ACA Celebrates 30th Anniversary

The Academy of Culinary Arts celebrated its 30th anniversary during the 2011-2012 academic year. The 30th anniversary celebration featured a series of events throughout the year to acknowledge and honor alumni, faculty, students and supporters of the Academy.

Homecoming Celebration
  • The yearlong celebration began with a scholarship dedication ceremony at the college’s Organic Herb Garden Sept. 14 to memorialize long-time supporter and friend of the Academy, Neide Robinson of Brigantine.
  • The Academy hosted a wine and cheese pairing Sept. 28 in Careme’s Restaurant and honored Dr. John Mahoney, international certified wine educator. Dr. Lynn Hoffman, food and beverage expert, led the pairing presentation. Guests received a commemorative cheese poster.
  • ACA alumni, current students and faculty attended a homecoming celebration and pig roast Oct. 18 on the lawn outside of Careme’s Restaurant and the library.
  • ACA hosted a series of Guest Alumni Dinners throughout the year in Careme’s Restaurant.
  • The following chefs prepared chic five-course meals, which showcased their culinary capacity:
    • Chef Jason Hippen ’03, chef/owner of Jay’s on Third in Stone Harbor
    • Chef Stephen Serano ’96, chef/owner of Café Loren in Avalon
    • Chef Michael Williams ’92, executive chef of Central Michel Richard at Revel
    • Chef Mike Stollenwerk ’99, chef/owner of Fish, Little Fish and Fathom Seafood House
    • Chef George Kyrtatas ’99, executive chef of Hathaway’s Restaurant in Cinnaminson. Chef Kyrtatas was also the featured speaker at the December 2011 Awards Ceremony.
    • Chef Jeffrey Martell ’96, assistant executive chef at Luxor and Excalibur Hotel and Casino in Las Vegas
  • Additionally, ACA faculty alumni collaborated to prepare a special dinner to commemorate the Academy’s 30th anniversary. They included:
    • Chef Annmarie Chelius ’84
    • Chef Suzanne Feye ’85
    • Chef Bruce Johns ’86
    • Chef Ruth Latorre ’02
    • Chef Joseph Sheridan ’96
    • Chef Vincent Tedeschi ’98
    • Chef James Usilton ’86
    • Chef Linda Wohlman ’93
  • The Academy presented two dinners March 27 and April 16 that focused on farm-to-table dining. The Organic Greenhouse dinners showcased the college’s commitment to going “green” by seating guests in the college’s organic greenhouse. The menu included organically grown items, responsibly harvested seafood and free-range poultry.
  • The ACA hosted a beer tasting and dinner April 11 in Careme’s Restaurant. Guests sampled international brews selected by food and beverage expert Dr. Lynn Hoffman, a former Atlantic Cape Beacons by the Sea Visiting Instructor, and learned how to pair them with great food, prepared by ACA’s Chef Joseph Sheridan ‘96.