SUNY Delhi Culinary Team Wins Regional Title - Heads to Nationals for Second Consecutive Year

DELHI - SUNY Delhi Hot Food Team 2025 left to right, Matthew Caliendo, Sarthak Thapa, Brennan Spencer (captain), Moses Rojas, and Derik Cole.

DELHI — SUNY Delhi's hot food culinary team successfully defended their title in the American Culinary Federation (ACF) Student Team of the Year Northeast regional competition in Columbus, Ohio, earlier in March. The win secures Delhi a spot in the finals to compete against other regional winners for the title of ACF Student Team of the Year 2025. The national competition will take place in Las Vegas, Nevada, in July. At last year's nationals, SUNY Delhi placed second.

The students on the team are Brennan Spencer (captain), Matthew Caliendo, Sarthak Thapa, Moses Rojas, and Derik Cole. The team was coached by SUNY Delhi culinary instructors Chef Victor Sommo and Chef Sean Pehrsson.

In addition, SUNY Delhi student Jahnasia Sutton competed individually for the title of ACF Student Pastry Chef of the Year, placing second with a high score silver medal.

"Our competition team is very disciplined, detail-oriented, and a pleasure to work with," Chef Sommo said. "They stayed on campus over spring break, practicing their dishes over and over. To have their dedication pay off was amazing to watch. We couldn't be prouder."

"I think it speaks volumes about SUNY Delhi's culinary program that our hot food team has been able to win two back-to-back regionals and qualify for the nationals for the second year in a row," said Chef Pehrsson. "The students were committed from day one and stayed focused and humble. They worked tirelessly and sacrificed countless hours for this victory."

In the hot food competition, each team was required to create a four-course menu (appetizer, salad, entree, and dessert) with local ingredients, a fish appetizer, and an entree with a protein of their choice. With their theme, "Winter in the Catskills," Team Delhi featured rainbow trout from Skytop Springs for the appetizer and duck from Hudson Valley Farms for the entree. Fruits, vegetables, herbs, and dairy for Delhi's menu were also sourced from local providers.

In the pastry chef competition, Jahnasia Sutton prepared a Gateau St. Honore, a French layered cake with pastry cream, adding a tropical twist.

The judges praised Team Delhi not only praised for their flavors and menu progression but also for cleanliness and organization.

To prepare for the upcoming nationals in July, Team Delhi will stay on campus after the semester is over and dedicate their summer to practicing and perfecting their dishes.

SUNY Delhi has long been recognized as one of the best culinary schools in the nation. In the last decade, Delhi students have won dozens of 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.