Dan Hess, a chef at Westchester Hills Golf Club in White Plains, recently placed second in the 2019 Student Chef of the Year competition at the American Culinary Federation’s National Convention in Orlando, Fla. The American Culinary Federation, the premier association for chefs in North America, hosted four days of cooking competitions in front of live audiences, August 4 – 8.
Hess, a 2019 graduate of SUNY Delhi’s Culinary Arts program, qualified for the American Culinary Federation’s national competition by winning the Northeast Regional title in February. Hess competed against three other young chefs in the Student Chef of the Year competition. During the event, Hess prepared two dishes:
- Roasted grouper loin filled with shrimp forcemeat, served with carrot and coconut purée, potato cube, cream cheese filling
- Stuffed breast of squab, mushroom farce, drumstick rillet with edamame zucchini succotash style and seared farro cake
Hitomi Tomobe, a student at Oakland Community College in Bloomfield Hills, Mich. took home first place in the competition. The American Culinary Federation’s National Convention is held annually and attracts more than 3,000 professional chefs from across the country.
“Dan is an amazing young talent, his dishes look and taste amazing,” said Tyler Demarest, general manager, Westchester Hills Golf Club. “We are fortunate to have him as part of the Westchester Hills culinary team.”
Westchester Hills will be showcasing Chef Hess’ award-winning dishes for members at the club’s September Chef’s Table Dinner, a four-course meal with wine pairings, on September 20th.
This is Hess’ second summer working at Westchester Hills Golf Club. He was hired during the summer of 2018 by Demarest, a 2010 SUNY Delhi alum. After graduating in May, Hess was offered a permanent position at the historic 106-year old private club.
For more information on Westchester Hills Golf Club, visit www.westchesterhills.org.