,200 to 4,000 students in the poor economy.

Student space was sparse at the school, he said, forcing many students to study in the noisy cafeteria.

Mr. Linnen is also hoping the new learning center will encourage more students to want to stay on campus, instead of heading straight home after class, and get involved in extracurricular activities. He said he’s happy that the library’s services will be available for younger generations, including his younger brother, Christopher, who is an Eastern Campus student.

“It’s not a luxury,” Mr. Linnen said of the new center. “It’s a necessity.”


03/02/11 11:03am
03/02/2011 11:03 AM

BARBARAELLEN KOCH PHOTO | Chef Instructor Andrea Glick (left) talks to students James Roberts, Corey Woodley and Frank Greenwood as they make wild rice Tuesday morning.

There was no one reminiscent of TV chef Gordon Ramsay screaming obscenities and tossing would-be chefs from the kitchen at Suffolk County Community College’s Culinary Institute Tuesday, as students offered a gourmet luncheon to about 35 guests in Riverhead.

Click to see more photos

Indeed, the atmosphere was filled with enthusiasm from students, instructors and guests who were delighted with the food and service. This was the second successive year that culinary students got out of the classroom to prepare and serve a full upscale meal for community members.

“They have to get real-life experience that this provides,” said David Bergen, associate dean at the college.

The culinary institute operates a regular luncheon program serving sandwiches, soups and pastries on Riverhead’s East Main Street, but the upscale service the students are being trained to perform doesn’t come into play on a daily basis, Mr. Bergen said.
And though many of the events at the school are geared at drawing more foot traffic into the eatery, Mr. Bergen noted the entire operation is nonprofit, with prices geared toward breaking even. And if there is occasional profit from the lunch operation, the money goes back into the culinary program, which has been based in Riverhead for three years.

And the program seems to be operating smoothly. The students preparing and plating meals in the kitchen and bringing them gracefully to the tables Tuesday was truly balletic, more reminiscent of a well-run restaurant than a restaurant college.

For $15, diners enjoyed a three-course meal, including warm baked goat cheese with baby greens and a sherry vinaigrette dressing; seared duck breast with port wine cherry sauce, served with wild rice and haricots verts; and strawberry shortcake.

“The duck is done right,” said Jim Short of Mastic Beach as he devoured his lunch. He noted it’s not an easy dish to prepare.

“It’s just great that they have something like this,” said former Mattituck educator Brigitte Gibbons, who serves on the New Suffolk Board of Education. She had come to the luncheon with her family after seeing an ad for it. Her son Marc pronounced the food as good as his mom’s, then, caught in that impossible conundrum, stressed that Ms. Gibbons is a fine cook in her own right.

Special guest Karen Lapidez, a culinary institute student who retired from the Marine Corps as a staff sergeant and formed the Suffolk County Community College’s Veterans Association, had nothing but praise for the food and service. She said she’d been invited to the luncheon, but not told she was to be a special guest.

While instructors were on hand to answer questions for their fresh-faced restaurant workers, they left the direction of operations to the students, with Kassie Watson of Shirley directing the kitchen operation and Amanda Barbella of Port Jefferson Station overseeing the waitstaff in the dining room.

The students had a run-through without the customers, Ms. Watson revealed. That left her feeling optimistic that Tuesday’s service would go smoothly, she said.

“I wouldn’t change anything,” Ms. Barbella said of the preparation for the service.

“It’s all about preciseness, timing and teamwork,” said Jim Fogarty, the culinary institute’s community liaison.

“Presentation is almost as important as taste,” said Mr. Bergen. That was attested to when one plate was rejected before it left the kitchen simply because the wild rice wasn’t in the perfect circle the students intended.

The two most important lessons the students are taught were summed up by instructor Nancy Morro: The customer is always right and the customer is always right.

Students give high marks to the instructors from whom they are learning their craft and the program they believe is preparing them well for their future jobs.

“I love it; I couldn’t see myself doing anything else,” said Corey Woodley of Riverhead. His job Tuesday was to prepare the port wine cherry sauce.

“It’s not hard; it’s all about technique,” he said.

Greenporter Tania Maria Garcia pronounced the program “really good” as instructor Andrea Glick praised her as “one of the best” with her kitchen knife skills.

“The teachers here are phenomenal,” said Michael Greene of Mastic. “I’m honored to be here.”

A second luncheon service is planned for Thursday and a dinner service for Friday night.

“Book early; the seats go fast,” advised luncheon guest Janet Walsh.


