Event
September 24, 2019
4:00 PM – 7:00 PM
NYIT de Seversky Mansion
Long Island, NY
New York Institute of Technology Department of Dining Services and Office of Finance and Operations invite you to enjoy a fun afternoon with colleagues at the Eighth Annual Cast Iron Chef Police Appreciation Competition.
Join us as we show our appreciation to the dedicated police departments that work so diligently to keep our campuses safe. Cheer them on as they compete to win the “New York Tech 2019 Cast Iron Chef” title and a year of bragging rights. By participating, they are able to nominate their charity for a donation from New York Tech.
Competing teams include:
Open Photo GalleryFood and beverages will be served. The event is free, but reservations are required.
Master of Ceremonies
Lidia Bastianich
Award-winning Chef, Author, and Restauranteur
Lidia Bastianich is an Emmy award-winning public television host, a best-selling cookbook author with a dozen books published, a successful restaurateur, and owner of a flourishing food and entertainment business. Most importantly, she has accomplished all of this by marrying her two passions in life—her family and food—to create multiple culinary endeavors alongside her two children, Joseph and Tanya.
Read MoreLidia’s cookbooks, co-authored with daughter Tanya, include Lidia’s Celebrate Like an Italian, Lidia’s Mastering the Art of Italian Cuisine, Lidia’s Commonsense Italian Cooking, Lidia’s Favorite Recipes, Lidia’s Italy in America, Lidia Cooks from the Heart of Italy, and Lidia’s Italy—companion books to the Emmy-winning and four-time nominated series Lidia’s Kitchen, Lidia’s Italy in America, and Lidia’s Italy. Her most recent book, her memoir My American Dream: A Life of Love, Family, and Food, was released on April 3, 2018.
Lidia is the owner/co-owner of acclaimed New York City restaurants Felidia, Becco, Esca, and Del Posto. With Tanya, she owns Lidia’s Pittsburgh and Lidia’s Kansas City, as well as Felidia. She is a partner in Eataly NYC, Chicago, Boston, Los Angeles, Las Vegas, and Sao Paolo, Brazil. Lidia, Tanya, and son-in-law Corrado have developed a line of artisanal pastas and all-natural sauces, “LIDIA’S,” sold at fine food stores nationwide.
Lidia is a member of Les Dames D’Escoffier and a founding member of Women Chefs and Restaurateurs, a non-profit organization of women leaders in the food and hospitality industries. She is also a champion of the United Nations Association of the United States of America’s Adopt-A-Future program, in support of refugee education. Among her numerous awards and accolades are seven James Beard Awards (Outstanding Chef, Television Food Show, Best Chefs in America, Who’s Who of Food & Beverage in America, Specials (2016, 2017, and 2018), and two Emmy Awards for Outstanding Culinary Host (2013 and 2018).
Past Master of Ceremonies
Daniel Boulud
Award-winning Chef, Author, and Restauranteur
Originally from Lyon, Chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities. Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties across the U.S., as well as London, Toronto, Montreal, and Singapore.
Read MoreHis culinary empire has brought him many accolades, yet his inspiration remains grounded in the rhythm of the seasons. From his Michelin-starred flagship, Daniel, to his properties across the globe, Boulud’s signature remains the contemporary appeal he brings to soulful dishes rooted in the French tradition.
- Each team will have three members and have an assigned Chef Coach. This person will not be cooking for you but is there to answer questions regarding equipment and products.
- At the start of the cooking period, each team will receive a mystery basket (all teams receive the same items in each basket), containing ingredients that must be used in the preparations of their dishes.
- Teams will have a short amount of time to strategize before the cooking time starts.
- Teams will have access to a community table and spice rack with additional ingredients available for use.
- Teams will have one hour of cooking time to produce the courses from the mystery basket.
- Each team will then serve their dish to the three judges and will give a brief explanation of what is being served. A team captain must be chosen to provide the explanation.
- All judges will award points based on teamwork, execution, timing, creativity, flavor, sanitation, and presentation. The maximum amount of points a team can receive for each dish is 10.
- All of the nominated charities will receive a donation from New York Tech.
Kindly register by 2 p.m. on Monday, September 23.
Register