Bluegrass, at the Kentucky State Fair in September 2011. Chefs were challenged
to create a three-course meal in fewer than 10 minutes using Kentucky Proud
ingredients. The competition, which was set to Lynyrd Skynyrd’s “Free Bird,”
demonstrated that healthy meals and Slow Food can be “fast” food.
Peter Veach, executive chef at the University of Michigan,
Dearborn, Mich., and a member of ACF Michigan Chefs de Cuisine
Association, competed against a chef from the school’s rival team, Ohio
State University, Nov. 19, 2011, at The Culinary Vegetable Institute,
Milan, Ohio. Veach took home top honors for his eight-course meal that
featured regional ingredients and traditions.
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