Pierpont Community & Technical College programs have been identified as
“Exemplary” by the American Culinary Federation Education Foundation
Accrediting Commission (ACFEFAC).
the AAS Degree in Food Service Management – Baking and Pastry Specialization
and AAS Degree in Food Service Management – Culinary Arts Specialization
programs received the ranking as a result of their most recent reaccreditation
visits from the ACFEFAC.
has long been considered a regional leader in food service training,” said
Brian Floyd, Dean of the Pierpont School of Human Services. “The Exemplary
status validates the hard work of our chefs and staff. This designation is
important for our students and graduates as well, giving them one more
credential that differentiates their training and adds to the value of their
ACFEFAC team evaluating the programs looked at key areas such as eligibility,
program mission and goals, organization and administration, faculty and staff,
curriculum, facilities, student services, assessment and environmental
training is second to none in West Virginia,” said Pierpont President Doreen
Larson. “What makes our programs so unique is the personal attention that our
students receive from quality instructors such as Chef Jay Mahoney, CEC; Chef
Allison McCue, CC, CPC; and Chef Brian Floyd, CEC, CCE. Whether our students
are working a community service event, practicing for the award-winning
competition team, or attending class in the kitchen or classroom, they know
that our chefs are committed to helping them achieve great success.”
Culinary Arts program received initial accreditation in 2004 and the Baking and
Pastry Arts program received initial accreditation in 2007. Programs receiving
this accreditation are evaluated by industry professionals, peer educators, and
the national office to validate the highest standards of facilities, faculty
has the only nationally accredited Baking and Pastry program in West Virginia.
graduating from ACFEFAC nationally accredited programs are eligible to be
considered for the Certified Culinarian or Certified Pastry Culinarian
designation from the ACF.
Culinary Federation West Virginia Chapter has named Pierpont Community &
Technical College faculty member, Jay Mahoney, CEC, the 2012 West Virginia Chef
of the Year.
“We couldn’t be
more proud of Jay and his accomplishments,” said Brian Floyd, Dean of
Pierpont’s School of Human Services and Executive Director of the Pierpont
Culinary Academy. “He has lifted the culinary arts through outstanding
educational opportunities and community service. He is a true professional who
exemplifies the ideal ACF WV Chef.”
Chef Mahoney led the Pierpont Culinary team to a fourth straight state
championship and shepherded the team to the ACF Northeast Regional Competition
in Niagara Falls, where they placed third. He also led a group of nine students
last summer on a study abroad program to Florence, Italy.
Mahoney took a group of Pierpont student volunteers to prepare and serve meals
on a train trip from Huntington to Hinton with proceeds benefitting WV ACF. He
also led students at a Signature Chef Event that benefitted the March of Dimes;
participated in the Feast of the Seven Fishes; and organized student volunteers
to prepare and serve meals at the Union Mission homeless shelter.
1Qt Apple Juice or Apple
Cider 1C Brown Sugar 4oz Morton’s Sugar Cure 5 sprigs Fresh Thyme 5 springs Fresh Parsley 1T Black Peppercorns ½ C Cider Vinegar ¼ C Kosher Salt Enough water to cover the
1.Trim the pork tenderloin.Combine all ingredients for the brine.Cover the pork with the brine, and
refrigerate overnight. 2.In a stovetop smoker or with a smoke box on the grill,
hot smoke the pork until light golden brown. 3.If the pork is not fully cooked in the smoker, finish
cooking in the oven.Cook to 140°. 4.Allow to rest.Can be served hot or cold.
