Academy of Culinary Arts Awards Medals to 50 New Chefs
May 14, 2012
The Academy of Culinary Arts at Atlantic Cape Community College awarded culinary medals and certificates to more than 50 new chefs and baking and pastry professionals prepared with the latest culinary knowledge on Monday, May 14.
Twenty-four graduates honed their skills in the Academy’s Culinary Arts program, and 17 completed the Baking and Pastry program. Nine short-term specialization certificates in Baking and Pastry and Hot Food were also awarded.
The awards ceremony, held in the college’s Walter Edge Theater, 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.
Amanda Palomino of Egg Harbor Township was named valedictorian and winner of the Nathan Schwartz Award, which is presented to the top student of each graduating class.
ACA alumnus Kevin Scull ’85, food and beverage director at the Golden Nugget Hotel and Casino was the guest speaker. Scull has served as an adjunct instructor and on the Academy’s Advisory Board since 1998. Scull owned and operated his own restaurant, Scully’s in Ocean City.
Honorees, their hometowns (by county) and their awards are:
Randall Adorno, Atlantic City—Bronze, Culinary Arts
Michael Butler, Egg Harbor Township—Bronze, Culinary Arts
Amanda Bova, Mays Landing—Certificate, Baking and Pastry
Belinda Chester, Egg Harbor City—Gold, Baking and Pastry
Julian Colon, Galloway—Bronze, Culinary Arts
Kathleen Cox, Mays Landing—Certificate, Baking and Pastry Specialization
Jose Cuadros, Atlantic City—Bronze, Culinary Arts
Alicia Grunewald, Hammonton—Silver, Baking and Pastry
Ken Martin, Mays Landing—Certificate, Hot Food Specialization
Daniel Messick, Hammonton—Certificate, Culinary Arts
Nicolas Miller, Pleasantville—Bronze, Culinary Arts
Denise Miranda, Egg Harbor City—Silver, Baking and Pastry
Colleen Murphy, Egg Harbor Township—Bronze, Baking and Pastry
Amanda Palomino, Egg Harbor Township—Gold, Baking and Pastry
Anthony Sacco, Hammonton—Bronze, Culinary Arts
Scott Stemple, Galloway—Certificate, Hot Food Specialization
Michael Townley, Mays Landing—Silver, Culinary Arts
Nichole Weller, Mays Landing—Bronze, Culinary Arts
Kristopher Frazier, Marlton—Silver, Culinary Arts
Erika Emmerling, Berlin—Silver, Baking and Pastry
Danielle Fratanduono, Sicklerville—Silver, Baking and Pastry
LeeAnn McGovern, Berlin—Gold, Culinary Arts
Andrew Montchyk, Bellmawr—Certificate, Culinary Arts
Michelle Waters, Berlin—Certificate, Culinary Arts
Emily Frankel, Ocean City—Silver, Baking and Pastry
Thomas Gain, North Wildwood—Bronze, Culinary Arts
Zuleika Gutierrez, Wildwood—Silver, Baking and Pastry
Veronica Harwood, Villas—Silver, Baking and Pastry
Jason King, Somers Point—Silver, Culinary Arts
Domenique Marazzi, Cape May Court House—Bronze, Culinary Arts
Neal Smead, Ocean View—Certificate, Culinary Arts
Amanda Springer, Villas—Bronze, Baking and Pastry
Karen Trasatti, Cape May—Certificate, Baking and Pastry Specialization
Gary Auxer, Turnersville—Certificate, Baking and Pastry Specialization
Adam Bowers, Williamstown—Bronze, Culinary Arts
Carole Conner, Sewell—Certificate, Baking and Pastry Specialization
Brett Dickey, Sewell—Bronze, Culinary Arts
Catherine Lord, Sewell—Certificate, Hot Food Specialization
Jaclyn McGuire, Sewell—Silver, Culinary Arts
Louis Solometo, Sewell—Certificate, Hot Food Specialization
Karla Auermuller, Forked River—Gold, Baking and Pastry
Michael Brandsema, Little Egg Harbor—Silver, Culinary Arts
Kristiane Cestaro, Barnegat—Bronze, Baking and Pastry
Kerry Coyle, Cedar Run—Certificate, Baking and Pastry Specialization
Marissa DeGregorio, Little Egg Harbor—Silver, Baking and Pastry
Malorie Gibson, Jackson—Certificate, Culinary Arts, Baking and Pastry
Angelina Vaughan, Manahawkin—Silver, Culinary Arts, Baking and Pastry
Jacquise Pickett, Rahway—Silver, Culinary Arts
The ACA opened in 1981 on Atlantic Cape’s Mays Landing Campus to meet the growing needs of the hospitality industry. The Academy celebrated 30 years of culinary achievement during the 2011-2012 academic year. Full-time classes meet five hours a day, Monday through Friday, in morning, afternoon or evening sessions from January through May and August through December. Part-time and evening classes are also available.
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 on the Academy of Culinary Arts, call 1-800-645‑CHEF, e-mail firstname.lastname@example.org, or visit the ACA online at www.atlantic.edu/aca.