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Blaise Alan Dente recalls being 5 years old and going with his father to meetings of the American Culinary Federation Professional Chefs of Northeast Pennsylvania. Now he chairs the meetings.

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The Executive Board of the Professional Chefs of Northeastern Pennsylvania Chapter of the American Culinary Federation. From left, Doug Petruzzi, CEC, executive corporate chef of Pocono Produce Inc., chairman of the board; Biagio Dente, CEC, AAC HOF, charter member, past president, founder of Dente’s Catering; John Hudak Jr., CEC, AAC, executive chef Bentley’s Entertainment Complex, first vice president; Steve Anania, CEC, chef instructor Career Technical Center, Scranton, second vice president; Blaise Alan Dente, CCC, chef/owner Dente’s Catering, president; Sue Richter, CWPC, executive pastry chef Our Lady of Peace Residence, Marywood University, treasurer; Michael Tibbs, CECF, Food Service Director Mercy Hospital, Scranton, sergeant at arms.

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Blaise Alan Dente, Biagio Dente, and John Witkowski, all od Dente’s Catering, demonstrate the curing and smoking of meats for their fellow chefs.

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Alan, as he is known to most of his friends and colleagues, was sworn in as president of the chapter in December by his father, Biagio Dente, a founder of the chapter and himself a former president. He presided over his first meeting on January 4 at St. Maria Goretti Church hall and Dente’s Catering, of which Blaise Alan is chef/owner and Biagio is founder, put on a charcuterie demonstration for their fellow chefs.

Charcuterie is the term for the preparation of pork and other meats, such as hams, sausages, lonza, soppressata, that traditionally are preserved in some manner such as smoking, brining, and curing. Biagio Dente, a Certified Executive Chef and a member of the American Academy of Chefs Hall of Fame, and Blaise Alan, along with his mother Imogene and members of Dente’s staff, including Certified Executive Chef John Witkowski, cure a variety of Italian specialty items for their business, which is approaching its 50th anniversary.

In speaking of Blaise Alan, his sister Suzanne Dente-Agostinelli, said, “Blaise Alan can recall peeling potatoes for our father at the age of 5, with an apron that was so long on him it was dragging on the floor. It was at this age, my parents would take my brother, my sister, and I to my father’s American Culinary Federation (ACF) national conventions every summer as our family vacation. Blaise Alan can remember his eyes getting so big when he would see the chefs coming to the meetings or perform cooking demonstrations with their white hats on their heads. My brother used to say, ‘That is going to be me someday.’”

The younger Chef Dente has followed in his father’s footsteps in more ways than one. Not only did he become an executive chef and president of the chapter, but he also was named Chef of the Year for 2008, as was his father several years earlier.

Alan, 39, is a 1988 graduate of Seton Catholic High School. He earned a bachelor’s degree in Hotel, Restaurant, and Tourism Management from East Stroudsburg University. He served as chapter president in his cooking club during his senior year.

Alan has worked every facet of the family business, but it is cooking that became his passion, most especially preparing desserts.

Over the years he enrolled in continuing education classes at highly respected institutions, such as The Restaurant School at Walnut Hill in Philadelphia and the prestigious Culinary Institute of America, located in Hyde Park, NY. He had enough education points for him to earn his initial certification through the American Culinary Federation. He is presently a Certified Chef de Cuisine.

In 1997, he became an adjunct chef/instructor at Keystone College.

He has been a member of the local chapter of the ACF for close to 20 years. He was recognized as its chapter Junior Member of the Year in only his second year as a member. He provided the initiative to start a Junior Member chapter within this local chapter. He served as its charter president.

During his early years as a member, as well as, down to the present time, he has competed in various culinary salons and Hot Food Competitions, achieving ribbons, medals, and culinary diplomas for his cooking entries. He has chaired various committees and has been appointed as a captain on several occasions for the chapter’s annual Progressive Dinner, an upscale culinary extravaganza the chefs hold every year to benefit local charities.

Blaise Alan has authored several food related articles in the chapter newsletter. He has also performed seminars and demonstrations at chapter meetings.

He has been recognized by the chapter as its “Member of the Year” in 2006, recipient of the “Presidents Special Recognition Award” for outstanding service to the organization in 2007, and then, last year, with the prestigious “Chapter Chef of the Year” medallion.

Blaise Alan is a member of business-related organizations, such as POWER! (Professionals Organized and Working to Enrich the Region), as well as the Greater Scranton, Wilkes-Barre, and Pittston Chambers of Commerce. He is currently an Executive Board Member of the Greater Pittston Chamber for a second term.

He also plays an active role in community related organizations such as Greater Pittston Daffodil Days Committee (American Cancer Society), Pittston Tomato Festival, Scranton Chapter of UNICO International (where he is chapter Sergeant at Arms), and the Victor Alfieri Italian American Men’s Social Club in Scranton.

Blaise Alan describes himself as a “very devout Catholic.” He is a daily communicant, serves as a Eucharistic Minister, usher, and sits on the Parish Council and Parish Implementation Team for Blessed Sacrament-St. Mary’s in Pittston.

He is a member of the President John F. Kennedy Knights of Columbus Council # 372 and Assembly # 948. He served as its Grand Knight and is a member of its Color Core Guard, which is noted for its marches in parades, and presence at special masses. They also post guard during the viewings and funerals of Brother Knights.

He has been the Assembly’s Faithful Scribe (Secretary) for the past six years.