DELHI, NY (02/23/2018) (readMedia)-- SUNY Delhi culinary arts major Julio Chavez of Northrose, NY, will compete for the 2018 American Culinary Arts Federation (ACF) national Student Chef of the Year Award. The competition will take place at "Cook. Craft. Create: ACF National Convention & Show" in New Orleans, LA, July 15-19. The Student Chef of the Year recognizes an up-and-coming student who possesses a high degree of professionalism, culinary skill and passion for the culinary arts.
"Julio is one of the most diligent and dedicated students we have had the pleasure knowing why he was studying at SUNY Delhi," says Dr. David Brower, dean of the School of Business and Hospitality Management. "He is talented, creative, and driven to succeed. I am confident that these are the characteristics that are necessary to secure the title in New Orleans this summer."
Chavez earned his trip to the national competition by winning the 2018 ACF Northeast Regional Student Chef of the Year competition, held at the ACF Northeast Regional Competition in Buffalo. Chefs Sean Pehrsson, and James Margiotta have been offering their coaching and mentorship to Chavez in his ascent for the national title.
Chavez is earning his bachelor's degree in Culinary Arts Management at SUNY Delhi, from which he will graduate in December. Following graduation, he plans to pursue an exciting position with one of the critically-acclaimed restaurants in New York City.
Chavez is a relative newcomer to the competition arena. He enrolled in Delhi's culinary competition course taught by Chef Victor Sommo. Despite some challenging setbacks at his first event in Baltimore, MD last year, Julio persevered and has proven himself by earning a bronze and two silver medals at three ACF sanctioned competitions this year.
SUNY Delhi's culinary arts program has long been recognized as one of the best in the country. The program offers students a firm foundation from which to start their careers as culinary professionals. Signatures by Candlelight, a full service fine dining restaurant, is open to the public and operated by SUNY Delhi students. In addition to the core classes, there are numerous culinary electives offered, such as advanced meat cutting, culinary competition, advanced pastries and confections, and culinary ice sculpting.
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeships and programmatic accreditation.