Posted on the Asheville Citizen-Times website on July 8, 2026.
Asheville — This summer, the Asheville-Buncombe Technical Community College Culinary Department's Hot Food Team headed to the American Culinary Federation's national finals in Grand Rapids, Michigan, with the students set on cooking their way to victory in the intense live competition.
ACF, a prestigious professional organization for chefs and culinary leaders in North America since 1929, helps shape the future of foodservice and hospitality through its educational, certification, community, and competitive programs. The annual regional, national, and international cooking competitions test students' skills, creativity, and culinary innovation.
In the 2026 National Finals, hosted from June 28 to July 2, A-B Tech's Culinary Hot Food Team placed third, earning a silver medal.
The 2026 Hot Food Team members were Team Captain Martin Deyman, Joshua Jimison, Kiah Jackson, Rowan Armstrong and Kat Douvres.
The students were coached by Michelle Bailey and Stephen Hertz, CEC.
"We built this menu together, we built this team together, we'd gone through all the hardships together, now this was our day to show off to everybody what we accomplished," said Deyman, a 25-year-old Brevard native and Asheville resident, and recent A-B Tech graduate.
Local Culinary Professionals Honored By American Culinary Federation
A-B Tech's Culinary Department racked up additional awards, acknowledging the excellence of its students and faculty.
Ezrah Hanson, who was the Hot Food Team Captain last year, earned a Silver Medal, placing fourth under ACF's scoring system, for the individual category Southeastern Student Chef of the Year.
Charles DeVries, CEPC, a retired instructor in A-B Tech's culinary department, was presented with the AFC Cutting Edge Award, a lifetime achievement award for exceptional professionals, including industry leaders, innovators, and chefs, who are actively driving the industry forward through creativity, new techniques, and community service on behalf of the organization.
Chris Bugher, CEC, A-B Tech's former culinary department chair and Hot Food Team coach, was awarded the ACF Presidential Medallion. It's one of the highest honors bestowed by the national president of the ACF and recognizes outstanding culinarians who exemplify culinary excellence, leadership, and continued service to the profession and their local communities.
A-B Tech Emerging Chefs Earn More Than Medals
It was Deyman's second time competing on the student team, and he said he took notes from Hanson on how to lead his peers in the high-stakes event. Jimison was also a returning team member, coming in with experience from competing the year before.
The event requires the teams to prepare a multi-course meal within the allotted time, with judges keeping a watchful eye on the students' performance before tasting each dish.
Deyman said judges provided critiques, including a glowing comment that the A-B Tech team was "a pleasure to watch." The judges' tasting notes provided feedback that Deyman said was fair and understandable for how the dishes could be improved.
Last year, A-B Tech's Hot Food Team ranked second in its category, scoring high enough to still earn a gold medal. The Hot Food Team has won the Southeast Regionals 17 times ― winning first place in the Student Team of the Year category last March ― and received gold medals in 2007 and 2024.
Hanson also won a gold medal in the Student Chef category in the spring, scoring third highest in the nation.
Participating in the competition comes with immeasurable rewards for the students.
"I feel like a totally new person. Things I don't think I would have been bold enough to do in the past, I now have the inner confidence and work ethic to do. It's a mindset I now carry into everything I do," Deyman said.
Deyman, who also holds a bachelor's degree in psychology, graduated from A-B Tech's two-year culinary program with an associate's degree in culinary arts in the spring.
He said he switched career paths, seeking fulfilment, which he's found in cooking.
"It was the best decision I've ever made," Deyman said.
He said that his training under the decorated culinary program's department leadership, including Cathy Horton, the chair of Culinary Arts and Hospitality, has prepared him to enter the local restaurant industry as a professional. He said he's witnessed significant growth in himself and his peers since enrolling, and has taken more control of leading his life and taking risks.
"I want to go places where I am constantly pushed. I never want to feel settled. ... I realized that I will be more fulfilled in a job that is constantly pushing me where I can grow, and I'm seeking some leadership positions after how gratifying it was this year and seeing that potential in myself," Deyman said.
For more about A-B Tech's Culinary program, visit abtech.edu/culinary. For more about the American Culinary Federation and this year's competitions and awards, visit acfchefs.org.