The Stockpot June 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 3rd 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 students 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 50th 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 congratulate 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 2nd Annual Golf Tournament and awards dinner on July 6th 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
Upcoming Events
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
Special Events & Volunteer Opportunities
Date: Monday, July 6th, 2026
Time: 10:00am - 9:00pm
Link to event: https://www.eventbrite.com/e/acf-rochester-chapter-2nd-annual-scholarship-golf-tournament-tickets-1983478330079?aff=oddtdtcreator
Click on this link to register: https://acfroc.starchapter.com/meetinginfo.php
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
Curtze is truly a full line food service distributor. We offer a unique center of the plate program which includes fresh portion control aged meat in a custom cutting federally inspected meat facility, as well as a custom cut fresh seafood program. In addition to canned goods, frozen foods, paper products, chemicals, equipment, supplies, dairy and other staples, we offer temperature controlled fresh produce distribution. Our commitment to quality and customer satisfaction has earned us a reputation as the “Food Service Distributor of Choice”. For over 140 years we have been committed to this goal and it has been a key element of our continued growth. Today, we proudly serve eight states.
Sponsor Highlight
Ecolab is a global leader in water, hygiene and infection prevention solutions and services that protect people and the resources vital to life. For more than a century, Ecolab has advanced innovation by integrating science‑based solutions, data‑driven insights, AI technology and world‑class service. This unique combination enables Ecolab to partner with customers to define what best‑in‑class looks like and scale it across their operations, helping them achieve peak performance.
Past Event Highlights
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
June 2026 - Kimchi
Kimchi, a cornerstone of Korean cuisine, is a fermented preparation most commonly made with napa cabbage, though countless regional and seasonal variations exist. Built on a foundation of salting and seasoning, it relies on fermentation, traditionally ambient and now often temperature-controlled, to develop acidity, depth and complexity over time. The seasoning paste, often composed of gochugaru, garlic, ginger and other aromatics, creates a balanced interplay of heat, umami and brightness. In professional kitchens, kimchi functions as both ingredient and accent, adding contrast to rich dishes, energizing grains and broths and contributing a dynamic, living quality that evolves with age.
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.