In This Issue

The Stockpot

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President's Message

Dear ACF Rochester Members,

 I hope this message finds you well and thriving in your culinary endeavors.

 As we move further into 2025, I want to take a moment to reflect on the continued growth and momentum of our chapter. Your dedication and enthusiasm have fueled an impressive start to the year, and I am truly grateful for the energy you bring to each meeting, event, and initiative.

I would like to congratulate our recent award recipients; Chairman's Cup to Chef John Venturo CEC AAC, Culinarian of the Year Chef Evelyn Lannak CCE M.Ed, Purveyor of the year JFS Curtze and to our 2025 Student Chef of the year Brent Shallenberger. I would like to recognize the professionalism and generosity you display.

 Over the past few months, we’ve seen increased engagement, inspiring collaborations, and a strong commitment to education and excellence. From our recent workshops and demos to our continued community outreach efforts, it’s clear that the ACF Rochester chapter remains a leader in our region.

 Looking ahead, we have several exciting opportunities on the horizon, including upcoming certification testing, local educational programs, and professional development events. Monday June 30, 2025 at Brook Lea Country Club. We invite all golf enthusiasts and culinary aficionados to join us for this exciting event. Whether you are a seasoned golfer or a novice, there is something for everyone. So, mark your calendars and get ready to tee off for a great cause. More info at ACFROC.org and at Eventbrite.

I encourage each of you to stay involved, share your knowledge, and invite others to join our vibrant network of chefs and culinary professionals.

 Let’s continue to support one another, grow together, and represent our chapter with pride and professionalism.

 If you have ideas, feedback, or would like to become more involved, please don’t hesitate to reach out. Your voice matters, and together, we make this chapter stronger.

 Thank you for your continued commitment to our mission and our craft.

 Warm regards,

Chef David Kasper, CEC, CCA, WCEC, AAC

President, ACF Rochester Chapter

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Past Event Highlights

On Monday, March 10th, The Student Chef of the Year competition was held at MCC.

The 6 competitors were from MCC, Foodlink and Wayne Finger Lakes BOCES.

Taj Scott the former Student Chef of the Year chose and revealed the proteins; Pork Tenderloin and Tiger Shrimp. 

The students then had 15 minutes to write their recipes, 60 minutes to prepare their recipes and 10 minutes to plate 4 identical plates.

The competition was exciting to watch. The students were professional and focused. 

In the end Brent Shallenberger was crowned the 2025 Student Chef of the Year. He was celebrated at the Brad Yearwood Chef of the Year Awards dinner held at Shadow Lake on Monday, April 28th.

Congratulations to all the participants.

On Monday, April 28th The Brad Yearwood Chef of the Year Awards dinner was held at Shadow Lake. President and Chef David Kasper was celebrated for winning the 2024 Chef of the Year competition. Chef Chris Januzzi and the Shadow Lake culinary staff prepare a delicious meal. Pastry Chef Brenda Allen prepared the beautiful desserts.

Brent Shallenberger was celebrated as the 2025 Student Chef of the Year. John Venturo received the Chaiman's Cup. Evelyn Lannak received the Culinarian of the Year Award. JFS/Cutze Food Service was celebrated as the Purveyor of the Year.

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Member Highlight

Sean Flaherty C.E.C.

