2011 ACF Southeast Regional Conference
The 2011 ACF Southeast Regional Conference, hosted by ACF Greater
Atlanta Chapter Inc., brought more than 450 chefs, cooks and foodservice
professionals to Atlanta, one of the shining culinary cities of the
South and home to approximately 500 Zagat-rated restaurants. Attendees
not only “Experienced the Power of Connection,” but were
provided with numerous opportunities to advance their professional
development and enhance their culinary skills through seminars, culinary
demonstrations featuring the latest trends and techniques, cooking
competitions, meal events, networking and the opportunity to learn about
the newest industry products from purveyors from across the U.S. at the
trade show. View the photos.
ACF Southeast Region Vice President Jeff Bacon, CEC, CCA, AAC, shared
the stage and the stove at General Session with one of the South’s
most notable culinary figures, Tom Naito, owner of Tomo Japanese
Restaurant in Atlanta, who uses French and Italian ingredients in
traditional Japanese offerings. Naito and Bacon filleted a whole fish
into perfect portions to create a superior signature sushi meal. Also at
General Session, attendees heard from candidates running for the
2011–2013 national board of directors.
The American Academy of Chefs Dinner, held at Cherokee Town and
Country Club, Atlanta, featured culinary delights by executive chef/2007
U.S.A.’s Chef of the Year™ Kevin Walker, CMC, AAC.
Proceeds from ACF Greater Atlanta Chapter’s Casino Night
benefitted the ACF Greater Atlanta Charitable Trust, which distributes
funds to organizations such as ACF Culinary Team USA, Operation Chefs
Unite and TOT’s Kitchen, a program that helps to educate
nutritionally at-risk children about healthy eating.
A sincere thank-you to our sponsors and exhibitors, 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 honorees for their
outstanding contributions and goodwill, and to all the competitors for a
job well done.
Chef of the Year | Pastry Chef of
the Year | Chef Educator of the Year | Student Chef of the Year | Chef Professionalism Award | Hermann G. Rusch Chef’s Achievement Award | ACF Student Team Regional Championship | Baron H. Galand Culinary Knowledge Bowl | Chapter of the Year | Chapter
Achievement Awards | President’s
Medallions | Cutting Edge Awards | Joseph Amendola Outstanding Member Award | Paella, Please!
Chef of the Year, Sponsored by
Unilever Food Solutions
ACF Southeast Region Chef of the Year Award Winner
Armstrong, executive chef, Greenwich Country Club, Greenwich, Conn.;
ACF Greater Atlanta Chapter Inc.
Bryan Cozzi, country club executive chef, Cherokee Country Club,
Jamie Keating, CEC, CEO/executive chef, JK Culinary Inc./RiverMill Event
Centre, Columbus, Ga.; ACF Greater Atlanta Chapter Inc.
James “Tim” Thomas, CEC, AAC, executive chef, Mountain Brook
Club, Birmingham, Ala.; ACF Birmingham Alabama Chapter
Pastry Chef of the Year, Sponsored by
ACF Southeast Region Pastry Chef of the Year Award Winner
“Alex” Hwang, assistant pastry chef, Cherokee Town and
Country Club, Atlanta; ACF Greater Atlanta Chapter Inc.
Geoffrey Blount, CEPC, program chair and baking/pastry-arts
instructor, Central Piedmont Community College, Charlotte, N.C.; ACF
Inc. Charlotte Chapter
Malka Espinel, pastry-arts instructor, The International Culinary School
at The Art Institute of Fort Lauderdale, Fort Lauderdale, Fla.; Fort
Lauderdale ACF Inc.
Stephanie Steliga, executive pastry chef, Cafe L’Europe, Palm
Beach, Fla.; ACF Palm Beach County Chefs Association
Chef Educator of the Year
ACF Southeast Region Chef Educator of the Year Winner
Carmel, CEC, CCE, department head, Culinary Institute of Charleston,
Trident Technical College, Charleston, S.C.; ACF Greater Charleston
South Carolina Chapter
Lauren Cooke, CEPC, program director/chef-instructor, Mid Florida
Tech, Orlando, Fla.; ACF Central Florida Chapter
Keith Gardiner, CEC, CCE, CCA, AAC, chef-instructor, Guilford Technical
Community College, Jamestown, N.C.; ACF Triad Chapter NC
Travis Herr, CEC, CCE, associate professor, Pensacola State College,
Pensacola, Fla.; ACF national member
Germaine Leonard, CCA, chef-instructor/department chair, Lorenzo Walker
Institute of Technology, Naples, Fla.; ACF Caxambas Chapter of Naples
& Marco Island
Michael Riggs, Ph.D., CEC, FMP, assistant professor-culinary
arts/executive chef, Bowling Green Technical College, Bowling Green,
Ky.; ACF national member
Jean Vendeville, CEPC, department chair, Culinary Institute of Savannah,
Savannah Technical College, Savannah, Ga.; ACF Chefs of the Low
Student Chef of the Year, Sponsored
by Custom Culinary, Inc.
ACF Southeast Region Student Chef of the Year Award Winner
Schwock, line cook, Cherokee Town and Country Club, Atlanta; ACF
Greater Atlanta Chapter Inc.
Marc Castillo, student, Hillsborough Community College, Sun City
Center, Fla.; ACF Tampa Bay Culinary Association Inc.
