Starter Course - Battle of the Country Clubs

Kody Derhak

Oak Hill Country Club

Sean Flaherty

Shadow Lake Golf & Racquet

Sarah Kelsey

Born and raised in a small town outside of Utica, NY called Clinton, Chef Sarah’s interest in food started at an early age. She cooked along side her Grandparents, Mother and Aunts who Knew How to cook great food. Keeping family recipes and traditions were very important to her family. After High School she attended The New England Culinary Institute in Montpelier, VT. During Her education she had to complete internships which took her from a resort in Saratoga Springs, NY to a four- diamond fine dining restaurant in Charleston, SC.
After a couple of years in Charleston, SC working under Chef Ciaran Duffy, she worked at an event for rising chefs in Manhattan at the James beard House. She worked at many establishments where she fell in love with the private club aspect of the culinary industry. She landed in Rochester, NY at the Genesee Valley Club where she worked through the ranks from a line cook to a Sous Chef. Under Chef Michael Macri, CEC she learned how to be a great leader. Sarah always showed a passion and drive to do her best.
Sarah’s vision is to elevate simple foods with different techniques. She also believes in cooking with seasonal products and working with local farms to provide the freshest ingredient to her members.

Kevin Ford

Country Club of Rochester

Entree - Battle of the Restaurants

Anton Guzman

Executive Chef Anton Guzman is a Culinary Institute of America Graduate of 2016. Prior to attending culinary school he worked in restaurant kitchens for 10 years. He was the Sous Chef at The Back Nine Grill, Head Chef at Wall Street, and Executive Chef at The Pittsford Pub. Chef Guzman also has experience working in the Hudson Valley, as well as in New York City. He has been the Executive Chef at Label 7 Napa Eatery and Bar since August 2016. Chef Guzman displays a passion for working with, teaching and learning from his staff and other chefs. His favorite things to cook are fresh pastas, steaks and chops. In his free time he enjoys spending time with family and friends, playing with his dog, and driving his Mustang.

Timothy Stevens

The Hideaway

Brian Frank

Joe Gatt's Food & Cocktails

Matt Laurence

Horizons at Woodcliff

Jeremy Nucelli


Kimberly Roth

Private Chef

Michael Zazzaro

Chef's Catering

Lindsay McGrail

Green Zebra Catering

DESSERT - 35th Anniversary Cake Challenge

Brenda Allen

Brenda Allen is the Pastry Chef at the Summit at Brighton and Wolk Manor in Brighton, New York. They are Independent and Assisted Senior Living facilities where Brenda is solely responsible for the planning and preparation of all dessert courses on a daily basis.

Brenda has thirty years of culinary experience, including line cooking, serving, prep cooking and now baking. In High School, she majored in Home Economics and attended a two year Food Service Vocational course,  where she won two cake decorating trophies and was chosen as "Student of the Year" both years. She has an Associates degree in Hospitality Management from GCC, and a Certificate in Culinary Arts from REOC.

Brenda is mainly self-taught in the areas of Baking and Pastry arts, but hopes to attend a Culinary Arts school in the near future for further learning of her craft.

Brenda has always loved cooking and finds great joy in bringing smiles to people's faces through desserts. She will continue to strive to come up with new creative ideas for delicious desserts that will bring those smiles

Jill Conine

I have grown up in the restaurant business quite literally. My parents have owned a successful restaurant for over 45 years and now it is being carried on by the next generation. I was trained by my mother and father and have worked in different restaurants throughout my career but I always seem to come home.

Jane Munt

Jane Munt graduated in a 2012 from a small culinary program in Northern Virginia with an Associates Degree in Culinary Arts concentrating on Baking and Pastry. She continued her training at a French restaurant, Le Caprice DC, in Washington, DC. Upon her return to Rochester, NY in 2013, she worked at a small cafe/bakery and a local restaurant before finding her “dream job” at Phillips European. She is a former Educational Development Faculty member at RIT where she taught for 29 years before retiring and pursuing her life-long passion for cooking and baking.

Shannon Speranza

Shannon Speranza was introduced to the restaurant business by her grandfather and father at an early age. The energy of the restaurant staff and environment instilled her passion for the industry. 
Shannon began her professional career working at Burgundy Basin. She went on to work for Marriott Food Services at Wellesley College in Boston, MA. Shannon returned to Rochester, NY where she worked at Kodak managing a team of chefs who provided fresh cook-to-order meals.  Shannon then became a food broker selling products and training chefs on products from companies including Pillsbury, Tyson, Smuckers and Ore-Ida.
Shannon loves her current position teaching Culinary Arts at Eastern Monroe Career Center (EMCC) at Monroe One BOCES. For the past 18 years, she has had fortunate opportunity to work with young adults and share her culinary passion on a daily basis. She finds that the most rewarding part of her job is seeing students’ successes in the culinary industry after they have graduated from EMCC.

Tom Noto

Monroe 2 - Orleans BOCES