news bites
1. AAC announces new scholarship
The American Academy of Chefs (AAC) announced in December 2011
that it was partnering with The Chefs Academy (TCA), Indianapolis, to
offer four scholarships available for students accepted to TCA, totaling
$20,000. Four yearly scholarships of $625 per academic term for
four years will be awarded and applied directly to students’ accounts
at TCA. Scholarships are available for high school students who have
been accepted to the school and plan to become chefs. Applications
are available at www.acfchefs.org/scholarships and are due April 30
each year. Scholarship money will be applied in the fall semester. The
AAC Scholarship Committee will select the 2012 winners in June.
2. Enter 2012 Lead Like “Mike” Contest
ACF students and apprentices are invited to enter the 2012 Lead
Like “Mike” Contest by May 2 for the chance to access culinary
leaders and top-notch networking opportunities. One student will be
selected to attend the 2012 ACF National Convention in Orlando,
Fla., July 14-17, to be mentored by ACF National President Michael
Ty, CEC, AAC. Five finalists will be selected for phone interviews.
The winner will be announced by June 6, and will receive airfare to
Orlando, accommodations at the Orlando World Center Marriott and
a full convention registration. View complete guidelines and apply at
www.acfchefs.org/LeadLikeMike.
3. New York chefs join Chefs Move movement
In winter 2011, ACF Professional Chefs/Cooks Association of
Rochester finished its Chefs Move to Schools pilot program in
conjunction with Foodlink, a Feeding America regional food bank
in Rochester, N. Y., and True North Rochester Preparatory Charter
School. Seven chefs regularly hosted 1-hour demonstrations for
more than 200 students, grades 5-8. Students worked with chefs as
they prepared strawberry/banana smoothies and breakfast burritos
and talked about healthy cooking techniques, sanitation, developing
flavors and how to use knives safely. A Foodlink nutritionist covered
topics such as the role of fiber, why fruits and vegetables matter, and
how to make good food choices.
4. Oregon chefs share great food
ACF Chefs de Cuisine Society of Oregon members participated in
the Oregon Wine, Food & Brew Festival held at the Oregon State
Fairgrounds, Salem, Ore., Jan. 13-14. At the chapter's booth,
members served Thai coconut chicken with curry, hunter’s beef stew
and Oregon organic potato/leek soup, and offered information about
the chapter. Pictured, left to right: Britt Pedlar, JD Thomas, CEC,
Dublin Duckett, Rhonda Williams and chapter president Anthony
Danna, CEC, AAC.
5. Annual WinterFest competition
Chefs and students from around the Southeast gathered in St.
Augustine, Fla., Jan. 13-14 for the 15th annual WinterFest, hosted
by First Coast Technical College’s School of Culinary Arts. The event
was open to the public and featured individual and team competitions,
cooking seminars, demonstrations and tastings. Among this year’s
competitors was a team of high school students from Florida School
for the Deaf and the Blind, St. Augustine. “The team did an excellent
job and received a certificate for their four-course meal,” says Rene
Marquis, CEC, CCE, CCA, AAC, an ACF judge. “The judges were
amazed to see how the team excelled even though they could not
use all of their senses.” The team’s coach, Sherry Gaynor, CEPC,
CCE, pictured second from right, used sign language to interpret
the judges’ comments. Team members, pictured left to right are:
Jerall Washington, Jazzmin Washington, Neal Matthews, Chionnya
Buchanan, Terrence Carey and Edward Cicio.
6. Winter Culinary Salon
Chefs from the Midwest and the East Coast gathered at Dorsey
Culinary Academy, Pontiac, Mich., Jan. 20-22 for the Winter Culinary
Salon, hosted by the school in conjunction with ACF Michigan Chefs
de Cuisine Association. Twenty-five students volunteered at the
ACF-sanctioned competition, and more than 17 chefs and students
competed. Medals were awarded to: John Adamski; David Daniot, CEC;
Shawn Loving, CEC, CCA, pictured; John Miller, CCC; Kelsee Newman,
CPC; Halie Raymer; Sarah Rougeau, CSC; Scott Ryan, CEC; Matt
Schellig; Jessica Storrs; and Kelly Wolf.
7. 2012 Gelato World Cup
Several ACF members competed in the 2012 Gelato World Cup, held
during the Sigep Show in Rimini, Italy, Jan. 21-25. The U.S. team
competed against 12 teams from around the world and took home the
trophy for Best Gelato in the World, voted on by the public, and the
International Press Award for best-tasting gelato. The team prepared
a range of gelato flavors, from pistachio white chocolate to honey
cheesecake to bone-marrow truffle. Team members, left to right:
Ressul Rassallat; Geoffrey Blount, CEPC, ACF Inc. Charlotte Chapter;
Robert Sparks; John Hui, CEPC, AAC, team captain, ACF Chefs Las
Vegas; and Claude Lambertz, team manager, ACF Chefs Las Vegas.
8. Charlotte chapter celebrates members
ACF Inc. Charlotte Chapter held its 40th Annual President’s Ball
at Embassy Suites, Concord, N.C., Jan. 30. More than 200 guests
attended the event, which featured a silent auction, hors d’oeuvres,
drinks and music. Jean-Pierre Marechal, pictured with chapter
president Philip Lloyd, CEC, right, was named Chef of the Year.
Geoffrey Blount, CEPC, was named Pastry Chef of the Year for the
