National Culinary Review - July/August 2011

NEWSWORTHY

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

Sven-Erik Engdorf

Chefs de Cuisine Association of St. Louis Inc.

Aaron Kaplan, CEC, CCE, AAC ICA—ACF Big Apple Chapter

Francis T. Lynch ACF national member

Arthur Moyel, CEC, AAC

ACF Greater Miami Chapter Epicurean Club

Chad C. Silver

The Groundhog Chapter of the ACF

Trail Region and held at Palestine Civic Center, Palestine, Texas. Jackson York, CEC, executive chef, Edom Bakery & Grill, Brownsboro, Texas, discussed ways to make the region a food destination, such as hosting a wine-pairing dinner in Mount Vernon, Texas, and having more culinary demos at events. Chris Smith, executive chef at Cedar Creek Country Club, Kemp, Texas, also attended and hosted a fruit-carving demonstration. EAST TEXAS CHEFS SUPPORT CULINARY TOURISM

On May 12, chefs from the Texas Chefs Association’s East Texas chapter gathered with representatives from the commerce and agriculture industries to discuss how to make East Texas a culinary destination through the new A Taste for Partnership. The meeting was sponsored by the Texas Forest

CHEFS HELP BREAK
GROUND ON SCHOOL
GARDEN

As part of the Chefs Move to Schools program, ACF Colorado Chefs Association joined with Colorado’s Douglas County School District and Fox Creek Elementary School, Highlands Ranch, Colo., May 23 to plant the school’s first garden. More than 25 elementary students, volunteer chefs, parents and school faculty were on hand to break ground. During the coming months, students will learn about the crops and healthy eating, help with harvesting, create recipes with mentor chefs and participate in activities aimed to develop an appreciation for eating nutritious food.

ACF Colorado Chefs Association member Rhett Montague, CEC, helps Fox Creek Elementary School students plant a garden, May 23.

“The interaction our students have with the volunteer chefs in their garden is a priceless opportunity for mentoring and teaching our school communities about better nutrition through the use of fresh fruits and vegetables,” said Sue Anderson, director, Douglas County School District Nutrition Services Garden Project.

BRUNCH SUPPORTS
GEORGIA CHAPTER
SCHOLARSHIPS

Guests enjoy the 6th annual Brunch in the Field, Athens, Ga., May 22.

Nearly 20 volunteers and several local restaurants and establishments in Athens, Ga., came together May 22 during Classic City Chefs & Cooks Association’s 6th annual Brunch in the Field, held at Mills Farm, Athens. The event, which served as a fundraiser for the chapter’s scholarship fund and Project Safe, a nonprofit organization working to end domestic violence, celebrated fresh-from-the-garden cooking and featured Southern cuisine with a twist; all featured dishes, from poblano-pepper grits with sautéed shrimp to red mule polenta, contained mule-ground corn products from the farm. More than 250 guests attended and enjoyed live bluegrass music and craft displays. The event raised $2,000 for the chapter and Project Safe.

CORRECTION

In the May 2011 issue of The National Culinary Review, page 54, Newsworthy, the 2011 award winner listed first in the 36th Annual Culinary Arts Competition should have been: Installation of the Year—Pentagon Culinary Arts Team.