ACF Announces ACF Culinary Team USA 2020

The American Culinary Federation (ACF) announced that after a rigorous selection process, eight talented chefs from across the United States have been named to the ACF Culinary Team USA 2020, the official representative for the United States in major international culinary competitions. Group Photo_edited

“This impressive group of professionals has earned the opportunity to represent American chefs and cuisine on the global stage, and we are more than confident that they are up to the challenge,” said ACF National President Stafford T. DeCambra, CEC, CCE, CCA, AAC. “We look forward to following their progress as they train, and to cheering their successes in the coming years.”

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The 2017 American Culinary Federation Award Winners

Congratulations to all the chefs who competed in the national culinary competitions and to the chefs who were recognized for their dedication to the industry. The national awards and the new ACF Board of Directors were announced at Cook. Craft. Create. ACF National Convention & Show, July 9-13, in Orlando, Florida. The convention featured engaging educational seminars, networking opportunities and demonstrations on the latest culinary trends from leading industry experts.

Check out ACF’s Flickr page for photos that you can download and share.

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U.S.A.’s Chef of the Year

The U.S.A.’s Chef of the Year™ award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person has demonstrated the highest standard of culinary skills, advanced the cuisine of America and given back to the profession through the development of students and apprentices. This year, competitors had 60 minutes to create, cook and display four plates that best utilize the main ingredients of oysters, quail and hanger steak.

Drew Garms
Executive Chef
The Everglades Club
Palm Beach, Florida
ACF Palm Beach County Chefs Association

Garms


Pastry Chef of the Year

Sponsored by Plugrá® European Style Butter

The ACF Pastry Chef of the Year award recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge.

Dan Boman, CEPC
Chef Instructor
The International Culinary School at The Art Institute of Phoenix
ACF Chefs Association of Arizona, Inc.

Boman


Chef Educator of the Year

ACF Chef Educator of the Year award pays tribute to an active culinary educator whose knowledge, skills and expertise have enhanced the image of the professional chef, and who, by example, has given leadership, guidance and direction to students seeking a career in the culinary profession. This person demonstrates the ability to help students define and develop their careers by using their skills and abilities to provide a strong foundation for their future success.

Costa Magoulas, CEC, CCE, CCA, AAC
Dean, Mori Hosseini College of Hospitality and Culinary Management
Daytona State College
Daytona Beach, Florida
ACF Central Florida Chapter

Magoulas


Hermann G. Rusch Chef’s Achievement Award

This award, formerly the Hermann G. Rusch Humanitarian Award, honors chefs who have demonstrated the highest level of commitment to both ACF and the culinary profession. Such chefs, through their involvement with and contributions to ACF and our craft, have advanced the culinary profession and ensured the enrichment of students, our members and those in the profession. Candidates are worthy of carrying on the proud tradition of the chef for whom this award was named, Hermann G. Rusch, AAC (1907–1997).

Michael Beriau, CEC, AAC
Executive Chef
White Cliffs Country Club
Plymouth, Massachusetts
ACF Epicurean Club of Boston

Beriau


Dr. L.J. Minor Chef Professionalism Award

Sponsored by MINOR’S®

The national Dr. L.J. Minor Chef Professionalism Award is presented to the chef who exemplifies the highest standard of professionalism through certification, continuing education and training, culinary competitions and community involvement. It honors culinarians who help elevate the status of chefs and cooks in the United States.

Ralph C. Feraco, CEC, AAC
Executive Chef
Kensington Golf and Country Club
Naples, Florida
ACF Caxambas Naples & Marco Island

Feraco, Ralph


Student Chef of the Year

The ACF Student Chef of the Year award recognizes a student who possesses a high degree of professionalism, culinary skills and passion for the culinary arts.

Madeline Black
Utah Valley University Culinary Arts Institute
Orem, Utah
ACF Beehive Chefs Chapter Inc.

