SUNY DELHI CULINARY TEAM WINS GOLD MEDAL
IN NATIONAL COMPETITION
DELHI, NY … The SUNY Delhi culinary team won a gold medal at the American Culinary
Federation’s National Student Team Championship held at the Marriott Wardman Park Hotel,
Washington, D.C., July 25-29.
SUNY Delhi’s team placed second to Schoolcraft College of Livonia, Mich., which also won a gold
medal. “It’s very rare for two gold medals to be awarded at a national ACF student competition,” said
Chef Tom Recinella, SUNY Delhi culinary coach. “We were obviously very close in our scoring.”
The SUNY Delhi team has the distinction of being the only New York State student team ever to win
the ACF Northeastern Regional Championship in the 14-year history of the event. SUNY Delhi reached
the National Championship once before in 2001, placing fourth with a silver medal. The college’s
culinary team is also renowned for winning the American Culinary Federation’s state title for the last
four years.
The National Student Team Championship was held during the ACF’s 2003 National Conference, where
SUNY Delhi culinary coach Tom Recinella was officially named the ACF Educator of the Year.
Selected out of 22 nominees from across the nation, this honor distinguishes Chef Recinella as an active
educator whose culinary knowledge, skills, expertise, and exemplary dedication have enhanced the
image of the professional chef and who, by example, has given leadership, guidance, and direction to
students who seek a career in the culinary profession.
Chef Recinella and Chef Julee Miller, members of the SUNY Delhi culinary faculty, led the college’s
team in winning its gold medal. The culinary team consists of five students enrolled in the college’s
two- and four-year culinary programs. They include:
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Jason Amell, a second-year student from Greene
•
Shawn Hafele, a fourth-year student from Deposit
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Travis West, a third-year student from Saratoga Springs
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Louis Pesout a fourth-year student from Walton
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Michael Hudak, a third-year student from Johnson City, team captain
The competition was divided into two sections. Phase one is a practical and skill-based competition,
consisting of knife skills and plating techniques. Phase two, the most grueling stage, requires
competitors to prepare a four-course signature meal of four servings. The team’s winning hot food menu
was as follows:
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First Course—Sautéed Beaverkill Hatchery brook trout with a prawn and sweet corn fritter,
fingerling potato/leek tureen, sautéed Swiss chard, and corn velouté
•
Salad—Lucky Dog Farm green salad, with white balsamic vinaigrette and a trio of salads
•
Entrée—Roasted venison saddle with wild mushroom and veal cheek ragout, spaetzel, butternut
squash glazed with Delaware County maple syrup, and haricot verts
•
Dessert—Catskill Mountain Spice Cake with a sour apple Bavarian and cheesecake ice cream
The American Culinary Federation is the largest chefs’ organization in the world. The ACF sets and
upholds the highest standards of professional cooking in the nation and, in so doing, makes a positive
difference for culinarians internationally through education and creates a fraternal bond of respect and
integrity.
SUNY Delhi was one of the first colleges in New York State to introduce Hospitality Management at
the associate’s degree level and has become a recognized leader in hospitality education. Delhi also
offers the only Bachelor of Business Administration degree in Hospitality Management in New York
State. With its full range of majors in Restaurant and Foodservice Management, Hotel and Resort
Management, Travel and Tourism Management, and Culinary Arts, SUNY Delhi prepares graduates for
middle management careers in one of the fastest growing industries in the United States.
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