Bousquet
Lopez
Herrington
Cloughly
Calderon
Hodgson
Diaz
Griesbach
Hunter
Galdiano
Henry
Thompson
Tenbergen
Jackson
Jayson
Ouellette
Sockrider
Swaggart
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
Thomas
Veach
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.
NCR WANTS TO HEAR FROM YOU
HAVE YOU OR A COLLEAGUE RECENTLY RECEIVED AN AWARD
OR PROMOTION? SEND YOUR NEWS AND HIGH-RESOLUTION
HEADSHOT TO NCR@ACFCHEFS.NET.
