Chef LaSorella is Regional Pastry Chef of the Year; Culinary students won awards at Fall Salon

The 2024-25 academic year has included notable achievements for faculty members and students in the College’s Culinary and Pastry programs.

Chef Betsy LaSorella, Professor and Program Chair for Cincinnati State’s Pastry Arts program, recently was named Regional Pastry Chef of the Year in the Northeast Regional competition of the American Culinary Federation (ACF).

ACF is the accrediting organization for Cincinnati State’s Culinary and Pastry degree programs.

During the March 7, 2025, competition held at Columbus State Community College, Chef LaSorella had to produce nine “contemporary cold buffet pastry compositions of chocolate presentation,” in about two hours, including all setup, food preparation, and plating. 

• The finished dessert was required to be 66% chocolate, using two different flavors of chocolate along with at least five other components, including an “artistic, handmade garnish or ornament.”
• Competing chefs also had to provide the judges with a menu, a sketch showing all of the components, and other materials.

Chef LaSorella will vie for national recognition, competing against the winning chefs from three other regions, during an ACF event that will take place in July 2025 in Las Vegas.

Chef LaSorella said she entered the competition for several reasons. 

“I wanted to bring more attention to Cincinnati State and our Pastry program, and I also wanted to inspire our students to compete themselves,” she said.

“Also, I enjoy pushing out of my comfort zone and trying something new. I’ve been in other competitions, but this one was timed and that was new for me.”

“There’s no better way for a culinarian to hone their craft than putting their skills and knowledge to the test in a competitive format,” she added. “Getting feedback and critique from industry professionals helps me learn and excel.”

Cincy State hosted Culinary Salon & students won awards

Earlier in this academic year (October 2024), Cincinnati State served as the host site for an ACF Culinary Salon, with 30 professionals and students competing, and judges who included Master Chefs from the region.

At the Salon, entries were evaluated using a rubric (a set of standards) rather than “head-to-head” competition among individuals.

Cincinnati State Culinary and Pastry students who won awards at the Fall competition included Silver medals for Larry Feist (Cold Food Platter) and Katrina Morgan (Centerpiece) as well as several Bronze medals: 

• Frank Deets (Hot Food)
• Bethany Kieffer (Hot Food)
• Courtney Schmidt (Centerpiece)
• Scarlett Cornell (Centerpiece)

Chef LaSorella and Chef Greg Skibinski, Program Chair for Culinary Arts, facilitated the event at Cincinnati State. They already are planning for another ACF Culinary Salon event at the College in October 2025. 

“We’re proud of every student who competed,” Chef LaSorella said. “Competitions play a vital role in raising the standards of culinary excellence, and all of the students worked hard to do their best with the time they had available.”