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Challenge of Champions 46 Recap & Team Champions

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Challenge of Champions 46 Recap & Team Champions

On June 2nd, over 1600 athletes from across the Tiger Schulmann’s organization gathered in Edison NJ to compete in the 2019 Challenge of Champions event. Students both young and old squared off against their peers in a competition of skill. Each school showcased their top talent in the disciplines of kickboxing and/or jiu jitsu. In front of cheering crowds, students displayed their skill and dedication for friends, family and spectators alike.

Challenge of Champions 46 Winners Collage

For many students competing, the Challenge of Champions is a rite of passage. One that solidifies their dedication to the sport of martial arts and allows each student an opportunity to test their skills and push themselves to levels they never thought possible. Competition is more than just winning an award. It’s the journey of training, the comradery of a team, the accomplishment of a personal goal that you set for yourself. For many, it goes far beyond the day of competition and becomes a way of life. As students advance in martial arts, they learn more about themselves, about who they want to be as a person and build lasting respect for their Sensei, their training partners and their teammates.

While attending this year’s event a young, first time student was discussing his match results with his parents. It was the simplicity of his comment that stood out among all others that day and that best captured the essence of the tournament – 8 simple words that encompassed the importance of effort, the spirit of self-discipline and the ability to overcome obstacles both on and off the mat.  As he turned to his parents I heard him quietly say, “Training and trying makes me a better me.” Wise words we call all live by.

Until our next competition – Osu!

Here are the Challenge of Champions 46 Team Results.  Congratulations to this year’s competitors!

Challenge Of Champions – Beginner Division

1st Place – Seaford

2nd Place – Huntington

3rd Place – Mount Kisco

Challenge of Champions 46 Beginner Division Winners

Challenge Of Champions – Intermediate Division

1st Place – Tottenville

2nd Place – Princeton

3rd Place – Williamsburg

Challenge of Champions 46 Intermediate Division Winners

Challenge Of Champions – Advanced Division

1st Place – New Dorp

2nd Place – Elmwood Park

3rd Place – Syosset

Challenge of Champions 46 Advanced Division Winners

Challenge Of Champions – Expert Division

1st Place – Bay Ridge

2nd Place – Rockville

3rd Place – Manhasset

Challenge of Champions 46 Expert Division Winners

Sensei Julio Arce Receives Promotion

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Congratulations to Sensei Julio Arce (TSMA Bayside) on his recent promotion to 3rd degree black belt! 

Opening Words From Shihan Bryan Gotthoffer

Sensei Julio Arce is more than an instructor. He’s a professional athlete in the ring, a student on the mat, a training partner, but more importantly he’s a good person. Scratch that. He’s one of the greatest people that you will ever meet if you ask anyone who gets to know him.

“Sensei Julio Arce is probably one of the greatest people that you will ever meet in your entire life.” – Shihan Gotthoffer

Sensei Julio Arce receives promotion

Julio’s personable attitude towards his students, his dedication to his craft as a student and an athlete and his altruistic attitude as a training partner put him in a league of his own. 

Sensei Julio Arce celebrating his promotion to 3rd Degree Black Belt

Congratulations Sensei! Osu! 

Learn more about classes at Tiger Schulmann’s Bayside

Joshu Danny Ramirez Promoted To Sensei

By Current News, TSK, TSMMA Yonkers No Comments

Congratulations to Joshu Danny Ramirez (TSMA Yonkers) on his recent promotion to Sensei! 

Opening Thoughts From Shihan Tirelli

Observing the evolution from student to sensei is a very special experience. When Danny came to the school, he was a tough kid from good family in a not-so-nice neighborhood. As a student, he was meticulous, hard working and somewhat of a perfectionist; there wasn’t anything asked of Danny that he wouldn’t put his mind to in order to get it done – whether at the school, on the mat or in the ring. The relationship between student and sensei is not a one-way street, as much as I taught Danny, Danny taught me as well. When he began working at the school, he wasn’t there to get paid – it was the training and experience that he saw as invaluable. From his humble beginnings on the farms in Oaxaca to the streets of Yonkers, Danny worked hard, trained hard and fought hard. 

