The Culinary Insider - April 27, 2010 (Vol. VIII, Issue
Chefs Named to ACF Culinary Team USA for
More than 300 people experienced Southern hospitality
at its best at the 2010
ACF Southeast Regional Conference, hosted by ACF Birmingham Alabama
Chapter, at the Sheraton Birmingham, April 24–26. The event
offered an array of professional-development, networking and food
functions, as well as provided numerous opportunities for camaraderie
and connection. The trade show featured exhibits by purveyors from
across the U.S.
Donald Barickman, chef/owner of Magnolia’s, Charleston, S.C.,
teamed with Regional Vice President Jeff Bacon, CEC, CCA, AAC, and
demonstrated several of Magnolia’s signature dishes during General
Session. The demo illustrated the nuances of Lowcountry cuisine for
which Barickman is considered the area’s foremost expert.
More than 100 attendees made the trip to The Club, Birmingham, for
the American Academy of Chefs Dinner. The beautiful and historic venue
sits high above the city overlooking the downtown scene.
A sincere thank you to our sponsors
whose support was instrumental to our success, and to the AAC for
donating $1,000 to the ACF Southeast Region Student Team winner to
assist with national convention travel expenses. Congratulations to all
the award recipients and competitors.
Chef of the Year, Sponsored by Unilever Foodsolutions
Jonn Nishiyama, garde manger chef, Cherokee Town and Country Club,
Atlanta; ACF Greater Atlanta Chapter Inc.
Pastry Chef of the Year, Sponsored by Splenda®
Andreas Proisl, executive pastry chef, Isleworth Country Club,
Windermere, Fla.; ACF Central Florida Chapter
Chef Educator of the Year
Kenneth “Ken” Bourgoin, CEC, chef-instructor, Valencia
Community College, Orlando, Fla.; ACF Central Florida Chapter
Student Chef of the Year, Sponsored by Custom Culinary, Inc.
Daniel Gorman, line cook, Cherokee Town and Country Club, Atlanta;
ACF National Chapter
Chef Professionalism Award, Sponsored by Minor’s®
Michael Rosen, CEC, executive chef, The Speedway Club at Charlotte
Motor Speedway, Concord, N.C.; ACF Inc. Charlotte Chapter
Hermann G. Rusch Chef’s Achievement Award
Donald McMillan, CEC, AAC, chef-instructor, The Stocked Pot Cooking
School, Winston-Salem, N.C.; ACF Triad Chapter
Student Team Regional Championship, Sponsored by R.L. Schreiber,
ACF Chefs of the Low Country, Savannah Technical College; Valarie
Barnes, Zebulon Berry, Elizabeth Estes, Alexander Jabr, Kevin Jump; and
coach Jean Vendeville, CEPC
Baron H. Galand Culinary Knowledge Bowl, Sponsored by American
Lincoln Culinary Institute, ACF Palm Beach County Chefs Association:
Hitesh Arora, CC, CPC; Andrew Croney, CPC; Glendon David; Francois
Leonce; Jami Yaccarino; and coach Steve Sitnick
ACF Southeast Region Chapter of the Year
ACF Inc. Charlotte Chapter
ACF Southeast Region Chapter Achievement Awards
- ACF Central Florida Chapter
- ACF Greater Atlanta Chapter Inc.
- ACF Inc. Charlotte Chapter
- ACF Tampa Bay Culinary Association Inc.
- ACF Triad Chapter NC
ACF Southeast Region President’s Medallions
- Anthony Lauri, CEC, AAC, executive chef, University of Miami, Coral
Gables, Fla.; ACF Greater Miami Chapter Epicurean Club
- Philip Lloyd, CEC, executive chef, Country Club of Salisbury,
Salisbury, N.C.; ACF Inc. Charlotte Chapter
- Roger Newell, CEC, CCE, CCA, culinary-arts instructor, Technical
Education Center Osceola, Kissimmee, Fla.; ACF Central Florida
- David Pantone, CEC, CEPC, CCE, AAC, dean of culinary education,
Lincoln Culinary Institute, West Palm Beach, Fla.; ACF Palm Beach County
Cutting Edge Awards
- Chief Warrant Officer 4 (CW4) Robert Sparks, CEPC, food advisor,
U.S. Army, Fort Lee, Va.; Old Dominion ACF Chapter
- ACF Greater Atlanta Chapter Inc.
