TEAM WINS EIGHTH ACF STATE CHAMPIONSHIP
DELHI, NY … SUNY Delhi’s hot food team won the 2008 American Culinary Federation State Championship on February 2. This is the eighth time the Delhi hot food team has won this honor and the third time the team has earned a gold medal at the state level.
SUNY Delhi’s state champions now advance to the ACF Northeast Regional Championship to be held this April in Cincinnati, Ohio, where they will cook off against state champions from across the northeast region for the right to advance to the final four in Las Vegas, Nev. at the ACF National Convention.
In addition to winning eight state titles, SUNY Delhi has the distinction as the only New York State student team to ever win the ACF Northeastern Regional Championship in the 16-year history of the event. The culinary team has won three of the last seven Northeast Regional Championships and earned a silver medal at the 2007 ACF National Championship in Orlando, Fla. in July 2007.
The Delhi team had 80 minutes to demonstrate technical skills and then was challenged to prepare and serve a four-course meal for four in 90 minutes. The team’s winning hot food menu was as follows:
- First Course—Sauteed Striped Bass with a Duet of Lobster and Spinach Cake
- Salad Course—Mixed Green and Arugula Salad with Poached Pear and Champagne Vinaigrette
- Main Course—Poulet Saute Bercy accompanied by Potato-Fennel Gratin and Fresh Vegetables
- Dessert Course—Vanilla Mousse with a Tart Apple Filling, Warm Bread Pudding, Cider Sorbet and Caramel Sauce
Members of Delhi’s winning team include: Brianne Slocum, Team Captain, a third-year student from Taberg; Tammy Peters, a second-year student from Endicott; Sarah Thurgood, a second-year student from Bovina Center; Tami Eicholz, a fourth-year student from Israel; and Jillian Naveh, Alternate, a second-year student from Wantagh. Chef Tom Recinella, associate professor of culinary arts, coaches Delhi’s hot food team with culinary arts instructors Julee Miller and Jessica Backus-Foster.
