|
The 2008 Panel of Judges
Judging Chair, Jerry Reveron, CEC, Chef/Owner
Chef/Owner Jerry Reveron of the Woodward House in Bethlehem, is a Connecticut native born in Bridgeport to Hispanic parents from Puerto Rico. Jerry also calls Bethlehem his home where he lives with his best friend in the whole world, his wife and business partner Adele, and their pets, Truffles and Chloe the cats, and Peaches, their dog. Jerry and Adele have combined hospitality experience of over 40 years.
Jerry and Adele opened their fifty-two seat fine dining Restaurant in 2004, featuring American cuisine with an eclectic twist, as well as an impressive art collection. Chef Jerry uses all white china as he says, as his canvas for artful culinary creations.
Jerry’s culinary career spans 29 years, including 14 in the United States Navy. He has worked in every aspect the culinary industry… restaurants, hotels, country clubs, the military, health care, corporate dining, and student dining. For the last nine years, he has competed as a chef on a national level with The American Culinary Federation. He has served as Vice President and President of The Northwest Connecticut Chef’s Association. He is also an active member of the American Culinary Federation. He was voted Chef of the Year in 2000 and 2001 for the Northwest Connecticut Chef’s Association. In American Culinary Federation competitions, he has won the following medals: 3 Gold, 5 Silver, and 9 Bronze. He is also a member of The Escoffier Society.
Jerry is very involved in his local and statewide community. He continues to give generously of his time, talent and creative food to many groups and charity events, such Connecticut Children’s Medical Center’s CT Culinary Masters Classic, the Farmland Trust, the Stages Dinner at Waterbury’s The Palace Theatre, and many, many other causes. He won First Place two years in a row at Main Street Waterbury’s “Eat Your Art Out” competition, and was so helpful as a participant, he was asked to co-chair the 2007 event.
Recognizing the importance of hospitality education for the next generation of managers and culinarians, Chef Jerry agreed to take on the daunting role of “Chef Mentor” for New Britain High School’s ProStart team. With his guidance, and his WEEKLY visit to the school over several months last year, the New Britain Hurricanes took the Connecticut title, and represented our state in Charlotte, North Carolina last April. Of course, Jerry traveled with the team to North Carolina, but rather than risk losing the team’s supplies and equipment during shipping, Jerry drove by car to be sure the team had all their tools and supplies.
Jerry is committed to his community, to his industry, and to the next generation of hospitality professionals. For all these reasons, Chef Jerry Reveron was named the 2007 Connecticut Restaurateur of the Year by the Connecticut Restaurant Association..
Judge, Chris Eddy, Executive Chef
Chris Eddy has over eighteen years of diverse restaurant experience in bot the "back" and "front" of the house operations, Chris worked for many years in New York City for two esteemed French Chefs, Jean Michael Bergounoux and Daniel Boulud. Before arriving at Winvian in Connecticut, Chris worked as Sous Chef for the internationally acclaimed Alain Ducasse. Chef Eddy's experience and forté is Classical French Cuisine.
Judge, Noel Jones, Executive Chef
Noel Jones started working in the kitchen of a fine French restaurant at the age of 14 and realized early that he had a love for the craft. Inspired by his mother, who was the maitre d', he responded well to the high standards that were expected of him and the rest of the staff. He credits his uncles, who were both executive chefs at leading restaurants, with taking him under their wings at a young age and guiding him through his early career. In fact, one uncle was a lecturer for hotel management whose counsel was sought after throughout Europe. "They were my mentors, and taught me that the most important aspects of cooking were respect for ingredients, integrity, and discipline," he says.
Having graduated at the top of his class in culinary school in Ireland, Noel has worked on both sides of the Atlantic. He worked his way up through the ranks to become chef tournant at the Hotel Europe. In addition, he was executive chef of the Limetree in Kenmare, which earned a Michelin rating during his tenure. He was also a member of the Panel of Chefs Ireland. In 2005, he was inducted into the Les Amis d'Escoffier Society.
