The Culinary Insider - April 27, 2010 (Vol. VIII, Issue 9)

Chefs Named to ACF Culinary Team USA for Savory

More than 300 people experienced Southern hospitality at its best at the 2010 ACF Southeast Regional Conference, hosted by ACF Birmingham Alabama Chapter, at the Sheraton Birmingham, April 24–26. The event offered an array of professional-development, networking and food functions, as well as provided numerous opportunities for camaraderie and connection. The trade show featured exhibits by purveyors from across the U.S.

Donald Barickman, chef/owner of Magnolia’s, Charleston, S.C., teamed with Regional Vice President Jeff Bacon, CEC, CCA, AAC, and demonstrated several of Magnolia’s signature dishes during General Session. The demo illustrated the nuances of Lowcountry cuisine for which Barickman is considered the area’s foremost expert.

More than 100 attendees made the trip to The Club, Birmingham, for the American Academy of Chefs Dinner. The beautiful and historic venue sits high above the city overlooking the downtown scene.

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 competitors.

Chef of the Year, Sponsored by Unilever Foodsolutions

Jonn Nishiyama, garde manger chef, Cherokee Town and Country Club, Atlanta; ACF Greater Atlanta Chapter Inc.

Pastry Chef of the Year, Sponsored by Splenda®

Andreas Proisl, executive pastry chef, Isleworth Country Club, Windermere, Fla.; ACF Central Florida Chapter

Chef Educator of the Year

Kenneth “Ken” Bourgoin, CEC, chef-instructor, Valencia Community College, Orlando, Fla.; ACF Central Florida Chapter

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

Daniel Gorman, line cook, Cherokee Town and Country Club, Atlanta; ACF National Chapter

Chef Professionalism Award, Sponsored by Minor’s®

Michael Rosen, CEC, executive chef, The Speedway Club at Charlotte Motor Speedway, Concord, N.C.; ACF Inc. Charlotte Chapter

Hermann G. Rusch Chef’s Achievement Award

Donald McMillan, CEC, AAC, chef-instructor, The Stocked Pot Cooking School, Winston-Salem, N.C.; ACF Triad Chapter

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

ACF Chefs of the Low Country, Savannah Technical College; Valarie Barnes, Zebulon Berry, Elizabeth Estes, Alexander Jabr, Kevin Jump; and coach Jean Vendeville, CEPC

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

Lincoln Culinary Institute, ACF Palm Beach County Chefs Association: Hitesh Arora, CC, CPC; Andrew Croney, CPC; Glendon David; Francois Leonce; Jami Yaccarino; and coach Steve Sitnick

ACF Southeast Region Chapter of the Year

ACF Inc. Charlotte Chapter

ACF Southeast Region Chapter Achievement Awards

• ACF Central Florida Chapter
• ACF Greater Atlanta Chapter Inc.
• ACF Inc. Charlotte Chapter
• ACF Tampa Bay Culinary Association Inc.
• ACF Triad Chapter NC

ACF Southeast Region President’s Medallions

• Anthony Lauri, CEC, AAC, executive chef, University of Miami, Coral Gables, Fla.; ACF Greater Miami Chapter Epicurean Club
• Philip Lloyd, CEC, executive chef, Country Club of Salisbury, Salisbury, N.C.; ACF Inc. Charlotte Chapter
• Roger Newell, CEC, CCE, CCA, culinary-arts instructor, Technical Education Center Osceola, Kissimmee, Fla.; ACF Central Florida Chapter
• David Pantone, CEC, CEPC, CCE, AAC, dean of culinary education, Lincoln Culinary Institute, West Palm Beach, Fla.; ACF Palm Beach County Chefs Association

Cutting Edge Awards

• Chief Warrant Officer 4 (CW4) Robert Sparks, CEPC, food advisor, U.S. Army, Fort Lee, Va.; Old Dominion ACF Chapter
• ACF Greater Atlanta Chapter Inc.
• ACF Tampa Bay Culinary Association Inc.

Joseph Amendola Outstanding Member Award

Jeffrey Rotz, CEC, CCE, AAC, culinary educator, Eustis High School, Eustis, Fla.; ACF Gulf to Lakes Chefs & Cooks Association Inc.

