news bites
1. Disciples Escoffier International Induction
Several ACF members were among those inducted into the Disciples
Escoffier International, Oct. 19, 2011, at Le Cordon Bleu College
of Culinary Arts in Miami. The induction ceremony included an
Escoffier eight-course dinner and coordinated with the formation of
Les Amis d’Escoffier Society, The Gold Coast Chapter. The following
ACF chefs became U.S. members: Jacques Brevery, CEC, AAC, ACF
Palm Beach County Chefs Association; Stafford DeCambra, CEC, CCE,
CCA, AAC, ACF Poarch Creek Chapter, Inc.; Daniel Drayer, CEC, ACF
Central Florida Chapter; Steven Jones, CEC, Fort Lauderdale ACF,
Inc.; Lawrence Liptak, CEC, ACF Greater Miami Chapter Epicurean
Club; Rene Marquis, CEC, CCE, CCA, AAC, ACF Tampa Bay Culinary
Association Inc.; Damian Martineau, AAC, ACF Professional Chefs
Association of New Hampshire; Mark Moyel, CEC, CCE, CCA, AAC,
ACF Greater Miami Chapter Epicurean Club; and Michael Norton, CEC,
AAC, ACF High Sierra Chefs Association.
2. Chefs partner with Hope Worldwide
Fort Lauderdale ACF, Inc. partnered with Hope Worldwide, Oct. 30,
2011, for Gourmet for Hope, an evening of gourmet cuisine prepared
by 10 of the area’s best chefs, a wine tasting, silent auction and
live entertainment at Inverrary Country Club, Lauderhill, Fla. The
event brought together more than 300 guests and raised more than
$10,000. Approximately $5,000 will go to the chapter’s scholarship
program, certification and member education. Hope Worldwide will
use its portion of the proceeds to mentor disadvantaged youths and
support the elderly.
3. Chefs in Midwest get taste of Italy
ACF Central Missouri Chapter hosted “Flavors of Florence,” a
multicourse Italian meal and presentation about wine and the
traditions of Italian food, at The University Club’s Reynolds Alumni
Center, Columbia, Mo., Nov. 2, 2011. The event, organized by Daniel
Pliska, CEC, center, continued the chapter’s tradition of offering
quality culinary educational summits with interesting topics for chefs
and students. More than 100 guests attended to learn from chef
Andrea Trapani, left, sommelier Camilla Bertolini of Palazzi Apicius, a
renowned culinary and hospitality school in Florence, Italy, and Italian
native Fabrizio Schenardi, right, of Four Seasons Hotel, St. Louis.
Proceeds from the event will go the chapter’s scholarship fund.
4. Military chefs win and learn in Malta
A team of Navy chefs—from left to right: Brandon Parry, CEC, Walter
Cariastobar, CCC, Ismael Cruz-DeJesus, CSC, Quinn Taylor, CSC, Sondra
Baier and Patrick Parigi, CCC—traveled to Malta Nov. 6-13, 2011,
to participate in the Malta Chefs Society’s annual Malta Kulinarja.
The event brought together chefs from across the island and the
Mediterranean to compete and learn. The U.S. Navy chefs participated
in the international military chef category, which was added in 2011.
The team won 17 awards, ranging from team medals to individual
honors and the “Best Military Team, Kitchen Skills” distinction.
5. Delaware North hosts food truck challenge
Chefs from across the country traveled to Buffalo, N. Y., Nov. 14-
17, 2011, for Delaware North Companies annual Food & Beverage
Summit. The event included a trade show, informational sessions, a
reception and the Delaware North Culinary Challenge, which brought
together seven teams of Delaware North chefs in a food-truck-themed
challenge. Team Ryan’s Express—from left to right, Cris Vazquez, CCC,
Christianne Miles, Alphonso Jackson, Richard Mathis, Casey Rapp and
Pascal Beaute, CCC—won for its combination of Mexican/Asian fusion.
The team’s name was a nod to Texas Rangers owner Nolan Ryan.
6. Chicago chef inducted into Hall of Fame
Chicago Culinary Museum and Chefs Hall of Fame held its 6th annual
Chefs Hall of Fame Induction Ceremony at JW Marriott Chicago,
Nov. 16, 2011. The event honored Priscila Satkoff, chef/proprietor
of Salpicón, Chicago, for her contributions to the culinary industry. The
dinner promoted and celebrated Chicago's culinary preeminence and
raised funds for the museum. Mayor Rahm Emanuel proclaimed
Sept. 29, 2011, “Chef Priscila Satkoff Day.” Past Hall of Fame
inductees are Jimmy Bannos, Rick Bayless, Carrie Nahabedian,
Art Smith and Charlie Trotter.
7. ACF member receives $10,000 from Dr. Oz
Andy Bacigalupo, a member of ACF Flint/Saginaw Valley Chapter
and a culinary instructor at Bay-Arenac ISD Career Center in Bay
City, Mich., received KitchenAid cooking equipment and a $10,000
Lowe’s gift card to go toward his work with the Chefs Move to Schools
Program while on “The Dr. Oz Show,” Nov. 18, 2011. Bacigalupo was
invited to help celebrate the show’s 400th episode and talk about his
work with ACF and his school district. With the gift card, he plans
to purchase seed and soil, a watering system and a shed to house
gardening equipment for his school’s community garden. Bacigalupo
first appeared on the show in November 2010 when he took part in a
28-day no-salt health challenge.
8. New Jersey chefs participate in Ronald
McDonald House dinner
ACF Penn Jersey Metro Chefs Association members and students
from JNA Institute of Culinary Arts, Philadelphia, participated in
the Rising Star Chef Dinner Nov. 18, 2011, at The Inn at Penn,
Philadelphia, to benefit the Philadelphia Ronald McDonald House.
Five of Philadelphia’s top culinary students, including JNA’s Curtis
Johnson, pictured, were recognized as 2011 Rising Star Chefs. The
five honorees prepared one of the courses for the dinner. More than
250 guests attended the event, raising approximately $40,000 for the
