The Culinary Insider - August 1, 2014 (Vol. XII, Issue 15)

ACF National Convention Wraps Up 2014 Event Series in Style

L. Edwin Brown, President’s Medallion Recipient

More than 1,000 chefs, cooks, students and foodservice professionals attended the 2014 ACF National Convention, hosted by ACF Greater Kansas City Chefs Association in Kansas City, Missouri, July 25–29. The annual event provided attendees with opportunities to advance their professional development and enhance their culinary skills through hands-on workshops and seminars, cutting-edge demonstrations, a trade show featuring nearly 100 exhibitors, national competitions and ACF’s national awards. Read More

During the convention, chefs faced off in several ACF national competitions, demonstrating their culinary skills and leadership. ACF also presented awards to chefs and establishments for advancing the culinary industry and profession. Below are the 2014 ACF award winners, honorees and members selected to represent ACF Culinary Youth Team USA:

U.S.A.’s Chef of the Year, sponsored by Unilever Food Solutions

Timothy Prefontaine, CEC®, executive chef, The Fort Worth Club, Fort Worth, Texas; ACF national member

ACF Pastry Chef of the Year, sponsored by Plugra® European-Style Butter

Stephan Schubert, executive pastry chef, River City Casino & Hotel, St. Louis; Chefs de Cuisine Association of St. Louis Inc.

ACF Chef Educator of the Year

Jean Yves Vendeville, CEPC®, department chair/instructor, Savannah Technical College, Savannah, Georgia; ACF Chefs of the Low Country

ACF Student Chef of the Year, sponsored by Custom Culinary, Inc.

Chase Grove, chef de partie, The Grey Plume, Omaha, Nebraska; student, The Institute for the Culinary Arts at Metropolitan Community College, Omaha; ACF Professional Chefs and Culinarians of the Heartland

Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR’S®

Michael Garbin, CEC®, AAC®, executive chef, Union League Club of Chicago, Chicago; ACF Windy City Professional Culinarians Inc.

Hermann G. Rusch Chef’s Achievement Award

Hartmut Handke, CMC®, AAC®, chef/owner, Culinary Fast-Trac, Dublin, Ohio; ACF Columbus Chapter

ACF Student Team National Championship, sponsored by R.L. Schreiber, Inc.

ACF Greater Kansas City Chefs Association; Johnson County Community College, Overland Park, Kansas; Raquel Kramer, Katie O’Connor, Matt Phillips, Kathryn Ratzlaff and Jessica Seely; Felix Sturmer, coach

Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers and US Foods

Guilford Technical Community College, Jamestown, North Carolina; ACF North Carolina Chapter; Aisha Boston, Jessica Bower, Alexia D’Egidio and Michael Nasrallah; Linda Beitz and Patrick Sanecki, CHE, coaches

ACF Industry Partnership Award

Plugra® European-Style Butter; Kansas City, Missouri

ACF National Chapter of the Year

ACF Monterey Bay Chapter; Monterey, California

ACF Region of the Year

ACF Western Region

ACF Culinary Community Spirit Award

Michigan Chefs de Cuisine Association; Detroit

ACF World of Thanks Award

ACF Greater Kansas City Chefs Association; Kansas City, Missouri

ACF President’s Medallion Recipients

  • L. Edwin Brown, HAAC, HHOF, ACF ambassador, St. Augustine, Florida; ACF Pittsburgh Chapter
  • Russell Campbell, CEC®, army sustainment command food advisor, U.S. Army, Rock Island Arsenal, Illinois; Old Dominion ACF Chapter
  • Charles Carroll, CEC®, AAC®, executive chef, River Oaks Country Club, Houston; ACF Professional Chefs Association of Houston
  • Biagio Dente, CEC®, AAC®, HOF, retired, Pittston, Pennsylvania; ACF Professional Chefs of Northeast Pennsylvania
  • Jim Douglas, CEC®, CCE®, AAC®, HOF, retired, Marysville, Washington; ACF Washington State Chefs Association
  • Roger Kelly, CEC®, AAC®, instructor, The Art Institute of Philadelphia, Philadelphia; ACF Philadelphia Delaware Valley Chefs Association
  • Victor Kendlehart, CC®, restaurants supervisor, Interstate Hotels & Resorts, Bowling Green, Florida; ACF national member
  • Adam Hagar, CSC®, CPC®, instructor assistant, Columbus State Community College, Columbus, Ohio; ACF Columbus Chapter
  • Harry Hoffstadt, CEC®, AAC®, HOF, retired, Tinley Park, Illinois; ACF Chicago Chefs of Cuisine Inc.
  • Paul O’Toole, CEC®, AAC®, executive chef, The Cliffs at Glassy, Landrum, South Carolina; ACF Philadelphia Delaware Valley Chefs Association
  • Lisa Ramsey, CEC®, CEPC®, chef instructor, The Art Institute of Tennessee–Nashville, Nashville, Tennessee; ACF Middle Tennessee Chapter
  • Tene Shake, owner, Tene Shake Signature Restaurants, Monterey, California; ACF Monterey Bay Chapter
  • The Culinary Institute of America, Hyde Park, New York

