SUNY Delhi Culinary Team Wins Regional Competition, Heads to Nationals

DELHI — SUNY Delhi's hot food team took first place at the American Culinary Federation (ACF) Student Team of the Year Northeast regional qualifier in Buffalo, NY, this weekend. The win secures them a spot in the finals to compete against other regional winners for the title of ACF Student Team of the Year 2024. The national competition will take place in Phoenix, Arizona, in July.

The students on the team are Brennan Spencer (captain) of Painted Post, NY; McKena Giles of Castle Creek, NY; and Moses Rojas of Bronx, NY, all sophomores, as well as Jahnasia Sutton of Manhattan, NY; and Michael Fanning of Warwick, NY, who are first-year students. The students were coached by SUNY Delhi culinary instructors Chef Victor Sommo and Chef Sean Pehrsson.

The competition required each team to create a four-course menu (appetizer, salad, entree, and dessert) highlighting fresh ingredients and inspiration from the region. Delhi's menu featured rainbow trout from Skytop Springs Fish Farm in Sidney, NY, and apples from local orchards, among others. The judges spoke highly of Team Delhi's dishes, praising them for their balanced flavors, textures, and presentation.

"Chef Sommo and I are so proud of this team," said Chef Pehrsson. "During the hundreds of hours we spent practicing, the students built a strong camaraderie and cohesiveness with each other. They were hungry to get to nationals and were overwhelmed with emotion to win the qualifier."

To prepare for nationals, Team Delhi will stay on campus after the semester is over and practice all summer leading up to July. Due to the cost of ingredients, flights, lodging, and other expenses related to competing in Arizona, the College Foundation at Delhi has set up a fundraiser to support the team. Donations can be made at https://secure.qgiv.com/event/sunydelhihotfoodteam/

SUNY Delhi has long been recognized as one of the best culinary schools in the nation. In the last decade, Delhi students have won more than 500 individual and team medals, including multiple American Culinary Federation (ACF) state, regional, and national titles. On-campus facilities include 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.