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The Stockpot February 2026 Edition
President's Message
Dear ACFROC Members, Associates, and Friends,
I hope this letter finds you and your families healthy, warm, and ready for an exciting 2026. My name is Sean Flaherty, and I have held the office of Vice President of ACFROC for the past 6 years and have been responsible for our programs, meetings, and events. I was recently elected President and will be serving through 2027. I want to take the opportunity to introduce myself. Some of you may or may not know me. I have been an active member of our chapter since 2002 when I was employed at The Genesee Valley Club. Executive Chef Michael Redmond at the time was a very big supporter of ACF and the benefits it can have on your career. I became a member at that time, started attending meetings and competed many times during my time at the GVC. We traveled around the country as a team and always medaled including gold and best in show. Going through the process of competing taught me so much, I have carried with me to this day. Every competition was a learning experience and every Judge I met was another link in my professional network. After leaving the GVC, I became Executive Chef of Shadow Lake Golf and Racquet Club in 2008 and I am still there today. In 2011, I became a Certified Executive Chef and was promoted to Executive Chef of all 3 of the companies Clubs; Shadow Lake, Shadow Pines and Greystone. In 2016 the clubs were sold off separately and I went back to focusing on only Shadow Lake. In 2017, I was nominated, competed and won ACFROC Chef of The Year. In 2016, 2017 and 2019 I competed in The Center for Missing and Exploited Children Dish it Out competition and won Grand Culinary award all 3 years. In 2019 after serving several terms as a trustee, I was elected Vice President. In the fall of 2023, I finished all apprenticeships to become an Approved Certification Evaluator. After many years I finally attended my first National Conference in New Orleans. The experience of going to convention is like no other. Meeting chefs from chapters around the nation and beyond is an irreplaceable experience. I have made many friends in the industry and have gained a ton of knowledge through the seminars. I have attended the past 2 conventions and intend to continue going as long as possible. This past year, I became a fellow of The American Academy of Chefs and I am honored. Over the past 2 years, Chefs Dave Kasper and myself have been inducted. This year at the convention we have another chapter member, Brian Mattice, being inducted as well. A true accomplishment for our chapter. I share all of this in an effort to express what is possible with participation in your local ACF chapter. I have always said that you won’t get anything out of a membership if you don’t put something into it. I am making it one of my biggest priorities to get more people involved to maximize the return and keep our chapter alive by recruiting young talent and continuing our focus on students.
It’s our chapters 50th year anniversary and we have an exciting year planned with some
Upcoming Events
Monday April 13th
Student Chef of the Year competition at Monroe Community College.
Sunday April 19th
Tournament of Champions @ The 4th Annual FLX West Food Fest.
High Stakes, Hot Pans! - The VIP Experience!
The Rochester Chapter of the American Culinary Federation
“Bradford Yearwood Tournament of Champions”
50th Anniversary Chef of the Year Competition Cook-Off - VIP Event!
The FLX West Food Fest is excited to turn up the heat for a milestone showdown: the ACFR “Bradford Yearwood Tournament of Champions.” This isn’t just a cook-off; it is the historic 50th Anniversary of the ACF Rochester Chapter Chef of the Year Competition, and we are giving our VIP ticket holders an exclusive front-row seat to the culinary drama. VIPs will enjoy early admission to the event, securing the best vantage point to witness some of the region's culinary titans battle for the ultimate title. From the frantic clatter of pans to the final, exquisite plating, this exclusive competition event offers an intimate look at culinary mastery under pressure.
At 11:00 am, local radio celebrity and emcee Dino Kay will kick off the competition on the FLX West Food Fest Demo Stage at the Genesee Country Village & Museum. There, the competitors will each have a station and ingredients available for them to cook their entrées. The competition ends with the chefs stepping back from their stations and presenting to the judges to determine the “Tournament Champion – 2026 ACF Rochester Chef of the Year”
A prestigious panel of judges will score the dishes based on taste, presentation, use of selected protein, nutritional components, and the chef’s adherence to food safety rules and ACF standards. Competitor bios coming soon!
Get your VIP tickets today—don’t miss this chance to witness culinary history in the making!
About the ACF Rochester (ACFR)
The American Culinary Federation Rochester Chapter (ACFR) is a professional organization of chefs, cooks, and culinary educators dedicated to the advancement of the culinary arts in the Greater Rochester area. As a local chapter of the American Culinary Federation—the largest professional chefs' association in North America—ACFR focuses on promoting the professional image of American chefs through education, certification, and community service. The annual "Chef of the Year" award is the chapter's highest honor, recognizing a member chef for their culinary skill, industry leadership, and commitment to the community.
