DETERMINATION

Hello Guild of Chefers.  I had just finished a national A.C.F. competition here on Long Island.  I received two bronze medals in the hot and cold desert categories and a letter of participation for my chocolate sculpture.  Grant Ripp won a bronze medal for his blown sugar swan cake.

When I was setting up my chocolate sculpture with my assistant Chris, at the table next to me was Renee Belgrado.  Renee is the Sous Chef with Fresh Flavors Caterers and a Guild of Chefs Board Member.  Renee was setting up a professionally decorated wedding cake.  The wedding cake had many different techniques such as piping, lacework, fondant work and imprinting.  The cascading rose’s showed not only complementary colors, but hundreds of petals ornately constructed.

I have watched Renee grow from working in an insurance office to a professional chef.  Renee attended the Culinary Academy of Long Island, a school specializing in change of career students such as Renee; under the tutelage of Chef Mary Sydor, whom I consider to be the mother of motivation. (Mary’s story will be a subject in a future “In My View” article.)

I have been competing in pastry competitions for some thirty years. These competitions are not for everyone.  You have to be pretty tough to keep fighting and be able to take some body shots.

Renee Belgrado showed me what blood and guts determination looks like.  Renee arrived at Barry Technical School in Hicksville (where the competition was held) probably around 6:30am to setup her wedding cake.  Then she drove back out East to work a catering event.

Renee was not there during the awards ceremony to hear she won Best of Show and a National Silver Medal.  I know chefs who have been competing for years who never won any medals, yet silver.  This is a big deal. Renee has proved to the world that she has arrived and is a force to be reckoned with.  Renee beat me and I am no spring chicken.  My sincere congratulations go out to you Renee and I consider you a true professional. 

Robert Ellinger