The Culinary Insider - August 10, 2010 (Vol. VIII,
2010 ACF National Convention Wrap-up
The 2010 ACF National Convention, hosted by ACF Orange
Empire Chefs & Professional Cooks Association, held in Anaheim,
Calif., Aug. 2–5, was a success. The event offered an array of
professional development, networking and food functions.
The trade show had more than 110 exhibitors and culinary
competitions. At General Session, Michael Ty, CEC, AAC, ACF national
president, cooked alongside Sam Choy, owner of Sam Choy’s
Breakfast, Lunch and Crab, Honolulu, and Dr. Janey Thornton with the
USDA delivered an inspiring message about the value of childhood
nutrition and how chefs can make a difference. More than 450 guests
attended the American Academy of Chefs Dinner, which recognized the
Academy’s annual award winners and inductees.
A sincere thank-you to our sponsors
and exhibitors, whose support was instrumental to our success.
Experience the Power of Connection again or for the first time with
diary and video clips. Photos will be posted on Flickr.
Congratulations to the competition
winners and all the competitors for a job well done and the ACF and
American Academy of Chefs (AAC) award
recipients and honorees, as well as the 22 members and six honorary
members inducted into the AAC.
Michael Matarazzo, executive chef, Bear Mountain Inn, Bear Mountain,
N.Y.; ACF National Chapter
Andreas Proisl, executive pastry chef, Isleworth Country Club,
Windermere, Fla.; ACF Central Florida
Jeffrey Brown, Ed.D., CEC, CCE, associate professor, The Collins
College of Hospitality Management at California State Polytechnic
University, Pomona, Calif.; ACF Southern California Inland Empire Chefs
& Cooks Association
Daniel Gorman, line cook, Cherokee Town and Country Club, Atlanta;
ACF Greater Atlanta Chapter, Inc.
ACF Chefs and Cooks of the Catskill Mountains, students at the State
University of New York at Delhi, Delhi, N.Y.: Chase Devine, Julie
Hernandez, Kenneth Liranzo, Joseph Michaud, Sarah Thurgood and Victor
Sommo, CEC, coach.
John Reed, CEC, CCA, owner, Customized Culinary Solutions, Skokie,
Ill.; ACF Windy City Professional Culinarians Inc.
Americo “Rico” DiFronzo, CEC, AAC, executive chef,
American Food Systems, Inc., Burlington, Mass.; ACF Epicurean Club of
Kendall College, Chicago, all members of ACF Windy City Professional
Culinarians Inc.: Allison Chikos, Erika Giffin, Sarah Roberts,
Jacqueline Wallner, Edward Whitney and Dina Altieri, CEC, CCE,
U.S. Army: Sgt. Matthew Flemister and Sgt. 1st Class Rene Marquis,
CEC, PCEC, CCE, CCA, AAC
Louis Chatham, CEC, AAC, executive chef, PCI Gaming, Atmore, Ala.;
ACF Choctaw Chapter
Curtis Smith, culinary instructor, Spokane Community College,
Spokane, Wash.; ACF Chefs de Cuisine of the Inland Northwest
Sgt. Maj. David Turcotte, CEC, AAC, executive chef, U.S. Army, Fort
Lee, Va.; Old Dominion ACF Chapter
Canada Cutlery, Inc., Pickering, Ontario, Canada
- Bobby Moghaddam, CEC, CCE, AAC, director of hospitality management
and culinary arts, Riverside Community College, Riverside, Calif.; ACF
Southern California Inland Empire Chefs & Cooks Association
- Joseph Poon, chef/owner, Joseph Poon Chef Kitchen, Philadelphia; ACF
- Linda Rosner, CEC, culinary-arts director/instructor, Lexington
College, Chicago; ACF Windy City Professional Culinarians Inc.
