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Knitting Workshop with Lauren Sloane Where : Farrell 112 | Liberal arts and science professor Dr. Lauren Sloane is hosting a knitting workshop for anyone interested in the hobby! All supplies are included. Feb 22, 2017 5:30 PM
Join President Michael Laliberte and Fellow Alumni in Florida for Two Alumni Events--Monday, March 13 at Wyndham Lake Buena Vista Resort and Wednesday, March 15 in Fort Lauderdale at the Tower Club. Register now at
Veterinary Science Technology Assistant Professor Jessica Schiavo '09 and students Rebecca Purdy and Katelyn Compston attended the Symposium on Laboratory Animal Nutrition: Industry Standards and Current Trends in New York City offered by LabDiet and organized by Alumnus Jose Espinal.
Tracy Bachman Schaeffer '73 won the $300 in gift cards as part of the Alumni Association's recent Facebook contest. Tracy says, "I loved my time at Delhi and have been using my education from there in my current job in research and development where I work as a vet tech/surgical tech/research assistant. Thank you Delhi."
Hello from the students of Signatures by Candlelight! We are open select Fridays this fall semester and look forward to inviting you into our classroom. Please call Signatures restaurant at 607.746.4351 to make your next reservation. We are open after break on March 10, 2017. Thank you for your continued support of our student run restaurants!
Donate a dollar or more in support of your college and your photo will appear on Facebook! You'll also receive a valentine souvenir and a cookie from Delhi's own Baker Street. Stop by Thursday, February 16 Farrell Lobby 10 a.m. - 2 p.m. or Mac Hall 5 p.m. - 7 p.m. Donations will be matched dollar for dollar by President Laliberte, the Alumni Association, CADI and anonymous faculty and staff donors. Can't stop by? Donate online
Check out what the Cabinet Making Lab has been up to...Dan Distasio, Matt Milham, Brendon Penington, and Antone Samson have all been learning the small nuances of woodworking from instructors who have been woodworkers for many years.
David Krzyston and NECA students Ryan Ferraro, Paul Jaros, Alberto Sparacino, and Brendan Lyons installed a receptacle and holiday wreath on the Town Hall Building for the Delhi Beautification Committee. Photos by Sarah Krzyston.
@gabriellecaroompas donated to #showdelhithelove. She gave to Delhi because her college gave her a scholarship. Now she's paying it forward. Now it's #yourturntogive on February 16 Zack Napierski, Maryann and Bud Caroompas Donate online at
Dominic Cerasaro donated to #showdelhithelove. He gave because his college has helped him succeed. Now it's #yourturntogive on February 16 Tommy Hite, Victor Sommo, Ian Gallagher Donate online
Tyler Breezii Gray and Alex Douglas #showdelhithelove. Both donated to Delhi #justbecause their college has given them so much and for the scholarships they received. Now it's #yourturntogive on February 16 Devin Lasher, Andrew Lenox, Matt Scavetta, Liam Gredler, Charlie Clark, Brendon Lyons, Nick Wagner, Chase Smith, Brian Eliassen, Keyshawn Jay Clarke, Brian Doyle, Joan Luis Rodriguez, Joliana Caprice Donate online at
Look who stopped by campus yesterday...Tim Lehenbauer '13, Electrical Construction and Controls graduate. He works for Corning in Oneonta as a controls technician. He shared details about his work experience with students and noted how Delhi helped prepare him.
After Army, Arthur Grady Prepares for Culinary Career at Signatures Restaurant

Arthur Grady was in the second-floor kitchen in MacDonaldHall on a Wednesday in December chopping shallots and prepping roasted shrimpshells for a Fregola Sarda e Fruti di Maredish (Sardinian couscous with shell fish broth) that would later be served inthe student-run Signatures Restaurant at SUNY Delhi.

The shrimp shells, he explained, would be cooked down withthe shallots and fennel to create the broth. A 29-year-old Army veteran, Arthurseemed at ease in the bustling but orderly kitchen, where instructions areanswered with a curt and loud, “Yes, chef!”

The Oneonta native calls himself an “atypical student.”

“A lot of people thatI graduated [high school] with came here,” he said. “But I went to the Army.”

He served for seven years, including a three-year infantrytour in Iraq and three years as a paralegal. During his service, he said, hetold himself that if and when he got out, he would follow his passion and pursuea culinary education.

He’s now in his second year of a Culinary Arts degree.

“This is just a passion for me,” he said. “It’s not aboutjust working to get paid.”

This semester, he’s been working in various roles at SUNYDelhi’s student-run Signatures Restaurant as part of his Culinary Restaurantcourse. Like all students in the course, Arthur has been involved in planningand preparing five-course, tasting-style menus from a variety of cuisines,constructing menus, pairing wines, and presenting and serving food to real,paying customers.

The dish he was working on Wednesday afternoon would befollowed up by Pappardelle con Ragu diConiglio e Funghi (pappardelle, rabbit, and mushroom ragout) and Brasato di Manzo Agrodolce con Fave eCicoria (sweet and sour braised beef, fava bean puree, and bitter greens).Behind him, another student began prepping whole rabbits and another rolled outpasta.

“I had never done the front-of-the-house, like being awaiter,” Arthur said. “[The] Restaurant [course] is good because it makes youdo both. You have to learn how to serve people and talk to people. I alwayswanted to know how to do that but never had the opportunity.”

In the kitchen, the experience also prepares him and otherstudents to expect and adapt to the varying management and culinary styles ofdifferent chefs. “When you go out and experience it, you’re going to see that —different chefs do different things, prefer different things,” he said.

After graduation, Arthur plans to travel — maybe to Ireland,or back to Germany — to gain experience before settling into his owncareer.

“With culinary being a trade skill and an internationalskill, it opens a lot of doors,” he said. “I want to continue learning, but Iwant to get real-world learning when it comes to cooking and different recipesbefore I form my own opinion.”

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