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Braise, saute, blanche, shock, mirepoix
that's a fun one to say. Mise en place,

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Tourne, nobody knows what that is.

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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

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through a lot of feelings when I'm
cooking. One is stress, one is happiness,

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one is fear, there's a lot. I get through
it with the help from my professors and

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my peers. The reason I keep going through it
is because the feeling you get after.

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It feels good to accomplish something that
you've wanted to accomplish. I also like

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the thought of making other people happy
with my food. I chose this school

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because of all of the success that
builds from this school. You don't really

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hear news of other Culinary schools
in the area doing as much.

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Imagine just for a second traveling to
South America and cooking up a meal that

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wins a competition. That's just what
three students from SUNY Delhi

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accomplished last week. My two teammates
are like my best friends here. Making

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friends here is like the easiest part. At
Delhi is where I found out I like

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competing, it pushes me more to do the
best. I never thought I would come here

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and travel everywhere. We have the most
informative classes and your teachers

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here are always there to help and you
don't have to be afraid to ask them

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questions. While I'm in other classes and
I'm expanding my horizons that way. I'm

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mostly in the kitchen working hands-on.
Inside the class and also outside the

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class we're allowed to be creative and
get feedback from our professors which

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really helps with our growth. Like the
kitchen is always open if you want to

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come in and work in it. If you have the
drive you can do pretty much anything,

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like I came in as a freshman wanting to
be on the team, I didn't think I was

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going to make it and then I did. I also
came in wanting to hopefully be student

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chef of the year but you only get the
opportunity as a senior so next year I'm

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really going to strive for that. Last
year Julio Chavez won that competition

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at nationals.
Seeing my peers successful at the

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national level has really pushed me to
be better each day.

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This is a small school but we are
capable of doing very big things. To be a

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good chef you have to be creative and
you also have to be able to think on

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your feet, all these skills and
techniques that I've learned here at

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SUNY Delhi are what helped me to create
the best food possible. I'm not really

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excited for senior year because I don't
want to leave yet!