Black


Baron H. Galand Culinary Knowledge Bowl

Sponsored by American Technical Publishers and Vitamix

Student teams compete in a “Jeopardy”-style competition with questions covering topics such as nutrition, baking, culinary math, safety and sanitation, and the arts of classical and modern cooking.

Kendall College
Team: Nikhil Bendre, CC, Brandy Freberg, Benton Givens and Joshua Ludwig;
Coaches: Wook Kang, CEC, and Nelia Salvi, CC

Kendall College


Student Team Championship

Sponsored by Vitamix

Youth teams competed in a two-part competition: the edible cold-food buffet platter and the signature four-course menu. In the edible cold food competition, teams prepared a buffet platter. The market basket of ingredients included rabbit, peas, corn, red lentils and habanero chilies. Teams then transitioned to prepare a signature four-course menu in two hours and 10 minutes. The menu included a seafood starter course, salad course, main course and dessert course.

Chefs de Cuisine Association of St. Louis Inc.
Team: Sean Pham, Derek Kaliszewski, Nick Norton, Nick Wenz and Tim Polacek
Coaches: Brian Bernstein and Scott Scheible

Chefs de Cuisine Association of St. Louis


2017 – 2019 ACF Board of Directors

Board


World of Thanks Award

ACF Central Florida Chapter

National Chapter of the Year

ACF Chefs de Cuisine Association of California

Region of the Year Award

Western Region

Stepping Up to the Plate Award

This award recognizes a chapter that always comes through to support the mission of the ACF.

ACF of Greater Buffalo New York

President’s Medallions

The President’s Medallion is the highest recognition an individual can receive from the current president of the ACF. It is bestowed upon a chef for his or her outstanding contribution to the culinary profession.

Joe G. Aiello, CEC, AAC
Jacqueline Bamrick, CEC, AAC
David A. Bedwell
George Castaneda, CEC
John Coletta
Richard Crisanti, CEC, CCA
Christopher Eiseman, CEC
Eric Ernest, CEC, CCA
Peter Felton
Charlie Gipe, CEC, AAC
Dennis Graffeo, CEC, AAC
Francine Greff, HAAC
Jason Hall, CMC
Jacqueline Hamilton, CEC, AAC
Adam Heath
Chris Kube
Doug R. Maneely, CEC, CCA
Vanessa Marquis, CEC
Michael C. Miely, CEC
Patricia Nash
Robert Patton, CEC, CCA
Mary Petersen
David Preston
Michael Priola, CEC, AAC
Kathleen Salemno, HAAC
J. Kevin Storm, CEC, CCA, AAC
Randy Torres, CEC, AAC
Michael Ty, CEC, AAC
Mark Wilson, CEC, AAC

Cutting Edge Awards

Sponsored by Friedr. Dick Corp.

This award recognizes individuals that are helping to forge our industry toward the future through innovation, leadership, and defining culinary trends and skills.

Stephen Afflixio, CEC, AAC
Jeff Bland
John Byrne
Peter Felton
Anthony Graffeo, CEC, AAC, HOF
Ryan Hicks
Peter Hodgson, CEC, AAC
Chris Kube
Chuck Martin
Ryan McNutt, CEC
Angelo Montes, CEC
Reimund Pitz, CEC, AAC, HOF
Peter Salemno, AAC
Hal Small, HBOT, HAAC, JD

Achievement of Excellence Award

The Achievement of Excellence Awards recognize foodservice establishments and the chef or kitchen for their commitment to excellence in foodservice. Establishments must have been in business for at least five consecutive years; have employed the same chef or kitchen manager for a minimum of two years and be open a minimum of five days a week.

