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, Blueberry Lemon Curd Crepes, and Seafood Crepes with a Lobster and Champagne Bechamel Sauce - Chef Bradford Yearwood, Culinary Instructor at Wayne Technical

Maryland Crab - Chef Stephen Kingston, Culinary Instructor at Genesee Valley Educational Partnership

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

Omelettes - Chef Brian Mattice, Culinary Arts Instructor at Wayne Finger Lakes BOCES

Omelettes - Chef Durkin

Pancakes, Sausage and Bacon - Chef Sean Flaherty, Executive Chef at Shadow Lake

Asian Style Chicken Stir Fry - Chef Michael Speranza, Corporate Executive Chef with Custom Culinary

Ebelskivers - Chef Michael Macri, Executive Chef at Genesee Valley Club and Chef Sarah Kelsey, Executive Sous Chef at Genesee Valley

Fruits and Bread - Chef David Kasper, Executive Chef at Rochester Presbyterian Home, Cottage Grove & Creekstone

Salads - Chef Dustin Muroski, Executive Chef at Grappa

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

Carving Station - Chef Michael Vasile, Owner Vasile's Catering and Anastassia Events 

Dessert - Pastry Chef Brenda Allan, Summit at Brighton

Dessert - Pastry Chef Laura Gilbert, Highlands at Pittsford

With the help of:
John Venturo
DarLyn Pochan