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President's Message – April, 2026

Park with manicured bushes, a fountain, benches, and a horse statue. City skyline in the background. Bright, sunny day.

April President's Message


ACF Epicurean Club of Boston

April, 2026


Welcome to April

Welcome to the start of April! Our club has a lot to celebrate this month.


We’re kicking things off strongly with our 4th Annual Leon Roberge Culinary Competition, sponsored by our generous members at Smithfield Foods and Snap Chef.


Five ACF Clubs will compete in Category KG: Green, Sustainable, and Local Seafood Cooking. This ACF-sanctioned event will award medals to the top finishers, with a team of top-ranking judges carefully evaluating each dish to crown a winner.


Competition Judges & Event Team

We are honored to have an exceptional panel of judges and contributors:


  • Lead Judge: George O’Palenick, CEC, CCE, AAC, HOF, Emeritus

  • Judge: Nickolas Zakharoff, CEC, Emeritus

  • Back Judge: Anthony Jung, CEC

  • Certification & Competition Chair: James F. Connolly, CEC, CCA, WCEC, AAC

  • Host: Lou Trudeau, Chef Instructor, Assabet Valley Regional Vocational Technical High School

  • Official Timekeeper: Tony Le, CEC

  • Sergeants of Arms: John DiSessa, CEC, AAC


Thank you all for volunteering your time and expertise to support this regional event.


A special thank you as well to Chef Lou Trudeau and his culinary students for preparing our post-competition meal—we truly appreciate your dedication and effort in making this event a success.


Meet the Competitors

We’re proud to introduce this year’s talented competitors:


  • Epicurean Club of Boston: Chef Liam O’Brien, CEC & Chef Thomas Downey

  • Casco Bay (Portland, ME): Chef Nicole Mulligan, Chapter President

  • Cape Cod & Islands Chapter: Chef Joe Ellia & Chef Dan Delancey

  • New Hampshire Chapter: Chef David Bressler, CEC, AAC & Chef Joseph M. Allison, CEC, CCA, AAC (Chapter President)

  • Rhode Island Chapter: Chef Justin Bradbury & Chef Dan Van Etten, CEC


To all competitors—best of luck! Please don’t hesitate to reach out if we can assist you ahead of the competition.


Thank You to Our Sponsors & Vendors

A heartfelt thank you to our sponsors:


  • Todd McCloud, Smithfield Food Service

  • Todd Snopkowski, Owner of Snap Chef


Your generous contributions help make this event a success.


We also appreciate the support of our Vendor Fair participants:


  • Produce Connection (Wakefield, MA)

  • Piantedosi Baking Company (Malden, MA)

  • Bone Works (Worcester, MA) – Joe Johnson

  • Food Supplies Distributing Co., Inc. – Chef Carmelo Vadacchino

  • Dick Knives (Professional Cutlery & Engraving)

  • Sweet Street Desserts – CORE Foodservice

  • AJ Letizio & team (BelGioioso, Lilly’s Pasta, Cedar Food Service)


Thank you all for your continued support of the Epicurean Club of Boston.



Upcoming Events



April 7


5th Annual High School Schweid & Sons Burger Slider Challenge

Hosted by Blackstone Valley Regional Vocational Technical High School

65 Pleasant St, Upton, MA


Congratulations to Chef Matt Williams and his team on last year’s win!



May


We’re excited to announce a Veterans BBQ hosted at American Veterans Post 79 in Natick, MA.


This event is our opportunity to give back and thank veterans and their families for their service.If you’re interested in volunteering, please contact Chef John DiSessa, Chef Boyd, Chef DiMarzio, or myself.



June 15


Jimmy DiMarzio 23rd Annual Golf Outing

Sandy Burr, Wayland, MA


This event is currently sold out, but there are still ways to participate:


  • Sponsor a hole for great company exposure

  • Join us for dinner ($50 per ticket)


All proceeds support the MRA Scholarship Fund. We look forward to seeing you there!


A Note of Appreciation


To all our purveyors—thank you for your unwavering support of the Epicurean Club of Boston. Your dedication helps strengthen our profession and inspire the next generation of culinarians.


To our members—please continue to support our sponsor partners.




Seasonal Highlights

April brings a variety of special occasions:


  • April Fool’s Day

  • Passover

  • Easter Sunday

  • Earth Day

  • Arbor Day



Seasonal Ingredients to Enjoy:


Artichokes, asparagus, broccoli, leeks, snap peas, fava beans, spring garlic, fennel, potatoes, and spring onions.


Final Thoughts

Remember—don’t sweat the small stuff.


Be the chef you have always dreamed of becoming.




— Sincerely


Tim Foley, HAAC

President, ACF Epicurean Club of Boston

774-270-4828

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