Bonsai Sushi, Orlando, Florida
Le Coq Au Vin Restaurant, Orlando, Florida
Ristorante Bellotero, Palermo, Italy
Il Ristorante Sciapo, Altavilla Milicia, Italy
Osia Steak & Seafood Grill at Resort World Sentosa, Singapore
Empire Chinese Kitchen, Portland, Maine
Tapella Tapas Bar & Restaurant, Makati, Metro Manila
Barberian’s Steakhouse Tavern, Toronto, Ontario
Brook’s House of BBQ, Oneonta, New York
AVRA Madison Estiatorio, New York, New York
Roots, East Norriton, Pennsylvania
Remington Tavern & Seafood Exchange, Buffalo, New York
Tempo, Buffalo, New York
Savor, Niagara Falls Culinary Institute, Buffalo, New York
Paula’s Donuts, Buffalo, New York
Calabria Ristorante, Clermont, Florida
Olde Hearth Bread, Orlando, Florida
Chocolate Accents, Longwood, Florida
Henry James Saloon, Roxborough, Pennsylvania
510 Johnnys, Bel Air, Maryland
Double TT Diner, Annapolis, Maryland
Revolution House, Philadelphia, Pennsylvania
The Biltmore, Miami-Coral Gables, Florida
Deerfield Episcopal Center, Asheville, North Carolina

American Academy of Chefs

The honor society of ACF, the American Academy of Chefs (AAC) represents the highest standards of professionalism in the organization, society and industry. The Academy’s primary mission is to promote the education of all culinarians by mentoring culinarians, awarding scholarships to students seeking a future in the culinary industry, and by providing grants to professional working chefs looking to further their career.

2017 AAC Inductees
Gloria M. Cabral, CWPC®, CCE®
MaryAnn P. Kiernan, CCC®, CCE®, MBA
Thomas Kiernan, CEC®, CCA ®
Richard A. Panzera, CEC®, CCE®
Gerard A. Prevost, CEC®, CCE®

Southeast Region
Bruce R. Christensen, CEC®, CCA®
Nancy L. Geddes, CEC®
Gary R. Klinefelter, CEC®
Lisa M. Ramsey, CEC®, CEPC®
Donald E. Sedivy, Jr., CEC®
Denny Trantham, CEC®, CCA®, MBA
Peter F. Vossenberg, CEC®, CCE®, CCA®

Central Region
Anthony D. Haacke, CEC®
John Reed, CEC®, CCA®
Jim M. Tinkham, CEC®

Western Region
Richard A. Reilly, CEC®, CCA®

Honorary
Jim Binner
Jorge F. Estela
Paul S. Haar, JD
Johan T. Meinke, CEC®
Claude D. Mongeau, CEC®
Jan Osipowicz
Steven Senick

AAC Chair’s Medal
Rajeev V. Patgaonkar, CEC®, AAC®

Lawrence A. Conti, CEC, AAC, HOF, Chair’s Achievement Award
Roger W. Newell, CEC®, CCE®, CCA®, AAC®

Joseph Amendola Award
Gerard M. Molloy, CEPC®, AAC®

Chef Good Taste Award
Ewart G. Jones, CEC®, AAC®, PhD

Sharing Culinary Traditions Award
Jacqueline L. Hamilton, CEC®, AAC®

Lt. General John D. McLaughlin Award
Brandon W. Parry, CEC®, AAC®

Lifetime Achievement Award
Jess Barbosa, CEC®, AAC®

Hall of Fame
John D. Folse, CEC®, AAC®, HBOT
Denise S. Graffeo, CEC®, AAC®
Frederick A. Robinson, CEC®, AAC®

Honorary Culinary Hall of Fame
Jess Barbosa, CEC®, AAC®

Posthumous
Roger S. Kelly, CEC®, AAC®

AAC Culinary Hall of Fame Celebrated Chef
Norman Van Aken

Industry Partner

Southbend is a division of the Middleby Corporation and a recognized global leader in heavy-duty, commercial cooking equipment. With perpetual new equipment innovations in the areas of energy savings, cooking speed, automation and safety, Southbend products are considered the best in the industry by chefs. Southbend has been a strong supporter of the ACF and has also played a key role with ACF Culinary Team USA.

