2019 Chapter Awards


Chef of the Year

Chef John Reis, CFBE, Executive Chef, Hilton Harrisburg

“Chef of the Year Award recognizes an outstanding culinarian who works and cooks in a full-service dining facility.  This person has demonstrated the highest standard of culinary skills, advanced the cuisine of America and given back to the profession through the development of students and apprentices.”





Pastry Chef of the Year

Chef Sydnee Furhman

“Pastry Chef of the Year Award recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skill and knowledge.”

Educator of the Year

Chef Autumn Patti, Program Director, Asst. Professor of Culinary Arts, HACC

“Educator of the Year award pays tribute to an active culinary educator whose knowledge, skills and expertise have enhanced the image of the professional chef and who, by example, has given leadership, guidance and direction to students seeking a career in the culinary profession.  This person demonstrates the ability to help students define and develop their careers by using their skills and abilities to provide a strong foundation for their future success.”

Chef Professionalism

Chef Thad Campbell, Chef Production Manager at Masonic Villages

“Chef Professionalism Award is presented to the chef who exemplifies the highest standard for professionalism through certification, continuing education and training, culinary competitions and community involvement.  It honors culinarians who help elevate the status of chefs and cooks in the United States.”





Student of the Year

Hannah Koehler

“Student Chef of the Year” recognizes an
up-and-coming student who possesses a high degree of
professionalism, culinary skills, and passion for the culinary arts.






Associate of the Year

John Gross and Company, presented to Brian Gross



American Culinary Federation Harrisburg Chapter : Harrisburg, PA