Experience the Power of Connection:
ACF Events Series 2012 ACF Northeast Regional Conference

More than 500 chefs and foodservice professionals gathered in Niagara Falls, N.Y., April 28–30, for the 2012 ACF Northeast Regional Conference, hosted by ACF of Greater Buffalo New York, in the midst of a winter storm with temperatures dipping into the 30s.

Pictures
Cold food plate
Plated food

The conference kicked off Friday night, April 27, with the Buffalo Casual Street Party. An entire street was closed down for attendees to enjoy live music, local foods and a wing-eating contest. The chapter continued the fun throughout the conference during networking breaks, hosting a variety of fun competitions, from clam shucking to cake decorating, in addition to providing attendees with a sack full of goodies. The good times continued Monday during the Maid of the Mist Brunch when Jack Harteis, CEC, of ACF Southwest Virginia Chapter, won an RCA 42″ TV during the chapter’s fund-raising raffle to benefit the Chef & Child Foundation and ACF Culinary Team USA. As a result, the chapter presented ACF Culinary Team USA with a $600 check.

General Session took place April 28 and featured former Walt Disney World Company executive Dennis Snow who stressed the importance of using exceptional customer service to win customer loyalty. Also at General Session, ACF Columbus Chapter and ACF Philadelphia Chapter each made a $5,000 donation to support the teams of ACF Culinary Team USA in their quest for gold at the Internationale Kochkunst Ausstellung (IKA), commonly known as the “culinary Olympics,” in Erfurt, Germany, Oct. 5–10.

Competitors brought the heat to the Northeast as they vied for several regional awards. Thank you to Niagara County Community College in Sanborn, host of several of the regional competitions. Competitors’ skills, organization and professionalism was put to the test throughout the conference. Continuing the tradition started this year, cold-food platters by ACF Student Team Regional Championship teams were on display, impressing all those who viewed them.

Executive Chef Dan King and his staff at The Buffalo Club outdid themselves at the American Academy of Chefs Dinner. Attendees were treated to an assortment of culinary delights, from Foie Gras Butter Bouche with Huckleberry at the reception to five incredible courses at dinner. It was an unforgettable experience.

A sincere thank-you to our sponsors and exhibitors, whose support was instrumental to our success, and to AAC for donating $1,000 to the ACF Northeast Region Student Team winner to assist with national convention travel expenses.

Congratulations to all the Northeast Region competitors, award recipients and honorees.

Chef of the Year | Pastry Chef of the Year | Chef Educator of the Year | Student Chef of the Year | Chef Professionalism Award | Hermann G. Rusch Chef’s Achievement Award | ACF Student Team Regional Championship | Baron H. Galand Culinary Knowledge Bowl | Chapter of the Year | Chapter Achievement Awards | President’s Medallions | Cutting Edge Awards | What’s in Your Wok: A Fried Rice Competition | Galbani® Mozzarella Caprese Challenge

Chef of the Year, Sponsored by Unilever Food Solutions

ACF Northeast Region Chef of the Year Award Winner

Scott Ryan, CEC, executive chef, The Country Club, Pepper Pike, Ohio; ACF Cleveland Chapter Inc.

Competitors

Ashleigh Germond, CEC, executive chef, Hanah Mountain Resort & Country Club, Margaretville, N.Y.; ACF Chefs and Cooks of the Catskill Mountains
Kenneth Gladysz, CEC, executive chef, The Hotel Hershey, Hershey, Pa.; ACF Harrisburg Chapter
James Roberts, CEC, executive chef, Park Country Club, Williamsville, N.Y.; ACF of Greater Buffalo New York
Chief Derrick Davenport, CEC, CEPC, executive chef/enlisted aide, Chairman of the Joint Chiefs of Staff, U.S. Navy, Washington, D.C.; ACF Nations Capital Chefs Association

Pastry Chef of the Year

ACF Northeast Region Pastry Chef of the Year Award Winner

Meegan Roberts, pastry chef, Muirfield Village Golf Club, Dublin, Ohio; ACF Columbus Chapter

Competitors

Cher Harris, CEPC, executive pastry chef, The Hotel Hershey, Hershey, Pa.; ACF Harrisburg Chapter
Maria Lacovitti, CEPC, pastry chef-instructor, Erie Community College, Buffalo, N.Y.; ACF of Greater Buffalo New York

Chef Educator of the Year

ACF Northeast Region Chef Educator of the Year Winner

Mark Mistriner, CEC, chair, business and hospitality division/coordinator of culinary arts, Niagara County Community College, Sanborn, N.Y.; ACF of Greater Buffalo New York

Competitors

David Campbell, CCC, CCE, professor, State University of New York at Cobleskill, Cobleskill, N.Y.; ACF Capital District–Central New York
Robert Patton, CEC, director of training, JNA Institute of Culinary Arts, Philadelphia; ACF Penn Jersey Metro Chefs Association
Eric Pellizzari, CEC, CCE, culinary/pastry instructor, Monroe College, New Rochelle, N.Y.; ACF Long Island Chapter
Maura Stockman-Zafarana, CEC, CCE, culinary educator, Freehold High School, Freehold, N.J.; The ACF Jersey Shore Chefs Association

Student Chef of the Year, Sponsored by Custom Culinary, Inc.

