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Press ReleaseBest Young Cooks in America Go Head-to-Head for Title of American Culinary Federation Student Chef of the Year in Dallas, July 24St. Augustine, Fla., June 6, 2011—Four chefs-in-training from Georgia, Illinois, New York and Virginia will compete July 24 for the title of American Culinary Federation (ACF) Student Chef of the Year and $1,000. The competition, sponsored by Custom Culinary, Inc., takes place during the 2011 ACF National Convention at the Gaylord Texan, Dallas, July 22–26. In 1987, the late Baron H. Galand, CEC, AAC, HOF, established the ACF Student Chef of the Year award to help student members establish their position within ACF. In 2003, a culinary cook-off was introduced at the national convention, and, for the first time, regional finalists competed for the national title. The award recognizes a talented student or recent graduate, no older than 25 by June 1, 2012, who possesses a high degree of professionalism, culinary skill and passion for the culinary arts. ACF chapters first nominated students for their ability to cook, level of skill, strong understanding of cooking fundamentals and classical cooking foundation. Then, students competed and won their regional competitions. Now, the finalists will have 2 hours, 10 minutes to prepare, cook and serve two portions of their two-course meal (appetizer and entrée) or two desserts (one hot, one cold) utilizing select ingredients. Culinarians will compete on the trade-show floor in front of a live audience, and a panel of judges will choose the winner. The winner will be announced at the President’s Grand Ball, Tuesday, July 26. The 2011 candidates are: Central region Aaron Guajardo III, 24, of Joliet, Ill., recently graduated from Joliet Junior College, Joliet, with an associate in applied science degree. While in school, he worked as a lab assistant at the school and was a member of its competition team. Guajardo has always loved math and science, but his attempts to pursue careers in chemistry, business and engineering were unsuccessful. A relative suggested he try culinary school, and after his first baking/pastry class, he was hooked. Guajardo enjoys using simple ingredients and different cooking methods to show how less-utilized cuts of meats can shine when prepared properly. In the future, he will work toward earning ACF’s Certified Sous Chef® (CSC®) designation and hopes to become an ACF-approved culinary judge. He is a member of ACF Louis Joliet Chapter. Northeast region Caitlin Sive, 23, of Glenville, N.Y., a recent culinary-arts graduate from Schenectady County Community College (SCCC), Schenectady, N.Y., decided she wanted to become a chef at age 13. During her time at SCCC, she excelled in academics and as a student leader. Before graduating this spring, she was a member of the school’s hot-food team for the second year. She is also involved in her local ACF chapter, ACF Capital District–Central New York, serving as student chapter president. Sive has led fundraiser and community events for the chapter, revitalized student meetings by bringing in educational presenters and started a student chapter newsletter. In the future, she plans to attend State University of New York at Delhi to pursue a bachelor’s degree in business management with a focus on hospitality management. She also plans to pursue ACF’s CSC® certification in the near future. Southeast region Keith Schwock, 22, of Atlanta, is a line cook at Cherokee Town and Country Club, Atlanta, and a graduate of Asheville-Buncombe Technical Community College (AB Tech), Asheville, N.C., where he earned an associate degree in culinary technology. Schwock returned to Atlanta after interning at Cherokee Town and Country Club during college. Growing up, he loved to try new foods and enjoyed the fresh vegetables he grew in his garden. By the time he was 14, Schwock got a summer job as a steward at a local restaurant. He worked at Mountain Air Country Club, Burnsville, N.C., after high school to save enough money to attend AB Tech. While in school, he was a member of the school’s hot-food competition team, which earned two silver medals in 2008 and 2009 at ACF competitions, placing third in 2009 at the national level. He is a member of ACF Greater Atlanta Chapter Inc. Western region Ghil Medina, 23, of Hampton, Va., is a services journeyman/senior airman in the U.S. Air Force. Growing up in the Philippines, Medina enjoyed helping to prepare meals for community festivities, when residents would work together to cook for guests from around the world. At age 18, he came to America. When he was 19, he joined the U.S. Air Force and headed to Lackland Air Force Base in Texas. He learned the fundamentals of foodservice, and was sent to Langley Air Force Base, Hampton. He has received awards that include being named 2007 Junior Chef of the Quarter in 2007 and 2009, Airman of the Quarter in 2008, and 2011 Armed Forces Junior Chef of the Year following a competition during the 36th U.S. Army Culinary Arts Competition in Fort Lee, Va. His current goal is to finish his associate degree in hotel, restaurant, fitness and lodging management, and to be accepted into a commissioning program. Medina is a member of Old Dominion ACF Chapter. In 2010, Atlanta’s Daniel Gorman took home the national Student Chef of the Year award. For a complete list of past winners, visit www.acfchefs.org/Content/NavigationMenu2/Events/Awards/SCOY/Winners/default.htm. At the 2011 ACF National Convention, chefs, cooks and foodservice professionals will attend to network, compete, and attend educational seminars, culinary demos, social functions and meal events. For information, or to attend, visit www.acfchefs.org/Convention or call (800) 624-9458. Sponsors of the 2011 ACF National Convention are: Allen Brothers; American Lamb Board; American Technical Publishers; Barilla America, Inc.; Barry Callebaut; BelGioioso Cheese, Inc.; Ben E. Keith; Cabot Creamery Cooperative; Canada Cutlery Inc.; The Cheesecake Factory Bakery Inc.; Cleveland Range, LLC; Custom Culinary, Inc.; Dansko; Diamond Crystal® Kosher Salt; Dietz & Watson, Inc.; Ecolab; French’s Foodservice; GFF/Girard’s Dressings; Gourmet Trading Company; Indian Harvest; The International Culinary Schools at The Art Institutes; Johnson & Wales University; King & Prince Seafood; Kingsburg Orchards; Koch Foods, Inc.; Lactalis; Mars Foodservice; McCormick for Chefs; MenuMax; MINOR’S®; NEWCHEF Fashion Inc.; Nueske’s; Plugra; PreGel America; R.L. Schreiber, Inc.; Riviana Foods Inc.; Saputo; The Schwan Food Company; Sodexo; Splenda®; Texas Beef Council; Tyson Food Service; Unilever Food Solutions; United Egg Producers Certified; US Foodservice; Valrhona; Victorinox; Villeroy and Boch; Vitamix Corp.; Washington State Potato Commission; Wisconsin Milk Marketing Board; and Youngstown Distributors. About the American Culinary FederationThe American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. # # # Editor’s Note: To request press credentials to attend or to arrange an interview, contact Leah Craig at (904) 484-0213 or lcraig@acfchefs.net. Download high-res photos at www.acfchefs.org/Content/NavigationMenu2/About/Media/Photos/default.htm. Contact: Leah Craig |
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