Braise, saute, blanche, shock, mirepoix
that's a fun one to say. Mise en place,
Tourne, nobody knows what that is.
I'm not creative unless I have food in fornt of me, seriously. I'm Carly Yezzo. I'm a junior
and I'm a culinary arts major. I go
through a lot of feelings when I'm
cooking. One is stress, one is happiness,
one is fear, there's a lot. I get through
it with the help from my professors and
my peers. The reason I keep going through it
is because the feeling you get after.
It feels good to accomplish something that
you've wanted to accomplish. I also like
the thought of making other people happy
with my food. I chose this school
because of all of the success that
builds from this school. You don't really
hear news of other Culinary schools
in the area doing as much.
Imagine just for a second traveling to
South America and cooking up a meal that
wins a competition. That's just what
three students from SUNY Delhi
accomplished last week. My two teammates
are like my best friends here. Making
friends here is like the easiest part. At
Delhi is where I found out I like
competing, it pushes me more to do the
best. I never thought I would come here
and travel everywhere. We have the most
informative classes and your teachers
here are always there to help and you
don't have to be afraid to ask them
questions. While I'm in other classes and
I'm expanding my horizons that way. I'm
mostly in the kitchen working hands-on.
Inside the class and also outside the
class we're allowed to be creative and
get feedback from our professors which
really helps with our growth. Like the
kitchen is always open if you want to
come in and work in it. If you have the
drive you can do pretty much anything,
like I came in as a freshman wanting to
be on the team, I didn't think I was
going to make it and then I did. I also
came in wanting to hopefully be student
chef of the year but you only get the
opportunity as a senior so next year I'm
really going to strive for that. Last
year Julio Chavez won that competition
at nationals.
Seeing my peers successful at the
national level has really pushed me to
be better each day.
This is a small school but we are
capable of doing very big things. To be a
good chef you have to be creative and
you also have to be able to think on
your feet, all these skills and
techniques that I've learned here at
SUNY Delhi are what helped me to create
the best food possible. I'm not really
excited for senior year because I don't
want to leave yet!
