The Culinary Insider - May 7, 2012 (Vol. X, Issue 10)

Daniel Gorman Wins Hans Bueschkens Junior Chefs Challenge

Daniel Gorman

Daniel Gorman, sous chef at Cherokee Town Club, Atlanta, and a member of ACF Greater Atlanta Chapter Inc., has won an international World Association of Chefs’ Societies (WACS)-sanctioned competition, the Hans Bueschkens Junior Chefs Challenge. The competition took place May 3 in Daejeon, South Korea, during the 35th annual WACS World Congress. Gorman competed against representatives from six other continents and is now considered the “best young cook in the world.”

Gorman is not the first young American to compete at this level. In January 2010, Kansas native Kelly Conwell, CSC, represented the Americas and ACF in the competition in Chile, in which a young chef from Canada left with the championship. In May 2008 in Dubai, California native Keriann Von Raesfeld won first place in the inaugural competition.

Allison Weldon to Compete in National Chaine des Rotisseurs Young Chef Competition

Klaus Friedenreich & Allison Weldon

Allison Weldon, a member of ACF Central Florida Chapter and a recent graduate from Le Cordon Bleu College of Culinary Arts Orlando, Orlando, Fla., will compete on May 17 at Delgado Community College, New Orleans, for the national Chaine des Rotisseurs Jeunes Chef Rotisseurs Competition. Weldon qualified by winning the gold at the southeast competition in February with ACF Certified Master Chef Klaus Friedenreich, AAC, her instructor, mentor and coach by her side.

The winner of the national competition will go on to compete for the international title September 14 in Berlin, Germany. In September 2011, Reilly Meehan, a member of the 2012 ACF Culinary Youth Team USA and 2012 ACF Western Region Student Chef of the Year currently competing for the national title at the 2012 ACF National Convention in Orlando, took first place in the international competition in Istanbul, Turkey. We wish her the best of luck!

The New Happy Chef Catalog is Here

Happy Chef catalog The 2012 Happy Chef catalog features dozens of new colors and styles, plus big improvements to existing products. From enhanced comfort to more durability, we listened to the feedback of culinary professionals. Be the first to see what’s new: request a catalog today.

ACF Ethics and ACF Internal Audit Committee Members Named

Congratulations to the following recently elected ACF members to the ACF Ethics Committee and ACF Internal Audit Committee. Members will each serve a two-term commencing at the close of the 2012 ACF National Convention in Orlando, Fla.

ACF Ethics Committee

  • ACF Central Region: Glenn S. Brown, CEC, AAC, ACF Greater Indianapolis Chapter
  • ACF Northeast Region: Rene Rawraway, CEC, CCE, ACF Akron-Canton Area Cooks and Chefs Association
  • ACF Southeast Region: Jamie Green, CEC, Old Dominion ACF Chapter
  • ACF Western Region: Walter N. Bronowitz, CCC, CCE, AAC, ACF Washington State Chefs Association

ACF Internal Audit Committee

  • ACF Central Region: Thomas P. Ryan, CEC, ACF Chicago Chefs of Cuisine Inc.
  • ACF Northeast Region: Robert Ohlsen, CEC, CCA, WCC, ACF Professional Chefs Association of South Jersey
  • ACF Southeast Region: Dennis R. Trantham, CEC, CCA, ACF North Carolina Chapter
  • ACF Western Region: Dieter Preiser, CEC, AAC, ACF Chefs Association of Arizona, Inc.

ACF Northeast Regional Conference

Niagara Falls

More than 500 chefs and foodservice professionals gathered in Niagara Falls, N.Y., April 28–30, for the 2012 ACF Northeast Regional Conference, hosted by ACF of Greater Buffalo New York, in the midst of a winter storm with temperatures dipping into the 30s. It was three incredible days, from the professional development sessions, keynote speaker Dennis Snow and the trade show to the meals, evening events and contests held by the host chapter. Read more and view the photos.

Congratulations to all the honorees and competitors for a job well done. See a complete list of the award recipients.

  • Northeast Region Chef of the Year, sponsored by Unilever Food Solutions: Scott Ryan, CEC
  • Pastry Chef of the Year: Meegan Roberts
  • Chef Educator of the Year: Mark Mistriner, CEC
  • Hermann G. Rusch Chef’s Achievement Award: Wilfred Beriau, CEC, CCE, AAC
  • Chef Professionalism Award, sponsored by Minor’s®: Daniel Scannell, CMC
  • Student Chef of the Year, sponsored by Custom Culinary, Inc.: Thomas Groves
  • Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers: Westmoreland County Community College, Youngwood, Pa.; ACF Laurel Highlands Chapter
  • Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.: State University of New York at Delhi, Delhi, N.Y.; ACF Chefs and Cooks of the Catskill Mountains

Save the Date!

Center for the Advancement of Foodservice Education The Center for the Advancement of Foodservice Education (CAFE) offers professional-development opportunities to all culinarians:

8th-Annual Leadership Conference, “Connections”
June 21–23, 2012
Host: The Culinary Institute of America, San Antonio

“Learning from the Ground Up”
July 27–29, 2012
Host: Seattle Culinary Academy

“The Science of Food”
October 19–21, 2012
Host: Johnson & Wales University, Charlotte

All events award ACF continuing-education hours! Visit for agendas, registration and hotel information.

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Ingredient of the Month: Beef

Tacos Carne Asada

Humans have eaten beef from cattle since ancient times. Today, the U.S. and Brazil are two of the world’s primary beef-producing countries. Renowned beef cattle breeds include Aberdeen Angus, Belgian Blue, Charolais, Kobe, Limousin and Murray Grey. The meat from breeds such as these is superior to that from cattle used purely for dairy production. There are a variety of different cuts of beef that can come from a single cow. Each differs in flavor and texture due to the fat content and distribution. Read more and learn how to make Tacos Carne Asada in May’s Ingredient of the Month provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

Complimentary Life Insurance


ACF provides Professional Culinarians, Culinarians, Student Culinarians, Senior Professional Culinarians, and Allied and Associate members in good standing and who are not part of an ACF property or military program complimentary term life insurance from The Guardian Life Insurance Company of America, New York. Please complete and return the life insurance form so that your records may be updated. Protect your loved ones and update your beneficiary information whenever there are significant changes in your life.

  • Death benefit amount: $5,000
  • Benefit reduction: $2,500 death benefit for members between the ages of 65 and 69
  • Benefit reduction: $1,000 death benefit for members age 70 and older

12th Annual Pillsbury Bakers Plus Creative Decorating Competition

Retail Bakers of America The Retail Bakers of America is now accepting applications for the 12th Annual Pillsbury Baker’s Plus Creative Decorating Competition taking place at All Things Baking Sept. 9–11. Up to 12 contestants will compete head-to-head for the coveted Pillsbury Bakers Plus championship title. Gold, silver and bronze medals will be awarded for the highest three scores in each category, and more than $14,000 in prize money will be awarded to competitors and their sponsoring bakeries. Apply by the June 30 deadline.