Wake Forest Chefs Embark on Prestigious ACF Certification Journey

Wake Forest, NC — August 7, 2025

Six of Wake Forest’s talented Chef de Cuisines have officially begun the rigorous process of earning their American Culinary Federation (ACF) Certification, a prestigious credential that recognizes culinary excellence and professional achievement across the industry.

The ACF Certification is more than just a title—it’s a mark of distinction. Chefs who earn it demonstrate mastery in culinary techniques, food safety, nutrition, and professionalism. It’s a nationally recognized standard that elevates careers and showcases a chef’s commitment to their craft.

To kick off their journey, on August 6, the chefs participated in their first practice round, a high-pressure simulation of the certification exam. Each chef was given three hours to prepare and plate a three-course meal that met strict ACF standards. The challenge included:

  • A fish course featuring lobster
  • A salad plate
  • An entrée centered around chicken

Each dish had to demonstrate classical knife cuts, the use of specific vegetables from a predetermined list, two sauces (including one emulsified dressing), and a tomato concassé. Chefs were also required to break down and use a chicken in two different ways, incorporate a round fish, and include two lobsters in their fish dish.

Adding to the excitement, Harvest Table’s Chief Culinary Officer Jay Vetter and Executive Chef Ron Stuhm traveled to Wake Forest for the week to coach, mentor, and provide expert feedback to the participants.

On August 7, the chefs returned for a second practice round, this time setting their creations on display for guests to admire. The event offered a behind-the-scenes look at the dedication and artistry required to pursue ACF Certification and gave the community a chance to celebrate their chefs’ hard work.

As these six chefs continue preparing for their official exams, their journey serves as a testament to the passion, skill, and professionalism that defines the Wake Forest culinary team. Their pursuit of excellence not only enhances their own careers but also elevates the dining experience for everyone they serve.

The chefs approached the challenge with unique interpretations, showcasing their creativity and technical prowess:

Chef Michelle Coleman-Pelkey

  • Fish: Sauté of striped bass, poached lobster, parsnip purée, pomme frites, peas, herbs, and white wine sauce
  • Salad: Bibb and radicchio over heirloom tomato with pickled shallot, smoked bacon lardon, pear and sunchoke chips, emulsified white balsamic herb vinaigrette
  • Entrée: Pan-seared chicken breast and goat cheese-spinach-filled roasted roulade, red beets, sweet potato mash, herb chicken velouté

Chef Kalyn Padgett

  • Fish: Lobster tamales with bell pepper salsa, pan-seared snapper, crispy plantains, smoked tomato butter sauce
  • Salad: Red and gold beet salad with maple beet yogurt, frisée, pear, red oak, citrus vinaigrette
  • Entrée: Pan-seared chicken with Creole butter sauce, andouille chicken gumbo on whipped Yukon potato, sautéed Swiss chard

Chef Levin Funes

  • Fish: Blackened striped bass, butter-poached lobster, lemon dill roux-thickened fumet, corn relish, pickled onion
  • Salad: Beetroot carpaccio with orange slices, heirloom grape tomato, frisée, red oak, Bartlett pear, carrot ribbons, honey-orange vinaigrette
  • Entrée: Herb-grilled chicken breast and roulade stuffed with sundried tomato, sage, yellow pepper, lemon zest, cream cheese; Swiss chard, bacon, onion, Yukon purée, crispy plantains

Chef Chris Blackburn

  • Fish: Grilled snapper, poached lobster, Swiss chard, roasted parsnip, celery root, beet mustards, sauce Américaine
  • Salad: Bibb salad with garlic croutons, white wine-poached pear, pickled red onion, grape tomatoes, red wine honey vinaigrette
  • Entrée: Sautéed chicken breast and herb-roasted thigh, pancetta-braised endive, grilled artichoke, goat cheese pomme purée, heirloom tomato beurre fondue

Chef Samuel Young

  • Fish: Bacon-wrapped roasted trout stuffed with Asian pears, butter-poached lobster, Swiss chard, roasted beets, lemon butter caper sauce
  • Salad: Lardon and plantain chips over mixed greens, roma tomato concassé, citrus vinaigrette, pickled peaches, goat cheese
  • Entrée: Pan-seared chicken breast, pulled chicken thigh, charred carrot, pomme frites, fig jam, parsnip and beet purée, white wine cream reduction

Executive Chef Michael Dunbar

  • Fish: Pan-seared striped bass, poached lobster tail, sun-dried tomato beurre blanc, roasted pancetta lardons, sauteed swiss chard and heirloom tomato
  • Salad: Lollo rosso, endive, frisée with pickled fennel and celeriac, red wine-poached D’Anjou pear, candied pepitas, champagne-mustard vinaigrette
  • Entrée: Grilled chicken breast and roasted thigh, Yukon potato aligot with goat cheese, haricots verts, roasted beets, steamed artichoke, shiitake sauce supreme