Rocco G. Verrigni, who educated thousands of young chefs during a nearly 40-year career teaching in the culinary program at SUNY Schenectady, died Monday (2/17) at home in Saratoga Springs. He was 68 and since 2015 had been been battling pancreatic cancer, which claims 80 percent of its victims within the first year. Verrigni’s death was confirmed by SUNY Schenectady President Steady H. Moono in an email to the campus community.

“His spirit was indomitable,” said John Sconzo, a North Country anesthesiologist and food writer who co-founded the local chapter of Slow Food USA, an organization dedicated to healthful, sustainable food and farming practices, with Verrigni and others.