SCHENECTADY, N.Y. — The sweet smell of chocolate wafted through SUNY Schenectady’s new Mill Lane Confections Lab today as faculty chefs in the School of Hotel, Culinary Arts and Tourism joined College officials, representatives from Schenectady County, the Mill Artisan District, and supporters of the College for a special Ribbon Cutting ceremony and tours of the new lab.
Students in the Culinary Arts program and Culinary Arts – Baking concentration are learning how to make high-quality “bean to bar” chocolate for the first time this Fall semester in the impressive, new Confections Lab utilizing a 2,936-square-foot space on the ground floor of 10 Mill Lane, in the Mill District in downtown Schenectady.
During Chocolate and Confections courses, students create delicious chocolate bars and desserts. They are learning the process of making chocolate from start to finish, beginning with raw cocoa beans and using specialized equipment including a roaster, winnower, nib grinder, melanger, sifter, and enrobing, tempering, and conching machines.
Dr. Steady Moono, College president, noted that in 2019 the College decided to expand its confectionary offerings to include production of “bean to bar” chocolate and began working with representatives from the Mill Artisan District to designate a space downtown exclusively for students to learn how to create chocolate and confections.
“I have visited our new Confections Lab while classes were taking place and the enthusiasm from our students and exceptional learning taking place here is so rewarding and gratifying to see, especially now as we have welcomed back more students for in-person classes and labs this semester,” Dr. Moono said. “Our relationship with the Mill Artisan District and all of the support from City and County leaders has been remarkable and allowed us to continue with our mission of expanding academic offerings for our students and empowering them in their success.”
In addition to the process of making chocolate from start to finish, students will also learn how to make other confections from chocolate and sugar. The skills covered in courses in the new Confections Lab will prepare students for careers in bakeries as pastry chefs and chocolatiers, as well as other roles in the Culinary and Hospitality fields that require knowledge of chocolate and confections.
Ann Fleming Brown, chair of the Board of Trustees, said that the new Confections Lab represents another way in which the College is preparing students for strong careers in the Culinary Arts industry. “For decades, our School of Hotel, Culinary Arts and Tourism has prepared graduates to realize their dreams of working in the field and make their mark in the industry,” she said. “Through our new Confections Lab, they will bring even more skills and knowledge with them, and we are so proud to offer them this opportunity to do that in this excellent setting.”
This semester, Vanessa Traver, assistant professor in the School of Hotel, Culinary Arts and Tourism, is teaching Chocolate and Confections I in the lab. She is not only educating students on the craft of making chocolate, sharing what she learned during specialty chocolate workshops at the Institute of Culinary Education in New York City, she is also making them aware of the stories behind the ingredients they are using.
“The Confections Lab has been a wonderful opportunity for our students to learn not only about the bean to bar process, but to truly understand how cocoa beans are sourced and why as consumers we need to be aware of where our food comes from,” said Chef Traver, who graduated with her degree in Culinary Arts – Baking from SUNY Schenectady. “During the past five weeks of chocolate making, the students have expressed how they appreciate chocolate much more as an ingredient and they understand why craft chocolate is such an important movement for the culinary industry and for cocoa farmers around the world.”
SUNY Schenectady’s presence in the Mill Artisan District is another way in which the College has expanded into downtown Schenectady, with courses already taking place at the College’s Center City location and Craft Brewing courses taking place at Frog Alley Brewing, also in the Mill Artisan District.
Gary Hughes, Schenectady County legislator, shared how the College has contributed to the vitality of downtown Schenectady.
“SUNY Schenectady’s new Confections Lab perfectly pairs the College’s new craft chocolate classes with the Mill Artisan District,” he said. “The new lab will bring more students and visitors to downtown, and provide a hands-on training space to prepare students for a career in the culinary arts industry.”
Jim Malatras, SUNY chancellor, congratulated the College on adding the new Confections Lab to the excellent resources and learning opportunities SUNY Schenectady provides for its students.
“Now more than ever, there is great demand for talented visionaries in the culinary and hospitality fields, and SUNY Schenectady has built up stellar academic programs with hands-on learning experiences for our students to meet the challenge,” Chancellor Malatras said. “The Confections Lab is an exciting expansion to the program which will educate the next generation of pastry chefs and chocolatiers. My congratulations to President Steady Moono and his team for their vision, and the many city and county leaders that made this lab possible.”
About SUNY Schenectady
Founded in 1969, SUNY Schenectady County Community College (SUNY Schenectady) is one of 30 community colleges in the State University of New York system, the largest comprehensive university system in the United States. SUNY Schenectady is accredited by the Middle States Commission on Higher Education which is recognized by the U.S. Department of Education. Through transferable degree and certificate programs, affordable tuition, strong student support services and a personalized approach to learning, SUNY Schenectady provides students with a regionally-acclaimed education that empowers them to take the next step in their lives. SUNY Schenectady offers degree and certificate programs through the:
• School of Hotel, Culinary Arts, and Tourism
• School of Music
• Division of Business, Criminal Justice, and Law
• Division of Liberal Arts
• Division of Math, Science, Technology, and Health
SUNY Schenectady also offers an array of Workforce Development and Community Education services and non-credit courses. Learn more by visiting: www.sunysccc.edu.
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