02/02/11 9:59am
02/02/2011 9:59 AM

BARBARAELLEN KOCH FILE PHOTO | Suffolk County Community College Chef instructor Andrea Glick watches as students (from left) Nicole Vitellaro, 12 of Dix Hills, Margaux Reidy, 13, of Mattituck, amd Kevin Comiskey, 13 of Shoreham cut of lamb patties for mini gryos.

How do you take raw mussels, marula liquor, bosc pears and frozen waffles, and within 30 minutes create a meal that will wow a panel of expert chefs?

That was the challenge Suffolk County Community College Culinary Arts Program instructor Andrea Glick of Riverhead was faced with while appearing on the Jan. 11 episode of the Food Network show “Chopped.”

The show takes four chefs and challenges them to create three dishes — an appetizer, an entree and dessert — in three rounds, using a list of ingredients that most cooks would never consider pairing. And if he or she can’t take a combination of say, cream of coconut, baby turnips, wakame seaweed and fish heads and turn it into a tasty gourmet meal, host Ted Allen (of Queer Eye for the Straight Guy fame) informs the chef that he or she has been “chopped.”

An admitted lover of competitive food shows like “Top Chef,” Ms. Glick said she jumped at the chance to show off her skills on national television. She sent an application one day last summer and got a call from producers the next day.

Ms. Glick, who had worked under world renowned French chef Eric Ripert at his 4-star restaurant Le Bernardin in New York City, knew that not only was the $10,000 grand prize on the line, but her reputation as well.

She took the frozen waffles and turned them into a bread crumb consistency and made a complex broth with the liqueur and pears, a move that seemed to impress the judges.

She called the final dish “New Zealand Mussels with a sweet and sour marula sauce in pear chutney with toasted spiced waffle crumbs.”

“I really like the combination of flavors that you did,” said judge Maneet Chauhan, executive chef of Vermilion restaurant in Chicago. “I think it complemented the natural sweetness of the waffles very well.”

So confident after the contest she was, that she told her fellow contestants that she wouldn’t be the one going home.
“I left that room thinking I won,” she told the News-Review last week. ‘I was like, there was no way.”

Waffle bread crumbs aside, Ms. Glick’s dish failed to make the cut — she was chopped after the first round.
“I was pretty shocked,” she said.

She said her biggest mistake was trying to cook the mussels in a wok that just wouldn’t heat.
“I kicked myself over that one,” she said.

The judges said they had high hopes for Ms. Glick, but the unopened, still-bearded mussels  were big strikes against her.

“Andrea your dish was the one we were anticipating the most, given your history,” said Ms. Chauhan. “But there was some serious, basic mistakes.”

She said one of the biggest challenges was that she only had a few minutes to look over the facilities before the show. She also thought her background hurt her chances.

“I thought they put me on a pedestal over the other people,” she said while leaving the show. “And that’s a shame.”

Despite getting kicked off so early, Ms. Glick, who teaches advanced cuisine and international cuisine at SCCC, said it was a fun experience and that she would gladly take a second shot — if there was ever a redemption episode.

“It was great,” she said of the experience. “I would recommend it to anyone.”


10/14/10 6:40pm
10/14/2010 6:40 PM

The virtues of Suffolk Community College were on full display in a series of presentations by three administrators at the college at the Eggs & Issues Chamber of Commerce meeting in Riverhead Thursday morning. When Drew Fawcett, associate dean for institutional advancement, asked the crowd at Polish Hall if any of them had taken classes at Suffolk, at least half of the people in the room raised their hands. When he asked who in the room had friends or family members who had attended Suffolk, nearly everyone in the room raised their hands.

Associate Dean Jim Frost told the crowd that he believed the college is the most important agency in Suffolk County.

“Our mission statement is ‘we transform lives so that we build communities so that we improve societies,’ he said.

Mr. Frost added that the school has seen a major increase in veterans taking classes after they return from serving overseas.

“Almost all of them come to us wounded,” he said. “They come begging for the transformation of their lives, and we provide that.”

John Lombardo, director of the corporate training center at the college, touted the school’s recent investment in training for people who work in manufacturing.

He said that he began his career as a schoolteacher, but became tired of not being able to answer the question “what do I have to learn this for?” He decided after leaving teaching for a career in industry that he wanted to make classroom learning relevant to work people do after leaving school.

That is the major focus behind the school’s culinary arts program, which educated 400 students this past year.

“Culinary arts is our fastest growing program,” said Mr. Fawcett. “We expect a 40 percent increase next year alone.”

Mr. Fawcett added that, at $3,700 per year, tuition at Suffolk Community Collegeis about 10 percent of the cost at a private college. He added that students who want to transfer to prestigious four-year colleges are at a much greater advantage if they transfer as juniors.

“The applicant pool is much smaller,” he said. “And they have a track record they can run on.”