National Culinary Review

salut!

Andy Bacigalupo, a culinary instructor at Bay-Arenac ISD Career Center in Bay City, Mich., and a member of ACF Flint/Saginaw Valley Chapter, was named Chef of the Year by his chapter in February at its annual awards banquet at Mott Community College, Flint, Mich.

Stephanie Bishop, a student at Anne Arundel Community College, Arnold, Md., and a member of ACF Nations Capital Chefs Association, was one of four members on the winning team from her school that took home first place in the Judge’s Choice and People’s Choice categories at the 13th Annual Gumbo Fest in Annapolis, Md. Eleven teams competed Feb. 26 at the Doubletree Hotel Annapolis. Proceeds benefited Light House, a homeless prevention support center in Annapolis.

Jerald Chesser, Ed.D., CEC, CCE, AAC, interim dean for the College of Extended University at California State Polytechnic University, Pomona, Calif., and a member of ACF Southern California Inland Empire Chefs & Cooks Association, was named to the National Restaurant Association Educational Foundation’s (NRAEF) board of directors in January. Chesser, who will serve as a trustee through 2014, joins prominent leaders from all sectors of the industry who are committed to providing counsel on NRAEF’s strategic direction, specifically as it relates to growing and strengthening the ProStart program and the NRAEF Scholarship Program.

Bert Cutino, CEC, AAC, HBOT, HOF, retired COO/co-founder of The Sardine Factory/Cannery Row Company, Monterey, Calif., and a member of ACF Monterey Bay Chapter, was one of four guests of honor at the Italian American Cultural Center Foundation’s eighth annual celebration dinner Feb. 18 at the Monterey Marriott, Monterey, Calif. He was recognized for his leadership in the local community. Most recently, Cutino co-founded the Drummond Culinary Academy at Rancho Cielo, Salinas, Calif., for at-risk youth.

Tim Fetter, CEC, executive chef, Parkhurst Dining Services at Highmark Pittsburgh, a member of ACF Laurel Highlands Chapter, was recently named Chef of the Year by his chapter at its awards dinner held at Westmoreland County Community College, Youngwood, Pa. Fetter was nominated by his peers and was selected as this year’s honoree following a vote by the chapter’s board.

Ben Fonbuena, CEC, CCE, AAC, executive chef/educator at Rice University, Houston, and a member of Texas Chefs Association’s Houston chapter, earned his bachelor’s degree in management from the University of Phoenix, Houston, Feb. 11. The milestone was more than 25 years in the making, as his dream was postponed several times because of his service in two wars, family health issues and his work.

Scott Hunnel, CEC, executive chef, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, Fla., and a member of ACF Central Florida Chapter, is a semifinalist for the James Beard Foundation Best Chef: South award. The winner will be announced at the 2012 James Beard Foundation Awards in New York May 7.

Erica Johnson, a student at Midwest Culinary Institute at Cincinnati State, Cincinnati, was named Kentucky Restaurant Association’s Culinary Student of the Year at its 2012 Restaurateur’s Gala held Jan. 23 at The Brown Hotel, Louisville, Ky.

Eric Karell, CEC, AAC, a member of ACF Greater Atlanta Chapter Inc., joined St. Ives Country Club, Johns Creek, Ga., as executive chef in February. Most recently he worked as executive chef at Cherokee Town Club. He also spent 21 years as executive chef of the Atlanta Athletic Club, Atlanta.

Mark Kim, executive chef at the University of California, Los Angeles (UCLA), and Roger Pigozzi, CEC, assistant director/corporate chef at UCLA, both members of ACF Chefs de Cuisine Association of California, recently helped redesign one of UCLA’s main residential restaurants. FEAST at Rieber now has a pan-Asian-only menu concept— one of the first of its kind in the country. Kim and Pigozzi spearheaded research and development of more than 1,100 recipes in seven cuisines from authentic sources in Asia and around southern California’s many ethnic communities.

Jackson Lamb, director of culinary management at Metropolitan State College, Denver, and a member of ACF Colorado Chefs Association, served as the culinary volunteer coordinator for the annual Taste of the NFL event in Indianapolis Feb. 4. Lamb worked with more than 200 volunteers, including students from Indianapolis’ The Chefs Academy and Indiana University, to make sure the event ran smoothly. Chefs from each NFL city prepared 1,200 portions of their specialty item for 3,000 guests. Funds were donated to Feeding America food banks.

Joseph Nobile, executive chef at Yellowstone National Park, and a member of The ACF Greater Yellowstone Chapter, and Peter Pahk, executive chef at Kingsmill Resort, Williamsburg, Va., and a member of ACF Virginia Chefs Association, prepared a special menu featuring sustainably sourced bison, wild Alaska smoked salmon, lamb and lentils during America’s Summit on National Parks, held in Washington, D.C., Jan. 24-26.