ACF Today, Vol. IV, No. 15
July 25, 2006
In this edition...
- ACF Thanks all who Attended the 56th Annual American Culinary Federation National Convention
- Culinary Winners Honored at 56th Annual American Culinary Federation National Convention
- Chef & Child Foundation Live & Silent Auctions are a success!
- The American Academy of Chefs Welcomes its 2006 Inductees at the ACF National Convention
- ACF Thanks the Sponsors of the 56th ACF National Convention
- ACF Thanks Marriott International, Inc. for its Generosity Regarding the 2006 ACF National Convention
ACF Thanks all who Attended the 56th Annual National Convention in Philadelphia!
The 2006 ACF convention attracted nearly 1,800 chefs, culinarians and foodservice representatives to the convention's activities, and to the trade show, featuring 180 exhibitor booths. Culinarians from each ACF Region - Central, Northeastern, Southeastern and Western - came to learn, grow and support their colleagues during the four-day extravaganza held in the vibrant, historic city of Philadelphia. Some highlights of the convention were the national competitions, where ACF's top-regional chefs came to compete for coveted titles such as U.S.A.'s Chef of the Year, sponsored by Unilever Foodsolutions, Lisle, Ill.
In addition to the competitions, the convention featured professional-development seminars and unique culinary events. The inaugural Certified Master Chefs dinner sold out, with proceeds benefiting restaurateur Leah Chase, a renowned New Orleans chef, author and television personality. In addition, the American Culinary Federation Foundation donated $5,000 to Chase, known as the "Queen of Creole Cuisine", after she was forced to temporarily close her restaurant, Dooky Chase, due to damages from Hurricane Katrina. Thank you to all who attended this year's convention!
Culinary Winners Honored at 56th Annual American Culinary Federation National Convention
ACF awarded eight national culinary awards after two days of intense competitions at the 2006 ACF national convention, the largest gathering of culinarians in the United States. The national award winners are:
U.S.A.'s Chef of the Year, sponsored by Unilever Foodsolutions:
Aidan Murphy, Certified Master Chef (CMC), American Academy of Chefs (AAC), St. Louis
2006 ACF National Pastry Chef of the Year, sponsored by Chef Designs:
Steven Rujak, Orlando
2006 ACF National Educator of the Year:
Raimund Hofmeister, CMC, AAC, Las Vegas
2006 Chef Professionalism Award sponsored by Minor's/Nestlé Foodservices:
Joe Eidem, Certified Executive Chef (CEC), AAC, Reno, Nev.
2006 ACF National Student Culinarian of the Year, sponsored by Custom Culinary, Inc.:
Sarah Deckert, Rye, N.Y.
2006 ACF National Student Team Champion, sponsored by R.L. Schreiber, Inc.:
Professional Culinary Institute, Campbell, Calif.
2006 Hermann G. Rusch Chef's Achievement Award:
Jon Greenwalt, CEC, AAC, Hall of Fame (HOF), Lincoln, Calif.
Baron H. Galand Culinary Knowledge Bowl sponsored by Custom Culinary, Inc.:
Chefs de Cuisine Association of St. Louis, Inc.
Chef & Child Foundation Live & Silent Auctions are a Success!
Thanks to all of the companies, individuals and chapters that donated as well as purchased auction items at the 2006 national convention in Philadelphia. With the generous support, the Chef & Child Foundation raised nearly $7,000! Proceeds from the auction will benefit the ACF New Jersey chapters Childhood Hunger Day events in October. Thank you to everyone who participated in the event and CCF hopes to be back bigger and better at the 2007 ACF national convention in Orlando.
The American Academy of Chefs Welcomes its 2006 Inductees at the ACF National Convention
The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), welcomed its 2006 inductees, including those individuals inducted into the AAC Hall of Fame and Honorary AAC during a formal ceremony and dinner July 15 at the 2006 national convention. Congratulations to the following inductees:
Jill Bosich, CEC, CCE, AAC-executive chef/energy programs advisor at The Southern California Gas Company in Downey, Calif.
Bruce Deeble, CEC, AAC-executive chef/foodservice director of Metz and Associates in Dallas, Pa.
Michael Deihl, CEC, AAC-executive chef at East Lake Golf Club and an adjunct professor at Clayton State Community College, both in Atlanta
Patrick Fagen, CEC, AAC-executive chef at Pine Tree Golf Club in Boynton Beach, Fla.
Ralph Feraco, CEC, AAC-executive chef of Naples Sailing and Yacht Club in Naples, Fla.
Charles Gipe, CEC, AAC-executive chef of Hershey Entertainment and Resorts Company-Entertainment Complex in Hershey, Pa.
Fred Griesbach, CEC, AAC-sous chef at the Sky Club in Plover, Wis.
Michael Harants, CEC, CCE, AAC-corporate chef/culinary instructor in the United States Navy
Ronald Herbinko, CEC, CCE, AAC-chef-instructor at Pennsylvania Culinary Institute in Pittsburgh
Robert Hertel, CEC, CCE, AAC-associate professor/department chair at St. Louis Community College in St. Louis
Jeffrey Igel, CEC, CCE, CCA, AAC-department chair at Fox Valley Technical College in Appleton, Wis.
Jeffrey LaBeau, CEC, AAC-executive chef and director of operations at International Chefs' Culinary Center in Burnsville, Minn.
Dominick Laudia, CEC, AAC-executive chef at Boca Rio Golf Club in Boca Raton, Fla.
