NEWSWORTHY

IN MEMORIAM

We mourn the passing of our fellow culinarians, who meant so much to the industry and to the American Culinary Federation.

Geneva J. Allard ACF Chicago Chefs of Cuisine Inc.

William J. Compton
ACF Chefs de Cuisine Society of Oregon
Deanna L. Freeman
ACF Susquehanna Valley Chefs Association
Cliford C. Giovannucci
Massachusetts Culinary Association
John M. Jeffery Sr.

ACF National Chapter

Robert L. Kempton, AAC

ACF Chefs de Cuisine Society of Oregon

Gary D. Kipp

Massachusetts Culinary Association

Werner F. Vogeli, CEC, AAC

Texas Chefs Association

Robert G. Werth, CEC, CCE, AAC

ACF Western North Carolina Culinary Association

FLORIDA HIGH
SCHOOL STUDENTS
COOK FOR NEEDY

AAC NEWS FROM ACF HIGH SIERRA
CHEFS ASSOCIATION

full scholarship to attend the 2010 ACF National Convention in Anaheim, Calif. AAC Chair Thomas Macrina, CEC, CCA, HGT, AAC, presented him with two tickets to the AAC dinner in Anaheim. From the reception to the grand entrance of the top chefs to the food, this was a historic event for ACF High Sierra Chefs Association.

By Joe Eidem, CEC, ACE, AAC, president, ACF High Sierra Chefs Association

Student volunteers from Eustis High School, Eustis, Fla., serve food to people in need at Christian Care Center, Leesburg, Fla., May 2.

ACF High Sierra Chefs Association presented the Top Chefs Registry at an American Academy of Chefs dinner May 13 in the Grand Showroom at the Grand Sierra Resort and Casino, Reno, Nev. When the doors opened at 6 p.m., several ice bars were on display with “ACF” carved in ice as the stands. Guests enjoyed hosted martini bars and bars serving wine and champagne. At 7 p.m., the music began, the red curtains opened and tables appeared on the stage, which was set for a formal dinner. Then, as the hydraulic floor rose, the top chefs of the Sierra Nevada came into view, including our special guest, Chef Charlie Palmer. What a spectacular sight.

May 14, AAC Vice Chair Stafford DeCambra, CEC, CCE, CCA, AAC, chapter member Justin Bart and I prepared more than 800 servings for Napa’s Backyard, an event to benefit Care Chest of Northern Nevada held at the Grand Sierra Resort. We prepared a Chardonnay Poached Pear, Apricot and Date Compote. Out of 35 participating restaurants, our appetizer was one of the hits with the 1,200-1,500 attendees. We appreciate Chef Stafford’s willingness to volunteer his time and skills to assist our chapter and our local charity.

Members of ACF Gulf to Lakes Chefs & Cooks Association, Inc., students from Eustis High School’s (EHS) culinary program, Eustis, Fla., EHS’s Junior ROTC program and families and friends came together May 2 to give back to local people in need. Volunteers prepared meals for guests at Christian Care Center, Leesburg, Fla., which is home to a drug rehabilitation facility for men and a women’s care center, and provides housing for families in need.

more than $1,000 during the auction. David Goodwin, CEC, CCA, AAC, Chef Bart and I will prepare the dinner in the buyer’s home.

The dinner was designed and prepared by
Jerry Ignatich, Grand Sierra executive chef,
Gary Astemborski, assistant executive chef,
and their talented culinary staff. A special
presentation was given to Andrew Jackson,
ACF High Sierra Chefs Association junior
member chair. The chapter gave him a
May 15, I represented our chapter at the
Carson Valley Medical Center Foundation
fundraiser at the Genoa Lakes Golf Club &
Resort in Reno that attracted more than 200
attendees. Our dinner for eight brought in