Nancy Kombert ACF LONG ISLAND’S NEW PRESIDENT She would like to see more chefs mentoring the next generation, among other things
By Alexandra Zendrian
ancy Kombert has been in the culinary field for more than 20 years. She’s a certified executive N chef who has owned and operated a restaurant on the south shore of Long Island. She’s also the newest President of the American Culinary Federation (ACF) Long Island chapter. The industry is “in my blood,” Kombert said. Her father owned a country club and the chef there was a second father to her. Kombert has been part of the ACF since she was in high school. In her new role as President, Kombert hopes to make the Long Island chapter “more cohesive” and to offer more opportunities to junior chefs. To achieve the latter, Kombert needs the help of chef mentors and for more chefs to take on this role. She would encourage young chefs like her younger self to join the ACF because they can network during the meetings and gain opportunities including stages, internships, externships, and jobs from ACF members. Kombert is a firm believer in promoting from within, so it’s all about getting in the door sometimes.
“I love when someone out plates me,” Kombert said, referring to the competition she has among her students to be featured on her Instagram account (nkchef123). She uses this healthy competition as a tool to encourage her students to excel as it’s not a given any student will make the Instagram account any particular week. Which means when students accomplish this feat, they’ve truly earned it. In addition to wanting to see more mentorship within the ACF, Kombert also hopes that the group becomes more inclusive and that everyone feels welcome. “Any time I ask chefs for help, they always want to do something,” Kombert said, referencing chefs donating food, etc. “There’s a lot of talent out there,” Kombert said of the budding chefs she’s seen. “Don’t count them out. Some of these chefs will give you a run for your money.” The next generation of chefs has grown up with social media, including Instagram, and the internet. Because of that, they think of plating differently than other young chefs. Kombert hopes many more people will join the “big- hearted” chefs of the ACF Long Island. For questions or for more information about the ACF Long Island, go to lichefs.com.
Kombert is so excited to see the budding chefs, including Taylor DiBiase (see page 55). Kombert was fortunate to have her father’s chef as a mentor and “because of him, I strived.” She has an associate’s degree from the Culinary Institute of America. Whether it’s the program at Sewanhaka High School or culinary programs including hers at Wilson Tech, it's important to maintain these opportunities because they give up-and- coming chefs a chance to see what they like.
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