“Students should always try to be better than the teacher.” – Shihan Peter Tirelli

Joshu Danny Ramirez receives Sensei promotion

Danny’s Journey 

Danny Ramirez never envisioned himself teaching martial arts, let alone being a Sensei. If you asked Danny, the senior in high school, what his future held for him – he would’ve told he he wanted to be a gym teacher. After graduating high school, and trying college – he quickly realized that it wasn’t for him. He started looking everywhere for work but nothing came to fruition. When he came to train one day, he asked if he could start working at the gym. Expecting another door to be closed in his face, Danny was shocked when Shihan Tirelli told him that he starts tomorrow. 

From that day forward Danny never looked back. His love for kids and his ambition to be a gym teacher provided great structure in succeeding as an instructor. Danny also had passions to compete as well. If you ask him how it started out, he’d laugh and tell you it didn’t go so well. He started his career with two losses, but used those opportunities to learn and grow and has not suffered a loss since. He is 8-2-1 in kickboxing and still holds an undefeated record in MMA competitions. 

TSMA Yonkers' Danny Ramirez promoted to Sensei

Learn more about classes at Tiger Schulmann’s Yonkers 

Sensei Shane Baker Receives Promotion

By Current News, TSK, TSMMA Cherry Hill No Comments

Congratulations to Sensei Shane Baker (TSMA Cherry Hill) on his recent promotion to 3rd degree black belt! 

Opening Thoughts From Sensei Marchand

Any promotion ceremony at Tiger Schulmann’s is an honorable one. Whether a student is receiving their first stripe or an instructor who is being presented with a higher belt – the prestige is all the same. There are two integral parts to any ceremony;  the presenter and the recipient – if you’ve been on either side of this tradition, you know what a distinct privilege it is to participate.

For Sensei Marchand, the promotion of Sensei Baker provided a challenge. Considering the two instructors didn’t come from the same school, or share the instructor-student relationship that is most common in belt ceremonies, Sensei Marchand had to do his homework to REALLY get to know Sensei Baker.

“Your past to me is very important, because your past is what defines who you are today.” – Sensei Mike Marchand 

Shane’s Journey

Shane Baker started training at 4 years old and received a black belt at age 8. He actively participated in Challenge Of Champions over the years and received his second degree belt at 18. In high school, he was always an athlete. He was the player/coach for the tennis team and continued on to play and coach during his college years. He was also a great student in the classroom, as he received his Electrical Engineering degree he went on to pursue, and receive his MBA from University of Delaware. 
 

After graduating, he began to train part-time at the Feasterville school, which eventually led to helping out at the school and he soon realized that martial arts instructing was his calling. He continued at Feasterville until he joined Sensei Alexander and took over the Cherry Hill location, within a year’s time he was owner and head instructor. Shane continues to train, teach and fight too! He continues to keep at grappling events (NAGA) and has a record of 4-0 in kickboxing. 

Sensei Shane Baker receiving his 3rd degree black belt from Sensei Mike Marchand

Learn more about classes at Tiger Schulmann’s Cherry Hill 

Cooking With Sensei – Basil Pesto Crostini

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Cooking with sensei's basil pesto crostini
Nothing beats the smell of fresh chopped basil & freshly baked bread! Two main ingredients in our recipe this week … Basil Pesto Crostini.  The perfect accompaniment to any meal; soup, salad, steak – freshly baked crostinis make for the perfect pairing. In addition to how good it tastes – you might be surprised how fresh and pretty it looks on the plate. With its rich aromatic scent and vibrant colors, it really is an inviting dish. Trust me, your friends will love it


Quick & Easy Crostini Recipe

First off, we’re here to make your life easier, so let‘s break out the food processor for this recipe.

To make the Pesto, all we need is the first five ingredients; 1 cup cherry tomatoes, 2 cups fresh basil leaves, 1/2 cup freshly grated Parmesan cheese, 1/3 cup pine nuts, 3 cloves fresh garlic. Pulse them while slowly adding the olive oil. Once blended together, we should have a thick aromatic mixture that will make your kitchen smell lovely! Don’t forget to season the mixture with salt and pepper! (Always taste to make sure it’s to your liking).  

Now that the mixture is done, put aside. Slice your baguette into 1 inch diagonal slices. Lay the slices flat, toast in the oven or toaster oven to a light golden brown on the edges. (Be careful not to over toast the bread). Spread 1/2 a teaspoon of that pesto goodness on each slice of toast and top with the diced tomatoes and finish by adding a spoonful on top of each crostini toast.