Prior to joining The Polytechnic Club, Noel was corporate executive chef at the United Technologies Companies. A firm believer in using his talents to support the community, Noel has represented The Polytechnic Club at a number of charity events such as The Celebration of Connecticut Farms, Hartford's Taste of the Nation for Share Our Strength, CPTV's Celebrity Chefs, and Artworks' 30th anniversary celebration.
In keeping with ON20's credo of excellence, Chef Noel provides the Hartford area with stellar cuisine, the likes of which is generally found in New York City and other cosmopolitan areas. Through training and experience, he is grounded in the classic technique of European cooking. With this important foundation, Noel works with modern culinary technology to present artful and delicious dishes.
A true professional, Noel is also a gastronomic explorer, continuously experimenting with new flavors and new techniques to bring excitement to each dish he presents before his guests. His passion for culinary creativity is neatly summed up in his philosophy: "Take classic cuisine and use it as a springboard for the imagination to create new dishes."
Judge, Lynn Mansel, Executive Pastry Chef
Chef Lynn Mansel was born and raised in Llanelli, England and began his culinary career in 1969, serving as an apprentice at the Seabank Hotel in Porthcaw, Wales, England.
While earning his culinary degree in pastry from the City & Guild of London Institute, a cooperate education offered in conjunction with the Hotel Catering and Institutional Management Association of England, Mansel served as the third Pastry Chef at the five-star London Tara Hotel. It was here that Rene Schubert taught Mansel the art of sugar work and wedding cakes, an experience that continues to drive his interest in training up-and-coming pastry chefs at Mohegan Sun.
During the first ten years of his professional career, Chef Mansel focused on show work, plated desserts and developing fine pastries that are artistically attractive and exceptionally tasteful. While creating special event culinary masterpieces for high profile clients at Skyline Park Tower and Sheraton Park Tower in London, and organizing and producing daily pastries for four hotels and country clubs throughout Bermuda, Mansel drew inspiration from a variety of environments and mentors.
In 1981, Mansel came to the United States and served as the pre-opening Executive Pastry Chef for the Hotel Meridian in Boston. Mansel opened the five-star restaurant Julien, and working alongside Master Chefs Paul Bocuse and Gerard Vie. This provided Mansel an opportunity to further develop his culinary style, which he describes as European and regional American.
The challenge of creating a new environment and building a team is an aspect that brought Mansel to the pre-opening at the Westin Hotel, Copley Place in Boston in 1983. Here he continued to develop his nouvelle cuisine style and won several local awards.
Before joining Mohegan Sun in 1996, Mansel opened retail and commercial businesses, Mansel’s Patisserie & Bakery in Avon, Connecticut, and Desserts International, in Woburn, Mass. in 1989. Both outlets delivered high end pastries, signature cakes for restaurants and wedding cakes.
Chef Mansel has won many awards in pastry including: Just Desserts, Alliance Francaise Award in 1986, 1997 and 1998; the Bailey’s Irish Cream Contest in 1998; the Mystic, Connecticut Easter Seals’ Chocolate Contest in 1992, 1993, 1994, 1995 and 1996; and “Best of Show and Most Creative” at the First Annual Christmas Gingerbread House Competition in Hartford in 1999.
Professional Idols: Edwald Nottre
Signature Dessert: Anything With Chocolate
Judge, Maria Sanchez, Pastry Chef/Owner
Maria Bruscino Sanchez has been the owner/pastry chef of Sweet Maria's. Without formal training, Maria has run her award-winning bakery in Waterbury since 1990. Growing up in a close-knit Italian American family, Maria has always had a passion for baking. Inspired and taught by her Mom and Grandma (plus, a part time job in a neighborhood bakery) Maria bakes the old fashioned way with real butter, sugar and cream.
She is the author of 4 cookbooks... Sweet Maria's Italian Cookie Tray, Sweet Maria's Cake Kitchen, Sweet Maria's Italian Desserts and most recently Sweet Maria's Cookie Jar (all St. Martin's Press). She has won numerous cake decorating awards including Best Cake Awards from the Connecticut Bakers Association and the Connecticut Chef's Association. Sweet Maria's has won acclaim for Best Cookies in the Connecticut Magazine Reader's poll 2000-2006. She is a former spokesperson and recipe developer for DiSaronno Amaretto and has been featured in the New York Times and on the Food Network. She is a frequent contributor to Intermezzo Magazine.
