Their retirements were effective as Career & Technical Education classes wrapped up for the year, with the final day of instruction on Tuesday, June 16.

At E2CCB, Caccamise spent nearly three decades building a Culinary Arts program rooted in creativity, patience, and real-world learning. A Niagara Falls native and Trott Vocational graduate, he began in the hospitality industry working at local restaurants and hotels, including the Holiday Inn and Niagara Hilton.

Initially planning a career in electrical work, he instead found his path shifting into hospitality after a guidance counselor helped him secure a dishwasher position at Como Restaurant. He later studied at Genesee Community College and Niagara University, completing his teaching certification at Buffalo State University.

He entered education in 1996 after discovering a passion for teaching through a summer culinary program. He joined E2CCB at Hewes before moving to LoGuidice, where he spent more than 20 years shaping the program.

Chef David Caccamise of the LoGuidice Educational Center retired from E2CCB after three decades as a Culinary Arts instructor. He began his career working at the Hewes Educational Center.

“Everyone brings something different to the table,” he said. “You have to be patient and understand that everybody learns differently.”

Under his leadership, students participated in competitions, classroom challenges, gingerbread house projects, and community-based efforts such as Empty Bowls. He also helped modernize the LoGuidice culinary space into a more collaborative instructional kitchen.

“I always thought I had the best job in the world,” he said.

He also recognized longtime teaching assistant Rosemary Catalano, who is retiring alongside him. “She’s the kindest person,” he said. “She just adores working with the students.”

Looking ahead, Caccamise plans to spend more time with his wife, Andrea, their three sons, and grandchildren, along with travel and camping.

“It’s been a good ride,” he said.

Babcock’s career has taken him from restaurant kitchens in California and New Orleans to Culinary Arts classrooms across Western New York. A graduate of Trott Vocational High School in Niagara Falls, he trained at the Niagara Falls Culinary Institute and the Culinary Institute of America before working in restaurants, country clubs, and fine dining establishments nationwide.

After originally considering opening his own restaurant, he transitioned into education, earning certification from Buffalo State University and a master’s degree in administration from Niagara University. He began teaching with Greater Southern Tier BOCES before joining Ormsby in 1997, where he has remained ever since.

In the classroom, he emphasized strong fundamentals.

“You have to perfect the fundamentals,” he said. “When you walk into a professional kitchen, you have to do things the way the chef wants them done.”

Students learned everything from knife skills and food safety to stocks and sauces, building confidence through repetition and real kitchen experience. Many graduates went on to work in the culinary field across the region, including at Wegmans, Rich Products, and local restaurants. One former student even cooked at the White House while serving in the Navy. Another, Andrew Suffoletto, will now take over the program after serving as his teaching assistant.

“It’s nice to know the program is being left in good hands,” he said.

Chef Babcock said some of his most meaningful moments came years later, when former students reached out with notes about the impact of his instruction. He plans to stay connected to food through part-time work and private cooking while embracing a slower pace after decades in kitchens and classrooms.

“Every day I came to work, I enjoyed what I was doing,” he said.