Day) is Oct. 16. In 1995,
the ACFEF Chef & Child
Foundation reached out across America
with its first national awareness campaign.
This year, chefs in ACF chapters across the
nation will hold events focused on nutrition
and ending childhood hunger. For program
ideas, visit www.acfchefs.org/CCF.
Members of ACF Capital District—Central
New York volunteered at Pashley Elementary
School, Glenville, N. Y., in June. Children were
encouraged to cover the nutrition bases and
prepare healthy snacks such as a tropical fruit
juice blend, fruit kabobs with a nonfat coconut
yogurt dip and a tropical snack mix replacing
nuts with shredded wheat cereal and adding
flaked coconut and tropical dried fruit.
NEW YORK CHAPTER
ACF Capital District—Central New York
volunteers, back row, left to right: Lois
Keefrider, CC; Suleiman Alsheber; Paul
Pownall; and Christopher Allen Tanner, CEC,
WCC, CHE, and front row, left to right: Joan
Dembinski, CC; and Alisa Harris, CC.
HELP THOSE IN NEED
BITE OF OREGON
Upper Michigan Chapter of the ACF recently
donated money to the U.P. Friends of
Honduras Missions, Inc., an area nonprofit that
serves the poor in Honduras. Donated funds
went toward two projects. First, funds helped
keep a Honduras soup kitchen, run by an
80-year-old woman, in operation. She feeds an
average of 75 children one meal a day, using
her retirement money. Typical meals are rice or
pasta, and the money will help feed children for
three to four months. The second project is a
food outreach program that supplies families
in need with bags of food that contain enough
rice, beans and corn to last one or two months.
Children in Honduras show their gratitude
to Upper Michigan Chapter of the ACF.
Anthony Danna, CEC, AAC, top row, far
right, and Jeffrey Thomas, CEC, bottom
row, far left, with student volunteers at
The Bite of Oregon, Aug. 12.
The National Culinary Review | October 2011
Members of ACF Chefs de Cuisine Society
of Oregon and volunteers from across
Oregon and Washington came together
Aug. 12-14 in Portland for the annual Bite
of Oregon event, which featured food, wine
and beer tastings, local music, and cooking
demos and competitions. The chapter
prepared thousands of Oregon Philly-cheese
sandwiches and hoagies at its booth, raising
funds for its annual budget as well as for
Special Olympics Oregon.
FOOD COMPANY HELPS CULINARY SCHOOL
Sullivan University’s Kris Lutgring, far left, Scott
Stromer, center, and Allen Akmon, CEC, members of
ACF Kentucky Chapter, thank Gordon Food Service.
Quick thinking and fast action
on Gordon Food Service’s
(GFS) part helped Sullivan
University, Louisville, Ky., save
more than $50,000 worth of
food that could have been
lost during a city-wide power
outage caused by a storm
Aug. 13. The company donated
the use of a refrigerated
semitrailer to conserve the food
for the university’s commercial
operations and teaching labs.