In this issue
We are grateful to all our amazing sponsors!
The Stockpot May 2026 Edition 
President's Message
Dear ACFROC Members, Associates and Friends,
Thank you again for your support. We have had an exciting couple of months with
several of our most exciting events. In early April we held our 3 rd annual Student Chef of
The Year competition in the kitchens at MCC. As in years past, this year was not lacking
in excitement. We had 6 competitors cooking their hearts out for the title. The mystery
proteins were flank steak and scallops and it was really enjoyable watching what these
student put on plates. As most of you know, flank steak is not a simple cut to work with
and cook properly but the students did great and most likely came away with a real
educational experience so with that being said, all competitors were winners. We all
know we can’t have 6 winners so once again I would like to congratulate Abhi
Tallavajhula as our 2026 Student Chef of the Year. What we found most impressive about
Abhi’s victory is that he has never consumed beef due to dietary restrictions and put up the
best tasting plate without even trying it. Well done Abhi!
April was a very busy month and for the first time, we held both Student and
Professional competitions 2 weeks apart. Our Professional competition “ The Bradford
Yearwood Tournament of Champions” was our 50 th anniversary event which included all of
our currently active past Chef of The Year winners. This was a new event for us and it was
a huge success and was one of the best events we have been part of. We partnered up
with The Livingston County Area Chamber of Commerce and joined forces with their FLX
West Food festival held at The Genesee Country Village. The competition was held in an
1800’s barn and was a sold out event opened to the public. After competing, the
competitors moved into another barn and did a tasting station of their dishes they just
created. There were 36 total vendors sampling food, wine, beer, cider and spirits all local to
the Finger Lake and surrounding areas. Not only the competition but the entire event was
sold out at 1000 tickets. The weather was not great but what a great day it was for all. The 3
competitors who competed were Brian Mattice PC1, CEC, CCA, CCE, Mike Vasile AAC and
myself Sean Flaherty CEC, AAC. The competition was stacked with talent and I am sure the
judging wasn’t easy. As I see it, We were all winners that day for just pulling it all together
and executing our dishes. I ended up winning the competition but truly will be sharing this
victory with my two dear friends and colleagues. Congratulations to all! The tasting stations
were also a people’s choice competition and I would like to congratulations to Mike Vasile
AAC for taking that honor! ACF Rochester showed up huge on a large stage that day and I
apologize for all who sat this one out.The remainder of the year is shaping up to be just as
exciting. We have our 2 nd Annual Golf Tournament and awards dinner on July 6 th at Brook
Lea Country Club followed by a new and exciting Culinary Camp at RIT in July and the
C.U.R.E Gala in September.
I approach my involvement with ACF like I treat everything else being that you will
only get out of it what you put into it. So take that money you put into dues and make the
most of it. Be active, Get involved. Contribute. Join the Board. I hope to see some new
faces at our coming meetings and events. As always, please reach out with any questions,
suggestions, or comments. Hope you all have a great summer!
Sean Flaherty CEC, AAC
ACF Rochester Chapter President
[email protected]
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
Upcoming Chapter Meetings
Our next meeting will be on Monday, March 9th, at the Henrietta Restaurant Supply.
Special Events & Volunteer Opportunities
Monday April 13th
Student Chef of the Year competition at Monroe Community College.
Please volunteer to judge this event.
Sunday April 19th
Tournament of Champions @ The 4th Annual FLX West Food Fest.
Please volunteer to prepare and serve food for this event.
Monday, July 6th
2nd Annual American Culinary Federation of Rochester, New York Scholarship Golf Outing at Brook Lea Country Club
Please volunteer to help with this event. Please consider donating prizes for the silent auction.
Friday, September 25th
Cure Gala Dinner - Arbor at Midtown
Please consider preparing food for a station.
Meeting the Members Highlights & Suggestions
Continuing Education & Certification
ACF 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.
Please see the ACF Certification Requirements below and contact
Certification Chair Brian Mattice PC1,WCEC, WCCE, CEC, CCA, CCE at Brian[email protected] to start or to take the next steps in your journey.
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.
Welcome New Members
Please help me welcome our newest members. They all graduated from Monroe Community College's Culinary Program. They received their Associates Degree in Culinary Arts and now have the designation of a CC (Certified Culinarian).
We hope o see them at our next meeting.
Dylan Bramble
Shantel Burton
Atlas Scheg
Jesse Sprague
Tiana Carey
Meg Cranmer
Marina Goosen
Kai Jendrey
Hot Trends
May 2026 - Oolong Tea
Oolong tea occupies a distinctive space between green and black teas, defined by its partial oxidation and wide spectrum of styles from light and floral to dark and roasted. Produced primarily in regions of China and Taiwan, its character is shaped as much by terroir as by the skill of the tea maker, with processes that include withering, rolling and controlled oxidation. In the kitchen, oolong offers both aromatic complexity and gentle tannin, lending itself to infusions, smoking, poaching liquids and desserts. Whether used to perfume broths, cure proteins or steep creams, it brings a layered, evolving flavor that rewards precision and restraint.
ACF National Update
ACF National Convention
The 2026 ACF National Convention is being held June 28–July 2 in Grand Rapids, Michigan.
Michael Ty Golf Tournament
Inaugural Michael Ty Golf Tournament during the ACF National Convention
Saturday, June 27, 2026, 12 Noon Registration, 2p Shotgun Start
Location: The Pines Golf Course, 5050 Byron Center Ave SW, Wyoming, MI 49519
All proceeds will benefit the ACF Education Foundation
Questions, contact Greg at 904-484-0210 or via email at [email protected]
ACF Chef’s Table Webinar Series: From the Himalayas to Modern American Plates
Wednesday, June 10, 2026 at 3 p.m. EDT
Presenter: Surendra Rawat
Sponsored by:
ACF Chef’s Table Webinar Series: Regenerative Beef Through a Chef’s Lens
Wednesday, July 29, 2026 at 2 p.m. EDT
Presenter: Martha Kimmerly
ACF Chef’s Table Webinar Series: How Multisensory Perception Can Transform Your Cooking
ACF Chef’s Table Webinar Series: The Language of Flavor Across Cultures
Wednesday, August 19, 2026 at 2 p.m. EDT
Presenter: Dr. Christopher J. Hastings
Mission or Vision Statements, social media sites
Mission Statement:
Our mission is to inspire a vibrant culinary community by sharing delicious knowledge and fostering professional growth. We aim to connect chefs, students, and food lovers through captivating and informative social media content that sparks creativity and passion in the kitchen!
Vision Statement:
To cultivate an online community that honors culinary excellence, sparks creativity, and champions the future of the culinary arts.
