Steels Defend Conference Title in Thrilling Comeback Victory
Hyde Park, NY鈥揚laying on the same tennis courts where the U.S. Open tournament is held, The Culinary Institute of America defended its Hudson Valley Intercollegiate Athletic Conference championship on April 30. In an exciting match at the USTA Billie Jean King National Tennis Center in Flushing, Queens, the Steels won the final four matches in a come-from-behind 5-4 win over Berkeley College to take for the second straight season. Last year, the CIA won the final three matches to beat the same Berkeley team by the same 5-4 score.
The Steels finished the season 6-1, with a co-ed team competing against mostly men-only teams. In fact, the deciding match was won by CIA sophomore Gabriela Berrios (Cidra, Puerto Rico).
In addition to their exceptional team showing, as standouts during the season. Freshman Justin Rife (Cape May, NJ) was named the league鈥檚 Rookie of the Year, with a combined 5-0 record in singles and doubles. Three Steels made the eight-member All-Conference Team: sophomore James Bouquet IV (Bay Saint Louis, MS) went undefeated in seven matches this season, sophomore Daniel Juarez (San Antonio, TX) won six matches between singles and doubles, and senior Jeremy Sawyer (Reno, NV) played #1 singles and #1 doubles for the Steels all season. For Juarez and Sawyer, 2017 was their second year as All-HVIAC players.
Also, during the course of the season, Bouquet was named Player of the Week, and freshmen Nicolass Schutterop (Pittsford, NY) and Ola Boulos (Lutz, FL) were honored as Rookies of the Week.
The CIA competes at the intercollegiate level in soccer, cross country, volleyball, basketball, and tennis.
Photo Caption and Hi-Res Images:
The CIA Steels tennis team repeated as champions of the Hudson Valley Intercollegiate Athletic Conference in 2017 with a come-from-behind victory in the finals, held at the USTA Billie Jean King National Tennis Center in Flushing, NY. (Photo credit: HVIAC)
Contact:
Jeff Levine
845-451-1372
jeff.levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world鈥檚 premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor鈥檚 degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry and its worldwide network of 49,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.
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