2012 ACF Southeast Regional Conference

As more than 400 chefs and foodservice professionals descended on Winston-Salem, N.C., Feb. 20–22, for the 2012 ACF Southeast Regional Conference, hosted by ACF Triad Chapter NC, so did the biggest storm of the winter, delighting Southerners not accustomed to snow.

For the first time ever, the icebreaker, chapter event and community outreach project were combined into one big party, The Wing Ding & Rib Thing, which officially kicked off the conference. Conference attendees and Winston-Salem residents enjoyed ribs, wings and dishes prepared by the Future Chefs Brigade—at-risk kids teamed up with local chefs—while partying to tunes from the Mediocre Bad Guys band. A blast was had by all, and $2,000 was raised to benefit the Chef & Child Foundation and Second Harvest Food Bank of NWNC’s Childhood Hunger Programs. An additional $3,000 was raised through the Rockin’ Guitar Raffle to support ACF Culinary Team USA as it prepares to bring home the gold at the 2012 IKA, which was presented to team manager Steve Jilleba, CMC, CCE, AAC, at the awards gala.

The next two days provided attendees with numerous opportunities to advance their professional development and enhance their culinary skills through seminars and culinary demonstrations featuring the latest trends and techniques. The conference theme, Celebrating Diversity, Sustaining Our Future, was prevalent throughout the conference, and especially during General Session. ACF Southeast Region Vice President Jeff Bacon, CEC, CCA, AAC, shared the stage with many as reports were given on ACF and ACF Education Foundation programs. Then, Kimberly Brock Brown, CEPC, CCA, AAC, and Dennie Streeter Veasey, CEC, CCE, demonstrated recipes from Dr. Maya Angelou’s cookbooks. Brock Brown made Angelou’s acclaimed banana pudding, and Streeter Veasey made lamb with white beans. Unfortunately, Angelou, who was to be the General Session’s keynote speaker, unexpectedly cancelled because of illness.

The competitions again proved to be a test of skill, patience and timing. For the first time, cold-food platters by ACF Student Team Regional Championship teams were displayed at the hotel, impressing all those who viewed them.

Attendees at the American Academy of Chefs Dinner were treated to a special evening at the historic Old Town Club, Winston-Salem. Executive Chef Jonathan M. Elwell, CEC, provided an evening of truly fine dining and an unforgettable experience.

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 | What’s in Your Wok: A Fried Rice Competition | Galbani® Mozzarella Caprese Challenge

Chef of the Year, Sponsored by Unilever Food Solutions

ACF Southeast Region Chef of the Year Award Winner

Bryan Kelly, CCC, district executive chef, Aramark–University of Virginia Dining, Charlottesville, Va.

Competitors

Travis Dale, CEC, CCA, executive chef/assistant general manager, The Point Lake and Golf Club, Mooresville, N.C.; ACF Inc. Charlotte Chapter
Jean-Pierre Marechal, executive chef, Savannah Red at the Charlotte Marriott City Center, Charlotte, N.C.; ACF Inc. Charlotte Chapter

Pastry Chef of the Year

ACF Southeast Region Pastry Chef of the Year Award Winner

Matthew Ratliff, assistant pastry chef, Everglades Club, Palm Beach, Fla.

Competitor

Kurtis Baguley, executive pastry chef, Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek Resort, Orlando, Fla.; ACF Central Florida Chapter

Chef Educator of the Year

ACF Southeast Region Chef Educator of the Year Winner

Costa Magoulas, CEC, CCE, CCA, AAC, MHA, dean, School of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Fla.; ACF Daytona Beach Chefs Association

Competitors

Andrew Miller III, CEC, chef-instructor, Gwinnett Technical College, Lawrenceville, Ga.; ACF Greater Atlanta Chapter Inc.
George Pastor III, CEC, CCE, AAC, Ed.D., chef-instructor, The International Culinary School at The Art Institute of Tampa, Tampa, Fla.; ACF Tampa Bay Culinary Association Inc.
Noel Ridsdale, CEC, CCA, AAC, culinary instructor, The International Culinary School at The Art Institute of Jacksonville, Jacksonville, Fla.; ACF First Coast Chapter

Student Chef of the Year, Sponsored by Custom Culinary, Inc.

