Joseph M. Allison CEC

Vice President
David Bressler

Keith Fournier CCC
Work ph: (603) 924-0033 x223
Cell Home ph: (603) 325-2324

Robin M Feustel, CCC
Work ph: (603) 882-7725
Home ph: (603) 485-4857
fax: (877) 882-7725

Sergeant At Arms 
George P Haddad
 phone: (603) 674-6586

Chairman of the Board
Jason R Jette, CC
            Work ph: (603)-566-4106   

Certification Chair
Stefan Ryll, CEC, CCE, AAC
Home ph: (603)662-4426

Items of Interest for the newsletter
send to
Newsletter Editor
Keith Fournier

The Professional Chefs of New Hampshire, (PCNH) is one of five New Hampshire chapters of the American Culinary Federation. The PCNH serves southern New Hampshire (Concord/Manchester/Nashua) and Northern Massachusetts.
The purpose of the PCNH is to promote the best interest of the Culinary Profession and the interest and welfare of Chefs, Cooks, Pastry Cooks, and Culinary Students engaged in this profession. We will hold monthly meetings, training classes, and seminary for the benefit of our members.
Don't eat anything your great-grandmother wouldn't recognize as food." ~Michael Pollan

Our 2019 Epicurean Evening will be held on Saturday, April 6th. This year will be a celebration of the Chapters 40th anniversary. 
Starting at 7:30 a five course dinner will be served prepared by chefs of Courtyard Marriott, Nashua Community College, Students of Nashua North High School and Alvirne High School, NH Food Bank, and Frederick’s Pastries. There will also be entertainment, a silent auction table, and chapter awards.

NE Cheddar Ale Soup Leeks, Butter, White Birch Ale, Cabot Cheddar, Cayenne Dusted Popcorn
John Knorr, Chef Instructor Nashua Community College

Lef Farms Mixed Greens, English Cucumber, Julienne Carrots, Red Cabbage, Toasted Pepitas, Pomegranate Apple Vinaigrette, Alvirne Farmers Cheese Crostini
Chef David Quimby CEC & Nashua North Students, Chef David Bressler & Alvirne Students 

Stoneyfield Yogurt Panna Cotta, Pickled Roma Tomatoes, Genovese Basil Oil
Paul Morrison, Production Chef & Jayson McCarter, Executive Chef NH Food Bank

Chicken Roulade, Oven Roasted Tomato, Mushroom Gruyere Cheese Duxelle, Potato Puree, Baby Carrots, Spring Asparagus, Madeira Demi-Glace
Jason Jette, Executive Chef The Event Center Nashua Marriot 

Duo of Ice Cream Profiterole, Strawberry Rose Gelee and Chocolate Brownie Cookies
Robin Feustel CCC, Pastry Chef Frederick’s Pastries

 This is a great evening of food and entertainment. Tickets are $60 each or $400-table of 8, $500 - table of 10. Students are $30 each. Reservations could be made by contacting: