MAYS LANDING — The Academy of Culinary Arts at Atlantic Cape Community College awarded culinary medals and certificates to more than 30 new chefs and baking and pastry professionals prepared with the latest culinary knowledge Dec. 19.
Twenty-four graduates honed their skills in the Academy’s Culinary Arts program, and nine completed the Baking and Pastry program. Five short-term specialization certificates in Baking and Pastry, Hot Food and Food Service Management were awarded.
The awards ceremony was held in the college’s Walter Edge Theater on the Mays Landing Campus, and honored the graduates with gold, silver or bronze medals or certificates based on their grade point averages and criteria established by the American Culinary Federation. Specialization graduates received certificates of completion. A reception at Careme’s, the on-campus, student-run gourmet restaurant, followed the ceremony.
Arielle Toronto of Marlton, was named valedictorian and winner of the Nathan Schwartz Award, which is presented to the top student of each graduating class. The keynote speaker was Tom Biglan, executive chef at Borgata Hotel Casino & Spa.
“It’s an exciting time to be a culinary professional. Try anything and everything you can to further your culinary knowledge,” Biglan advised the graduates. “The real reward will be the privilege of doing what you love.”
Honorees, their hometowns (by county) and their awards are:
ATLANTIC
Devin Courtney, Egg Harbor Township—Silver, Culinary Arts and Certificate, Hot Food Specialization
Tusheeway Henderson, Newtonville—Bronze, Baking & Pastry
Jaime LaPinta, Absecon—Certificate, Baking & Pastry Specialization
Derik Ludlam, Villas—Bronze, Culinary Arts
Shawn Owens, Egg Harbor Township—Bronze, Culinary Arts
Brian Peters, Egg Harbor Township—Bronze, Culinary Arts
Anthony Rando, Northfield—Gold, Culinary Arts and Certificate, Food Service Management Specialization
Javier Rodriguez, Egg Harbor Township—Gold, Culinary Arts
David Roman, Atlantic City—Bronze, Culinary Arts
Stacy Simmerman, Mullica Hill—Gold, Baking & Pastry
Matthew Strenger, Egg Harbor City—Silver, Baking & Pastry
Deanna Weiand, Egg Harbor Township—Silver, Baking & Pastry
BURLINGTON
Arielle Toronto, Marlton—Gold, Baking & Pastry
CAMDEN
Breanne Blair, Pennsauken—Certificate, Baking & Pastry Specialization
Amy Bobel, Greenloch—Bronze, Culinary Arts
Matthew Briglia, Cedarbrook—Silver, Culinary Arts
Meghan DePalma, Atco—Gold, Baking & Pastry
Amber Ferris, Clemonton—Silver, Baking & Pastry
Jennifer Marthins, Blackwood—Certificate, Baking & Pastry
Caitlin McElroy, Stratford—Gold, Baking & Pastry
Devyn Seigfried, Cherry Hill—Gold, Culinary Arts
CAPE MAY
Vanessa Burk, Ocean City—Gold, Culinary Arts
Rachel Zarycki, Cape May Court House—Silver, Culinary Arts
GLOUCESTER
George Buriak, Williamstown—Silver, Culinary Arts
Jessica Cramer, Glassboro—Bronze, Baking & Pastry
Dante Howell, Newfield—Silver, Culinary Arts
Michelle Lewis, Northfield—Gold, Culinary Arts
Kyle Melnick, Mantua—Silver, Culinary Arts
Kevin Smiley, Williamstown—Certificate, Culinary Arts
Marissa Thorpe, Williamstown—Silver, Culinary Arts
Gary Tunnicliffe, Westville—Bronze, Culinary Arts
Katie Yenner, Monroeville—Certificate, Baking & Pastry Specialization
OCEAN
Kevin Fenchel, Toms River—Bronze, Culinary Arts
OUT OF STATE
Yaisha Ortiz, Philadelphia—Bronze, Culinary Arts
The ACA has been training future chefs for more than 30 years. Academy graduates can be found in kitchens around the world in major hotel and restaurant chains, while others have gone on to open their own restaurants and catering businesses. For more information about the Academy of Culinary Arts, call 1-800-645 CHEF, email accadmit@atlantic.edu, or visit the ACA online at www.atlantic.edu/aca.
Spring classes begin Jan. 21. Seats and a limited number of scholarships are still available. To register, call Valerie Weller at (609) 343-4944.