The Niagara Falls Culinary Institute will host the American Culinary Federation (ACF) Monte Dolce Spring Classic Competition from 8 a.m. to 3:30 p.m. Saturday and Sunday, April 23-24. While most competitors are from NFCI, there are also participants from California, the Patterson Club in Connecticut, the Duquesne Club in Pittsburgh, and one competitor from Guatemala.
The faculty at NFCI is “eager to host the event” after it was postponed for two years due to COVID-19 restrictions.
“The professionalism and talent that surrounds this event is so very inspiring,” said chef Scott Steiner, coordinator of culinary arts at NFCI.
Saturday features cold platter displays, specialty cakes, pastry tables and bread displays, and live ice carving on Old Falls Street in front of NFCI. Sunday will consist of live contemporary cooking for student and professional chefs and pastry chefs. Competitors will have a one-hour timeslot with a 10-minute window for plating to create and exhibit their best live-action skills as they are being closely watched by ACF-certified judges.
The competition has been named after Monte Dolce, who was a chef, educator, adjunct instructor at NFCI, and founding member of the ACF of Greater Buffalo. Following his death from cancer in 2021, the ACF of Greater Buffalo wanted to honor chef Dolce for the dedication he showed to the organization since 1968.
“Chef Monte was a very close friend of mine, and I want to keep his legacy alive,” Steiner said.
The competition coincides with the spring open house at the Niagara Falls Culinary Institute on Saturday, April 23, allowing the public to an opportunity to view the state-of-the-art culinary labs in action, as well as explore college programs and career opportunities. Both events are free to attend. More information can be found at https://www.niagaracc.suny.edu/nfci/.