. . . to the outstanding contributors
of the culinary world and beyond.
Service Center, Bay City, Mich., a member
of ACF Flint/Saginaw Valley Chapter, was
one of eight speakers at the TEDxMidland
conference Sept. 24 at Midland Center for
the Arts, Midland, Mich. Bacigalupo spoke
about the Chefs Move to Schools program
and the work he and his ACF chapter have
done with a school garden. The garden
produced more than 1,500 lbs. of fresh
produce that was donated to area food
banks and rescue missions throughout the
summer. TEDx brings people together to
discuss and share ideas.
member of ACF
recently hired as
executive chef by
Barnie’s CoffeeKitchen, Orlando, Fla. In his
new role, Hashmonay will create farm-to-
table-inspired seasonal menus that use
local ingredients. Before joining Barnie’s,
he worked as a chef-instructor at The Art
Institute of Charlotte, Charlotte, N.C.
member, won first
place in The Art of
Food small plate
competition held Sept. 11 in Milwaukee for his
“four courses in four bites” dish of watermelon
salad, seared white fish, guanciale-wrapped
rabbit leg and carrot flan.
Hospitality Inc., New
York, a member of
ACF Northern New
Champion’s Tournament: Part 1, which aired
Aug. 30. In the show, he competed against
three other previous “Chopped” winners for
a chance to advance to the final Champion’s
Tournament competition in which contestants
vied for $50,000.
CEC, CCE, a
member of ACF
Falls, Ohio, as
executive chef. Previously, he worked as a
culinary-arts instructor at North Georgia
Technical College, Blairsville, Ga.
executive chef of
was recognized as
Chef of the Year
for ACF Texas Panhandle Chefs de Cuisine
at the chapter’s annual awards banquet,
held at Stella’s, Lubbock, Aug. 29.
CMC, AAC, a
member of Mid
joined Yale Dining,
New Haven, Conn.,
as its director of
culinary excellence and quality assurance.
Previously, he worked as project director,
CIA Consulting, The Culinary Institute
of America, Hyde Park, N. Y. In his new
role, DeSantis will provide leadership
for all facets of culinary concept design,
development of innovative menus and
cuisine and training of a culinary team.
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chef, ATE, Nixa,
Mo., an ACF
has partnered with
Nixa Public Schools
to volunteer his time
as executive chef of wellness for the district.
He will work alongside Missouri farmers and
schools to establish localized sustainability/
health-and-wellness programs. Previously,
Corliss helped with piloting “garden spots” or
salad bars at Summit Intermediate and High
Leonard Geria, a member of ACF
Professional Chefs Association of South
Jersey, recently rejoined the team at
Seashore Fruit & Produce Co., Atlantic City,
N.J., as marketing manager. He previously
worked as a sales representative for the
company, and also held a marketing position
at an area marina.