Academy of Culinary Arts Awards Medals, Certificates to New Chefs
June 3, 2008
The Academy of Culinary Arts at Atlantic Cape Community College awarded culinary medals and certificates to nearly 40 new chefs and baking and pastry professionals prepared with the latest culinary knowledge on Friday, May 16.
Twenty-eight graduates honed their skills in the Academy's Culinary Arts program, and 10 completed the Baking and Pastry program. Twelve short-term specialization certificates in Baking and Pastry, Food Service Management 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. Pinky Kravitz, who has hosted a talk show on WOND radio for 51 years and a show on WMGM TV-40 for 21 years, was the guest speaker. He is a long-time friend to the Academy and publicized the school's annual Restaurant Gala fundraiser on his shows. A reception at Careme's, the on-campus, student-run gourmet restaurant, followed the ceremony.
Bridget Fiocco of Toms River was named valedictorian and winner of the Nathan Schwartz Award, which is presented to the top student of each graduating class.
Honorees, their hometowns (by county) and their awards are:
ATLANTIC
Kory Bates, Mays Landing-Bronze, Baking and Pastry
A. Juliano Cannuscio, Galloway-Silver, Culinary Arts and Hot Food Specialization
Sharigaie Eugene, Atlantic City-Certificate, Culinary Arts
Isabella Fagundes, Absecon-Baking and Pastry Specialization
Caitlin Hickey, Egg Harbor Township-Baking and Pastry Specialization
Christopher Manganelli, Somers Point-Bronze, Culinary Arts
Kenya Morrison, Mays Landing-Certificate, Culinary Arts
Ernesto Oquendo, Margate-Certificate, Culinary Arts
David Poellnitz, Mays Landing-Certificate, Culinary Arts
Andrew Ribeiro, Mays Landing-Bronze, Culinary Arts
Samantha Thompson, Egg Harbor City-Silver, Baking and Pastry
Jennifer Townsel, Ventnor-Bronze, Culinary Arts
Brian VanderGast, Somers Point-Silver, Culinary Arts
Madeleine Vetrini, Ventnor-Bronze, Culinary Arts
Je-Quan West, Mays Landing-Bronze, Culinary Arts
Christopher Zolda, Hammonton-Hot Food Specialization
BURLINGTON
Holly Bloodworth, Medford Lakes-Silver, Baking and Pastry and Hot Food
Specialization
Adam Brod, Mt. Laurel-Certificate, Culinary Arts
Alexis Cowin, Medford-Certificate, Baking and Pastry
David Duckett, Willingboro-Silver, Culinary Arts
Josh Vogt, Mt. Laurel-Silver, Culinary Arts
Matthew Wilson, Mt. Laurel-Silver, Culinary Arts
CAMDEN
Seth R. Baker, Grenloch-Hot Food Specialization
Jacquelyn Chong, Cherry Hill-Silver, Baking and Pastry
Caitlin Crossin, Haddon Heights-Bronze, Culinary Arts
Amanda Kline, Atco-Gold, Baking and Pastry
Luke McLean, Blackwood-Silver, Culinary Arts
Christopher Sawello, Audubon-Hot Food Specialization
Clarence Still, Lawnside-Certificate, Culinary Arts
Lauren Waida, Haddon Heights-Silver, Baking and Pastry
Randi Wallace, Stratford-Silver, Culinary Arts
CAPE MAY
Jessica Brophy, Ocean City-Bronze, Baking and Pastry
Megan Chadwick, Petersburg-Gold, Baking and Pastry
Daniel Fletcher, Sea Isle City-Certificate, Culinary Arts
Ian Miller, North Cape May-Hot Food Specialization
Alexander Weisman, Marmora-Certificate, Culinary Arts
Michael Ingalsby, Cape May Court House-Bronze, Culinary Arts
CUMBERLAND
Ernest Noseda Jr., Vineland-Food Service Management Specialization and Hospitality
Marketing Specialist Certificate
Santos Ramirez, Vineland-Silver, Culinary Arts
Louie Sumpter, Vineland-Bronze, Culinary Arts
GLOUCESTER
Jessica Castronova, Newfield-Silver, Culinary Arts
Jenna Celius, Williamstown-Baking and Pastry Specialization
Manuel Gonzalez, Glassboro-Certificate, Culinary Arts and Hot Food Specialization
OCEAN
Bridget Fiocco, Toms River-Gold, Baking and Pastry
Rita Janssen, Island Heights-Gold, Culinary Arts
OUT OF STATE
Stephanie Condron, Glendolden, PA-Silver, Culinary Arts
The ACA opened in 1981 on ACCC's Mays Landing Campus to meet the growing needs of the hospitality industry. Full-time classes meet five hours a day, Monday through Friday, in a 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 accadmit@atlantic.edu, or visit the ACA online at www.atlantic.edu/aca.