Thirty-six new chefs received medals and certificates at a ceremony Monday at the Academy of Culinary Arts at Atlantic Cape Community College.
Tayler Reed, 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.
Twenty-three graduates honed their skills in the Academy’s Culinary Arts program, and eight completed the Baking and Pastry program. Six students received short-term specialization certificates in Baking and Pastry, Hot Food and Food Service Management. Graduates received gold, silver or bronze medals or certificates based on their grade point averages and criteria established by the American Culinary Federation.
The keynote speaker was 1988 Academy of Culinary Arts graduate Chef Terence Feury, executive chef at Tavro Thirteen in Swedesboro. Feury has worked at Le Bernardin in New York City, the Ritz-Carlton in Washington, D.C., and Striped Bass, Fork and American Bistro in Philadelphia. He was recognized as “Best Chef in 2010” by Philadelphia Magazine and he received a James Beard Award nomination for Best Chef Mid-Atlantic in 2002.
A reception at Careme’s, the on-campus, student-run gourmet restaurant, followed Monday’s ceremony.
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