Maria resides in Waterbury with her husband Edgar. She is a graduate of Post College, a member of IACP, currently serves on the board of Trustees of Girls, Inc. and is a member of the Program Advisory Board of the Connecticut Culinary Institute.
|
Gary Costa, Chef
Discover the Center For Culinary Arts! The Center for Culinary Arts at New England Technical Institute is a cooking school that focuses on teaching classical cooking techniques and methods with a modern twist. Our culinary arts programs are designed for individuals who are passionate about making culinary arts their career.
At the center our life is food. Food crosses the boundaries of race, gender, age and ethnicity. Food provides nourishment, enjoyment, entertainment, friendship, and happy family memories. Never in our history has their been such a heightened interest in food and cooking.
Rick Kerzner
Emily's Catering Group, Bristol
Emily's Catering Group is a full service caterer and event service company, offering everything you need for your party from fine dining and bar service to tents, dance floors and rentals. The professional team at Emily's Catering Group works hard - everyday - to ensure that your event, no matter how large or small is simply - perfect! If you're planning a wedding, corporate event, bar mitzvah, backyard barbecue or casual lunch, Emily's Catering Group is the only choice for phenomenal cuisine and service. Limited only by your imagination, our event coordinators and chefs will work with you to custom tailor a menu for your special event!
Emily's Catering Group will cater any event including: Baby Showers, Bar and Bat Mitzvah's, Birthdays, Bris, Christenings, Communions, Cocktail Parties, Corporate Events, Tent Weddings, same sex unions, funerals and more. (Small, intimate weddings are one of our specialties.) Emilyscater,com
American cuisine with Italian flair, and casual café menu. Carry-out, catering and to-go...bakery "by the slice" or whole cakes and desserts... full bar with both menus available. Relaxed atmosphere for thoughtfully prepared menu.
Keith "Chef Red" Lanphear, Executive Chef/Owner
Chef Red's bio will be available soon, please check back.
Paul Martelli
Thomas P. Martelli
Thomas R. Martelli
Owners
Café Paolo, Waterbury, CT
A trip to Italty prior to opening Waterbur'y Café Paolo, according to co-owner Thiomas Martelli, makes it an authentic Eupoena coffee bar right down to the music. The menu includes such tempting items as "Grilled Shrimp Saald with lemon oregano vinaigrette dressing," and "Tuscany Panini with chicken, artichoke hearts, Roma tomatoes, organic greens and basil mayonnaise."
Café Paolo is located in the Lombard Plaza at 464 Reidville Drive.
Leon Newman, Chef/Owner
“Life's the pits, but it tastes SO good”
There's some delicious BBQ cookin' at 511 Frost Road, not to be missed. Chef Leon Newman's style of delicious down-home food has taken Waterbury by storm. Already famous is his Crawfish & Andouille Chowder.... there are people who order this winner EVERY DAY for lunch! Chef Leon Newman is a graduate of Johnson and Wales University. He holds degrees in Pastry Art and International Baking. He has a Bachelor Degree in Management & Accounting and a Masters Degree in Hospitality Management.
Chef Leon’s 20 years of experience comes from the finest restaurants and catering establishment in CT and Rhode Island. He and his culinary team have proven the ability to put a new spring on traditional dishes and old world cuisines.
Chef Newman also owns the highly acclaimed Comfort Kitchen Caterers. Innovation begins as Chef Leon purchases only on the finest quality ingredients from his purveyors. He finds inspiration in each seasons harvest to bring you our creative menus.
Chef Leon is delighted to introduce Mrs. Bonnie Douglas of Cheshire as his Sales Director. Bonnie Douglas has been dedicated to the culinary needs and event planning requests of the local area for nearly a decade. She listens to your ideas and offers her expertise to ensure that your special occasion is perfect. Whether it’s a Corporate Event, Milestone Birthday, First Holy Communion, Bar/Bat Mitzvah, Graduation, Anniversary or Wedding!