- John Schlaner, CEC, AAC, executive chef, Hollywood Casino at Penn
National Race Course, Grantville, Pa.; ACF Professional Chefs
Association of South Jersey
- Barry Young, CEC, chef-instructor, Columbus Culinary Institute,
Columbus, Ohio; ACF Columbus Chapter
- Richard Dingle, executive chef, Hershey Lodge, Hershey, Pa.; ACF
- Michael Finch, CEC, executive chef/director, Harrisburg Area
Community College, Harrisburg, Pa.; ACF Harrisburg Chapter
- Todd Gray, executive chef, Equinox, Washington, D.C.; ACF
Nation’s Capital Chefs Association
- Chief Warrant Officer 4 David Longstaff, CEC, AAC, food advisor,
U.S. Army, Oviedo, Fla.; Old Dominion ACF Chapter
- David Prows, CEC, AAC, executive chef, Costa Vida, Sandy, Utah; ACF
Beehive Chefs Chapter Inc.
- William Ramsey, CEC, CCA, executive chef, Casino Pauma, Pauma
Valley, Calif.; ACF Chefs & Culinarians of San Diego
- Hubert Schmieder, retired, Lafayette, Ind.; ACF Greater Indianapolis
- Michael Smith, CEC, corporate executive chef, Custom Culinary, Inc.,
Lombard, Ill.; ACF Northern New Jersey Chapter
ACF Greater Kansas City Chefs Association
Karl Guggenmos, AAC, university dean of culinary education, Johnson
& Wales University, Providence, R.I.; ACF Rhode Island Chapter
Steak House, Orlando, Fla.
Duke’s Cafe Giovanni, New Orleans
Golf & Tennis Club, Newark, Del.
Senior Living at Applewood, Lakewood, Colo.
of Colorado at Boulder, Housing & Dining Services, Boulder,
Cordova, Casa Monica Hotel, St. Augustine, Fla.
Thomas Trevethan, CEPC, pastry chef, Paris Las Vegas, Las Vegas; ACF
Chefs Las Vegas
Nancy Russman, program coordinator, culinary-arts program, Jefferson
Community & Technical College, Louisville, Ky.; ACF Kentucky
- Central Region: ACF South Bend Chefs and Cooks Association
- Northeast Region: ACF Long Island Chapter
- Southeast Region: ACF Kentucky Chapter
- Western Region: ACF Chefs & Culinarians of San Diego
John Kaufmann, CEC, AAC, retired, Antioch, Ill.; ACF Chicago Chefs of
John Hui, CEPC, AAC, corporate pastry chef, Pebble Beach Resorts,
Pebble Beach, Calif.; ACF Chefs Las Vegas
Friedrich Gitschner, CMC, AAC, chef/owner, Gitschner’s
Productions, Houston; ACF Professional Chefs Association of Houston
Michael Garbin, CEC, AAC; executive chef, Union League Club of
Chicago, Chicago; ACF Windy City Professional Culinarians Inc.
Roland Schaeffer, CEC, AAC, HOF, retired, St. Augustine, Fla.; ACF
Anthony Graffeo, CEC, AAC, retired executive chef, Saugus, Mass.; ACF
Epicurean Club of Boston
Antinore, CEC, CCE, CCA, AAC, HOF, executive chef, Hospitality
Solutions Consulting, Le Roy, N.Y.; ACF Professional Chefs/Cooks
Association of Rochester
Cullen, CMC, AAC, HOF, deceased, past ACF president
Douglas, CEC, CCE, AAC, HOF, retired, Marysville, Wash.; ACF
Washington State Chefs Association
Urban, CEC, AAC, HOF, chef ambassador, Ben E. Keith Foods, Houston;
Texas Chefs Association
Frederick Dame, HAAC, HBOT, HHOF, vice president of sales, Heirloom
Wine Group, Foster’s Wine Estates, San Francisco
Charlie Palmer, hospitality entrepreneur, chef and hotelier, New
ACF Culinary Youth Team USA Named
Congratulations to the ACF Bay Area Chefs Association of Oregon youth
team on being named ACF Culinary Youth Team USA. Team members are
Brittney Cummings, Maddie Cutts, Edalyn Garcia, Reilly Meehan and
Alfonso Mendoza. Randy Torres, CEC coached the team to victory. It was a
tough competition among the ACF Bay Area Chefs Association of Oregon,
ACF Chefs & Culinarians of the Heartland and ACF Chefs de Cuisine
Association of California teams. Duties of the new youth team began
immediately with team members hosting a meet-and-greet at the ACF
Gathering Spot at the ACF national convention’s trade show Aug. 4.