A TOAST
. . . to the outstanding contributors
of the culinary world and beyond.
Raquel Bulford-
Frazier, MS,
RD, CC, chief
of nutrition and
food services,
Miami Veteran
Administration
Healthcare
System/ West Palm Beach Veteran
Administration Medical Center, Miami, a
member of ACF Chicago Chefs of Cuisine
Inc., was elected in April to serve as a
director on the Association for Healthcare
Foodservice’s board of directors.
Bulford-Frazier
Jerald Chesser,
Ed.D., CEC,
CCE, AAC,
professor, The
Collins College
of Hospitality
Management at
California State
Polytechnic University, Pomona, Calif.,
a member of ACF Southern California
Inland Empire Chefs & Cooks Association,
received the Research Chefs Association’s
Lifetime Achievement Award at its annual
conference in Phoenix in March.
Chesser
Keith Ferris/The Culinary Institute of America at Greystone
Busby
Adam Busby,
CMC, director of
education, The
Culinary Institute
of America at
Greystone, St.
Helena, Calif., a
member of ACF
National Chapter, earned recognition for “The
Preservation of Artisan Flavor Profiles in Feta
Cheese,” a Culinology poster presentation
at the Research Chefs Association’s (RCA)
annual conference in Phoenix in March.
Busby won in the scientific research by a
professional member category.
Robert Hall,
CEC, executive
chef at the
University of
Central Arkansas
(UCA), Conway,
Ark., a member
of ACF Central
Arkansas Chapter, was technical advisor
and culinary coach for Frank Romeo,
lead actor in “Table at Luigi’s,” UCA’s first
feature-length narrative film, which will
be shown at the Sundance Film Festival,
Toronto International Film Festival and
other venues across the country. Hall and
the cast celebrated the film’s premier in
Conway April 12.
Hall
Darryl Holliday,
graduate assistant,
Louisiana State
University, Baton
Rouge, La., a
member of The
ACF of Greater
Baton Rouge, and
Cuisine Society of
Oregon, received
Research Chefs
Foundation 2010
scholarships at the
Research Chefs
Association’s annual conference in Phoenix
in March. Holliday received the 2010 Bill
“Pops” Hahne Memorial Fund Scholarship,
in addition to receiving a President’s Award
and recognition for his Culinology poster in
the innovative concept by a student member
category, and Zimmerman received a 2010
Higher Education Scholarship.
Zimmerman
Holliday
The National Culinary Review | June 2010
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L. Timothy Ryan,
CMC, AAC,
president, The
Culinary Institute
of America, Hyde
Park, N. Y., a
member of Mid
Hudson Culinary
Association, will deliver the keynote address
at the 2010 Center for the Advancement of
Foodservice Education (CAFÉ) Leadership
Conference June 25-27 at Baltimore
International College, Baltimore.
Ryan