ACF Northeast Region Student Chef of the Year Award Winner

Thomas Groves, cook, Hilton Cincinnati Netherland Plaza, Cincinnati; ACF Greater Cincinnati Chapter

Competitors

SPC Jacqueline Canidy, foodservice specialist, U.S. Army, Fort Stewart, Ga.; Old Dominion ACF Chapter
Victor Kendlehart, CC, cook, The Merion Cricket Club, Haverford, Pa., and student, The Restaurant School at Walnut Hill College, Philadelphia; ACF Harrisburg Chapter

Chef Professionalism Award, Sponsored by Minor’s®

ACF Northeast Region Chef Professionalism Award Winner

Daniel Scannell, CMC, executive chef, Oak Hill Country Club, Rochester, N.Y.; ACF national member

Competitors

Widjiono “Yono” Purnomo, CEC, owner/chef, Yono’s Restaurant, Albany, N.Y.; ACF Capital District–Central New York
David Wolf, CEC, AAC, executive chef, The Blackwell Inn at Fisher College of Business, The Ohio State University, Columbus, Ohio; ACF Columbus Chapter

Hermann G. Rusch Chef’s Achievement Award

ACF Northeast Region Hermann G. Rusch Chef’s Achievement Award Winner

Wilfred Beriau, CEC, CCE, AAC, retired department chair, culinary arts and lodging and restaurant management, Southern Maine Community College, South Portland, Maine; ACF Casco Bay Culinary Association of Portland ME

Competitors

Jay Mahoney, CEC, culinary coordinator, Pierpont Community & Technical College, Fairmont, W.Va.; ACF West Virginia Chapter
James Rhoads III, CEC, AAC, owner, Chefs Solutions, Hudson, N.Y.; ACF Capital District–Central New York

ACF Student Team Regional Championship, Sponsored by R.L. Schreiber, Inc.

ACF Northeast Region Student Team Regional Championship Winner

State University of New York at Delhi, Delhi, N.Y.; ACF Chefs and Cooks of the Catskill Mountains; Coach Victor Sommo, CEC

Competitors

Johnson & Wales University, Providence, R.I.; ACF Rhode Island Chapter; Coach George O’Palenick, CEC, CCE, AAC
Midwest Culinary Institute at Cincinnati State Technical and Community College, Cincinnati; ACF Greater Cincinnati Chapter; Coach John Kinsella, CMC, CCE, WGMC, AAC
Pierpont Culinary Academy, Fairmont, W.Va.; ACF West Virginia Chapter; Coach Jay Mahoney, CEC
Southern New Hampshire University, Manchester, N.H.; ACF Professional Chefs of New Hampshire; Coach Stefan Ryll, CEC, CCE
U.S. Army, Fort Lee, Va.; Old Dominion ACF Chapter; Coach Master Sgt. Verna Bellamy

Baron H. Galand Culinary Knowledge Bowl, Sponsored by American Technical Publishers

ACF Northeast Region Baron H. Galand Culinary Knowledge Bowl Winner

Westmoreland County Community College, Youngwood, Pa.; ACF Laurel Highlands Chapter; Coach Carl Dunkel, CEC, CCE

Competitors

Georgian College, Ontario, Canada; Muskoka & District Chefs Association’s Junior Chapter; Coach David Jones, CCC
Holyoke Community College, Holyoke, Mass.; Pioneer Valley Culinary Association; Coach Jason Vincent, CCC
Schenectady County Community College, Schenectady, N.Y.; ACF Capital District–Central New York; Coach Robert Payne, CEC
Southern Maine Community College, South Portland, Maine; ACF Casco Bay Culinary Association of Portland; Coach Geoffrey Boardman, CEC
Suffolk County Community College, Riverhead, N.Y.; ACF Eastern Long Island Chefs Chapter; Coach Andrea Glick

What’s in Your Wok: A Fried Rice Competition, Sponsored by Riviana Foods®

Ross Thompson, CSC, sous chef, The Plains at Parish Homestead, Oneonta, N.Y.; ACF Chefs and Cooks of the Catskill Mountains

Galbani® Mozzarella Caprese Challenge, Sponsored by Lactalis Foodservice and Galbani® Mozzarella

Lisa Woodward, chef/owner, Ambrosia Personal Chef Service and Boutique Catering, Red Bank, N.J.

ACF Northeast Region Chapter of the Year

ACF Columbus Chapter, Columbus, Ohio

ACF Northeast Region Chapter Achievement Awards

ACF Capital District–Central New York, Schenectady, N.Y.
ACF Columbus Chapter, Columbus, Ohio
ACF Epicurean Club of Boston, Saugus, Mass.
ACF of Greater Buffalo New York, Buffalo, N.Y.
ACF Rhode Island Chapter, Saunderstown, R.I.

ACF Northeast Region President’s Medallions

Scott Daniels, CEC, CCA, AAC, senior manager, dining and culinary, Sodexo, Middletown, Del.; ACF First State Chefs Association
Keith Davis, CEC, AAC, executive chef, 10 Wilmington Place, Dayton, Ohio; ACF Greater Dayton Chapter
James DiMarzio, CEC, executive chef, Brigham and Women’s Hospital, Boston; ACF Epicurean Club of Boston
David D. Smith, CC, HAAC, retired, Nashua, N.H.; ACF Professional Chefs of New Hampshire

Cutting Edge Awards

Guy Dunagan, culinary-arts instructor, Atlantic County Institute of Technology, Mays Landing, N.J.; ACF Professional Chefs Association of South Jersey
Timothy Harris, culinary instructor/career service specialist, The Pennsylvania School of Culinary Arts, Lancaster, Pa.; ACF Harrisburg Chapter
Sandra Jenkins, professor of hospitality management, Manchester Community College, Manchester, Conn.; Connecticut Chefs Association
Paul O’Toole, CEC, AAC, executive chef, Deerfield Golf and Tennis Club, Newark, Del.; ACF Philadelphia Chapter