Cutting Edge Award Recipients

  • Bob Brassard Jr., CEC®, culinary educator, Broadmoor Technical Center-Shawnee Mission School District, Overland Park, Kansas; ACF Greater Kansas City Chefs Association
  • Mike Allen Chrostowski, culinary-arts instructor, Olathe Public Schools Culinary Arts Program, Olathe, Kansas; ACF Greater Kansas City Chefs Association
  • Virgil Emmert, CEC®, CCA®, executive chef, Oak Ridge Hotel & Conference Center, Chaska, Minnesota; ACF Minneapolis Chefs Chapter
  • Dwight Ferguson, vice president business development, Goodwill Industries of Southeastern Wisconsin, Inc., Milwaukee, Wisconsin; ACF Windy City Professional Culinarians Inc.
  • Michael Kester, CEC®, CCA®, AAC®, Southeast area training manager, Sodexo, Columbia, South Carolina; ACF Midlands Chapter
  • Ray McCue, CEC®, assistant professor, Johnson & Wales University, Providence, Rhode Island; ACF Rhode Island Chapter
  • Brandon Parry, CEC®, executive chef, United States Navy, Honolulu; ACF Honolulu Chapter
  • Michael Scott, CEC®, AAC®, executive chef, Northwood Club, Dallas; Texas Chefs Association
  • Robert White, CEC®, CCA®, AAC®, national director of culinary operations, The Goodman Group, Chaska, Minnesota; ACF Minneapolis Chefs Chapter

Achievement of Excellence Awards

  • American Bounty Restaurant, The Culinary Institute of America, Hyde Park, New York
  • Café Reconcile, New Orleans
  • Capers, Little Rock, Arkansas
  • Cyrano’s Farm Kitchen, Chicago
  • David’s 388, South Portland, Maine
  • Mamma Maria’s Pizzeria & Ristorante, Bensenville, Illinois
  • Monastero’s Ristorante & Banquets, Chicago
  • M.Y. China, San Francisco
  • Myers Park Country Club, Charlotte, North Carolina
  • Old Fisherman’s Grotto, Monterey, California
  • Pizzalley’s Chianti Room; St. Augustine, Florida
  • Quartino Ristorante & Wine Bar; Chicago
  • Remington Tavern and Seafood Exchange; North Tonawanda, New York
  • R’evolution; New Orleans
  • Ristorante Caterina de’ Medici & Al Forno Trattoria, The Culinary Institute of America; Hyde Park, New York
  • Siro Urban Italian Kitchen; Orlando, Florida
  • The Bocuse Restaurant, The Culinary Institute of America; Hyde Park, New York
  • The Gatesworth; St. Louis
  • The Sardine Factory, Monterey, California
  • The Signature Room at the 95th; Chicago

ACF Culinary Youth Team USA

  • Megan Bamford, pastry cook, The Greenbrier, White Sulphur Springs, West Virginia
  • Kristyn Chatlosh, student, Joliet Junior College, Joliet, Illinois; ACF Louis Joliet Chapter
  • Jordan Gardiner, demi chef, Myers Park Country Club, Charlotte, North Carolina; ACF North Carolina Chapter
  • Tracy Morris, pastry cook, Chevy Chase Club, Chevy Chase, Maryland; ACF Rhode Island Chapter
  • Jesus Olmedo, line cook, Somerset Club, Boston; ACF Epicurean Club of Boston
  • Josh Page, line cook, Grandfather Golf & Country Club, Linville, North Carolina; ACF North Carolina Chapter
  • Lydia Ross, CC, student, Central Piedmont Community College, Charlotte, North Carolina; ACF North Carolina Chapter
  • Trae Shriner, student ambassador, Oregon Coast Culinary Institute, Coos Bay, Oregon; and line cook, Bandon Dunes Golf Resort, Bandon, Oregon; ACF Bay Area Chefs Association of Oregon