Diamond Sponsor

A Diamond Sponsor is an elite level reserved for partners who have demonstrated their dedication to ACF through Grand Platinum-level sponsorship for no less than six consecutive years. Due to the exceptional nature of their support, NEWCHEF Fashions Inc. is being recognized as a Diamond Sponsor in less than six years. NEWCHEF has generously supported ACF regional and national events, as well as sponsoring ACF Culinary Team USA. Our relationship with NEWCHEF has evolved from a conventional sponsorship into a true commitment to the culinary industry.


The 2018 event series will take place in Charlotte, North Carolina, Feb. 25-28; Newport Beach, California, March 18-21; and conclude with Cook. Craft. Create. ACF National Convention & Show, July 15-19, in New Orleans.

Call the ACF Events team (904) 824-4468 to learn more about the new events payment plan available to ACF members.

Want to share your expertise with ACF chefs? The ACF national office is seeking proposals for sessions and demonstrations for 2018 events. Submit your proposal by Sept. 1 to be considered. All proposed sessions must demonstrate innovative trends, information, and techniques of interest to the culinary profession. Please email any questions to: acfeventpresenterapplication@acfchefs.net.

The 2017 American Culinary Federation Award Finalists

Congratulations to all the chefs who competed in the regional culinary salons and to the chefs who were nominated for their dedication to the industry. The national awards will be announced during the President’s Grand Ball at Cook. Craft. Create. ACF National Convention & Show, July 9-13, in Orlando, Florida. This convention will feature engaging educational seminars, networking opportunities and demonstrations on the latest culinary trends from leading industry experts. Register early to receive the special registration and hotel rate!

View the ACF Flickr page for regional culinary salon photos and the highlights from ChefConnect: Chicago and ChefConnect: NYC.

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Chef of the Year

Northeast
Michael Pillarella, CEC
Executive Chef
Wianno Club
Osterville, Massachusetts
ACF Rhode Island Chapter

Southeast
Drew Garms
Chef de Cuisine
The Palm Terrace Restaurant at The Everglades Club
Palm Beach, Florida
ACF Palm Beach County Chefs Association

Central
Christopher Johnson
Owner/Executive Chef
The Meeting House
Rochester, Michigan
ACF Michigan Chefs de Cuisine Association

Western
Angus McIntosh, Jr., CEC
Chef de Partie
The French Laundry
Yountville, California
ACF Akron-Canton Area Cooks & Chefs Association

Pastry Chef of the Year

Sponsored by Plugrá® European Style Butter

Northeast
Maria Wu
Pastry Cook
The Ritz-Carlton New York, Westchester
White Plains, New York

Southeast
Cicely Austin
Executive Pastry Chef
Aramark/Clemson University
Clemson, South Carolina
ACF Upstate South Carolina Chapter

Central
Julia Julian, CEPC
Culinary and Baking/Pastry Instructor
Fox Valley Technical College
ACF Fox Valley Chapter

Western
Dan Boman, CEPC
Chef Instructor
The International Culinary School at The Art Institute of Phoenix
ACF Chefs Association of Arizona, Inc.

Chef Educator of the Year

Northeast
Linda Musch, CCE, AAC
Chef Instructor
Chariho Career & Technical Center
Wood River Junction, Rhode Island
ACF Rhode Island Chapter

Southeast
Costa Magoulas, CEC, CCE, CCA, AAC
Dean, Mori Hosseini College of Hospitality and Culinary Management
Daytona State College
Daytona Beach, Florida
ACF Central Florida Chapter

Central
Mark Schneider, CEC, CCE, AAC
State Division Director for Culinary Arts
Texas State Technical College
Waco, Texas
Texas Chefs Association

Western
Stuart Stein, CEC, CCE
Chef Instructor/Assistant Professor
Utah Valley University Culinary Arts Institute
Orem, Utah
ACF Beehive Chefs Chapter Inc.