One-Pot Win A Lot, sponsored by Riviana

Louis Chatham, CEC, AAC, executive chef, PCI Gaming, Atmore, Ala.; ACF Choctaw Chapter

Make-It-Mini Dessert Trio, sponsored by MARS Foodservice

Kyongran “Alex” Hwang, assistant pastry chef, Cherokee Town and Country Club, Atlanta; ACF Greater Atlanta Chapter Inc.

Be Like “Mike” Contest for Culinary Students and ACFEF Apprentices

ACF National President Michael Ty, CEC, AAC, invites culinary students and ACFEF apprentices to enter the first-ever Be Like “Mike&8221; contest for the chance to shadow him at the 2010 ACF National Convention in Anaheim, Calif. Airfare, accommodations and full registration will be provided for the winner.

Submit an essay describing why you aspire to be a culinary leader and how shadowing Chef Ty during the 2010 ACF National Convention will help you reach your goal. The deadline for entries is May 28. Five finalists will be selected for a conference call interview with Chef Ty; one winner will be named on June 21. See if you qualify and enter.

HAPPY CHEF® is the #1 Supplier of Chef Apparel

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TV Series Casting Calls—Apply Now

Two TV casting opportunities are available for the best dynamic duo and one spectacular single to star in their own food shows. Both series are currently casting food experts who love to travel and have a passion for food. Visit www.foodhostscasting.com to learn more.

ACF Culinary Team USA Update

National Team Selection Complete

Following a grueling tryout process the past few months, selection to ACF Culinary Team USA is complete. R. Andrew Chlebana, CEPC, CCA, associate professor/pastry chef, Joliet Junior College, Joliet, Ill., and a member of ACF Louis Joliet Chapter, joined the national team after the final pastry tryout April 23–24. Meet the team. Support your team as it represents the United States and American cuisine at the Culinary World Cup in Luxembourg in November.

May 31 Deadline for ACF Culinary Youth Team USA

ACF Culinary Youth Team USA tryouts will take place at the 2010 ACF National Convention, August 2–5, in Anaheim, Calif. The application deadline for teams to participate is May 31. Apply

Digital Sizzle Now Available to All

We are pleased to announce that Sizzle is now a free digital magazine available to culinary students, educators and culinarians of all ages. Sizzle specifically targets culinary, baking and pastry students, and includes articles on emerging job markets, mentoring, continuing education, culinary trends, scholarship information, and culinary and pastry techniques. We hope you will enjoy reading Sizzle and share it with your friends.

CAFÉ’s 2010 Program for Foodservice Trainers and Educators

Weekend events critical to your professional development!

Deadline for discounted early registration: May 1, 2010

June 18–20: Mastering French Cooking: from Classics to Contemporary, L’Academie de Cuisine, Gaithersburg, Md.

June 25–27: 6th-Annual Leadership Conference, Baltimore International College

July 23–25: The Healthy Menu-Cooking for Tomorrow, Kendall College School of Culinary Arts, Chicago

October 22–24: The Latin Event, Johnson & Wales University, North Miami

Earn ACF continuing-education hours! Click CAFÉ Events at www.CafeMeetingPlace.com for more information.

ACF Initial Certification Exams

Did you know that your certification practical exam is valid for one year and the written exam is valid for two years from when you took them? Don’t delay and certify today. Find a practical exam test site or a Comira written test site and complete your initial certification. Contact ACF Certification at certify@acfchefs.net with questions.

NCR Seeking Chef Sources

Are you a chef who has quit smoking or is trying to? ACF would like to hear from you for a story we are doing for The National Culinary Review. Please e-mail ncr@acfchefs.net.

ACFEF Apprenticeship Training Update

The American Culinary Federation Education Foundation (ACFEF) hosted a two-day training for eight Apprenticeship Regional Trainers at Kendall College, Chicago, April 13–14. The training covered apprenticeship initiatives funded through a U.S. Department of Labor grant, which included new sustainability competencies and the soon-to-be released online apprenticeship portal. This training, combined with a series of upcoming webinars, will make it possible for ACFEF to implement these initiatives at four designated pilot programs.