Thank You ACF National Convention Sponsors

Our sincere appreciation to our ACF National Convention sponsors, whose support was vital to the success of our convention, 2014 ACF Events Series and the many programs of ACF. Please support our sponsors as they support us. They are: ACE Bakery, LLC; Alabama Gulf Seafood; Allen Brothers, Inc.; American Technical Publishers; Acqua Panna® Natural Spring Water; Barry Callebaut; BelGioioso Cheese, Inc.; Browne Foodservice; Campbell’s Culinary & Baking Institute; Canada Cutlery Inc.; Central Region State Beef Councils; Chef Rubber; Custom Culinary, Inc.; Ecolab®; Grey Poupon; Idaho® Potato Commission; Johnson & Wales University; Lactalis Foodservice; Lang Manufacturing Company; MINOR’S®; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Par-Way Tryson, makers of Vegalene®; Plant Based Foods, Inc.; Plugra® European-Style Butter; R.L. Schreiber, Inc.; S.Pellegrino® Sparkling Natural Mineral Water; Sysco®; THE FRENCH’S FOOD COMPANY; Tyson Food Service; Unilever Food Solutions; US Foods; Valrhona; Victorinox Swiss Army; Villeroy & Boch; Vita Craft® Corporation; Vitamix® Corporation; Wayne Farms LLC; and Wisconsin Milk Marketing Board.

ACF National Convention Trade Show an Incredible Experience for Attendees

A sincere thank you to all the ACF Trade Show exhibitors whose participation made the show an incredible experience for all the ACF national convention attendees! The exhibitors were: ACE Bakery, LLC; Agri Beef Co.; Alabama Gulf Seafood; Alconox, Inc.; American Technical Publishers; B2B Distribut, Inc.; BelGioioso Cheese, Inc.; Berkshire Meat Products LLC; Browne Foodservice; Bugambilia International; Canada Cutlery Inc.; Carmi Flavor & Fragrance; CaterSource® Magazine, Conference & Tradeshow; Central Region State Beef Councils; Chef Rubber; Chef Works; Churchill; Clear Springs Foods; Companion; CRC Press; Custom Culinary, Inc.; Dexter Russell, Inc / Chef Revival; Diamond Crystal Salt; Dole Packaged Foods; Earthborn Studios, Inc.; Ecolab®; Filtercorp; Goodheart-Willcox Publisher; Great Plains Beef; Gunter Wilhelm; Hamilton Beach; Hampton Creek; Hero North America; Irinox USA; Kabob’s, Inc.; Kendall College; Lactalis Foodservice, Inc.; Lang Manufacturing; LiveText, Inc.; Loffredo Fresh Produce; Magic Massage Therapy; Marwood Sales; Mercer Cutlery; MINOR’S®; Mozo Shoes; National Pasteurized Eggs, Inc.; National Pecan Shellers Association; National Restaurant Association; NEWCHEF Fashion Inc.; Nielsen-Massey Vanillas, Inc.; Nueske’s Applewood Smoked Meats; Open Blue; Oregon Fruit Products LLC; Par-Way Tryson, makers of Vegalene; Plant Based Foods, Inc.; Plugra® European-Style Butter; Polyscience; Rational USA; Research Chefs Association; Robot Coupe, USA; Rosenthal Sambonet USA Ltd; Sodexo; SR Max Slip Resistant Shoes; Superior Linen & Work Wear; Sysco®; The Culinary Institute of America; The Restaurant School at Walnut Hill College; Tillamook; Tyson Food Service; Ultra-Thin Pizza Shells and Flatbreads; Unilever Food Solutions; University of Missouri; Urner Barry; US Foods; USDA, Food & Nutrition Service; Victorinox Swiss Army; Villeroy & Boch; Vita Craft® Corporation; Vitamix® Corporation; Waring Commercial Products; Wayne Farms LLC; Whole Harvest Foods; Wiley; Wisconsin Milk Marketing Board; WNA; Woodland Food; and Wusthof.

American Academy of Chefs® Honorees and Inductees AAC

The American Academy of Chefs The American Academy of Chefs (AAC®), the honor society of ACF, honored and inducted the following culinarians at the 43rd Annual AAC Induction Reception and Dinner during the 2014 ACF National Convention.

AAC Chair’s Medal

Mark Wright, CEC®, AAC®, department chair of hospitality management, Erie Community College, Buffalo, New York; ACF of Greater Buffalo New York

Lawrence A. Conti, CEC®, AAC®, HOF, Chair’s Achievement Award

Salvatore Campagna, CEC®, HAAC, retired, San Carlos, California; ACF San Francisco Chapter

Joseph Amendola Award

Gale O’Malley, CEPC®, AAC®, pastry chef instructor, Kapiʻolani Community College, Honolulu; ACF Honolulu Chapter

Chef Good Taste Award

Scott Gilbert, CEC®, AAC®, director of culinary, Custom Culinary, Inc., Lombard, Illinois; ACF Windy City Professional Culinarians Inc.