Hermann G. Rusch Chef’s Achievement Award

Northeast
Michael Beriau, CEC, AAC
Executive Chef
White Cliffs Country Club
Plymouth, Massachusetts
ACF Epicurean Club of Boston

Southeast
Helmut Holzer, CMC
Vice President/Corporate Executive Chef R&D
Gourmet Foods International
Atlanta
ACF Atlanta Chefs Association, Inc.

Central
Fred Griesbach, CEC, AAC
Line Cook/Grill Cook II
Sentry World
Plover, Wisconsin
ACF Middle Wisconsin Chefs

Western
J. Luis Martinez, AAC
Chef/Owner
Cactus Patch Restaurant
Moorpark, California
ACF Chefs de Cuisine Association of California

Dr. L.J. Minor Chef Professionalism Award

Sponsored by MINOR’S®

Northeast
Scott Ryan, CEC, AAC
Executive Chef
The Country Club
Pepper Pike, Ohio
ACF Cleveland Chapter Inc.

Southeast
Ralph C. Feraco, CEC, AAC
Executive Chef
Kensington Golf and Country Club
Naples, Florida
ACF Caxambas Naples & Marco Island

Central
J. Kevin Storm, CEC, CCA, AAC
Executive Chef
Bellerive Country Club
St. Louis
Chefs de Cuisine Association of St. Louis Inc.

Western
Kent Anderson, CEC, CCA, MBA
Executive Chef/CFO
PRIME Restaurants Group
Provo, Utah
ACF Beehive Chefs Chapter Inc.

Student Chef of the Year

Northeast
Yudelka Torres
Student
The Culinary Institute of New York at Monroe College
New Rochelle, New York
ACF Long Island Chapter

Southeast
Daniel Wernz
Student Worker
Le Cordon Bleu College of Culinary Arts in Orlando
Orlando, Florida
ACF Central Florida Chapter

Central
Gabrielle Edrosa
Saute Cook
Lake Quivira Country Club
Lake Quivira, Kansas
ACF Greater Kansas City Chefs Association

Western
Madeline Black
Student
Utah Valley University Culinary Arts Institute
Orem, Utah
ACF Beehive Chefs Chapter Inc.

US Military
Private First Class Huy Nguyen
10th MTN DIV Culinary Arts Program, U.S. Army
Fort Drum, New York
Old Dominion ACF Chapter

Baron H. Galand Culinary Knowledge Bowl

Sponsored by American Technical Publishers and Vitamix

Northeast
ACF Eastern Long Island Chapter
Team: Yvette Boucher-Denning, Jill Hamill and Emily Moder
Coaches: Andrea Glick and Sherry Mazze

Southeast
Guilford Technical Community College
Team: Haley Bird, Angelica Clark, Sydney Hester, Danietta Lucas and Katie Runyan
Coaches: Patrick Sanecki and Michele Prairie

Central
Kendall College
Team: Nikhil Bendre, Brandy Freberg, Benton Givens and Joshua Ludwig;
Coaches: Wook Kang, CEC, and Nelia Salvi

Western
Utah Valley University Culinary Arts Institute
Team: Summerlyn Dye, Mckenzie Jorgensen, Earnest Omondi, Abigail Raff and Emily Williams
Coaches: Meghan Roddy, CEPC, and John Thomas, CEC, CCE

Student Team Championship

Sponsored by Vitamix

Northeast
ACF Chefs and Cooks of the Catskill Mountains/State University of New York at Delhi
Team: Peter Blayne, Arthur Grady, Daniel Hess, Alex Johnson, Jerusaline Johnson, Matthew Julius, Jessica Shultis and Carly Yezzo
Coach: Victor Sommo, CEC

Southeast
ACF North Carolina Chapter/Asheville-Buncombe Technical Community College
Team: Jessica Olin, Nina Patterson, Habiba Smallen, Emily Welch and Emma Wieber
Coaches: Chris Bugher, CEC, and Bronwen McCormick

