By Steffen Klenk
Since 1972, the Professional Chefs Association of South Jersey has been committed to educating and supporting culinary leaders. As a member chapter of the American Culinary Federation (ACF), the association remains active in various initiatives including, but not limited to, their annual veterans brunch at the New Jersey Veterans Memorial Home in Vineland. The foundation’s active contributions to the Community FoodBank of New Jersey’s Southern Branch have aided in providing over one million meals to residents in need.
The group was originally formed by a group of twelve chefs, with each individual sharing one common interest: to amplify the American Culinary Federation’s commitment to training, educational programs, and humanitarian efforts in the Atlantic City area.
Today, the local chapter comprises of over 140 active, junior, and associate culinarians, representing some of the region’s finest restaurants. These dedicated, passionate groups of hard-working chefs are regularly involved in volunteer efforts with the FoodBank and the Atlantic City Rescue Mission, alongside other community events, including Let’s Get Cookin’, Captain’s Table, Night of 300,000 Meals, and Wing Fest.
The group is preparing for its 51st Annual President’s Scholarship Ball on Sunday, Feb. 23. This year’s event, held in the incredible setting of Hard Rock Hotel and Casino in Atlantic City, is expected to be a one-of-a-kind extravaganza filled with fantastic entertainment. The evening will be emceed by Shore Local’s own Scott Cronick. Attendees will enjoy a night of delectable dining and dancing, with live music and a scholarship awards presentation.
For this local chapter of the ACF, the night is much more than a night of elegance. It also shines a spotlight on philanthropy. Proceeds raised from the annual Scholarship Ball aim to support the chapter’s scholarship fund, allowing area culinary students to pursue their educational endeavors, along with their monthly educational programs, their “Chefs in Need” fund and other initiatives.
Chef David Goldstein, president of the Professional Chefs Association of South Jersey, describes this as the biggest culinary event of the year for the South Jersey chapter. “There is not another organization that hosts a culinary banquet or event as old as ours.”
Throughout the year, the Professional Chefs Association of South Jersey hosts regular meetings, providing an opportunity for local culinarians to gather, discuss ongoing initiatives, and aid in the success of culinary students. “It’s a platform and a place where chefs can go to get support, network, get further education and bring chefs together to do community service,” Chef Goldstein says. “We make each other better as a group.”
Members of the Professional Chefs Association have found real-world success. Chef Joseph Sheridan is the director of the Academy of Culinary Arts and Hospitality in Mays Landing, where hundreds of students prepare for their future careers in the industry through its accredited culinary and pastry programs. “It is a standard that we try to help our students aspire to.”
Several alumni have found immense success in the industry, working at restaurants such as Harrods of London and the Waldorf Astoria in New York, and even appearing on top-rated television programs such as “Hell’s Kitchen”. “We are incredibly proud of our students,” Sheridan states.
Before moving to Atlantic City, Sheridan started his career as a third-generation bartender in Parsippany. He graduated from the Academy of Culinary Arts in 1996 and worked his way up to become executive sous chef at Showboat. “It was a great move for my career.”
Guy Dunagan is a former high school educator of 21 years who taught at Atlantic County Institute of Technology and Salem County Vocational School. The former chef and executive pastry chef was initially approached by chef Peter Guzzo who, along with Dunagan, was one of ten original chefs to open the original Golden Nugget Casino in Atlantic City. A short time later, he joined the Professional Chefs Association. “After attending a couple of meetings, I could see getting involved would be so much more beneficial to my students than just receiving scholarships.”
Dunagan recalls a particular event, coordinating a brunch for U.S. troops preparing to be deployed overseas. “This just so happened to be the same day South Jersey was blanketed with 19 inches of snow.” He wasn’t sure if any of his students would arrive. “Much to my delight, all eight of (them) showed up and all were on time!” Dunagan exclaimed.
During his tenure with the local chapter, Dunagan’s students received many awards, later going on to work side by side with Chefs Willie Lewis and Wolfgang Geckler. Even Dunagan himself was recognized by the New Jersey Restaurant Association for his work with the students. “For me personally, my time teaching and being a member of the Professional Chefs Association of South Jersey was the highlight of my career.”
For additional information on the Professional Chefs Association of South Jersey, including resources, volunteer opportunities, and upcoming events, please visit www.acfpcasj.com. There, you can also find up-to-date information on this year’s Scholarship Ball, scheduled for Sunday, Feb. 23, 5 p.m., at Hard Rock.
Steffen Klenk is a photographer and multimedia journalist who enjoys capturing the eclectic moments of shore life. You may contact Steffen at shorelocalsteffen@gmail.com.
