DELHI - SUNY Delhi’s hot food team took second place at the national 2024 American Culinary Federation (ACF) Student Team of the Year competition in Phoenix, AZ. The achievement continues a tradition of success for Delhi’s culinary program, adding to more than 500 individual and team medals won in regional and national competitions over the last decade.
Team Delhi qualified for the national competition by winning the Northeast regional title earlier this year. In Phoenix, Delhi competed against three other regional titleholders from around the nation with each team creating four-course menus for judging. Delhi’s menu, “Journey through the Catskills,” highlighted regional ingredients such as fish, chicken, and dairy from local farms and weaved in classical and modern techniques and presentations throughout.
While first place went to Asheville-Buncombe Technical Community College from Asheville, NC, the judges praised Team Delhi for the caliber of food they presented.
The students on the team were Brennan Spencer (captain) of Painted Post;McKena Giles of Castle Creek; Moses Rojas of Bronx; Jahnasia Sutton of Manhattan; Michael Fanning of Warwick; Sarthak Thapa of Kathmandu, Nepal; and Samuel Giordano of Endicott. Coaches Victor Sommo and Sean Pehrsson are both long-time culinary instructors at SUNY Delhi with years of competition experience.
SUNY Delhi has long been recognized as one of the best culinary schools in the nation with an award-winning program that is the gold standard for training some of the most sought-after chefs in the industry. SUNY Delhi’s culinary students have access to extensive facilities, including Bluestone Pub & Restaurant, a large banquet/catering kitchen, a baking and pastry kitchen, an ice carving lab, a full-scale butcher shop, and a lounge bar with a beverage lab.