Central
Chefs de Cuisine Association of St. Louis Inc.
Team: Sarah Bailey, Derek Kaliszewski, Nick Norton, Nick Wenz and Tim Polacek
Coaches: Brian Bernstein and Scott Scheible

Western
ACF Honolulu Chapter/Kapi’olani Community College
Team: Jeremy David, Richard Lee, Kimberly Lim, Qihao Tan, Sean Uyehara and Christian
Rae Wong
Coaches: Jason Peel and David Brown

U.S. Military
Team Hawaii Advanced Culinary Arts Training NCOIC
Team: SPC Anne Nicole Yapcengco, SPC Ashanti Brown, SPC Patricia Abrina, SPC Aaron Delosreyes and PFC Onyu Lai.
Coach: SFC Jose Alvez, CEC

World of Thanks Award

Northeast
ACF Long Island Chapter

Central
Chefs & Culinary Professionals of Chicagoland

Chapter of the Year

Northeast
ACF Columbus Chapter

Southeast
ACF Atlanta Chefs Association, Inc.

Central
ACF Minneapolis Chefs Chapter

Western
ACF Chefs de Cuisine Association of California

Chapter Achievement Awards

Northeast
ACF Columbus Chapter
ACF Epicurean Club of Boston
ACF Professional Chefs Association of South Jersey
ACF Rhode Island Chapter

Southeast
ACF Atlanta Chefs Association, Inc.
ACF Caxambas Naples & Marco Island
ACF Central Florida Chapter

Central
ACF Chefs of Northwest Indiana
ACF Greater Kansas City Chefs
ACF Michigan Chefs de Cuisine Association
ACF Minneapolis Chefs Chapter
Chefs & Culinary Professionals of Chicagoland

Western
ACF Chefs de Cuisine Association of California
ACF Idaho Chefs de Cuisine
ACF Pikes Peak Chapter, Inc.
ACF Washington State Chefs Association

President’s Medallions

Northeast
Carmen Allegrucci
, CEC, AAC, executive chef, Metz Culinary Management, Wilkes-Barre, Pennsylvania; ACF Professional Chefs of Northeast Pennsylvania
Nello Allegrucci, CEC, AAC, GM/executive chef, Metz Culinary Management, Dallas, Pennsylvania; ACF Professional Chefs of Northeast Pennsylvania
David Banks, CEC, AAC, corporate executive chef/partner, Harry’s Hospitality Group, Wilmington, Delaware; ACF First State Chefs Association
James Connolly, CEC, CCA, AAC, senior director of culinary, Unidine Corp., Boston; ACF Epicurean Club of Boston
Walter Frazier, CC, CPC, student, Stratford University, Falls Church, Virginia; ACF Greater Baltimore Chapter Inc.
Cindy Komarinski, CCC, CCE, HAAC, Ph.D., dean, School of Health Professions/School of Culinary Arts, Westmoreland County Community College, Youngwood, Pennsylvania;
ACF Laurel Highlands Chapter
Michael Pillarella, CEC, executive chef, Wianno Club, Osterville, Massachusetts; ACF Rhode Island Chapter
Pasquale Rocco, AAC, (posthumously), Albany, New York; ACF Capital District—Central New York
David D. Smith, CC, HAAC, Nashua, New Hampshire; ACF Professional Chefs of New Hampshire
Christopher Tanner, CEC, AAC, executive chef, Pepperidge Farm, Norwalk, Connecticut; Connecticut Chefs Association

Southeast
Henry Douglas
, CEC, AAC, instructor, Bishop State Community College, Mobile, Alabama; Gulf Coast Culinary Association

Central
Christopher Desens
, CEC, CCA, AAC, culinary program director, Culinary Institute of
St. Louis at Hickey College, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
Danielle Merighi, area vice president, national sales—Delaware Valley area, US Foods, Marmora, New Jersey; ACF Professional Chefs Association of South Jersey
Rajeev Patgaonkar, CEC, AAC, executive sous chef, Kellogg Hotel & Conference Center at Michigan State University, East Lansing, Michigan; ACF Capital Professional Chefs & Cooks Association of Greater Lansing
Casey Shiller, CEPC, CCE, AAC, program coordinator, baking/pastry arts, St. Louis Community College—Forest Park, St. Louis; Chefs de Cuisine Association of St. Louis Inc.

