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ACF National Convention Cooks Up Culinary Extravaganza

St. Augustine, Fla., April 18, 2002—More than a thousand chefs and cooks are expected to attend the 2002 American Culinary Federation (ACF) National Convention at the MGM Grand Hotel in Las Vegas July 21–25.

Masters of the culinary arts will gather to bring exciting world cuisines to the Master Chef World Cuisine Demo Stage on the trade show floor Tuesday and Wednesday, July 23 and 24. This event is part of a week-long focus on cooking, when chefs will demonstrate their skills and share their culinary passions.

Jan Bandula, a certified master pastry chef, is passionate about pastries and desserts and will share varieties from his European background on the demo stage. Chef Bandula, director of the baking and pastry program at Baltimore International College’s School of Culinary Arts, has made truffles for President Reagan, a peanut-shaped birthday cake for President Carter, and a cake for Pope John Paul II. Dessert will also be on the menu when Klaus Friedenreich, certified master chef and chair of the culinary arts program at The Art Institute of Fort Lauderdale, shares dishes that use the kind of produce plentiful in the North Hessen region of Germany, where he grew up.

Rudolph Speckamp, certified master chef and owner and chef of Rudys’ 2900 in Finksburg, Md., will demonstrate regional dishes from his European heritage. Such continental, contemporary cuisine has been satisfying customers at Rudys’ since it opened in 1983. The traditional foods of Southern Italy, also know as peasant food, will be prepared by Ronald DeSantis, a certified master chef and associate dean for equipment, facilities, and sanitation at The Culinary Institute of America (CIA). These foods—timeless favorites that have been enjoyed for generations—will be given a commercial presentation.

Other chefs who will cook on the Master Chef World Cuisine Demo Stage are Russell Scott, certified master chef and a lecturing instructor in culinary arts at the CIA, and Frank Constantino, certified executive chef and director of culinary education at New York City Technical College, who will demonstrate advanced culinary techniques with catfish.