Charles Gardiner, cook, The Inn on Biltmore Estate, Asheville, N.C.; ACF
Triad Chapter NC
Wendy Lopez, line cook, Isleworth Golf & Country Club, Windermere,
Fla.; ACF Central Florida Chapter
Jeremy Salamon, student, West Boca High School Culinary Academy, Boca
Raton, Fla.; ACF Palm Beach County Chefs Association
Chef Professionalism Award, Sponsored by Minor’s®
ACF Southeast Region Chef Professionalism Award Winner
Scott, CMC, WGMC, executive chef, Isleworth Golf & Country Club,
Windermere, Fla.; ACF Central Florida Chapter
Ronald Andrews, CEC, executive chef, Brays Island Plantation,
Sheldon, S.C.; ACF Chefs of the Low Country
Travis Dale, CEC, CCA, executive chef/F&B director, The Point Lake
and Golf Club, Mooresville, N.C.; ACF Inc. Charlotte Chapter
Donald McMillan, CEC, AAC, chef-instructor, The Stocked Pot Cooking
School, Winston-Salem, N.C.; ACF Triad Chapter NC
Richard Nickless, CEC, CCA, AAC, chef/supply and services director,
Department of Disabilities and Special Needs, Coastal Regional Center,
Summerville, S.C.; ACF Greater Charleston South Carolina Chapter
Hermann G. Rusch Chef’s Achievement Award
ACF Southeast Region Hermann G. Rusch Chef’s Achievement Award
Magoulas, CEC, CCE, CCA, AAC, dean, School of Hospitality and
Culinary Management, Daytona State College, Daytona Beach, Fla.; ACF
Daytona Beach Chefs Association
Roger Newell, CEC, CCE, CCA, culinary-arts instructor, Technical
Education Center Osceola, Kissimmee, Fla.; ACF Central Florida
Dallas Parrish, CEC, corporate executive chef, Food Sales East, Inc.,
Nashville, Tenn.; ACF Middle Tennessee Chapter
Derek Spendlove, CEPC, CCE, AAC, chair, Baking and Pastry Arts, Sullivan
University, Louisville, Ky.; ACF Kentucky Chapter
Gary Spitnale, CEC, chef-instructor, Miami Lakes Educational Center,
Miami Lakes, Fla.; Fort Lauderdale ACF Inc.
ACF Student Team Regional Championship, Sponsored by R.L. Schreiber, Inc.
ACF Southeast Region Student Team Regional Championship Winner
Western North Carolina Culinary Association; Asheville-Buncombe
Technical Community College, Asheville, N.C.; Charles deVries, CEPC,
ACF Central Florida Chapter; Orlando Culinary Academy, Orlando, Fla.;
Klaus Friedenreich, CMC, AAC, coach
ACF Chefs of the Low Country; Culinary Institute of Savannah at Savannah
Technical College, Savannah, Ga.; Jean Vendeville, CEPC, coach
ACF Classic City Chefs & Cooks Association; Athens Technical
College, Athens, Ga.; Scott Howard, coach
ACF Kentucky Chapter; Sullivan University, Louisville, Ky.; Derek
Spendlove, CEPC, CCE, AAC, coach
Baron H. Galand Culinary Knowledge Bowl, Sponsored by American Technical Publishers
ACF Southeast Region Baron H. Galand Culinary Knowledge Bowl
Institute of Savannah at Savannah Technical College, Savannah, Ga.; ACF
Chefs of the Low Country; Jocelyn Brantley, Cassandra M. Gillmore,
Claudia C. Harper, Joshua A. Lopez, Angela N. Real and coach Valarie
ACF First Coast Chapter; The International Culinary School at The Art
Institute of Jacksonville, Jacksonville, Fla.; Michael Baskette, CEC,
The International Culinary School at The Art Institute of Atlanta; ACF
Greater Atlanta Chapter Inc.; Joseph Costa, CEC, CCE, coach
Keiser University Center for Culinary Arts, Tallahassee, Fla.; ACF
Tallahassee Area Chefs Association; Matrell Hawkins, CC, coach
ACF Southeast Region Chapter of the Year
Central Florida Chapter, Orlando, Fla.
ACF Southeast Region Chapter Achievement
Central Florida Chapter
Greater Atlanta Chapter Inc., Atlanta
Inc. Charlotte Chapter, Charlotte, N.C.
Midlands Chapter, Lexington, S.C.
Palm Beach County Chefs Association, Palm Beach, Fla.
Tampa Bay Culinary Association, Tampa, Fla.
ACF Southeast Region President’s
Warrant Officer 4 (CW4) Russell Campbell, CEC, chief for the
Advanced Food Service Training Division, U.S. Army, Fort Lee, Va.; Old
Dominion ACF Chapter
Gardiner, CEC, CCE, CCA, AAC, chef-instructor, Guilford Technical
Community College, Jamestown, N.C.; ACF Triad Chapter NC
Lucardie, chapter administrator, ACF Tampa Bay Culinary Association,
Inc., Tampa; ACF Tampa Bay Culinary Association, Inc.
Osborne, CEC, general manager/executive chef, Manchester Coffee
County Conference Center, Manchester, Tenn.; ACF Middle Tennessee
Cutting Edge Awards
“Jay” Christmas, executive chef, Hope Valley Country
Club, Durham, N.C.; ACF Triangle Chefs
“Dee” Lennox, executive chef/owner/vice president,
Lennox Catering, Sunrise, Fla.; Fort Lauderdale ACF, Inc.
Sanborn, CEC, CCE, Ed.D., chef-instructor, Oldham County Board of
Education, Bucknor, N.Y., ACF national member
Joseph Amendola Outstanding Member Award
Frick, CEC, AAC, corporate executive chef, Nestlé Professional,
Orlando, Fla.; ACF Central Florida Chapter
Paella, Please! Sponsored by
McCook, CEC, AAC, executive chef, Athens Country Club, Athens, Ga.;
Classic City Chefs and Cooks Association