Keeping our Alumni informed of Atlantic Cape activities
- ACCC Receives $1.25 Million GIS Job Training Grant
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- Restaurant Gala Offers 'A Taste of Paradise' in 2009
- ACCC, Stockton Sign Social Work Program Articulation Agreement
- Carême’s Restaurant Open for Lunch and Dinner
- ACCC Offers Fun Noncredit Classes; Launches 'Club 60 Plus'
- Feb. 21 Memorial Event to Benefit ACA Scholarship
- Art Gallery Features 'The Reality of Abstraction' in February
- ACA Students Earn Gold Medals at Prestigious New York Food Show
- ACA Donates Peanut Butter, Ice Cream Proceeds to Food Bank
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ACA Students Earn Gold Medals at Prestigious New York Food Show
The Academy of Culinary Arts seafood and centerpiece teams earned three gold medals at New York City’s 140th annual “Salon of Culinary Art.”
Held Nov. 9-10 at the 93rd International Hotel, Motel & Restaurant Show at the Jacob Javits Convention Center in New York City, the Salon featured breathtaking creations of master chefs, pastry chefs, bakers, butchers, culinarians and apprentices from around the world competing in an array of categories. Known as the world’s largest freelance culinary arts exhibit and considered the most prestigious competition on the East Coast, the show is organized annually by the Société Culinaire Philanthropique.
Chef Educator Vincent Tedeschi, CCC, CCE, of Northfield coached the student teams responsible for the gold-medal hot and cold platters and hors d’oeuvres in the seafood category.
The gold medal recipients included: Dan Bliss of Glassboro, Juliano Cannuscio of Galloway, Kevin Horne of Glassboro, Jackie Melendez of Sewell, Danielle Notorfrancesco of Villas, Bill Reeves of Haddonfield, Tim Sullivan of Mantua, Dave Watson of Cape May Court House and Brian Yeatman of Atco.
Chef Educator Daniel Matt of Mays Landing directed the winning centerpiece team, which created an abstract sculpture made from bread. Team members included: Katie Ball of Ocean City, Caitlin Crossin of Haddon Heights and Kimberly Graham of Stratford.
The students spent hundreds of hours perfecting the final entries. The seafood platters included Grilled Bacon Wrapped Scallop Mousseline, Braided Salmon and Flounder Paupiette with Chive Caviar, Lobster and Asparagus Roulade, Wasabi Stuffed Tuna Tataki, and more. They competed against teams from other culinary schools including Johnson & Wales and the Culinary Institute of America, and industry professionals.
The ACA has a history of success at the Salon of Culinary Art every year they have competed, including four silver medals in 1998, four gold medals in 2000, a gold medal in 2002, two gold medals in 2006 and four gold and four silver medals in 2007.