Lt. General John D. McLaughlin Award

Russell Campbell, CEC®, army sustainment command food advisor, U.S. Army, Rock Island Arsenal, Illinois; Old Dominion ACF Chapter

Sharing Culinary Traditions Award

Thomas Recinella, CEC®, AAC®, program director of culinary and beverage management, The Culinary Institute of Michigan of Port Huron, Port Huron, Michigan; ACF Michigan Chefs de Cuisine Association

Celebrated Chef

Rick Moonen, chef/owner, rm seafood, Las Vegas

AAC Culinary Hall of Fame™

  • Harry Brockwell, CEC®, AAC®, HOF, corporate consulting chef, Westlake Village, California; Ventura Chefs Association
  • Fawzi Ottman, CEC®, AAC®, HOF, executive chef, Odyssey Country Club, Tinley Park, Illinois; ACF Chicago Chefs of Cuisine Inc.
  • Leopold Schaeli, CMC®, AAC®, HOF, retired, West Bloomfield, Michigan; ACF Michigan Chefs de Cuisine Association

AAC Honorary Culinary Hall of Fame™

Jim Singerling, HAAC, HBOT, HHOF, chief executive officer, Club Managers Association of America, Alexandria, Virginia; ACF Nation’s Capital Chefs Association

AAC Fellows

  • Darrin Aoyama, CEPC®, AAC®, executive pastry chef, River Oaks Country Club, Houston; ACF Professional Chefs Association of Houston
  • Mark Brown, CEC®, CCA®, AAC®, executive chef, Oklahoma City Golf & Country Club, Oklahoma City; The Southwest Florida Chapter of the ACF
  • Jesse Cobb, CEC®, AAC®, corporate executive chef, Nestlé Professional, Naperville, Illinois; ACF Chicago Chefs of Cuisine Inc.
  • Mark Cochran, CEC®, CCA®, CFBE, AAC®, culinary instructor, Culinary Arts Institute of Platt College, Oklahoma City; ACF Culinary Arts Society of Oklahoma
  • Claudio Ferrer, CEC®, CCE®, AAC®, corporate chef, Electrolux North, Latin America and the Caribbean, Charlotte, North Carolina; owner/chef, Kiko’s Catering LLC, Naples, Florida; ACF Caxambas Chapter of Naples & Marco Island
  • Thomas Hunt, CEC®, AAC®, executive chef, Columbus Culinary Institute–Bradford School, Columbus, Ohio; ACF Columbus Chapter
  • Jeffrey Mitchell, CEC®, CCA®, AAC®, executive chef of culinary and nutritional services, St. Joseph’s Hospital Health Center, Syracuse, New York; ACF Syracuse New York Chapter
  • M. Glenn Pruden, CEC®, AAC®, assistant director/executive chef, University of Richmond, Richmond, Virginia; ACF Virginia Chefs Association
  • Michael Rigberg, CEC®, CCA®, AAC®, chef instructor/executive chef, Land O’Lakes High School–Pasco Country School District, Land O’Lakes, Florida; ACF Tampa Bay Culinary Association, Inc.
  • Paul Santaularia, CEC®, CCE®, AAC®, culinary-arts instructor, Northland Career Center, Platte City, Missouri; ACF Greater Kansas City Chefs Association
  • Fred Wright, CEC®, AAC®, chef/instructor, Washoe County School District, Reno, Nevada; ACF High Sierra Chefs Association

AAC Honorary Fellows

  • Elizabeth Bergin, HAAC, vice president/creative director, Michel Bouit International Inc., Chicago; and owner/designer, Elizabeth Bergin Enterprises, Inc., Chicago; ACF Chicago Chefs of Cuisine Inc.
  • Mark Eggerding, HAAC, vice president of product sales and culinary education, US Foods, Rosemont, Illinois
  • Todd Hatoff, HAAC, president, Allen Brothers, Chicago
  • Addiemae Rolle-Farrington, HAAC, chef lecturer, The College of the Bahamas, Nassau, Bahamas; Bahamas Culinary Association
  • Felix Sturmer, HAAC, culinary instructor, Johnson County Community College, Overland Park, Kansas; ACF Greater Kansas City Chefs Association