Meet the Northeast Region Culinary Salon Competitors

Toques off to the ACF’s Northeast Regional Culinary Salon competitors! This year’s competition takes place Feb. 24-25 at The Culinary Institute of New York at Monroe College, New Rochelle, New York, ahead of the ChefConnect: NYC Northeast/Southeast Regional Conference, Feb. 26-28, at the New York Hilton Midtown. Keynote speakers include Chef Costa Magoulas, CEC, CCE, CCA, AAC; Chef and Restaurateur Malcolm Mitchell; and Chef Kevin Sbraga.

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The competitors are facing off for a chance to represent their region in the national competition held at Cook. Craft. Create. National Convention & Show, Orlando, July 9-13. The regional winners receive round-trip airfare to Convention, a five-night stay at the Convention hotel and full Convention registration.

ACF regional culinary salon competitions are part of ACF’s Signature Series, which provides educational and networking opportunities through ChefConnect events and competitions for culinary industry professionals and students. ACF believes that competitions play a vital role in the development of the culinary craft by testing chefs’ and students’ knowledge and skills in a competitive format. To learn more about ACF competitions, eligibility and rules, visit www.acfchefs.org/competitions.

Root for your favorite chefs and keep up with the action by following ACF on Facebook, Instagram and Twitter!

Northeast Region Chef of the Year Competitors

Competition begins Feb. 25 at 8:30 a.m.
The assigned protein is a bone-in loin of lamb plus one other cut of lamb of the competitor’s choice. Competitors have 15 minutes to set up, 60 minutes to fabricate and cook, 10 minutes to plate and 15 minutes to clean up.

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Chef Philip DeMailo, CEC, CCA
Executive Chef, Pier Sixty
New York City
ACF Long Island Chapter


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Chef Kenneth Kehn, CEC
Executive Chef, Angelo’s 677 Prime
Albany, New York
ACF Capital District-Central New York


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Chef Michael Pillarella, CEC
Executive Chef, Wianno Club
Osterville, Massachusetts
ACF Rhode Island Chapter


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Chef Nathan Snyder, CEC
Executive Chef, Maumee Bay Lodge & Conference Center
Oregon, Ohio
ACF Columbus Chapter

Northeast Region Pastry Chef of the Year Competitors

Sponsored by Plugrá European Style Butter
Competition begins Feb. 25 at 6:30 a.m.

Competitors must use passion fruit, mango and crème fraiche in their hot/warm dessert.  A cake component such as financier, pound cake, genoise, etc., must also be included and utilize unsalted Plugrá butter. Competitors have 15 minutes tor set-up, 60 minutes to cook, 10 minutes to plate and 15 minutes to clean up.

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Chef Michael Santos, CEPC
Pastry Instructor, Stratford University
Baltimore
ACF Greater Baltimore Chapter, Inc.


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Chef Maria Wu
Pastry Cook, The Ritz-Carlton New York, Westchester
White Plains, New York
ACF Property Membership

Northeast Region Student Chef of the Year Competitors

Competition begins Feb. 25 at 7:10 a.m.
The assigned protein is trout. Competitors are to prepare two portions of each dish. Competitors have 15 minutes to set up, 60 minutes to fabricate and cook, 10 minutes to plate and 15 minutes to clean up.

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Chef Thomas Downey
Student, State University of New York at Delhi
Delhi, New York
ACF Chefs and Cooks of the Catskill Mountains


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Chef Yudelka Torres
Student, The Culinary Institute of New York at Monroe College
New Rochelle, New York
ACF Long Island Chapter

Northeast Student Team of the Year Competitors

Sponsored by Vitamix Commercial
The skills phase competition begins Feb. 24 at 4:45 p.m. (EST) and the cooking competition begins Feb. 25 at 10:00 a.m.
(EST).
Student teams participate in a two-part competition. In the skills phase, team members will compete in a relay-style format with 80 minutes to complete all four skills. Teams will have a fifteen-minute setup window and a 10-minute clean-up window. In the cooking phase, the assigned protein is Filets de Sole Lady Egmont. Teams have 20 minutes to set-up, 75 minutes to cook and prepare, 15 minutes for window service and 20 minutes to clean-up.

Columbus Culinary Institute, Columbus, Ohio
ACF Columbus Chapter

Ohio.JPGPictured: Chef Thomas P. Hunt, CEC, AAC, Rory Ware, Shannon McGrath, Nadia Cox, Andrea Davies, Eric VanMeter and Chef Michele Willoughby, CEPC


Pierpont Community and Technical College, Fairmont, West Virginia
ACF West Virginia Chapter
west-virginia

Pictured: Jay Mahoney, Stephanie Hawkins, Shelby Helmick, Kayleb Band, Luke Lavenski, Jerica Yingling and Assistant Coach Allison McCue


State University of New York at Delhi, Delhi, New York
ACF Chefs and Cooks of the Catskill Mountains

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Pictured (top row): Tom Downey, Peter Blayne, Matthew Julius, Alex Johnson, Carly Yezzo, Jerusaline Johnson, (bottom row:) Daniel Hess, Arthur Grady and Jessica Shultis.


The ChefConnect: NYC Northeast/Southeast Regional Conference takes place Feb. 26-28 at the New York Hilton Midtown. There’s still time to register for hands-on workshops and seminars to grow your professional development, learn new skills and network with other chefs in the industry just like you!

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