MICHIGAN CHAPTER HOLDS ANNUAL
AWARDS DINNER
CompetitiveEdge
Visit the ACF website, www.acfchefs.org,
for more information and updates.
May 23-24, 2011
June 11, 2011
ACF West Michigan Lakeshore Chapter held its annual chapter awards dinner Jan. 24 at the
Fricano Event Center, Muskegon, Mich. The dinner featured a six-course menu focusing on
Michigan products and wines. Zachery Zost, CC, chef-instructor at The Culinary Institute of
Michigan, Muskegon, was chef de cuisine for the event. Robb White, CEC, CCA, AAC, was
named Chef of the Year. Justin Kinziger received the Chef Professionalism Award and a
Chapter President’s Medallion. In addition, Trevor Bethke, CEC, was named Culinarian of the
Year, and Beth Folkert, John Lakatos, Jamie LeRoux, Tim Myers, CC, Christopher Sowa, CEC,
Dave Spicher, Catherine Tomcala, CC, and Greg Wade received Chapter President’s Medallions.
ACF West Michigan Lakeshore Chapter 2010 award winners, from left to right: Jamie
LeRoux; Trevor Bethke, CEC; Robb White, CEC, CCA, AAC; Justin Kinziger; Tim Myers,
CC; John Lakatos; Christopher Sowa, CEC; Catherine Tomcala, CC; Dave Spicher; Beth
Folkert; and Greg Wade.
CHOCOLATE, CHAMPAGNE AND PASTRY
Lauren Frisch
The Chocolate Academy’s Jérôme
Landrieu, right, assisted by Amanda
Snouffer, demonstrates world-class
chocolate pastry techniques at the
Chocolate, Champagne and Pastry
Festival in Columbia, Mo., Feb. 4-5.
September 22-25, 2011
More than 200 people from three ACF
chapters and six Missouri culinary schools
attended the Chocolate, Champagne and
Pastry Festival Feb. 4-5 at The University Club, Columbia, Mo., hosted by ACF Central
Missouri Chapter and The University Club. The two-day event featured several guests,
including sommelier Bob Campbell, Jérôme Landrieu of the Chocolate Academy, Chicago,
Andrew Logan of Albert Uster Imports and chocolatier Alan “Patric” McClure. Attendees
learned about chocolate and champagne pairing, bean-to-bar chocolate, chocolate pastry
techniques and molecular gastronomy techniques.
Cynthia Chandler, MS, RD, LD, CDM,
chef-instructor at Sullivan University,
Louisville, Ky., holds a cooking
demonstration for third-graders at
Gutermuth Elementary School in
Louisville, Feb. 24, as part of the Chefs
Move to Schools program. Chandler
shows students how to create a
vegetable-packed pasta salad and
discusses the importance of eating
healthy foods.
