Chefs and students from across the Western and Central regions gathered at the American Culinary Federation (ACF) Regional Culinary Salon to battle it out for ACF’s annual regional awards Feb. 3-5 at Joliet Junior College, Joliet, Illinois. Four competitions took place at the salon to determine who would receive ACF’s regional titles for Chef of the Year, Pastry Chef of the Year, Student Chef of the Year and Student Team Regional Championship.
The following ACF Central and Western Region competition award winners will compete for their respective national titles and a cash prizes at Cook. Craft. Create. ACF National Convention & Show, Orlando, July 9-13.
Central Region Chef of the Year
Christopher Johnson, Owner/Executive Chef, The Meeting House, Rochester, Michigan, earned a silver medal and the highest overall score. He is a member of ACF Michigan Chefs de Cuisine Association.
Johnson’s winning dish featured pan roasted lamb loin, pistachio and herb lamb sausage, prosciutto, hedgehog mushrooms, roasted onion and green beans.
Western Region Chef of the Year
Angus McIntosh, Jr., CEC, Chef de Partie, The French Laundry, Yountville, California, earned a silver medal and the highest overall score. He is a member of ACF Akron-Canton Area Cooks & Chefs Association.
McIntosh’s winning dish featured herb roasted Elysian Fields Farm lamb, lamb liver mousse, creamed garden scallion, Nantes carrots, toasted walnut puree and natural jus.
Central Region Pastry Chef of the Year sponsored by Plugra European Style Butter
Julia Julian, CEPC, Culinary and Baking/Pastry Instructor, Fox Valley Technical College, earned a gold medal and the highest overall score. She is a member of the ACF Fox Valley Chapter.
Julian’s winning dessert featured a mango tart with toasted passion fruit meringue, coconut tuile, coconut creme fraiche ice cream, tropical fruit salad, passion fruit papaya, fluid gel and mango caramel.
Western Region Pastry Chef of the Year sponsored by Plugra European Style Butter
Dan Boman, CEPC, chef instructor, The International Culinary School at The Art Institute of Phoenix, earned a silver medal. He is a member of the ACF Chefs Association of Arizona, Inc.
Boman’s winning dessert featured chocolate almond cake, creme fraiche ice cream, mango gelee, mango saffron sauce, passion curd, baked streusel and orange white chocolate ganache.
Central Region Student Chef of the Year
Gabrielle Edrosa, saute cook, Lake Quivira Country Club, Lake Quivira, Kansas, earned a gold medal and the highest overall score. She is a member of the ACF Greater Kansas City Chefs Association.
Edrosa’s winning dish featured quennelle of trout with truffle, applewood smoked trout, and trout roasted with a duxelle crust.
Western Region Student Chef of the Year
Madeline Black, student, Utah Valley University Culinary Arts Institute, Orem, Utah, earned a gold medal and the highest overall score. She is a member of the ACF Beehive Chefs Chapter Inc.
Black’s winning dish featured ruby red Utah rainbow trout, trout and shrimp pan fried cake, smoked trout belly, orange scented carrots and parsnip sauté, tomato-fennel compote and vegetable medley.
Central Region Student Team Championship Sponsored by Vitamix
Missouri-ACF Chefs de Cuisine Association of St. Louis Inc earned a gold medal and the highest overall score.
Sole Lady Egmont: slow poached Dover sole, white wine-fumet butter sauce, button mushrooms, asparagus tips and fleuron
Beet and Goat Cheese Salad: baby field greens, golden raisin and apple relish, apple puree’, Marcona almond granola, wonder bread cracker and Champagne vinaigrette
Thyme and Rosemary Roast Amish Chicken Breast: boudin blanc, Brussels sprout puree, buttered vegetables and red wine poultry jus
Tanariva Chocolate Mousse: hazelnut cake, feuilletine crisp, citrus meringue, passion fruit gelee, orange compote and vanilla gelato
Western Region Student Team Championship Sponsored by Vitamix
Hawaii-Kapi’olani Community College earned a gold medal and the highest overall score.
- Filet de Sole Lady Egmont
- Lobster salad with lobster “roll,” sweet corn pudding, avocado, apple, cucumber, tomato jam and yuzu dressing
- Roasted chicken breast with smoked bacon and chicken mousse, butternut and bacon takoyaki, braised daikon, truffle celery root puree and red wine szechuan pepper sauce
- Chocolate textures with tropical fruit accents, dark chocolate and coffee ganache, white chocolate vanilla mousse, chocolate powder, sea salt brownie, chocolate streusel, milk chocolate air cremeux, ginger syrup macarated Brunoise banana and lilikoi sherbet