Alumni Newsletter

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Academy Students Earn Eight Medals at Prestigious NY Food Show

The Academy of Culinary Arts pastry centerpiece team earned four gold and four silver medals at New York City’s annual “Salon of Culinary Art.” Each piece the ACA entered in the competition won a medal.

Chocolate Limoges tea set

Chocolate Limoges tea set.

Held Nov. 11-12 at the 92nd International Hotel, Motel & Restaurant Show in New York City, the Salon featured breathtaking creations of master chefs, pastry chefs and culinarians 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.

The ACA student team created exquisitely detailed edible centerpieces from chocolate, marzipan and fondant replicating the works of famous art masters under the direction of Chef Educator Annmarie Chelius, CHE, CCE, CWPC, of Ocean City.

The gold medal recipients included: Jennifer Quig of Brigantine for her rendition of “The Scream” by Edvard Munch from chocolate and food coloring; Lynsey Longwith of Williamstown for her interpretation of Giuseppe Arcimbaldo’s “Spring” in marzipan; Louis Favieri of Franklinville for his adaptation of Auguste Rodin’s “The Thinker” out of rolled fondant; and Holly Bloodworth of Medford Lakes for replicating Vincent Van Gogh’s “Café at Night” from chocolate and food color.

The Scream

The Scream.

Silver medals were awarded to: Favieri for his redesign of Frank Lloyd Wright’s “Barrel Chair” in pastillage; Melanie DiGiacomo of New Gretna for a chocolate replica of Beatrix Potter’s “The Mouse Tailor;” and Megan Chadwick of Petersburg for her replica Limoges tea set in chocolate and “The Dining Room” in pastillage and rolled fondant.

“There was an unbelievable amount of interest in the pieces and wonderfully positive comments by the attendees of the food show about our entries—from the unique display to the level of skill our students displayed,” said Chef Kelly McClay, dean of the Academy.