ACF Southeast Region Student Chef of the Year Award Winner

Daniel Rodriguez, student, West Boca Raton Community High School, Boca Raton, Fla.; ACF Palm Beach County Chefs Association

Chef Professionalism Award, Sponsored by Minor’s®

ACF Southeast Region Chef Professionalism Award Winner

Greg Mueller, CEC, CCA, WCC, executive chef, Sodexo–Doctors Hospital, Augusta, Ga.; ACF Midlands Chapter

Competitors

Christopher McCook, CEC, AAC, executive chef, Athens Country Club, Athens, Ga.; Classic City Chefs & Cooks Association
Dennis Trantham, CEC, CCA, executive chef, The Grove Park Inn Resort & Spa, Asheville, N.C.; ACF Western North Carolina Culinary Association

Hermann G. Rusch Chef’s Achievement Award

ACF Southeast Region Hermann G. Rusch Chef’s Achievement Award Winner

Richard Cote, CEC, retired executive chef, Orlando, Fla.; ACF Central Florida Chapter

ACF Student Team Regional Championship, Sponsored by R.L. Schreiber, Inc.

ACF Southeast Region Student Team Regional Championship Winner

Sea Island, Sea Island, Ga.; ACF Golden Isles of Georgia Chapter; Coach Daniel Zeal

Competitors

Asheville-Buncombe Technical Community College, Asheville, N.C.; ACF Western North Carolina Culinary Association; Coach Bronwen McCormick
Culinary Institute of Charleston, Charleston, S.C.; ACF Greater Charleston South Carolina Chapter; Coach Ward Morgan, CEC Sullivan University, Louisville, Ky.; ACF Kentucky Chapter; Coach Derek Spendlove, CEPC, CCE, AAC
Valencia Community College, Orlando, Fla.; ACF Central Florida Chapter; Coach Kenneth Bourgoin, CEC

Baron H. Galand Culinary Knowledge Bowl, Sponsored by American Technical Publishers

ACF Southeast Region Baron H. Galand Culinary Knowledge Bowl Winner

Culinary Institute of Savannah at Savannah Technical College, Savannah, Ga.; ACF Chefs of the Low Country; Coach Jean Yves Vendeville, CEPC

Competitors

Alamance Community College, Graham, N.C.; Coach Doris Schomberg, CCE
Guilford Technical Community College, Jamestown, N.C.; ACF Triad Chapter NC; Coaches Michele Prairie and Patrick Sanecki
The International Culinary School at The Art Institute of Jacksonville, Jacksonville, Fla.; ACF First Coast Chapter; Coach Michael Baskette, CEC, AAC
The International Culinary School at The Art Institute of Tennessee–Nashville, Nashville; ACF Middle Tennessee Chapter; Coach Lisa Ramsey, CEC
Johnson & Wales University, Charlotte, N.C.; ACF Inc. Charlotte Chapter; Coach Brian Campbell, CEC, CCE
Johnson & Wales University, Miami; ACF Greater Miami Chapter Epicurean Club; Coach Alan Lazar, CCE

What’s in Your Wok: A Fried Rice Competition, Sponsored by Riviana Foods®

Costa Magoulas, CEC, CCE, CCA, AAC, MHA, dean, School of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Fla.; ACF Daytona Beach Chefs Association

Galbani® Mozzarella Caprese Challenge, Sponsored by Lactalis Foodservice and Galbani® Mozzarella

Nora Galdiano, CEC, executive sous chef, Isleworth Country Club, Windermere, Fla.; ACF Central Florida Chapter

ACF Southeast Region Chapter of the Year

ACF Central Florida Chapter, Orlando, Fla.

ACF Southeast Region Chapter Achievement Awards

ACF Central Florida Chapter
ACF Greater Atlanta Chapter, Inc., Atlanta
ACF Tampa Bay Culinary Association, Tampa, Fla.

ACF Southeast Region President’s Medallions

David Bearl, CCC, CCE, AAC, director of college advancement, First Coast Technical College, St. Augustine, Fla.; ACF St. Augustine Chapter
Costa Magoulas, CEC, CCE, CCA, AAC, MHA, dean, School of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Fla.; ACF Daytona Beach Chefs Association
Michael Rosen, CEC, chef/consultant, Rosen Enterprises, Charlotte, N.C.; ACF Inc. Charlotte Chapter
Jean Yves Vendeville, CEPC, department chair, Culinary Institute of Savannah at Savannah Technical College, Savannah, Ga.; ACF Chefs of the Low Country

Cutting Edge Awards

Michael Deihl, CEC, CCA, AAC, executive chef, East Lake Golf Club, Atlanta; ACF Greater Atlanta Chapter, Inc.
Alan Romano, CEC, CCE, AAC, chef-instructor, Guilford Technical Community College, Jamestown, N.C.; ACF Triad Chapter NC