ST. AUGUSTINE, Fla., July 30, 2014 /PRNewswire/ -- The American
Culinary Federation, Inc. (ACF) honored chefs, culinary industry
professionals and foodservice establishments at the 2014 ACF
National Convention, hosted by ACF Greater Kansas City Chefs
Association in Kansas City, Missouri, July 25-29.
More than 1,000 chefs, cooks, students and foodservice
professionals attended the annual event held at the Kansas City
Marriott Downtown. The ACF national convention 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.
This year's presenters included Pat LaFrieda, third-generation
meat purveyor and owner of Pat LaFrieda Meat Purveyors, North
Bergen, New Jersey, who demonstrated the art of butchery; Jacquy
Pfeiffer, co-founder/academic dean for student affairs, The French
Pastry School, Chicago, who shared his knowledge and expertise for
making desserts; and Becky Wortman, chef/owner, Imagine Something
Sweet, Clayton, Washington, and one of Dessert
Professional's 2014 Top Ten Cake Artists in America, who
demonstrated the art of sculpting buttercream showpieces.
During General Session, July 26, Rochelle Trotter, wife of the
late renowned chef Charlie Trotter, HHOF, announced that the
Charlie Trotter's Culinary Education Foundation will donate $25,000
to the American Culinary Federation Education Foundation for
culinary-arts education scholarships.
General Session included a panel tribute to Charlie Trotter by
former employees and colleagues who shared memories of working with
Trotter and outlined their plans for The Trotter Project, an
initiative to promote culinary arts, service and education. Homaro
Cantu, chef/owner, Moto, Chicago, who was also a panel member, gave
a molecular gastronomy-inspired culinary demonstration.
At national 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 and honorees:
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.
Chef Educator of the Year
Jean Yves Vendeville, CEPC,
department chair/instructor, Savannah Technical College, Savannah,
Georgia; ACF Chefs of the Low Country
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
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
Culinary Community Spirit Award
Michigan Chefs de
Cuisine Association; Detroit
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, 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
Cafe 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
American Academy of
Chefs¨ (AAC) Awards
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, Kapi'olani
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, Nestle
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
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
2014 ACF National Convention Sponsors 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; Wisconsin Milk Marketing Board.
About the American Culinary Federation
The American Culinary Federation, Inc. (ACF), established in 1929,
is the standard of excellence for chefs in North America. With
nearly 20,000 members spanning 200 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, with the Certified Executive Chef, Certified
Sous Chef, Certified Executive Pastry Chef and Certified Culinary
Educator designations accredited by the National Commission for
Certifying Agencies. 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. Find ACF on Facebook at www.facebook.com/ACFChefs
and on Twitter @ACFChefs.
Editor's note: To arrange interviews or request high-resolution
photos, contact Chelsea Pillsbury at cpillsbury@acfchefs.net or
(904) 484-0226, or Patricia Carroll at (904) 484-0247 or
pcarroll@acfchefs.net.
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SOURCE The American Culinary Federation, Inc.