It is important to know what creations delight our client. Freshness, exquisite presentation and professional, experienced service staff is key.
Comfort Kitchen Caterers offers a large selection of chef prepared items for corporate events, special occasions and Smokin Kettle barbecues. Family Table menu is offered weekly for take out dinner selections. Please view our website for menus choices!
Comfort Kitchen Caterers has a selection of many different venues to choose from. Tented receptions in your own back yard, pavilions, mansions, and museums to name just a few.
Whether you are planning a cocktail party, formal plated dinner, wedding or corporate gathering we are there to make it comfortable. We will work to ensure that our creative menu selections are of the highlight of your event.
Ana Parzych, Pastry Chef
Classically trained as an artist in her native Peru and fond of baking from a young age, Ana Parzych brings both her passions to her business, Ana Parzych Custom Cakes. Ana’s signature is her gumpaste flowers, which she brings to life with her attention to detail and her artist’s eye for color.
After working at a French bakery while living in Japan, Ana studied baking at the Culinary Institute of America, and continues to expand her vast menu of gourmet recipes. Since receiving her initial training from some of the most talented decorators in the world, Ana has developed her own techniques and style.
Ana’s cakes have won Best in Show from the Connecticut Chefs Association and Connecticut Icing Artists, and she has been recognized as one of the top decorators in the country by Grace Ormonde Wedding Style, Luxurious Wedding, and The Knot.
Look for Ana on The Food Network’s Wedding Cake Classic, coming this spring.
Addy Vargas-Salazar, Chef/Owner
Roberto Delgado, Chef
La Cazuela, Waterbury, CT
My name is Addy Vargas-Salazar my husband Juan Ignacio and I are the owners of the Cazuela Restaurant and Lounge in Waterbury which opened seven years ago. My husband opened his first restaurant in New York city 20 years ago which was also known as La Cazuela de Ignacio, he was and continues to be the mentor for the Cazuela cooking staff and as well as for me. Do to his mentorship and guidance I decided to attend the Center for Culinary Arts at New England Tech in Shelton, Connecticut. My goal is to specialize in authentic/traditional Dominican Cuisine and to continue learning and progressing in the culinary arts field.
La Cazuela has been and continues to be one of the most successful Hispanic/Latin American restaurant in the greater Waterbury area, it has a vast menu consisting of traditional Dominican, Latin American and Caribbean cuisine.
La Cazuela Restaurant was opened in the year 2000 as a one room/counter take out restaurant, it has grown since then. We have remodeled and at this time have a large dining room, a lounge and at the same we provide catering services. At this time La Cazuela is again remodeling and upgrading the entire restaurant, these changes are necessary since it will help us do a better job and at the same time give our valued costumers better service
Rich Yost, Executive Chef/Owner
Bay Leaf Gourmet specializes in just one thing... creating memorable occasions with food.
Executive Chef Richard Yost has built his excellent reputation by offering only the freshest and most seasonal ingredients available. Great ingredients, kept true to their simplest form, is his cooking philosophy.
Freshly prepared , expertly seasoned and uniquely displayed foods coupled with Bay Leaf's expertise at creating one of a kind events through the use of table decorations, specialty linens, and unique centerpieces ensures an exciting and delicious presentation for you and your guests.
Richard Yost is a Waterbury native with a degree in Culinary Arts from Johnson & Wales University, Richard has been in the food service industry since 1987. His career has spanned areas such as fine dining restaurants, hotels, institutional food service, research and development and catering. Before starting his own business, Richard honed his skills working alongside a diversified brigade of chefs from around the world. By exposing his craft to many techniques and recipes, Chef Yost has developed his own unique style. Great ingredients, kept true to their simplest form, is his cooking philosophy. In 2002, he opened his own establishment, which bears the name of the one ingredient chosen to be a constant base flavor and a reminder of his commitment to this philosophy... The Bay Leaf.
|
|
|