- ACF Tampa Bay Culinary Association Inc.
Joseph Amendola Outstanding Member Award
Jeffrey Rotz, CEC, CCE, AAC, culinary educator, Eustis High School,
Eustis, Fla.; ACF Gulf to Lakes Chefs & Cooks Association Inc.
One-Pot Win A Lot, sponsored by Riviana
Louis Chatham, CEC, AAC, executive chef, PCI Gaming, Atmore, Ala.;
ACF Choctaw Chapter
Make-It-Mini Dessert Trio, sponsored by MARS Foodservice
Kyongran “Alex” Hwang, assistant pastry chef, Cherokee
Town and Country Club, Atlanta; ACF Greater Atlanta Chapter Inc.
Be Like “Mike” Contest for Culinary
Students and ACFEF Apprentices
ACF National President Michael Ty, CEC, AAC, invites culinary
students and ACFEF apprentices to enter the first-ever Be Like
“Mike&8221; contest for the chance to shadow him at the 2010
ACF National Convention in Anaheim, Calif. Airfare, accommodations and
full registration will be provided for the winner.
Submit an essay describing why you aspire to be a culinary leader and
how shadowing Chef Ty during the 2010 ACF National Convention will help
you reach your goal. The deadline for entries is May 28. Five finalists
will be selected for a conference call interview with Chef Ty; one
winner will be named on June 21. See if you qualify and enter.
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TV Series Casting Calls—Apply Now
Two TV casting opportunities are available for the best dynamic duo
and one spectacular single to star in their own food shows. Both series
are currently casting food experts who love to travel and have a passion
for food. Visit www.foodhostscasting.com to learn more.
ACF Culinary Team USA Update
National Team Selection Complete
Following a grueling tryout process the past few months, selection to
ACF Culinary Team USA is complete. R. Andrew Chlebana, CEPC, CCA,
associate professor/pastry chef, Joliet Junior College, Joliet, Ill.,
and a member of ACF Louis Joliet Chapter, joined the national team after
the final pastry tryout April 23–24. Meet
the team. Support
your team as it represents the United States and American cuisine at the
Culinary World Cup in Luxembourg in November.
May 31 Deadline for ACF Culinary Youth Team USA
ACF Culinary Youth Team USA tryouts will take place at the 2010 ACF
National Convention, August 2–5, in Anaheim, Calif. The
application deadline for teams to participate is May 31. Apply
Digital Sizzle Now Available to
We are pleased to announce that Sizzle is now a free
digital magazine available to culinary students, educators and
culinarians of all ages. Sizzle specifically targets
culinary, baking and pastry students, and includes articles on emerging
job markets, mentoring, continuing education, culinary trends,
scholarship information, and culinary and pastry techniques. We hope you
will enjoy reading Sizzle and share it with your
CAFÉ’s 2010 Program for Foodservice
Trainers and Educators
Weekend events critical to your
Deadline for discounted early registration: May 1, 2010
June 18–20: Mastering French Cooking: from Classics to
Contemporary, L’Academie de Cuisine, Gaithersburg, Md.
June 25–27: 6th-Annual Leadership Conference, Baltimore
July 23–25: The Healthy Menu-Cooking for Tomorrow, Kendall
College School of Culinary Arts, Chicago
October 22–24: The Latin Event, Johnson & Wales University,
Earn ACF continuing-education hours! Click CAFÉ Events at www.CafeMeetingPlace.com for more
ACF Initial Certification Exams
Did you know that your certification practical
exam is valid for one year and the written
exam is valid for two years from when you took them? Don’t
delay and certify today. Find a practical exam test
site or a Comira written test site and complete your initial
certification. Contact ACF Certification at email@example.com with
NCR Seeking Chef Sources
Are you a chef who has quit smoking or is trying to? ACF would like
to hear from you for a story we are doing for The National
Culinary Review. Please e-mail firstname.lastname@example.org.
ACFEF Apprenticeship Training Update
The American Culinary Federation Education Foundation
(ACFEF) hosted a two-day training for eight Apprenticeship
Regional Trainers at Kendall College, Chicago, April 13–14.
The training covered apprenticeship initiatives funded through a U.S.
Department of Labor grant, which included new sustainability
competencies and the soon-to-be released online apprenticeship portal.
This training, combined with a series of upcoming webinars, will make it
possible for ACFEF to implement these initiatives at four designated