Western
Michael Baldwin
, CCE, AAC, instructor, Bellingham Technical College, Bellingham, Washington; ACF Washington State Chefs Association
David Knickrehm, CEC, AAC, executive chef, Sysco Foodservices of Idaho, Boise, Idaho; ACF Idaho Chefs de Cuisine
Peter Maher, CEC, executive chef/director of dining services, University Auxiliary Services, Camarillo, California; Ventura Chefs Association
Richard Morgan, CEC, AAC, Pasadena, California; ACF Chefs de Cuisine Association of California
Christopher Plemmons, CEC, AAC, chef instructor, Olympic College Culinary Arts, Bremerton, Washington; ACF Washington State Chefs Association

Cutting Edge Award

Sponsored by Friedr. Dick Corp.

Northeast
James Cochran
, division chef, US Foods, Hurricane, West Virginia; ACF West Virginia Chapter
Chad Durkin, research and product development chef, quality assurance food technician, Carlo’s Bakery Corporate Headquarters, Jersey City, New Jersey
Timothy Recher, CEC, executive chef/assistant general manager, Army Navy Country Club, Arlington, Virginia; ACF Nation’s Capital Chefs Association
Kenneth Trout, CEC, AAC, corporate executive chef, Icon Hospitality, Galloway, New Jersey; ACF Professional Chefs Association of South Jersey

Southeast
Ted Polfelt
, CEC, CCA, executive chef, Jefferson Street Management Group, culinary instructor, Al Pollard Culinary Arts Program at Virginia Western Community College, Roanoke, Virginia; ACF Southwestern Virginia Chapter
John Schopp, CEC, CEPC, CCA, culinary instructor, Virginia Western Community College, Roanoke, Virginia; ACF Southwestern Virginia Chapter

Central
Charlie Baggs
, president/executive chef, Charlie Baggs, Inc., Chicago; Chefs & Culinary Professionals of Chicagoland
Foster Deadman, Food Fanatic chef, US Foods, Menomonee Falls, Wisconsin; ACF Chefs of Milwaukee Inc.
Matthew Dean, Food Fanatic chef, US Foods, Streator, Illinois; ACF Heart of Illinois Professional Chefs Association
Chris Hall, division chef, Centerpoint Medical Center, Lenexa, Kansas; ACF Greater Kansas City Chefs Association

Western
Melody Money
, CEC, AAC, executive chef, Quaker Ridge Camp & Conference Center, Woodland Park, Colorado; ACF Pikes Peak Chapter, Inc.

President’s Achievement Award

Steve Jilleba, CMC, CEC, AAC, senior corporate executive chef, Unilever Food Solutions, Lisle, Illinois; Chefs & Culinary Professionals of Chicagoland

Achievement of Excellence Award

Northeast
Barcelona, Columbus, Ohio
Italian Kitchen, Pennsville, New Jersey
Jimmy’s NYC, New York
Union Oyster House, Boston

Central
Apropo Catering, Chicago
La Villa Restaurant and Banquets, Chicago
Oklahoma City Golf and Country Club, Nichols Hills, Oklahoma

Western
49th State Brewing Company, Anchorage, Alaska
Hilton Waikiki Prince Kuhio, Honolulu
Tavolàta Capitol Hill, Seattle

Cook. Craft. Create. ACF National Convention & Show will feature live culinary competitions for the national titles of Chef of the Year, Pastry Chef of the Year, Student Chef of the Year and Student Team Championship. Live tryouts for ACF Culinary Team USA will also be held onsite and the team members will be announced during the President’s Grand Ball on Tuesday, July 13.