1 ozCornmeal 4 ozFlour ⅛ ozOlive oil 2 ozWater 1.5 oz Stone Ground Mustard 1 TButter Egg wash 1 ozFlax seed TT Salt & Pepper
1.Mix cornmeal and flour together in a bowl. 2.Make a hole in the middle. 3.Use mortar and pestle to mill stone ground
mustard. 4.Add mustard and olive oil and mix. 5.Add water and mix until a dough forms. 6.Knead butter into mix completely. 7.Allow to rest 10 minutes. 8.Roll to shape and cut. (1/2 inch wide, 8 inches long, ribbon cut
and slanted cut on opposite ends.) 9.Brush with egg wash, sprinkle with flax seed,
1#Fresh Cranberries 2Shallots, minced 1tOrange Zest ½ Celery stalk, fine dice 2oz.Orange Juice, fresh 1TRed Wine Vinegar 1CSugar 1THoney ½ C Chicken Stock Olive oil
1.In a sauce pot sweat the
shallots and celery in olive oil over medium heat until soft, but do not brown. 2.Add the remaining
ingredients, and cook until the cranberries pop.
Team Members: Maria Provencher, Team Captain and Dessert,
Brandon Show-Entree, Ryan Contraski-Fish Course, Peerce VanMeter-Salad and
We won the WV cook-off to represent WV in the NE Regional
ACF Competition held in Niagara Falls, NY April 27-May1st.
Competition began with the display of Cold Restaurant
Platter. We did a “Spring Rabbit Medley”. “We were very pleased and the platter
got a lot of praise from the judges and participants. It takes an extreme
amount of work but only counts for 10% of the total point scale.
The next phase was the skills phase. As usual our students
performed like professionals. I couldn’t have been more proud, especially
standing there with coaches and students form some of the biggest and best
culinary schools in the country. We behaved and performed even better than I
expected. It made me very proud to stand there as their coach.
The final phase was the Four Course Meal. The performance in
the arena was immaculate; Chef McCue (Assistant Coach) and I could only observe
from outside the kitchen but as far as we could see the team looked fantastic.
They even finished a little early and composed themselves to begin taking the
plates to the judges at the exact time. It was impressive, their composure was
something to behold! Three plates of each course were taken to the tasting
judges and one plate of each course was taken to a display table. When they
arrived at the display table there wasn’t a student or coach in the event that
wasn’t standing around our table with awe and amazement! I can honestly say
there wasn’t another table there that got the attention ours did. I was sure of
that since I had watched the reactions very closely on each team. It was another
Afterwards our critique was given to us by all but one of
the judges that had to leave, and it was incredible. The only negative thing
said was the fact that the desert was so good they wanted more of the pistachio
ice cream on it! We walked away feeling very, very positive!
The awards banquet came the following day and needless to
say we were very excited. Unfortunately our name was called out a little
earlier than we expected. Third place again? Bronze medals? We expected first
or at the very least second. The critique was absolutely outstanding! How could
we end up in third place? Goes to show, you just never know about these
things.We were disappointed but in
retrospect we should be very proud, and we are. We actually beat Johnson Wales!
One of the oldest and largest culinary schools in the country! The only schools
that did beat us were from Cincinnati, an incredible school and their coach was
the previous National president of the American Culinary Federation! And Delhi,
NY the school that has won the past several years, and I won’t go on about who
their coach was but many of the teams and coaches felt that his position with
the national ACF office should have made it a conflict of interest. For some
reason this has been overlooked for several years.
Regardless of the frustration with the final results, our
team realizes what a fantastic journey it’s been. We came together as a team,
worked hard endless hours month after month and had an incredible time doing
so. There are very few things in this profession that offer the opportunity to
work as a cohesive unit and strive for the common goal of excellence and
perfection. After a few days of disappointment I believe I can speak for all
involved when I say that we were victorious in every aspect of the word. For a
school of our size to compete with the likes of nationally recognized schools
and come home “placing at all” is commendable, and I can say that I personally
feel as though we took on the giants and won!I’m pretty sure our team members now feel the same way after a few days
of rest and realization. I won’t be licking any wounds, I’ll just begin
thinking of how we might be able to improve just a little more each time we
compete and get a little closer to perfection!
Jay R. Mahoney CEC Coach/Instructor Pierpont Culinary Academy 1201 Locust Avenue Fairmont, WV 26554