Three days of professional instruction by Certified Executive Chefs Mark Delos and Jamie Ortiz using the professional kitchens at Glen Sanders Mansion.
Lunch on both days
Tuscan Wine Dinner – The Glen Sanders Mansion’s chef will prepare a delectable 4 course meal which will be paired with wines from Italy’s Tuscany region. Cooking methods learned during the class will be incorporated. A tour of the facility will also be included.
$20 restaurant gift certificate, to be used at participating restaurants during Dine-Around Schenectady night on Feb 16
Schenectady Boot CampCulinary Program Chef’s Coat
2-night hotel stay in Schenectady (Feb 15, 16)
Mark Delos Executive Vice President of Operations, Mazzone Management Group (518) 583-3003
Mark has been working side-by-side with Angelo Mazzone for nearly 20 years. Starting as Banquet Manager at Glen Sanders Mansion in 1989, Mark was well-known for his dedication to customer service and creative flair. In 1993 Mark was promoted to Vice-President of Operations and General Manager at the magnificent Hall of Springs handling the unforgettable events in the ballroom, the busy seasonal restaurant as well as the concessions for all events at the Saratoga Performing Arts Center. Mark has a Hotel Management degree from Schenectady County Community College’s Hotel Management, a Culinary Arts degree from the Culinary Institute of America, and serves on the Culinary Board at Schenectady County Community College.
Jaime Ortiz Corporate Executive Chef, Mazzone Management Group
Executive Chef, Jaime Ortiz, has a culinary flair that is the result of many influences. He has been classically trained in French cuisine and has a special knack for Asian and Mediterranean fare. Born and raised in Manhattan, he was submerged in a variety of foods and cultures from early on in his life. At a young age, he began working in some of New York City’s Latin restaurants which planted the seeds of inspiration that would one day become his passion. He has been awarded numerous scholarships, Junior Chef of the Year by the American Culinary Federation, and a myriad of silver and gold competition medals. His work experience is equally as impressive. Chef Ortiz was guided by top local area chefs including Daniel Smith a protégé of Chef Eugene Barnard (a successor of Escoffier’s teachings); he has worked side by side with the best and has done stints at top restaurants in New York City and Chicago including Aquavit and Daniel to name a few. The focus of his cuisine is to put a spin on comforting daily favorites while using the freshest seasonal ingredients; all the while pushing the boundaries of flavor combinations and culinary rules. Critics have called his approach to food “passionately playful”. He has been with Mazzone Management Group for 8 years, and led the culinary team at Angelo’s 677 Prime since it’s inception in 2005 creating menus that have won several awards, gained local and national recognition and have provided a dining experience to be savore
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CULINARY BOOT CAMP CURRICULUM
Day 1: Monday, February 15
Time
Topic
10:00am - 12:00pm
12:00pm - 1:00pm
1:00pm - 2:00pm
2:00pm - 4:00pm
4:00pm - 5:00pm
6:00pm
Italian Cuisines Lecture
Lunch
Antipasto Lecture
Antipasto Production
Critique/Wrap up
Wine Seminar & Dinner
Day 2: Tuesday, February 16
Time
Topic
8:00am - 9:15am
9:15am - 9:30 am
9:30am - 11:30am
11:30am - 12:30pm
12:30pm - 1:30pm
1:30pm - 5:00pm
6:00pm
Primi: Pasta, Polenta & Risotto Lecture
Break
Primi Production
Lunch
“The Italian Meal” Lecture
Tasting Italian Ingredients: Cheeses, Meats, Breads
Dine-Around Schenectady
Day 3: Wednesday, February 17
Time
Topic
8:00am - 10:00am
10:00am - 10:15am
10:15am - 11:30pm
11:30pm - 12:30pm
12:30pm - 4:00pm
4:00pm - 5:00pm
Tasting Italian Ingredients: Oils, Vinegars, Olives, Tuna, Anchovies, and more.
Break
“Secondi and Dolci” Lecture
Lunch
“Secondi and Dolci” Production
Critique / Wrap-Up
CLASS SIZE IS LIMITED TO 20 RECRUITS…
REGISTER TODAY!
Say Schenectady
c/o Chamber of Schenctady County
306 State Street, Schenectady, NY 12305
