Saint Brendan High School Dining Team Secures Second Place at Sabre Cook-Off
- Apr 8
- 1 min read
The SAGE Dining Services team at Saint Brendan High School earned second place in the short rib category at the annual Sabre Cook-Off. This marks the second consecutive year the school's dining team has secured a top-three finish in this category while competing against 35 of Miami’s professional restaurants.
The event featured three distinct competitive categories: lechon, short rib, and side dish. As the host of the competition, the Saint Brendan team demonstrated that high-quality culinary execution extends beyond traditional restaurant environments and into specialized school dining services.
Award-Winning Performance and Team Leadership
The team’s success was driven by a collaboration of culinary professionals across several South Florida educational institutions. Lead Cook Yaime Marquez headed the culinary execution and table presentation at Saint Brendan High School.
The competitive team also included:
Manny Lacayo: General Manager at Saint Brendan.
Diana Aragon: Assistant Food Service Director at Gulliver Prep.
Peter Gordon and Edwards Mujica: Food Service Director and Executive Chef at Riviera Schools.
Michael Priola: Food Service Director from Jesuit High School, who provided additional technical expertise.
Elevating School Dining Standards
The Sabre Cook-Off serves as a platform to highlight the talent within the school dining sector. By placing alongside established Miami restaurants, the SAGE Dining Services team highlighted the professional standards maintained in the daily meal programs at Saint Brendan.
The achievement reinforces the school’s commitment to providing exceptional dining experiences for its students and faculty, mirroring the quality found in the city’s broader culinary scene.