Please navigate to the website to register and for more information about the event. https://www.livingstoncountychamber.com/flx-west-food-fest/
Monday, July 6th
2nd Annual American Culinary Federation of Rochester, New York Scholarship Golf Outing at Brook Lea Country Club
Friday, September 25th
Cure Gala Dinner - Arbor at Midtown
Meeting the Members Highlights & Suggestions
Local Purveyor Highlight
Biotech Drainline Services
About Us
Biotech Drainline services is a family-owned and operated business established in 2000. We started our company by providing environmentally effective solutions for treating drain lines and grease traps in restaurants and other commercial establishments. We have expanded into a full-service company that is able to offer 24/7 drain line and plumbing services for our customers.
https://www.biotechdrainline.com/
Today our expanded team and fleet are able to service commercial establishments in Buffalo, Rochester and Syracuse. The work ethic, integrity and pride that grew our business are still the key to our success today.
Sponsor Highlight
In Rochester’s fast-paced food scene, a kitchen is only as strong as the support behind it. At Henrietta Restaurant Supply, we don’t just sell restaurant supplies; we provide the expertise, tools, and resources that chefs, bakers and foodservice professionals rely on to keep operations running smoothly.
Solutions for Every Kitchen:
● Trusted Industry Brands: From precision smallwares to heavy-duty commercial equipment, we stock professional-grade brands built for durability and performance.
● White-Glove Service & Expertise: Whether you’re replacing a single unit or designing a new restaurant, our team provides the partners, tools, and knowledge to deliver comprehensive solutions to any project.
● Seamless Local Partnership: We provide full-service support for your projects—from planning and installation to delivery—while also managing and delivering the everyday essentials your kitchen relies on, helping streamline your operations and save time.
Experience the Difference From food trucks to university cafeterias, we have the solutions, expertise, and products to support every culinary endeavor. No memberships required—just reliable service and professional-quality gear that helps your kitchen succeed.
Stop by our retail store at 900 Jefferson Road in Henrietta Monday–Friday 8am–5pm and Saturday 10am–2pm. Learn more at www.henriettarestaurantsupply.com.
Past Event Highlights
On Monday, 2/9, The First meeting of 2026 was held at The Commissary
https://www.rochestercommissary.com/
We had over 22 members in attendance.
The Commissary, the region’s first food business incubator and only shared kitchen permitted in Monroe County, is a social entrepreneurship enterprise aimed at facilitating the creation of new food business ownership opportunities for members of our community. The Commissary is designed to increase success rates for new food industry entrepreneurs by reducing startup barriers and offering development support services. The Commissary fills a much-needed gap in the greater Rochester market, encouraging aspiring food business owners to legitimize and accelerate their concepts.
Our facility offers 14 production kitchen stations, a full line of commercial grade kitchen equipment, along with cooled and ambient storage, available for use by Commissary members on an as-needed, pay as you go, hourly basis. Our kitchens and services accommodate food truck operators, caterers, bakers, virtual restaurateurs, home-based food businesses looking to legalize, and startup packaged food manufacturers. Membership also includes access to ongoing business development and food industry specific incubation services designed to reduce start-up risks and build capacity for long-term success.
The Commissary first opened in October 2020, in the heat of the COVID-19 pandemic—a time when many individuals became unemployed, and the restaurant industry was turned upside-down. Our turnkey, low-risk operation allows individuals affected by unemployment to launch their own businesses; also allowing existing restaurateurs to pivot their business models and re-launch.
The cost to join is $150 a year.
Rent space by the hour ranges from $15- 25
It is opened 24 hours per day
Need insurance and a health permit
You are able to use all of their equipment and storage
They offer a lot of different kinds of support for their members
Kevin and Hannah - support and assist members in anything they need.
Hannah Robbins- (Manager of Community & Member Engagement) area of expertise is grant writing and marketing
Kevin O'Toole (Director of Culinary Operations) - chef with over 40 years of experience - and loves to work with start ups
2 of the vendors catered our meal
Lealla- Philippino- American cuisine
Gil-Am grill and catering
Tony Alexander
Seared and Saccharum
https://www.searedandsaccharum.com/
Created a beautiful charcuterie board for us to enjoy
The company also does Meal prep, 300-400 meals per week
Thanks to the Commissary for hosting our chapter meeting.
Education Affiliates
We are so thankful to the 13 student members who attended our meeting.
Hot Trends
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- Diet: As predators, they consume a variety of prey, including squid, crustaceans, herring, mackerel, and sardines.
- Types & Size: There are 15 species in the Thunnini tribe, ranging from the small bullet tuna to the massive Atlantic bluefin, which can live up to 50 years.
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- Nutritional Value: Tuna is a high-protein, low-fat food rich in Omega-3 fatty acids, zinc, magnesium, and vitamin D. A 5-ounce can of tuna in water contains approximately 120 calories, while oil-packed tuna contains around 280.
- Threats: Many tuna stocks are threatened by overfishing. NOAA Fisheries (.gov) +3
ACF National Update