Easy, right?!

Ingredients

  • 1 cup  – cherry (and/or) sungold cherry tomatoes 
  • 2 cups – fresh basil leaves 
  • 1/2 cup – freshly grated Parmesan cheese
  • 1/3 cup – pine nuts 
  • 3 cloves – fresh garlic 
  • 1/2 cup – extra virgin olive oil 
  • salt / pepper (to taste) 
  • 1 loaf – French baguette

Cooking With Sensei – Buffalo Cauliflower Bites

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Welcome back to cooking with Sensei. Today’s episode is all about finger food – perfect for a snack, an appetizer or for entertaining guests. Today’s recipe is the perfect balance – tasty and delicious, but also healthy, simple and inviting.

Buffalo Cauliflower Bites

Buffalo cauliflower bites are on the menu for today. These are quick & easy and will delight  your guests – vegetarian or not. In the past, Some recipes for cauliflower buffalo are heavy, they are deep fried and full of oil and just plain unhealthy. Our version of this recipe will still pack in the same flavor and maintain the vegetable’s rich nutritional value without the unhealthy mess.

First, start with the cauliflower. To prep it, de-leave it, wash it, dry it and cut into bite-size pieces. There is no rule on how large or small to cut them, it’s truthfully based on preference.


Simple & Easy Recipe

Preheat your  oven to 400°. Lay the washed, dried and cut pieces out flower side up on a parchment paper covered baking sheet.  Next spray your cauliflower with a little oil spray (Sensei Tip: use olive oil or avocado oil spray).  After sprayed, lightly dust them with salt, pepper and garlic powder.

Once the cauliflower is seasoned and your oven has reached its temp, they go right into the oven for about 15 to 18 minutes until soft.

Remove from oven and transfer into a large bowl to cool down for a few minutes. Once cooled, spoon in buffalo sauce mix until lightly coated. Transfer the cauliflower back onto your original baking sheet and place back into the oven for another 5 to 7 minutes until you see that they are lightly browned on the tips.  Keep a close eye and make sure not to overcook them.  

Easy!

Ingredients

  • fresh cauliflower head 
  • avocado or olive oil spray 
  • ½ cup buffalo wing sauce
  • ranch dressing (optional)  
  • spices: salt / pepper / garlic powder

Tools

  • pre-heated oven at 400°
  • baking sheet 
  • parchment paper 
  • large bowl 
  • platter for serving 
  • toothpicks or small serving fork 

Cooking With Sensei – Turkey Kielbasa

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Cooking With Sensei, episode Turkey Kielbasa

Happy Fall – this summer was just magical. Hopefully yours was filled with adventure and happy memories. With cooler days approaching, we figured a warm weather meal would be great to kick off Autumn. Of course with kids being back to school, we wanted to put together a meal might be a little easier now that we all have a less time on our hands. So let’s do something super easy and super simple, and of course – super delicious! 

Trying Turkey Kielbasa 

Today we are going to make a turkey kielbasa with sauerkraut. This dish is delightful as well as flavorful and only has a handful of ingredients. After you put this together, all you need to do is let it heat up on the grill while freeing you up for some other things you need to do (like home work from the kids).

Quick & Easy Turkey Kielbasa Recipe

Grab a tin foil tray with a lid and get ready to see how easy it is. You will need a turkey kielbasa preferably one with a lower sodium content, basil, whole pepper corn, mustard powder, sauerkraut and a bottle of beer but that’s optional.

Combine ingredients in tin foil pan cover and put it right on the grill. Let it simmer for 15 minutes and then that the kielbasa out and throw it right on the grill to get some grill marks on it. At this point you just about done, serve in a bun or a side salad.

Cooking With Sensei – Portobello Mushrooms

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Why Portobello Mushrooms?

The amount of things you can throw on the grill is really endless! Today we will be preparing portobello mushrooms on the grill. Did you know the portobello mushroom is one of the most widely consumed mushrooms in the world? They are widely available in most grocery stores and usually pretty cost-efficient. But what impresses me the most are their health benefits. 

Portobello mushrooms are known as natural cancer-fighters by providing plant-based protein, plus many essential nutrients. They contain disease-fighting antioxidants and are terrific protectors of the immune system. Remember, choosing to live a healthy lifestyle takes commitment and effort. With the right amount of variety and food selections the nutrients your looking for to support that healthy lifestyle is in your control.
 

