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
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.,
Reimund Pitz, CEC, CCE, AAC, executive chef/owner, Le Coq
Au Vin, Orlando, Fla., and Constantine “Gus” Stamatin, AAC,