CURE is pleased to be partnering again with the American Culinary Federation: Rochester's Professional Chefs/Cooks Association

This event is incredibly important to the ACF Rochester because proceeds help to create scholarships for local kids who want to pursue higher education in culinary arts!

ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.

We offer culinary competitions, certification, a national apprenticeship program, regional and national events, publications and much more to help foster the growth of professional chefs and the foodservice industry. If you are not part of our organization, we invite you to join us and gain access to the best culinary resources available.

Lineup:

Candy, Breads and Silly Monkey Crepes - Chef Bradford Yearwood, Culinary Instructor, Wayne Technical

Braised Short Ribs - Chef Brian Mattice, Executive Chef, Rochester Presbyterian Home

Carved Smoked Pork Belly BLT - Chef Stephen Kingston, Culinary Instructor, Genesee Valley Educational Partnership

Omelettes - Chef Gene Trotta, Executive Director of Dining, Jewish Senior Life of Rochester

Omelettes - Chef Christopher Roth, Executive Chef, Oak Hill Country Club

Bacon, Sausage, Scrambled Eggs and Chicken French - Chef Andrei Shorikov and the Rochester Riverside Hotel

Ebelskivers - Chef Michael Macri and Chef Tammy Fuchs, Executive Chef and Certified Executive Pastry Chef, Genesee Valley Club

Salads - Chef Dustin Muroski, Executive Chef, Grappa

Pancakes and Waffles - Chef Stacy Krebbeks, Executive Chef

Roasted Strip Loin and Cajun Fried Turkey - Chef Michael Vasile, Chef/Owner, Anastasia Catering

Pasta Station - Chef Frank Mirabile, Executive Chef, Monroe Golf Club

Desserts - Pastry Chef Brenda Allen, Summit at Brighton

Desserts - Pastry Chef Laura Gilbert, Highlands at Pittsford

With the help of:
John Venturo
DarLyn Pochan