National Culinary Review

How did that first year go?

The first year had a few rough patches. One team didn’t show up, so we had to restructure the line-up at the last minute for only seven rather than eight teams. I borrowed a buzzer system, and we couldn’t get all the buzzers to respond, so we had to figure out how one person on the team would be the one to buzz. I was also worried that we hadn’t been able to come up with many prizes, so it was a relief when ACF donated some ACF Culinary Team USA cookbooks and a trophy. All that aside, it was fun, entertaining and we must have caught someone’s attention, because look at what the event has become today.

have enough teams to play a round
robin. I was thrilled to get eight teams
registered. I also hoped to get some
of the more prominent senior ACF
members to take notice and want to be
there to encourage these young people.

QUOTE ME Arlene Weber, ACF education department administrator, contacted many of the Knowledge Bowl’s past participants. Here are some of their responses.

Chefs de Cuisine Association
of St. Louis Inc., 2008

“Participating helped me learn a lot of interesting facts and helped with my studies during school.”

—Nicole Bennett, CEC, chef-instructor, Columbus Culinary Institute, Columbus, Ohio

Elgin Community College, 2002

at that convention, so I was thrilled to learn that it was going to be played again the following year in Orlando, Fla. I helped structure the event for 1993, as well as take the knowledge bowl to the regional level, which began in 1995.

“It was a great experience
that I will always remember. It
has always been important to
be both knowledgeable and
articulate, and the knowledge
bowl helped with that.”

—Karl Betts, executive chef/ district culinary coordinator, Sodexo, Fort Worth

Did you foresee it as a longtime
competition?
I didn’t at all, at the time. I was just
hoping it would be a successful event

COMPETITION TIME

2011 regional winners will
compete in July during the
national convention in Dallas.
They are:
• Culinary Institute of Savannah,
Savannah Technical College/
ACF Chefs of the Low Country
• Kendall College/ACF Windy City
Professional Culinarians Inc.

• ACF Pikes Peak Chapter Inc.

• Westmoreland County Community College/ACF Laurel Highlands Chapter

This year, as we celebrate the game’s
20th anniversary, what is your message
to competitors?
Work hard, but have fun and remember
that the hard work you put into studying
the material for the competition will
always be worth your efforts, because
you will keep and use that knowledge
for a long time to come.

“Working as part of a team and spending extra time each week to study in the different categories helped with discipline and leadership skills.”

—David Eisel, executive development chef, Bob Evans Farms, Columbus, Ohio

What would you say to educators
considering fielding a team?
You will be overwhelmed by how hard
your students will work to prepare
for this competition. The personal
rewards you and your students receive
from all your efforts and hard work are
enormous, and will be something you
will remember forever.

“Competing in the knowledge bowl gave me confidence and inspiration to compete in other ACF competitions. I have since won seven gold, five silver and two bronze medals. My love for competing also led me to be the competition/certification chair for Chefs de Cuisine Association of St. Louis Inc., 2005-2009.”

—Brian Hardy, CEC, AAC, executive chef, The Gatesworth, St. Louis

The 2011 Baron H. Galand Culinary Knowledge Bowl is sponsored by American Technical Publishers.

What is your hope for the game’s future? I really think this game is timeless and fulfills an important role in culinary studies. I’m looking forward to the 25th, 30th and beyond.

“It helped me to network with other students and meet culinary professionals. It was a great study tool and a good way to expand my culinary knowledge.”