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The Stockpot - Fall 2026 Edition
In This Issue
Our Chapter has had a very busy summer and fall. Read all about what we have been doing.
President's Message
President’s Message
Dear ACFROC Members, Associates and Friends,
As the month of September closes out our 2026 events with the C.U.R.E. Gala, we still have October and November general meetings ahead to close out the year. Details to follow. I have been an active ACF member since 2003 and am incredibly encouraged by what I have seen in the past couple of years. Even though our chapter remains rather stable as far as membership goes, I have been noticing how well our meeting attendance is and how many new faces I see at meetings and events. Even though we aren’t growing at a rapid rate, there is an interest in being part of what ACF Rochester has to offer. Along with an exciting year of new and annual events, we have also had two certification practical exams which is a great accomplishment and since MCC has been an approved testing site, we have held three total exams. Of the two exams, the candidates traveled here from great distances which proves how lucky we are to have this test site in our back yard and all the resources to become certified. I would encourage all members to seek certification to strengthen your culinary knowledge as well as your resume by showing you carry the standard of ACF Chefs.
Over the past few months Chefs Lannak, Mattice and myself attended The ACF National Convention in Grand Rapids Michigan. The convention was another great time building on relationships we’ve had as well as forming new connections across the US. The big news of this trip was Chef Mattice getting inducted into the American Academy of Chefs which is a huge accomplishment so once again, congratulations Chef! I attended my first National Board of Governors meeting as President and can report that ACF National is in great shape. From Finances, changes to membership and plans for the upcoming convention. I was invited to attend a special cocktail hour at the National President's penthouse in downtown Grand Rapids before the welcoming reception with all the other chapter Presidents in attendance. It was a great time meeting and networking with Chapter Presidents you have never met in person. The whole convention went by fast as usual and I am looking forward to next year in Orlando.
Upon returning from Convention, we held our second annual ACFROC Golf tournament and for the first time, combined that event with our Awards Dinner. This was a trial combining the two events and I believe with a few tweaks to the day, we can make it a regular thing. The planning for 2027 has already begun and we will keep you all posted as things develop and we have our planning meeting in January.
To close out our events of 2026, we just had our CURE event which was changed to a Gala this year celebration 50 years of supporting children with cancer. The event was a fun time and the food was out of this world so thanks to ACFROC Chefs who made that possible. My focus in the coming months and into 2027 is really focusing on better communication to membership and overhauling our social media presence and improving our website which is long overdue.
Please feel free to reach out with any thoughts, critiques or suggestions to make ACFROC the best it can be. Its been a work in progress. Even with the great strides we have made over the years, there is always room for improvement. It all starts with you. Our membership!
Sincerely,
Sean Flaherty CEC AAC
ACF Rochester Chapter President
Continuing Education & Certification
The ACF Rochester will be hosting a certification practical exam on Saturday, October 2, at Monroe Community College. Updates on candidates and future certification opportunities will be in future editions.
If you are ready to take the next step toward industry recognition through certification or need help starting the process, contact Chef Mattice at [email protected]
Certification
For over 45 years, the ACF has been the premier certifying body for cooks and chefs in America. The ACF Certification program offers 13 certification levels to make the chef a more valuable candidate for hiring and promotion, which can help increase his or her salary. Culinarians achieve certification based on education, experience, and successful completion of written and practical exams. The ACF’s certification program is the only culinary program with stackable credentials and is recognized throughout the industry as the standard for excellence in professional skills and knowledge.
Thank you,
Brian T. Mattice
PC1, WCEC, WCCE,
CEC, CCA, CCE, AAC
ACF Rochester Certification Chair
ACF Rochester Sergeant at Arms
Local Purveyor Highlight
The Singer Legacy
Singer Equipment Company, established in 1918 in Reading, Pennsylvania, has grown to become the largest foodservice equipment and supplies dealer serving the entire United States with next day delivery in the New York, New Jersey, Philadelphia and Washington, D.C. markets. With a rich history spanning over a century, we take pride in our commitment to delivering exceptional service nationwide.
We Build Stunning Restaurants and Kitchens
Tell us about your vision, and we'll work with you to bring it to life. Singer Equipment Company delivers full-service commercial kitchen design and restaurant construction, from concept and CAD drafting through equipment procurement, installation, and post-construction support. With deep-rooted partnerships with contractors, architects, and consultants, we manage every design-build detail so your restaurant, foodservice facility, or commercial kitchen remodel opens on time and on budget.
https://www.singerequipment.com/
Sponsor Highlight
About Link2 Hospitality Solutions & Place Card Hospitality
Link2 Hospitality Solutions and Place Card Hospitality are manufacturers’ representatives serving the foodservice and hospitality industry throughout Upstate New York, Western Pennsylvania, and West Virginia. We connect chefs, operators, and foodservice professionals with leading manufacturers of commercial kitchen equipment, smallwares, tabletop, furniture, and front of house products. Our Rochester facility features fully operational commercial test kitchens and showrooms where customers can cook, test equipment, explore new products, and work directly with our team. These facilities serve as resources for the culinary community, offering hands on demonstrations, training, menu testing, and the opportunity to experience the products we represent in a working kitchen environment. We’re proud to host the ACF Rochester Chapter and welcome the local culinary community to our Rochester facility.
https://link2hs.com/
Past Event Highlights
The experience was absolutely delightful! The student chefs truly shone, showcasing their remarkable skills and creativity in the kitchen. They did an outstanding job, and their enthusiasm made it all the more enjoyable!
What an incredible day on the green! Great golf, great food, and even better company—all while supporting the next generation of culinary professionals. Thank you to everyone who made it special. We can’t wait to tee it up again next year!
Hot Trends
September/October 2026 - oats
Oats are a versatile, nutrient-rich grain with a long culinary history, valued for their fiber content, complex carbohydrates, and ability to be prepared in countless ways.
Oats can be used in both sweet and savory dishes, from porridge and granola to baked goods, savory porridges, and even as a thickener in sauces. The ACF’s resources encourage chefs to incorporate oats into menus and community events, highlighting their adaptability and health benefits.
Our Mission
ACF Professional Chefs/Cooks Association of Rochester Inc. is a group of culinary professionals, educators, culinary students, and food purveyors gathered to promote good food, ensure proper sanitation, and increase the profile of food service workers at all levels.
As a chapter, we are dedicated to helping our members advance their careers through certification and education. We bring to our members the latest trends in the industry while instilling in our junior members the need to learn basic skills of good cooking and baking. We center our monthly meetings around food education and networking with fellow F&B professionals and enthusiasts.
