Cold-Food Applicants

• Geoffrey Blount, CEPC, executive pastry chef, Bakery Bistro Initiative at Central Piedmont Community College, Charlotte; ACF Inc. Charlotte Chapter
• Timothy Bucci, CEC, CCE, CHE, associate professor, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
• Stephen Bush, CSC, sous chef, Mac D’s Pub, Wilmington, Ohio; ACF Greater Dayton Chapter
• Brian Campbell, CEC, CCE, associate instructor, Johnson & Wales University, Charlotte, N.C.; ACF Inc. Charlotte Chapter
• Scott Campbell, executive chef, Downingtown Country Club, Downingtown, Pa.; ACF Philadelphia Chapter
• Shawn Culp, CEC, culinary-arts instructor, Le Cordon Bleu Institute of Culinary Arts, Pittsburgh; ACF Pittsburgh Chapter
• Chad Durkin, executive pastry chef, Desserts International, LLC, Exton, Pa.; ACF Philadelphia Chapter
• Kevin Doherty, CEC, CCA, regional executive chef, Delaware North Companies, Boston; ACF Epicurean Club of Boston
• Peter Dwyer, CEC, chef-instructor, Lincoln Culinary Institute, Hartford, Conn.; Connecticut Chefs Association
• George Gonzalez, executive chef, Sodexo, Nashville, Tenn.; ACF Middle Tennessee Chapter
• Scott Green, CEC, executive chef, Delaware North Companies, Hamburg, N.Y.; ACF of Greater Buffalo New York
• Ben Grupe, sous chef, Old Warson Country Club, St. Louis, Mo.; ACF National Chapter
• Anthony Haacke, CEC, executive chef, Racquet Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
• Thomas Haggerty, sous chef, Indian Hills Country Club, Mission Hills, Kans.
• Adam Heath, CSC, executive sous chef, River Oaks Country Club, Houston; ACF National Chapter
• Joseph Leonardi, CEC, executive chef, Somerset Club, Boston; ACF Rhode Island Chapter
• Paul Malcolm, CEC, CCE, assistant professor, Johnson & Wales University, Charlotte, N.C.; ACF Inc. Charlotte Chapter
• Robert Meitzer, CEC, AAC, executive chef, Red Rocks Country Club, Morrison, Colo.; ACF Colorado Chefs Association
• Brian Joseph Moll, CC, sauté cook, Isleworth Country Club, Windermere, Fla.; ACF Central Florida Chapter
• Stephen Perkins, CEC, executive chef, Marriott Chesapeake, Chesapeake, Va.; ACF Virginia Chefs Association
• Joseph Piazza, CEC, executive chef, Cherry Hills Country Club, Cherry Hills Village, Colo.; ACF Colorado Chefs Association
• Timothy Prefontaine, CEC, executive chef, The Fort Worth Club, Fort Worth, Texas; ACF National Chapter
• Fred Raynaud, corporate executive chef, Guest Services, Inc., Fairfax, Va.; ACF Nations Capital Chefs Association
• Charles Reed, executive chef, Millennium Hotel, Cincinnati; ACF Greater Cincinnati Chapter
• John Reed, CEC, CCA, owner, Customized Culinary Solutions, Skokie, Ill.; ACF Windy City Professional Culinarians Inc.
• Orlando Santos, CEPC, executive pastry chef, The Duquesne Club, Pittsburgh; ACF Pittsburgh Chapter
• Ryan Schroeder Jr., CEC, chef/owner, Big Tomatoes, Green Bay, Wis.; ACF Fox Valley Chapter
• Daryl Shular, CCC, corporate executive chef, Performance Food Services, Oakwood, Ga.; ACF Greater Atlanta Chapter Inc.
• Rudy Smith, CEC, corporate chef, Unilever Foodsolutions, Lisle, Ill.; ACF National Chapter
• Travis Smith, CEC, CCA, AAC, chef director, Francis Tuttle Technology Center, Oklahoma City; ACF Culinary Arts Society of Oklahoma
• Kevin Storm, CEC, CCA, AAC, executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
• Eddie Tancredi, sous chef, The Greenbrier, White Sulphur Springs, W.Va.; ACF Columbus Chapter