There is always a lot going on at the Frederick Community College Hospitality, Culinary, and Tourism Institute (HCTI), but activity is especially blooming this spring, highlighted by a graduate’s success on a nationally-televised cooking competition show, award recognition from OpenTable for the sixth year in a row, and more. Read about the exciting accomplishments and news currently happening at HCTI.
Recent HCTI graduate finds success on Gordon Ramsay’s “Next Level Chef”
Tineke Younger, a 2022 HCTI graduate, is competing on Gordon Ramsay’s “Next Level Chef,” a nationally-televised cooking competition show on FOX. Younger was one of 18 contestants cast for the show, in its second season. During the competition, the contestants are divided into three teams and assigned to one of three celebrity chefs who serve as a mentor: Gordan Ramsay, Nyesha Arrington, or Richard Blais. The teams are then assigned to one of three kitchens with varying levels of cooking appliances and tools and have to quickly grab ingredients and create dishes based on a theme. The eventual winner of the competition will receive $250,000 and a year mentorship with the celebrity chefs.
HCTI Student-Run Restaurant Receives OpenTable Awards for 6th Year in a Row
The HCTI student-run restaurant, 200 Monroe, recently received numerous OpenTable Diners’ Choice Awards. This is the sixth year in a row that the restaurant, which opens each semester to serve the public gourmet, three-course meals, has received Diners’ Choice recognition. This year, 200 Monroe was recognized in the “Maryland – DC Suburbs” category for best overall, best food, best service, and best for foodies, as well being named in the “Washington, D.C. Area” category for best value.
Speaking of 200 Monroe…
200 Monroe will open to the public for its spring season on March 9. Diners are invited to join HCTI for a high-quality dining experience as FCC students, under the guidance of its Executive Chef and Maître d’ instructors, showcase their hospitality and culinary skills in an open-kitchen restaurant setting. The exclusive three-course dinner menu offers a choice of selections including starter, entrée, dessert, and beverage, for an all-inclusive price between $40 and $44. New this year is a bakery counter offering fresh baked goods made by Baking & Pastry Arts students for purchase.
The restaurant is open on Thursdays from March 9 through May 11, with the exception of April 20. More information is available on the 200 Monroe webpage.
Recognition for Another Outstanding HCTI Graduate
Loic Sany, a 2018 HCTI graduate, was recently featured on the GRUBS Show, which is dedicated to showcasing fun and informational food videos. The episode, titled, “I Spent 24 Hours with the Youngest Executive Chef in DC,” is hosted by Danny Kim, who has over a million subscribers on YouTube. In it, viewers get to see what a typical day is like for Loic, the 29-year-old Executive Chef at Ala, a Michelin Guide restaurant in DC featuring Levantine cooking. Watch the video here.
For more information on opportunities available through the FCC Hospitality, Culinary, and Tourism Institute, visit the HCTI webpage.