MAYS LANDING — From a young age baking has always been a passion and first love for Gabrielle Ruberti of Buena, N.J. After graduating from high school, she knew which path was meant for her. The subsequent search for colleges led her to choose New Jersey’s highest rated culinary school, Atlantic Cape Community College’s Academy of Culinary Arts (ACA).
Berlin, N.J. native Ryan Somers discovered his culinary calling much the same way at the age of 10. His interest in cooking blossomed into a true love for the trade during his freshman and sophomore years at Camden County Technical High School. Deciding it best to stay close to home for college led Somers to Atlantic Cape as well.
Years of practice, training and the inevitable trials and tribulations that come with attempting to learn the tricks of the trade in the kitchen led Ruberti and Somers to both earn $15,000 scholarships at the Annual Vincent DeFinis Restaurant Gala Scholarship cooking competition on September 26 at the College’s Mays Landing campus. The scholarships were provided by the Atlantic Cape Foundation and will cover the winning students’ tuition and fees for their respective sophomore year in the ACA program.
“We are deeply grateful to the Atlantic Cape Foundation for its generosity, which allows us to once again award two scholarships this year—each valued at approximately $15,000—to one culinary major and one baking and pastry major,” said Joseph Sheridan, director, Culinary Arts and Hospitality Management. “Each scholarship essentially covers a full year of tuition and fees, providing substantial support for our students.”
Ruberti created a tasty Lemon Poppy Seed Zucchini Bread with touches of lemon zest and juice. The subtle hint of zucchini flavoring, according to Ruberti, gave the bread its moisture while the poppy seeds were included for presentation. Meanwhile, a sweet lemon glaze was drizzled along the top and side of the bread.
“I chose a recipe that was really unique because for this competition I really wanted something different because I like a challenge, to be honest. So, when I saw this recipe I knew it was what I wanted to do,” said Ruberti. “All of the flavors were perfect. I practiced really hard to get the zucchini to taste just right and to have a very nice texture.”
Earning this scholarship, though, means so much more to Ruberti, who was nervously struggling financially to finish paying for her tuition this freshman year.
“I didn’t qualify for financial aid, so I had to submit applications for scholarships because I didn’t have the money to come here. Over these past couple of weeks, I have been really nervous because I was still short with my tuition and I didn’t have it,” admitted Ruberti. “I was really emotional winning this competition because now I get to come back to school again next year and continue learning all about what I love to do best. This scholarship definitely puts me at ease and I feel a whole wave of relief.”
Once she finishes her time in baking & pastry school, Ruberti says she would love to someday open up her own bakery where she can continue introducing her own unique baking style into her food.
Somers created a Street Corn Chowder with Chorizo coupled with dashes of cumin and chili powder for a hint of spice. He elaborated that the dish began by roasting the chorizo in a pot before drying it on a paper towel. Then, the onions were sweated and added to a chicken stock that was prepared in class the prior day. The corn cobs were tossed into the stock to give it additional corn flavor along with peppers and potatoes. To thicken the chowder, Somers added some sour cream and half & half. Handmade tortilla strips were added to the chowder along with grated cheese.
“I wanted to create something with a nice wow factor and better than just a basic chowder that anyone could think of. I also really wanted to surprise the judges. So, I started doing some research on chowders in different types of cultures, something besides just a Manhattan Clam Chowder,” said Somers. “I stumbled upon this Street Corn Chowder with Chorizo and something about it struck my eye. I’ve never cooked with chorizo before and coupled with the street corn and the different ingredients I really thought it would turn out good.”
With his scholarship, Somers will continue to excel with his culinary education while also focusing on other life goals he seeks to accomplish.
“Receiving this scholarship and getting my second year of the ACA paid for is so amazing. It’s nice to have because it takes a little bit of weight off of my shoulders. I have my own adult responsibilities now, such as wanting to move out sometime next summer and paying for my new car and gas,” said Somers.
The seven freshman students – four baking & pastry and three culinary – competing for the two scholarships on this day were judged on their dishes’ taste, texture, portion size, presentation, utilization of the ingredients, and culinary technique. Each student had two hours to prepare his or her dish and 10 minutes to serve for the judges. They were also expected to keep their work stations organized and clean throughout the process while also focusing on maintaining sound and safe standards and practices too.
Judges for this year’s competition included Scott Cronick, co-executive director of the Metropolitan Business & Citizens Association/radio talk show host/owner of Tennessee Avenue Beer Hall/freelance journalist; Joe Griffies, veteran’s advocate; and Jack Taggart, supervisor, Facilities Operations at Atlantic Cape.
Nearly a quarter of a million dollars is raised for culinary and hospitality scholarships, such as the Vincent DeFinis scholarship, at the Annual Atlantic Cape Restaurant Gala, the culinary program’s largest fundraising event. DeFinis began in the hotel industry in 1932 and worked in many food and beverage departments of service under various Ritz-Carlton Hotel System European chefs. DeFinis also served in the Air Force as food supervisor with the Eighth Air Force Service Command during World War II. DeFinis passed away in 2007.
View a photo gallery on Flickr from this event.
Visit atlanticcape.edu/aca for more information on the Academy of Culinary Arts program.
About Atlantic Cape Community College
Atlantic Cape Community College is a Middle States accredited, 2022 Achieving the Dream Leader College and Hispanic Serving Institution proudly serving the residents of Atlantic and Cape May counties. As a comprehensive, two-year community college, Atlantic Cape offers 47 undergraduate degree programs, and 34 certificate and professional series programs at its Mays Landing, Atlantic City and Cape May County campuses. Atlantic Cape is home to the renowned Academy of Culinary Arts, rated the top culinary school in New Jersey, and for more than 50 years, our highly-acclaimed Nursing program. Atlantic Cape also partners with more than 30 colleges and four-year universities to offer students the opportunity to seamlessly earn a bachelor’s degree upon graduation.
