National Culinary Review - November/December 2010

COOKS CAMP OFFERS STUDENTS TASTE OF REAL WORLD

Forty students from across Ohio participated in the 9th annual Cooks Camp, a four-day workshop that offers students the chance to see what working in a professional kitchen is like. The camp, which was created in 2001 by Ron Perkins, CEC, CCE, AAC, and Mark Kent, CEC, is part of the Team Cuisine Program and is sponsored by numerous organizations, including ACF

Chef volunteers at this year’s Cooks Camp, from left to right: Sheila Hamm, Dan Remark, Pam Mock, Larry Gilpatrick,

Beth Ringlein, Mark Kent, Carolyn Bell, Janea Makowskin, Ron Perkins and Michael Edwards. Not pictured, Connie Pacanovsky.

Akron-Canton Area Cooks and Chefs Association, ACF Columbus Chapter, ACF Sandusky Bay Area Chefs Chapter and Maumee Valley Chefs Chapter ACF. This year’s camp took place at Tri-Rivers Career Center in Marion, Ohio. Students’ hard work, approximately 55 hours total in the kitchen, culminated in a grand banquet at which they prepared gourmet offerings for parents, teachers and industry partners.

CHEF AND CHAPTER GIVE BACK TO WORTHY CAUSE

When Dwight Evans heard that the Roy C. Buley Community Center in Muncie, Ind., was going through difficult financial times, he decided to put his culinary skills to work and help with a fundraiser. The center offers a variety of services to youth, adults and senior citizens ranging from cultural to recreational programs. Evans, who attended the center growing up, is now executive chef at Covenant Village of Northbrook, Northbrook, Ill., and a member of ACF Chicago Chefs

Dwight Evans, left with Dave Franklin, center, catering coordinator, Vera Mae’s Bistro, and Marry Dollison, volunteer director with the Roy C. Buley Community Center.

BECOME A MEMBER OF THE HONOR SOCIETY

of culinarians by mentoring and awarding scholarships to students seeking a future in the culinary industry.

Do you know of a
hardworking, dedicated
and qualified chef?
Encourage him or her
to apply to become
a member of the
American Academy of Chefs. Academy
Fellows demonstrate the highest standards of
professionalism within ACF, their communities
and the foodservice industry. The Academy’s
primary mission is to promote the education
To become a member of the Academy, an
official application must be requested by an
Academy Fellow on behalf of an individual
pursuing induction. Applications are available
from the Academy national office and
require a nonrefundable $35 application
fee. The application for induction into the

December 3, 2010

ACF West Virginia Chapter Site: National Institute for Culinary Arts, Beckley, W.Va. Chair: Leonard Bailey, CEC; lbailey@mountainstate.edu;

(304) 929-1386; fax (304) 929-1621 Category: ST2—Student Team State Competition

December 10, 2010

Site: Kapiolani Community College, Honolulu Chair: Alan Tsuchiyama; atsuchiy@hawaii.edu; (808) 734-

9148; fax (808) 794-9212; culinary.kcc.hawaii.edu
Categories: A-D, SA-SD, ST2—Student Team State
Competition, K1-9, SK1-9, S W—Student Wildcard
Category, Individual Mystery Basket
January 13-15, 2011

ACF St. Augustine Chapter Site: First Coast Technical College, St. Augustine, Fla. Chair: David S. Bearl, CCE, AAC; rotachef@yahoo.com;

(904)669-1340; fax (904) 547-3459 Categories: A-D, F1, ST1—Student Team Local ACF Fox Valley Chapter Site: Madison College, Madison, Wis.

Chair: John G. Johnson, CEC, CCE; jgjohnson@ matcmadison.edu; (608) 246-6707

Categories: A-C, E1, F1, 2, ST2—Student Team State Competition, K1-9, P1, 2

Upcoming ACF-Approved Culinary Competitions

CompetitiveEdge

Visit the ACF Web site, www.acfchefs.org, for more information and updates.

of Cuisine Inc. He enlisted the help of ACF East Central Indiana Chapter and students at Ivy Tech Community College—East Central Indiana’s Muncie campus. More than 300 guests attended the “From Ghetto to Gourmet” fundraiser dinner Sept. 16 at Cornerstone Center of the Arts in Muncie.

Academy is at www.acfchefs.org/AAC. Applications are valid for one year and must be submitted to the Academy national office by Dec. 31 of the year preceding induction (Dec. 31, 2010, for induction in 2011).

Contact: American Culinary Federation, Academy Administrator, 180 Center Place Way, St. Augustine, FL 32095; Academy@ acfchefs.net; (800) 624-9458, ext. 102.