NEWSWORTHY
Mickey Beriau, CEC, AAC, executive chef at
White Cliffs Country Club, Plymouth, Mass.,
hosts a cooking demonstration for more than
30 high school culinary students at ACF
Cape Cod & The Islands Chefs Association
Chef Day event for junior culinarians, held
in February at the Zammer Institute of
Hospitality at Cape Cod Community College,
West Barnstable, Mass. Other guest presenters
included: Noble Masi, CEPC, CMB, AAC, HOF,
retired ambassador, The Culinary Institute of
America, Hyde Park, N. Y.; Paul Smith, CEPC,
CCE, baking and pastry-arts instructor at Cape
Cod Regional Technical High School, Harwich,
Mass.; and Peter Hyde, chef/owner, Bluemoon
Bistro, Dennis, Mass.
Military chefs win big at Fort Lee, Va.
The 35th U.S. Army Culinary Arts Competition,
an ACF-sanctioned event, took place at Fort
Lee, Va., Feb. 27-March 12. More than 220
competitors participated and more than 3,000
guests watched the events and tasted chefs’
creations from the field cooking competition.
There were more than 620 entries, and nearly
500 medals were awarded.
Year: U.S. Army Team Europe; Armed
Forces Chef of the Year: Staff Sgt.
Joshua Spiess, CEC, Fort Monroe, Va., Old
Dominion ACF Chapter; Armed Forces
Junior Chef of the Year: Pfc. Antoinette
Davison, Team Europe; Field Cooking
Competition: Team Fort Monroe, Va.;
Student Team Skills Competition:
Team Fort Bliss, Texas; Nutritional Hot
Food Challenge: CSC Derrick Davenport,
CEC, CEPC, ACF National Chapter, and
CS1 Michael Edwards, CEC, PCEC, ACF
Nations Capital Chefs Association, Team
U.S. Navy; Baron H. Galand Culinary
Knowledge Bowl: Team Fort Bragg, N.C.;
Best in Class, contemporary cooking
(category K): Sgt. Billy Daugette, Team
Pentagon, Sgt. Ashley Schei, Old Dominion
ACF Chapter, Team Hawaii
Chefs in Hawaii raise
funds for kids
More than 350 guests attended ACF
Kona-Kohala Chefs Association’s annual
‘Q’uisine of Hearts fundraiser Feb. 14 at
The Hilton Waikoloa Village, Waikoloa,
Hawaii. The evening featured a dinner
and silent auction to benefit the ACFEF
Chef & Child Foundation, Tutu’s House, a
community health-and-wellness resource
center in Waimea, and Green Tables, a
farm and garden philanthropic initiative
for children by Les Dames d’Escoffier
Hawaii. More than $6,000 was
raised. Second-year culinary students
from Hawaii Community College’s
West Hawaii campus, Kealakekua,
Hawaii, participated by designing and
assembling a 20-foot bruschetta buffet.
In addition, a total of $1,000 in tuition
scholarships was awarded to Bruce Lee,
Daniel Cody and Nicolai Humphries for
volunteering at the event.
“In the coming years, we hope the event
continues to grow and that more branches of
the service will participate,” says CW4 Russell
Campbell, CEC, chief, Advanced Food Service
Training Division for the U.S. Army at Fort
Lee, Va., who will be in charge of next year’s
event. “In addition, we hope to have every
competition available for the public to watch.”
Molly Rolon, Fort Lee Public Affairs
Several ACF chefs were among the
winners. Here are highlights from the
2010 competition: Installation of the
Staff Sgt. Joshua Spiess, CEC, 2010
Armed Forces Chef of the Year, competes
at Fort Lee, Va., Feb. 28. Spiess was the
only competitor who earned a gold medal
in the event.
