58 The NaTioNal CuliNary review • Sep Tember/oCTober 2018
2018 CooK. CraFT. CreaTe. aCF NaTioNal CoNveNTioN & Show award winners
ACF’s national award winners are recognized in New Orleans.
They inspire others by their inventiveness, dedication and
willingness to strive for excellence. Creativity, persistence and
grace under pressure are the hallmarks they share. They have
honed their craft and worked to make a difference. Congratulations
to ACF’s national award winners, who were recognized during
Cook. Craft. Create. ACF National Convention & Show, held
July 15-19 at Hyatt Regency New Orleans.
We congratulate the 2018 U.S.A.’s Chef of the Year,
Dr. L.J. Minor Chef Professionalism Award recipient, Chef
Educator of the Year, Hermann G. Rusch Chef’s Achievement
Award recipient, Pastry Chef of the Year and Student Chef of
the Year. We also toast the winning teams in the 2018 Baron
H. Galand Culinary Knowledge Bowl and Student Team
ACF’s national awards recognize those who make a
difference. In 1963, the Chef of the Year Award was developed
to acknowledge Walter Roth, AAC, for his efforts to promote
and elevate the profession of chef. The Student Chef of the
Year Award was established in 1987 by Baron H. Galand, CEC,
AAC, HOF, to help student members establish their position
In 1990, the Chef Professionalism Award was founded
to honor culinarians who help elevate the status of chefs and
cooks in the U.S. The award was renamed the Dr. L.J. Minor
Chef Professionalism Award in 2013 to recognize Dr. Minor,
one of the profession’s biggest champions and founder of the
MINOR’S® brand. The Hermann G. Rusch Chef’s Achievement
Award is bestowed on a culinarian deemed worthy to carry on
the proud tradition of Hermann G. Rusch, AAC, HOF.
In 2004, ACF launched the Pastry Chef of the Year award,
which recognizes a pastry chef who has passion for the craft and
an earned reputation in the field of pastry, and who gives back by
sharing skills and knowledge.
Student team competition has been a vital part of ACF’s
commitment to young culinarians for more than 25 years. The
Student Team National Championship was first held in 1991 at
the ACF Southeast Regional Conference in Tampa, Florida. The
first national championship with teams from all four regions took
place in 1993 in Orlando, Florida. One of the main goals of the
competition is to raise the standards of culinary excellence and
professionalism, and each year, ACF’s young chefs-in-training
rise to the challenge.
The Baron H. Galand Culinary Knowledge Bowl was first
held at the 1992 ACF National Convention in Washington, D.C.,
the brainchild of Carol Kelly, a member of ACF Nation’s Capital
Chefs Association and a culinary instructor who used the
competition format to test her vocational high school students.
As the competition grew, it was named in honor of Baron H.
Galand, a former ACF national president and longtime advocate
of apprentices and juniors.
Some awards would not be possible without sponsorship, and
the following companies are generous supporters of excellence
in foodservice: American Technical Publishers—Baron H.
Galand Culinary Knowledge Bowl; Libbey Inc.—Student Chef
of the Year; MINOR’S®—Dr. L.J. Minor Chef Professionalism
Award; Plugrá® European Style Butter and Cémoi Chocolate—
Pastry Chef of the Year; and R.L. Schreiber, Inc.—Student Team