Peter Locante, CEC, AAC-chef-instructor at Pennsylvania Culinary Institute in Pittsburgh
Thomas Long, CEC, AAC-executive chef at Holy Spirit Health Systems in Camp Hill, Pa., and the owner and operator of Ice Works in New Cumberland, Pa.
Robert Meitzer, CEC, AAC-chef-instructor at Johnson & Wales University in Denver
Timothy Michitsch, CEC, CCE, AAC-chef-instructor at Lorain County Joint Vocational School in Oberlin, Ohio
Aidan Murphy, CMC, AAC-executive chef of Old Warson Country Club in St. Louis
Alan Neace, Sr., CEC, AAC-culinary instructor at Cincinnati State Technical and Community College in Cincinnati
Christine Amarosa-Neugebauer, CEC, AAC-executive chef and owner of Christine Marie's Catering in Glen Mills, Pa.
Sharon Pallas, CC, CEPC, AAC-executive pastry chef and owner of Premier Pastries in Columbus, Ohio
Michael Priola, CEC, AAC-executive chef/foodservice director at Brandon Swim & Tennis Club in Brandon, Fla.
David Prows, CEC, AAC-executive chef of Rumbi Island Grill in Salt Lake City
Michael Redmond, CEC, AAC-executive chef of the Genesee Valley Club in Rochester, N.Y.
Noel Ridsdale, CEC, CCA, AAC-director of culinary arts at First Coast Technical Institute in St. Augustine, Fla.
Robert Roebuck, CEC, AAC-chef at Country Meadows Retirement Communities in Hershey, Pa.
Mark Spelman, CEC, AAC-corporate executive chef for Helen of Troy and chef consultant of Spelman Food and Beverage Designs, Inc., both in El Paso, Texas
Michael Vignapiano, CCE, AAC-chef instructor at The Art Institute of New York City
Lawrence Weiss, CCC, CCE, AAC-chef-instructor at L.A. Wilson Tech Center in Huntington, N.Y.
American Academy of Chefs Hall of Fame Inductees:
Bert Cutino, CEC, AAC, HOF-co-owner of the Sardine Factory Restaurant in Monterey, Calif.
Biagio Dente-CEC, AAC, HOF-founder of Dente's Catering in Pittston, Pa.
Bruno Marti, HAAC, HOF-chef/owner of La Belle Auberge Restaurant in Ladner, British Columbia
Honorary American Academy of Chefs Inductees:
Girolamo Calzante, HAAC-owner of Mamma Maria's Ristorante in Chicago
Mary Campbell, CCC, CCE, HAAC-culinary arts instructor at Glencliff High School in Nashville
Robert Hatoff, HAAC-chairman of Allen Brothers, Inc. in Chicago
Edwin William Johnson, HAAC-executive chef at Radisson Cable Beach and Golf Resort in Nassau, Bahamas
John T. Price, CCC, HAAC-former culinary instructor and student team coach at the Indian River Community College in Ft. Pierce, Fla.
Michael Rand, HAAC-director of hospitality sales at Barber Foods in Marietta, Ga.
ACF Sincerely Thanks Our Sponsors!
2006 American Culinary Federation Convention Sponsors
Custom Culinary, Inc.
R.L. Schreiber, Inc.
Grand Platinum Sponsors
Le Cordon Bleu Schools North America
Tyson Foods, Inc.
The Art Institutes
Chef Macrina Fine Cooking Wines and Spirits for Professional Food Preparation
Johnson & Wales University
Beef Information Center
Butterball Farms, Inc.
American Lamb Board
Boggiatto Garden Hearts
The Cheesecake Factory Bakery Incorporated
Chef's Hat, Inc.
GFF, Inc./Girard's Foodservice Dressings
NewChef Fashion, Inc.
Mexican Shrimp Council
Sweet Street Desserts
Wisconsin Milk Marketing Board
Canada Cutlery, Inc.
RC Fine Foods
Schulstad Royal Danish Pastry
Mind's Eye Resource Management, LLC
United Egg Producers
2006 American Academy of Chefs Sponsors
Grand Patron Level
Allen Brothers, Inc.
Beam Wine Estates
Johnson & Wales University
Sara Lee Coffee & Tea/ Superior Coffee
SYSCO Food Services
Esposito Meats, Inc.
Phillips Foods, Inc.
Albert Uster Imports, Inc.
Cervena Natural Tender Venison
Chef Macrina Fine Wines and Spirits
Jennie-O Turkey Store
Maine Lobster Promotion Council
R. L. Schreiber, Inc
American Wild Shrimp
ButterBall Farms, Inc.
Custom Culinary, Inc.
New Zealand Green Shell Mussels
Chef & Child Foundation Auction Donors
ACF Capital Professional Chefs and Cooks Association
ACF Windy City Professional Chefs, Inc.
ACF Greater Indianapolis
ACF Inc Florida Suncoast Cooks Association
ACF Tampa Bay Culinary Association Inc.
Friedrick Dick Corporation
Leadership Children's Foundation
Lillie B. Chantilly Tea Room
Maple Leaf Farms
Marine Corps Community Services
Nation's Restaurant News
Pennsylvania Culinary Institute
Penton Media, Food Management
Reed Business Group - Restaurant and Institutions
Schultz Supply Co. Inc.
Shamrock Foods Company
Standard Restaurant Equipment
Sweet Street Desserts
The Max Gallery
Tyson Foods, Inc.
Universal Printing Company
ACF thanks Marriott International, Inc. for its generosity regarding the 2006 ACF National Convention
ACF extends a sincere thank you to Marriott International, Inc., and all the staff at the Downtown Philadelphia Marriott for their outstanding service and support to all who attended the 2006 national convention!
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