Press Release

University of Colorado at Boulder to Receive 2010 Achievement of Excellence Award at 2010 American Culinary Federation National Convention

St. Augustine, Fla., July 27, 2010—The American Culinary Federation (ACF) will honor the University of Colorado at Boulder, Housing & Dining Services, Boulder, Colo., with an Achievement of Excellence Award at the 2010 ACF National Convention held at the Anaheim Marriott, Anaheim, Calif., Aug. 2–5.

“I see winning the ACF Achievement of Excellence Award as recognition for all the training, hard work, dedication and personal growth the culinary team has undertaken over the past few years to achieve the goal of offering our student population a top-rated campus dining experience,” said Kerry Paterson, CEC, executive chef, a member of ACF Colorado Chefs Association.

The University of Colorado at Boulder’s Housing & Dining Services is an auxiliary division of student affairs, providing meals and housing to more than 6,000 on-campus residents, faculty, staff and guests. This past year, it served more than 2.2 million meals in its five dining centers and grab-n-go locations. With more than 220 fulltime employees and hundreds of students employees, University of Colorado at Boulder, Housing & Dining Services, is a leader in providing quality dining services, with a strong focus on sustainable foods and energy conservation initiatives.

“When Chef Paterson came to work for the university more than 10 years ago, he worked tirelessly with campus officials and ACF to develop and implement an accredited culinary apprentice program,” said Amy Beckstrom, director of dining services. “This comprehensive program has now been in place for the past six years, and has graduated more than 10 of our own chefs. The University of Colorado has long recognized the talent and passion of the Dining Services culinary team, and this award validates our accomplishments.”

The University of Colorado at Boulder was one of eight facilities nationwide to receive the award, which recognizes foodservice establishments that exemplify a commitment to excellence. Criteria for the award includes being in operation for at least five consecutive years, nomination by an ACF chapter, member or individual in the foodservice profession, and being a recognized industry leader.

Anaheim is the location of the 2010 ACF National Convention, bringing approximately 2,000 chefs, cooks, students and foodservice professionals to the Golden State. The national convention provides attendees with numerous opportunities to advance their professional development and enhance their culinary skills through informative workshops and seminars, cutting-edge demonstrations, a trade show featuring more than 95 exhibitors, national competitions and ACF’s annual national awards.

Sponsors of the 2010 ACF National Convention are: Allen Brothers; American Technical Publishers; Barilla America, Inc.; Barry Callebaut; Beef Information Center; BelGioioso Cheese Inc.; Buckhead Beef; Butterball Farms, Inc.; California Olive Ranch; Canada Cutlery Inc.; Canola Council of Canada; The Catfish Institute; The Cheesecake Factory Bakery Inc.; Chef’s Hat Inc.; Christopher Ranch; Cleveland Range, LLC; Contessa Premium Foods; Custom Culinary, Inc.; Diamond Crystal Salt; Dietz & Watson, Inc.; Ecolab; Eneron, Inc.; Fisher-Nickel Inc.; Five Star Gourmet Foods, Inc.; French’s Foodservice; GFF, Inc./Girard’s Dressings; Guittard Chocolate Co.; Hudson Valley Foie Gras; The International Culinary Schools at The Art Institutes; J.R. Simplot Company; Johnson & Wales University; Kingsburg Orchids; King & Prince Seafood; Koch Foods, Inc.; Lactalis; Le Cordon Bleu Schools North America; MARS Food Services; McCormick For Chefs; MenuMax; Michael Foods, Inc.; MINOR’S®; Monterey Bay Aquarium Seafood Watch; NEWCHEF Fashion Inc.; Plugrá European-Style Butter; PreGel AMERICA; Rastelli; Riviana Foods Inc.; R.L. Schreiber, Inc.; Saputo Cheese; Sara Lee Foodservice; The Schwan Food Company; Smeraldina; Splenda®; The Sterno Group; S&D Coffee; Tanimura & Antle Fresh Foods, Inc.; Tyson Food Service; Unilever Foodsolutions; U.S. Foodservice; Victorinox Swiss Army, Inc; Villeroy & Boch; VitaMix Corp.; Washington State Potato Commission; and Wisconsin Milk Marketing Board.

About the American Culinary Federation

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members in 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.

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Editor’s Note: To arrange an interview or for a high-res photo from the event, contact Leah Craig at (904) 484-0213 or lcraig@acfchefs.net, or Patricia Carroll at (904) 484-0247 or pcarroll@acfchefs.net.

Contacts: Leah Craig
(904) 484-0213
lcraig@acfchefs.net

Patricia Carroll
(904) 484-0247
pcarroll@acfchefs.net