Executive Pastry Chef Kelly Bellmore was awarded the 2016 American Culinary Federation (ACF) Southeast Region Pastry Chef of the Year. The competition pitted Bellmore against Zebulon Berry, pastry instructor at Savannah Technical college, in a competition to prepare four portions of a cake-based dessert for judges in under two hours. The event was held January 30 at Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia.
At the regional competition, Bellmore received the highest overall score for her banana chiffon with milk chocolate ganache, caramelized banana, feuilletine coconut crunch, coconut milk chocolate and cardamom sherbet. The title earns Bellmore a spot to compete for the ACF Pastry Chef of the Year competition at the Cook, Craft, Create Convention and Show, July 15-19 in Phoenix, Arizona.
“The ACF Pastry Chef of the Year competition recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field, and has helped educate others by sharing skills and knowledge,” said Randy Lait, senior director for hospitality services at NC State. “Kelly certainly fits that bill and we are proud to see her recognized at this level for her talent and dedication to the craft.”
NC State Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State campus. For more information, contact Lindsay Hester at 919.513.0543 or via email at lphester@ncsu.edu