Sean Flaherty’s career started at the early age of 15 as a dishwasher at The Lodge at Woodcliff in Rochester, New York. Knowing he wanted to be a Chef, Sean started vocational training his senior year of high school where he competed in the VICA skill Olympics and took first place in Culinary Arts. By the time he had left for culinary school at Johnson and Wales University, he had worked his way up the
ranks to become the Lodge at Woodcliff’s Buffet Chef. While in Providence Rhode Island attending college, Sean continued honing his skills working at Hemenway’s Seafood Grill and Oyster Bar as well as Café Nuovo.
Upon his return to the Rochester area, Sean worked at The Daisy Flour Mill for a short time before landing his first Executive Chef position at Age 24 taking the helm of Eaglevale Country Club. As part of the Gateway Group, He also was Executive Chef at Cutlers at The Memorial Art Gallery and Thendara Inn and Restaurant in Canandaigua, New York.
In 2001, Sean decided it was time to step down as an Executive Chef to learn a new way of cooking and execution. Sean was recruited to join the award winning culinary team at The Genesee Valley Club, a Platinum City Club ranked 13 th in the nation. While at the club, Sean became an active member of The American Culinary Federation and traveled around the country competing in ACF sanctioned events where he received many medals including gold. After 5 years, Sean then moved on to become the Catering Chef at The Del Monte Lodge and Spa, The #1 rated Renaissance hotel.
In 2008, Sean was hired as Executive Chef at Shadow Lake Golf and Racquet Club. After receiving his Certified Executive Chef certification in 2011, Sean oversaw the kitchens at Shadow Lake, Shadow Pines and Greystone Golf Clubs. In 2013 Sean received Employer Of The Year Award by the Rochester Area Employment Network Inc. for his work with an employee who was disabled. Sean has also been nominated for ACF Rochester Chef of The Year on several occasions which he competed for in 2014. In 2015, Sean was once again nominated to compete but was unable to due to a death in the family. In spring of 2016, The Shadows of Penfield and Greystone Golf Clubs were broken up and sold individually. Sean’s focus is now entirely on Shadow Lake and its culinary team. In 2017, Sean finally accomplished one of his career goals and was awarded ACF Rochester Chef of The Year and in 2019 was elected Vice President of ACF Rochester.
In the Fall of 2021 Sean had the opportunity to take a position as Executive Chef of The Country of Rochester and moved on from a 15-year career at Shadow Lake. Although short lived, Sean says it was the opportunity of a lifetime, and he had learned a ton and met many great members and their families.
In fall of 2022 Sean resigned as Executive Chef of CCR. He is now back at Shadow Lake and has completed becoming a Certification Examiner for the ACF. In 2024, Sean's career accomplishments resulted in him being nominated to become a fellow of The American Academy of Chefs. Sean will be inducted into the AAC at the 2025 National Convention in Las Vegas in July.                                                    Sean believes in using seasonal fresh ingredients, sticking to contemporary presentations, and staying true to classical technique and preparation. He leads his staff by example pushing himself to constantly strive for perfection and try each and every task slightly different to achieve a better result. “I would not be where I am today without being pushed to my fullest potential by each and every Chef I’ve worked for. I owe that back to everyone who is part of my team”

[email protected]

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Local Purveyor Highlight

Cintas in Rochester, NY, offers a variety of services and products, including uniforms, facility services, first aid and safety supplies, and fire protection solutions. They provide custom uniform programs for various industries, workwear, and safety apparel, as well as restroom supplies, cleaning services, and fire extinguisher maintenance. Cintas also offers cleanroom apparel and services, and can tailor programs to fit different budgets and needs. 

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Sponsor Highlight

At Singer Equipment Company, we’re more than just a restaurant supply company—we’re your long-term partner in growth. As your food service operation evolves, so do our restaurant supply solutions, designed to meet your needs at every stage. From sourcing top-quality kitchen equipment to managing procurement and deliveries, we’re here to support your success.

https://www.singerequipment.com/

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Special Events & Volunteer Opportunities

• June 30th, 2025 – First Annual Golf Tournament Mark your calendars for our 1st Annual Golf Tournament at Brook Lea Country Club. This promises to be a wonderful and fun-filled event.
• November 2nd  – First Annual Frenched Competition Hosted at Pomona at Blue Barn, this competition, led by our VP Sean Flaherty and his talented committee, will showcase the best of our region’s culinary talent. Thank you, chefs!

 

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Upcoming Chapter Events

The next Chapter meeting will be on Monday, May 12th at 7:00 pm. It will be held at Asian Street Cafe. 380 Elmridge Center Drive, Greece, NY

6:00 pm Meeting for Board Members

7:00 pm  All guests are welcome

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Continuing Education & Certification

Exciting news ACF Rochester will host their first ever certification exam at Monroe Community College on September 27th. For information reach out to Chef Brian Mattice @ [email protected]

Practical Exams for Certification

The ACF’s certification program is the only culinary program with stackable credentials, offering 13 certification levels to make chefs more valuable candidates for hiring and promotions. All levels of ACF certification require a practical exam. 

 Thank you,

Brian T. Mattice

 PC1, CEC, CCA, WCEC, Culinary Arts Instructor WTCC, Accelerated U Culinary Instructor, ACF Rochester Certification Chair 2022 ACF Rochester Chef of the Year, ACF Approved Certification Evaluator

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Welcome New Members

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Education Affiliates

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Hot Trends

Cultured meat, also known as lab-grown or cell-based meat, is real meat produced by cultivating animal cells in a controlled environment, no farming or slaughter required. First unveiled in 2013 with a $300k lab-grown burger, it has since gained momentum as a promising solution to reduce environmental impact, improve animal welfare and offer a cleaner, more sustainable way to meet global demand. 

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ACF National Update

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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.

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