Sweet Smell of Success! Annual America’s Best High School Pastry Chef Competition Held

Success never tasted so sweet. 

Passaic County Technical High School’s Jason Hunter is America’s Best High School Chef (ABHSC) for pastry for 2025, earning his title after a rigorous competition held on March 1, 2025 at the Culinary Institute of New York (CINY) at Monroe University. 

As his reward, Hunter will receive a full-ride scholarship to CINY, thanks to his stunning performance and delectable dessert. Beautifully plated, he wowed the judges with a rich dark chocolate mousse layered with white chocolate mousse, garnished with fresh berries – a showcase of both precision and creativity. 

Second and third place pastry went to Melody Genao, from Food and Finance High School and Ashley Rodgriquez, also from Passaic County Technical High School, respectively. The icing on the cake? Genao and Rodgriquez will receive $6,500 and $5,500, respectively, per semester they attend at CINY. 

Dr. Frank Costantino, Dean of the School of Hospitality Management and CINY, said this year’s pastry competition was some of the very best that ABHSC has ever seen. 

“Every year, there is an elevation of skill and concept,” Dean Costantino said. “The coaches are getting better each year and are moving their students to the next level. While every one of our competitors brought beautiful desserts, ultimately, Jason, Melody and Ashley’s desserts rose above the rest, and we are so proud to call them America’s Best High School Chefs for pastry.” 

Hunter, Genao and Rodgriquez were among the eleven finalists selected from a nationwide search for America’s Best High School Chef. In order to enter into the competition, high school students had to send in a photo of their composed dessert along with its recipe. Those selected were invited to compete against one another at CINY in New Rochelle, NY. They were then given just 90 minutes to recreate their photographed dessert, and were required to include five main components: a main item, a sauce, a cookie or crisp, chocolate and fruit. 

CINY alum Chef Yudel Torres, a past ABHSC champion and now an acclaimed pastry chef, served as lead judge. He was joined by Chef Crystal Santiago, a recent CINY graduate and current instructor, and Chef Kareem “Mr. Bake” Queeman, a CINY alumnus who is now an entrepreneur and media personality known for his delicious cakes and baked goods. 

CINY offers an Associate of Applied Science in Baking and Pastry that is fully accredited by the American Culinary Federation (ACF). Taught by award-winning faculty, CINY’s program offers hands-on training in the New York City metropolitan area, widely considered one of the culinary capitals of the world. All of CINY’s Baking and Pastry students intern at Monroe University’s Pastry Kiosk where they produce beautiful baked goods, tarts, breads, cakes and beyond for their fellow students and the University community. By the time Baking and Pastry students graduate, they are qualified to become ACF Certified Pastry Culinarians. 

With talent like this, the future of pastry is in good hands. As these rising stars take their next steps – many at CINY – the culinary world can expect big things, one dessert at a time.