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Executive Chef Bello Wins International Award

South Nassau Communities Hospital is pleased to announce that its Executive Chef Stephen Bello has won the first place Gold Medal, along with his teammates, at the recent Les Amis d’Escoffier Society Culinary Exhibition in Cologne, Germany. Along with Chef Bello, the U.S. team included Uwe Toedter, CEC, AAC (Executive Chef, Hilton New York), Philip De Maiolo, CEC (Executive Chef, Abigail Kirsch Productions, Pier Sixty, NYC), Edward M. Van Grouw (Ambassador, Les Amis d’Escoffier Society of New York), Ryan Van Grouw (The Culinary Institute of America, Hyde Park, NY) and Kurt Keller (Executive Director, Les Amis d’Escoffier Society of New York and Foundation, Millburn, NJ). A number of different countries were represented at this international Exhibition.

The Les Amis d’Escoffier Society’s culinary competition involved the creation and actual preparation of two different three-course meals per team. One of the award-winning menus from the U.S. team featured Kentucky Bibb lettuce with a hot sherry bacon vinaigrette and shaved parmesan, fried soft-shell crab on a corn and black bean relish with red peppers and brunoise of Idaho potatoes and chocolate terrine with vanilla crème and mint garnish. Notes Executive Chef Bello, “It was an honor to be selected to participate in this prestigious exhibition and to represent South Nassau Communities Hospital and the U.S. Though the participating teams hailed from a number of different countries, it was evident from day one that we all shared a love for food and a mutual respect for our noble profession.”

Chef Bello has served as Executive Chef at South Nassau Communities Hospital since 1989. In 1992, he became the first certified executive chef on Long Island. He also founded South Nassau’s “An Evening of Good Taste” which has become one of Long Island’s premier charitable events. Along with raising funds for the hospital, this popular event also provides Long Island’s culinary leaders with a venue to spotlight their creations.

During the course of his career, Chef Bello has won numerous awards including the National Presidential Medallion from the American Culinary Federation and the 2004 New York Guild Chefs Humanitarian of the Year Award. In 2003, he was inducted into The Chef De Cuisine Society of New York and in 2001 was inducted into the prestigious American Academy of Chefs. He is Chairman of the Board of the American Culinary Federation, Long Island and serves on the advisory boards of The Culinary Academy of Long Island and Nassau Community College.

The Les Amis d’Escoffier Society and Foundation is dedicated to continuing the standards of haute cuisine and culinary tradition established by Auguste Escoffier by marrying the resources of respected culinary professionals and enthusiasts in the sharing of common culinary experiences, and also recognizing achievement in, and providing support of, culinary education through scholarships for students.

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