 

 

Don’t miss this opportunity to network with industry leading professionals, learn the newest culinary trends and earn continuing education hours. Register today!

 

 

 

 

Line Sweep with Jeremy Abbey, CEC, CEPC, CCE, CCA

The Internationale Kochkunst Ausstellung (IKA), commonly referred to as the “culinary Olympics,” held every four years in Erfurt, Germany, begins Oct. 22. Meet ACF’s Director of Certification, Jeremy Abbey, CEC, CEPC, CCE, CCA, who will be competing in the Individual Culinary Art category in Erfurt on Oct. 22 and Oct. 24.

Abbey, a member of the ACF Michigan Chefs de Cuisine, is a Detroit native and recent St. Augustine transplant who earned a bachelor’s degree in sustainable food and agriculture from the University of Massachusetts Amherst, Amherst, Massachusetts, and an associate in culinary arts from Schoolcraft Community College, Livonia, Michigan.

We Are Chefs catches up with Abbey before his trip to Germany to learn about how competition has influenced his career.

In what categories are you competing at the “culinary Olympics”?

JA: I am entered to compete in the Individual Culinary Art category on Oct. 22 and Oct. 24. The requirements are to present a festive five-course meal along with four appetizers for six people, two of which are hot and two of which are cold. All the food must be presented cold.

This is said to be the hardest category in culinary competition. A group of us from Michigan have formed the “Great Lakes Culinary Team” to help support each other. There are four members on the team entering a total of seven times. The same group competed at the World Cup in 2014 and we had a great time. We are looking to do the same at the Olympics.

How and why did you get into competing?

JA: I competed a little here and there outside of ACF early in my career. It wasn’t until I took the CEC practical exam that one of the evaluators recommend that I think about competing. A few months later, I drove to North Carolina for a mystery basket competition and haven’t looked back.

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Do you feel that competing helped you in your career?

JA: Competition changed the way I cook, work and think about food. It forces the cook to think about their movements in the kitchen, to be precise in execution and the fundamentals. Developing menus for competition has given me the ability to slow down and really think about what is going on the plate, how the diner will consume it and how it will be executed.

Being open to feedback, good or bad is a critical skill that is developed. Taking feedback and implementing it into your food is a critical piece. Competition forces you to grow and continue to learn.

What advice do you have for those who are considering competing?

JA: Do it. Find a chef to mentor you and start. Have an open mind and always welcome feedback and criticism.

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Is there anything you’ll be doing differently in Erfurt than you’ve done in the past at other competitions?

JA: I’m really going to have fun and cook the best I can. This time, I am not concerned about earning a medal. I want to present great food to the best of my ability and enjoy the comradery of great chefs.

How would you describe your approach to food?

JA: Maximize the properties of the ingredient and focus on customer satisfaction.

What cookbooks are on your shelf?

JA: Escoffier has never left my shelf and will continue to be a source of reference and inspiration.

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Do you have a favorite tool or utensil in the kitchen?

JA: A spoon and a chef knife.

What is one essential skill that you think is often overlooked in young chefs’ training?

JA: Understanding of cooking philosophy and fundamentals.


Follow the action with live updates, photos and video on ACF Chefs Facebook page, ACF Culinary Team USA 2016 Facebook page, Twitter and Instagram. Wish Chef Abbey good luck in the comments below!

AMERICA’S CULINARY TEAM — Harvest America Ventures

By Paul Sorgule, M.S., AAC

This is the motherlode time of the year for sports fans. Hockey, Football, and Baseball all intersect for a month making it difficult for many to choose what to watch. There is another sport that takes place during October – once every four years. It is the sport of cooking known as the Culinary Olympics. Yes, I consider it a sport and will elaborate later in this article.

Most people, many whom even work in the restaurant industry, do not know that there is such a thing as a cooking Olympics, and many might even scratch their heads in wonderment – what would a cooking Olympics entail?

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