Culinary Program “Year-In-Review”

Five AlarmBRONX, NY – Pro Chefs Harold Chase and Jeff Brylski lead one of the top-performing Culinary Arts Program in New York City, right here at Truman High School.  While the list of their accomplishments in any given year is difficult to summarize, Chef Brylski provides his “Year-In-Review” highlighting some of the work his students did in the ’13-’14 academic year:


  • Hosted the FDNY Five Alarm Cook-off competition, Four Bronx Firefighters competed for a spot in the final competition at the Rachel Ray Show in NYC.  Chef Jeffrey Brylski and his culinary team hosted a beautiful buffet breakfast for guests and competitors.  Chef Brylski also was a judge in the competition as well as 2013  graduate Anthony Evans were 2 of 3 professional judges of the cook off.
  • Chef Brylski and students attended CCAP meeting in Lower East Side Manhattan for competition information session.  18 Culinary students where in attendance amongst 150 students city and state wide.
  • IMG_6961Chef Brylski Attended Star chefs conference 3 days on September 29, 30 and October 1, networking with NYC chefs, managers owners and countless numbers of vendors.
  • Chef Brylski Attended CCAP dinner at Monroe college for scholarship students after school
  • On October 16, we picked up product donation at CCAP offices in our own vehicles approximately 400 pounds of flour, 50 pounds of chocolate, 1 case extra virgin olive oil, almonds, and small wears.
  • Chef Brylski Hosted 2 after school articulation for middle school students, cooked for potential students and parents
  • Chef Brylski and his double period cafe class catered on November 13, Luncheon For A.P. Bell fundraiser
  • November 16, Chef Brylski Hosted fund raiser for A.P. Bell to help her students go to Africa
  • November 15, Chef Brylski and students Cooked pizza and drinks for Coach Furriel after school
  • Chef Brylski held a Pie sale for Thanksgiving sold 5 varieties of hand made pies to staff
  • We Hosted the Culinary Institute of America two times for lectures and culinary demonstrations.  All culinary students attended in room 650 for college articulation
  • culinaryChef Brylski took a trip to Monroe college for Articulation for Junior and Senior Classes, students got a tour of college, question and answer session with staff on college admissions/financial aid etc. cooking demonstration by Doctor, Dean Costantino and students were treated to a sit down lunch by Monroe’s culinary department
  •  January 27, Chef Brylski attended CCAP dinner for teacher appreciation
  • Chef Brylski Attended CCAP gala fundraiser at pier 23 in Manhattan and made 800 brownies to help organization fundraise, each brownie had a harry s truman high school label on it.  Event hosted some of the biggest names in NYC food services.
  • Chef Brylski Hosted Alexandra Olsen from CCAP for competition information session and help practicing students with skills for competition
  • Chef Brylski attended 2 CCAP professional development seminars
  • Chef Brylski attended 3 Career and Technical education seminars hosted by NYC food services and NYC DOE CTE advisement committees, met with representatives from chipolte, google and restaurant associates,
  • Chef Brylski Helped 9 students with summer job training and internship placements for summer through CCAP organization.  700 candidates applied to summer internship program from all throughout the city and 9 out of 9 of our students where excepted and hired for summer job training and internships out of only 80 positions
  • We Competed in CCAP competition with several students and Sarah Dejesus won a full scholarship to Monroe college for her bachelors degree
  • We Competed in America’s Best High School Chef competition with 6 students winning 2 place in competition amongst 28 competitors state wide.  Second place winner Sarah Dejesus $38,000 scholarship and Nicholas Warrick, Bonet Harris, Phylicia Lopez, Kevin Garcia all won approximately $18,000 each in scholarship money towards their Bachelors degrees.
  • Competed in America’s Best Pastry Chef Competition with 2 students winning approximately $12,500 for Monique Gittens and Gabrielle Hitulah won a combined full scholarship to Monroe for her bachelors degree combining pastry and academic scholarships
  • Catered for 181 winter carnival hosting over 650 guests served fresh cooked to order pasta’s and salads and home made dessert
  • Chef Brylski started up Middle school 181 after school articulation program, in which we teach 25, seventh graders a condensed version of our freshman program in hopes of these students attending Truman High School.  6 students sous chefs helped in teaching and mentoring seventh graders with much success.
  • Chef Brylski Catered for Military Ball for Truman’s ROTC program, 3 course plated dinner for 75 guests including Bronx Borough President Ruben Diaz jr.
  • Chef Brylski Catered for Truman’s Mustang Football team annual awards night and dinner banquet in which we cooked and served authentic Italian Feast for 125 guests
  • Chef Brylski Catered for Art Show in which we served a variety of mixed horsd’oveures to students, staff and guests
  • Chef Brylski Catered Professional Development Barbecue for entire Truman staff after school as a thank you from Principal Alfano to staff
  • Chef Brylski Catered for end of year middle school 181 Banquet, authentic latin cuisines for over 125 guests
  • Chef Brylski Attended Monroe college awards acceptance and freshman dinner at Maestro’s on Bronxdale in the Bronx after school with students and parents, Kevin Garcia, Bonet Harris and Gabrielle Hitulah
  •  Chef Brylski Attended CCAP awards breakfast with Sarah Dejesus at Pierre hotel in which Sarah won a full scholarship to Monroe college one of 4 top prize scholarships
  • Chef Brylski took 39 culinary students to Six Flags great adventure.
  • Chef Brylski Attended Prom with a record number of culinary seniors
  • Chef Brylski and students attended Winter and spring concerts to support Truman high school
  • Chef and students attended Art show
  • Juniors and Seniors learned to cook and serve the following cuisines and menu’s
  • 9 Varieties of fresh home made soups and garnishes
  • Pizzeria style pizza, zeppoles, calzones and stromboli’s
  • 5 different styles of chicken wings, corn bread, bleu cheese dip  etc.
  • Authentic Latin cuisines for 4 weeks
  • Authentic Italian cuisines for 4 weeks
  • French infusion 2 weeks
  • American cuisines 6 weeks (Creole, bbq, etc.)
  • Japanese style sushi rolls
  • Advanced Catering menu’s 5 weeks after school services
  • All students took and past advanced food safety and sanitation training via NYC Department of Health and Mental Hygiene food service course and exam (online learning and testing)

Arigato gozaimasu,

Chef Jeffrey A Brylski

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