william racin, center, is congratulated on his 2018 pastry Chef of the year
award by walter von rautenkranz, left, with Cémoi Chocolate, and barry
Jacobs with plugrá® european Style butter, the award’s sponsors.
Julio Chavez is 2018 Student Chef of the year.
pastry Chef of the year
Sponsored by Plugrá® European Style Butter and
William Racin, CEPC, pastry chef at The Duquesne Club,
Pittsburgh, and a member of ACF Pittsburgh Chapter, is 2018
Pastry Chef of the Year. Racin received $5,000 and the award at the
President’s Grand Ball, July 19, after winning the national Pastry
Chef of the Year competition July 17 on the trade-show floor.
The ACF Pastry Chef of the Year award recognizes a pastry
chef who has passion for the craft and an earned reputation in the
field of pastry, and who gives back by sharing skills and knowledge.
based on A Midsummer Night’s Dream, was: Pistachio Cherry
Spritz Cookie (white chocolate lime ganache, sour cherry gelee,
kaffir lime sugar); Buttermilk Plum Crescent (cornmeal cake,
buttermilk panna cotta, plum gelee, buttermilk lemon sherbet,
caramel tuile); and Chocolate Showpiece—using various
mediums (50% dark chocolate, 25% white chocolate and 25%
pastillage) to represent the theme.
Student Chef of the year
Sponsored by Libbey Inc.
Julio Chavez, a student at State University of New York
at Delhi, Delhi, New York, and a member of ACF Chefs and
Cooks of the Catskill Mountains, is 2018 Student Chef of the
Year. He received the award and $1,000 at the President’s Grand
Ball, July 19, after winning the national Student Chef of the Year
competition on the trade-show floor July 17.
When Chavez came to the U.S., he was determined to learn
and better himself. His journey toward success began at SUNY
Delhi, where he is pursuing a bachelor’s in culinary arts. His
long-term goal is to one day become an executive chef and
own a fine-dining Mexican restaurant. To that end, he knew
it was important to be actively involved on campus and grow
as leader, and he joined The Escoffier Club, International
Food Service Executives of America and Delaware County
Community Action Network, as well as Latino America Unida,
Lambda Alpha Upsilon Fraternity Incorporated. He has gained
knowledge and techniques from volunteering at events, and
community service has helped him to develop networking skills
while helping to improve the quality of life of others. He was
the recipient of The Worthy Goal Scholarship, and also received
recognition from the Equal Opportunities program. He earned
a silver medal in a hot food competition during an advanced
culinary skills course.
Racin has loved pastry since he was young, and at age
15, began working at Inn Walden, Aurora, Ohio. He attended
The Culinary Institute of America at Greystone, St Helena,
California, and after graduation, returned to Walden to work
for The Barn, a small French fine-dining restaurant, splitting
his time between garde manger and pastry production. He then
took the position of assistant pastry chef at The Hermitage
Hotel, Nashville, Tennessee, and then became bakery supervisor
at Provence Bakery, Nashville. In 2008, Racin relocated to
Pittsburgh to work for Keith Coughenour, CEC, AAC, at The
Duquesne Club. Shortly after, he was named pastry chef, and has
been overseeing the pastry staff ever since.
Pastry chefs had 2 hours, 30 minutes, to prepare and serve
three items representing a theme. Racin’s winning display,