ACF Regional Conferences:  professional development, continuing education, networking
Photo Album

2013 ACF Northeast Regional Conference

The 2013 ACF Northeast Regional Conference, hosted by ACF Syracuse New York Chapter, at Turning Stone Resort Casino, Verona, N.Y., March 17–20, brought hundreds of chefs, cooks and foodservice professionals to Verona. The conference provided attendees with opportunities to advance their professional development and enhance their culinary skills through business seminars, cooking demonstrations featuring the latest trends and techniques, culinary competitions and awards. More than 25 chefs, students and chapters were honored at the conference. Many of these award winners will compete against their regional counterparts at the 2013 ACF National Convention in Las Vegas, July 21–25.

At the conference, the ACF’s Chef & Child Foundation, in partnership with Hidden Valley® Original Ranch® dressings & dips, awarded $10,000 to The ACF Jersey Shore Chefs Association, winner of the ACF Northeast Region $10K Challenge, for the significant impact chapter members made in their local communities by hosting Lunch Break for Kids fundraisers and outreach events for Childhood Nutrition Day. In addition, the American Academy of Chefs (AAC), ACF’s honor society, gave a $1,000 grant to the ACF Northeast Region Student Team Regional Champion, Johnson & Wales University, Providence, R.I., representing ACF Rhode Island Chapter, to assist the team with expenses to travel to the national competition in July.

ACF Northeast Region Chef of the Year, sponsored by Unilever Food Solutions

Eddie Tancredi, CEC, corporate chef, Cleveland Restaurant Group, Cleveland, Ohio; ACF Columbus Chapter
Due to a clerical error, it was initially announced that Timothy Rios, CEC, AAC, executive chef at Canterbury Golf Club, Beachwood, Ohio, and a member of ACF Cleveland Chapter Inc., had won. We extend our sincerest apologies to Chef Rios.

ACF Northeast Region Pastry Chef of the Year, sponsored by Plugrá® European-Style Butter

Tammy Lynn Fuchs, CEPC, executive pastry chef, Rolling Rock Club, Ligonier, Pa.; ACF Laurel Highlands Chapter

ACF Northeast Region Chef Educator of the Year

David Campbell, CCC, CCE, professor, State University of New York at Cobleskill, Cobleskill, N.Y.; ACF Capital District–Central New York

ACF Northeast Region Hermann G. Rusch Chef’s Achievement Award

Robert Forquer, CEC, AAC, retired, Johnstown, Pa.; ACF Conemaugh Valley Culinary Association

ACF Northeast Region Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR’S®

James Connolly, CEC, CCA, AAC, divisional director of culinary services for New England, Atria Senior Living Group, Louisville, Ky.; ACF Epicurean Club of Boston

ACF Northeast Region Student Chef of the Year, sponsored by Custom Culinary, Inc.

Alexis Chamoff, student, State University of New York at Delhi, Delhi, N.Y.; ACF Long Island Chapter

ACF Northeast Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers

Students from Westmoreland County Community College, Youngwood, Pa., representing ACF Laurel Highlands Chapter; coached by Carol Baier, CC

ACF Northeast Region Student Team Championship, sponsored by R.L. Schreiber, Inc.

Students from Johnson & Wales University, Providence, R.I., representing ACF Rhode Island Chapter; coached by George O’Palenick, CEC, CCE, AAC

ACF Northeast Region Flavors of the Mediterranean—A Minute® Rice Competition, sponsored by Riviana® Foods

Cyril Ortigosa-Liaz, chef, Yale University Catering, New Haven, Conn.; Connecticut Chefs Association

ACF Northeast Region Chapter of the Year

ACF Philadelphia Delaware Valley Chefs Association, Philadelphia

ACF Northeast Region Chapter Achievement Award

ACF Columbus Chapter, Columbus, Ohio
ACF Epicurean Club of Boston, Boston
ACF of Greater Buffalo New York, Buffalo, N.Y.
ACF Philadelphia Delaware Valley Chefs Association, Philadelphia

ACF Northeast Region Cutting Edge Awards

David Banks, CEC, AAC, executive chef, Harry’s Savoy Grill and Ballroom, Wilmington, Del.; ACF First State Chefs Association
Jason Drysdale, director of culinary operations, Turning Stone Resort Casino, Verona, N.Y.; ACF Syracuse New York Chapter
Michael McCombe, CEC, CCE, culinary arts instructor, Middle Bucks Institute of Technology, Jamison, Pa.; ACF Philadelphia Delaware Valley Chefs Association
Scott Steiner, CCE, chef-instructor; ACF Greater Buffalo Chapter, Niagara County Community College, Sanborn, N.Y.

ACF Northeast Region President’s Medallions

Mary Kiernan, CCC, food and beverage instructor, Syracuse University, Syracuse, N.Y.; ACF Syracuse New York Chapter
Bridget McManus-McCall, corporate executive chef, Nestlé Professional, Brightwaters, N.Y.; ACF Long Island Chapter
Gregory Skibinski, CEC, AAC, executive chef, Western Hills Country Club, Cincinnati; ACF Greater Cincinnati Chapter
Cornelia “Connie” Walmsley, CCE, AAC, retired, Lewiston, N.Y.; ACF Greater Buffalo Chapter

ACF Northeast Region American Academy of Chefs Northeast Region Service Award

Wilfred Beriau, CEC, CCE, AAC, culinary arts department chair, Southern Maine Community College, South Portland, Maine; ACF Casco Bay Culinary Association of Portland ME
Willie Lewis, AAC, consultant, executive chef, Halperns’ Purveyors of Steak & Seafood, Brigatine, N.J.; ACF Professional Chefs Association of South Jersey
Robert Roebuck, CEC, AAC, chef, Wegmans Food Market Inc., Mechanicsburg, Pa.; ACF Harrisburg Chapter

ACF Northeast Region $10K Challenge

The ACF Jersey Shore Chefs Association, Monmouth and Ocean Counties, N.J.

NEWCHEF Fashion Inc.