Cooking Portobello Mushrooms

Now back to the grill…. Several hours before cooking, place 3-4 portobello mushrooms in a large sealable plastic bag. Pour in some extra virgin olive oil, enough to coat all of the mushrooms, plus a few tablespoons for some excess. (Use the best extra virgin olive oil you can find. Believe it or not, in moderation olive oil is one fo the healthiest fats you could eat.) Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of fresh minced garlic. Seal the bag and shake. Refrigerate for a few hours.

Preheat your grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can’t overcook them. Flip them every few minutes or so.

There you have a delicious vegan / gluten free plant based protein you can opt to eat in a variety of ways that’s not only delicious but really good for you too! 
 
 
Sensei Chris Iavarone cooking Portobello Mushrooms

Cooking With Sensei – Pico de Gallo

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How To Make Fresh Pico De Gallo

Get ready for a  fresh flavor explosion in your mouth!  This very special topping for your BBQ delight is made quick and easy. It literally takes minutes! In this salsa you will have a combination of tomato, onion, jalapeno pepper, cilantro, salt and fresh lime juice. 
 
Quick & Easy Tomato Prep
  1. Dice up your tomatoes
  2. Season them (A quick sprinkle of kosher salt will do)
  3. Place tomatoes into food strainer with a bowl underneath
  4. Refrigerate for ~1 hour
 This will do 2 things; one, amplify and open up the sweetness of your tomatoes and drain out any excess liquid that is released from the tomatoes before mixing it with the additional ingredients.
 
While the tomatoes are resting in the fridge, now dice up the onion, (I prefer my onion cut up into smaller pieces to avoid a strong sense of onion over any of the other ingredients.) Then follow by cutting up the jalapeño pepper even smaller. (This is a personal preference. You can opt to leave it out if you don’t like too much heat in your food, or reduce the amount you put in based on your preference.)  Chop up the cilantro. Then pour all the ingredients into a large mixing bowl, squeeze one fresh lime and mix.

Fun Pico de Gallo Trivia!

The wonderful thing about fresh pico de gallo is that you can eat it right out of the bowl on a chip, or use it as an ingredient for other recipes like guacamole, fajitas, enchiladas, and black bean soup. Not only is it so rich and versatile in its flavor, but it’s highly adaptable so that you can make it according to how YOU like. All you need is ripe tomatoes,onions, jalepeno, cilantro, salt and lime juice.
 
So here’s a little trivia for you … Did you know the name “Pico de Gallo” literal translation is “rooster’s beak”? Why you might ask? 

Well it’s because it contains the colors found on a rooster’s head! Think about it …comb and all. Another reason why it was called that is because of the way people once ate it by hand; with the thumb and forefinger imitating the pecking of a rooster while eating.  You can even see the colors of the Mexican flag in the ingredients!

Cooking With Sensei – Grilled Shrimp

By Current News, Diet and Nutrition No Comments
 
Lets throw some shrimp on the barbie!  Grilled shrimp is one of my favorite things to do.  This method really brings out the flavor of the food. Aside from protein, shrimp provide a pretty impressive array of nutrients. For the best possible results, buy fresh shrimp on the day that you plan to grill them. 
 

Great Garlic Grilled Shrimp

Shrimp thaw quickly and can go bad even more quickly. Make sure that you buy either jumbo or colossal sized shrimp for easier grilling.  Shrimp can be grilled with or without their shells.  I like to peel the shrimp prior to grilling. Remove all of the shell except for the part that is around the tail of the shrimp.  Removing the shell will allow the marinade to penetrate the meat and give the shrimp more taste.  Devein the shrimp by using a small, sharp knife to cut down the back of each peeled shrimp. Pull out the vein while washing the shrimp under cold water.  My favorite marinade for the shrimp is quite simple; just olive oil, fresh chopped parsley, garlic, lemon, salt and pepper. Simply mix everything is small bowl and let sit in refrigerator for 20 minutes.  Now it’s time to grill the shrimp.
 
Cooking Tip: The outside should turn a nice pink color when its cooked while the meat inside should be white and opaque.Be careful not to over cook the shrimp or else it will become tough.