Joseph M. Allison CEC,AAC

Vice President
David Bressler CEC

Keith Fournier CCC
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 
Paul D. Morrison
 phone: (603) 738-4148

Chairman of the Board
 David S. Quimby CEC
             phone: (603) 689-6651   

Certification Chair
Stefan Ryll, CEC, CCE, AAC
 phone: (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
Upcoming Events

April 6th- Practical Certification Testing

The Nashua Country Club in Nashua, NH will be hosting the American Culinary Federation-Professional Chefs of New Hampshire Epicurean Dinner. 

5:30-6:30 Hors d’ oeuvres reception
6:30 Dinner

Tickets are:
 $75 each 
 $35 Students 
 $550-table of 8 

If you are reserving a table of 8, please provide the names of your guests for an easier check-in

Reserve your spot now
Place your reservations by email to:

The Menu
Chef’s Selected Passed and Stationary Hors d’oeuvres

Shitake Mushroom Croquette, Fried Spinach, Pesto & Tomato Jam
Chef Jayson McCarter, and Concord Regional Technical Center Students

Salad of Spring Greens, Roasted Tomato, Jicama, Manchego Cheese Orange, Citrus Vinaigrette
Chef David Quimby CEC, and Nashua Technology Center Students

Great North Brewery Hopped Water, Fruit Salad
Chef Paul Morrison NH Food Bank

Herb Roasted Sterling Silver Beef Sirloin, Braised Beef Mini Bouchee, Red Beet Risotto, Asparagus & Pickled Carrot Bundle, Herb Oil, Reduced Braising Liquid, Beet Crisps
Chef Joseph Allison CEC AAC Nashua Country Club

Palate of Passion Fruit Tasting
Custard Filled Puff Pastry & White Chocolate, Curd and Pavlova, Glazed Coconut Pound Cake, Gelee, and Sorbetto
Chef Jessica Sarno, and the Palmer Center at Alvirne Students