At a glance
Five professional chefs recently adjudicated the 31st annual Culinary Arts Exposition at Alfred State College's School of Applied Technology, Wellsville.
Five professional chefs recently adjudicated the 31stannual Culinary Arts Exposition at Alfred State College's School of Applied Technology, Wellsville. Chefs participating this year included Mark Hejina, Keck's Food Service, Millerton, PA, a marketing and food service specialist. He has had a long career in baking and bakery management. Hejina has been helpful in the development of the ASC bakery program for the past 13 years. Mark Wright, CEC (certified executive chef), is a member of the American Academy of Chefs (AAC), and is an assistant professor and chair of the Culinary Arts Department at Erie County Community College. Wright was awarded Chef of the Year in 1989 and 2000 in the Buffalo area. He is a past president of the Buffalo Chapter of the American Culinary Federation (ACF) and is currently vice president for the North East region of the ACF. Tab Daulton is the executive chef of the HSBC Arena, contracted by Delaware North. He is the past president of the Buffalo Chapter of the ACF 2002-06; Chef of the Year in 2006, and is the chairman of the board of the Buffalo Chapter. Daulton was awarded the Silver Plate Award last spring (2007) by the Council of the Food Service Association and will be part of Delaware North's Culinary Competition Team in Erfurt, Germany, in 2008. Roger Bell, a 2000 ASC culinary graduate, is the executive chef at the Orchard Park Country Club. In addition to a successful career as a chef, Bell has been helpful in judging the SkillsUSA competitions. Cari Zobrist is owner and executive chef of the Angelica Inn, Angelica. Zobrist was trained at Le Cordon Bleu School of the Culinary Arts in California, was a chef in Las Vegas at the Culinary Training Academy, and was the owner of her own catering firm in Los Angeles. Categories in which the gastronomic goodies were judged included three- and five-course meals, margarine and tallow sculptures, ice carvings, and assorted desserts and pastries. Special awards went to entries selected as best food presentation, and judges' awards, peer recognition awards, and teachers' recognition awards.