A TOAST
. . . to the outstanding contributors
of the culinary world and beyond.
Ashley Black,
instructor, EHOVE
Career Center, Milan,
Ohio, a member of
ACF Sandusky Bay
Area Chefs Chapter,
was named Chef of
the Year for her chapter at its 10th annual
Scholarship Dinner held at Sawmill Creek
Resort, Huron, Ohio, in February.
Black
Joshua Ogrodowski,
CC, a 2009 graduate
of Johnson &
Wales University,
Providence, R.I., and
a member of ACF
Professional Chefs/
Cooks Association of Rochester, won first
place in Vegetarian Times Chefs’ Challenge’s
Best Appetizer category in January for his
Bruschetta with White Bean Paste, Tomato
Chutney and Reduced Balsamic Glaze. The
recipe was judged on originality, healthfulness,
taste, ease of preparation and presentation.
Ogrodowski
Michael Kalanty,
CEPC, CCE, chef-
instructor, California
Culinary Academy,
San Francisco, a
member of ACF San
Francisco Chapter,
received the 2010 Gourmand World
Cookbook award for “Best Bread Book
in the World” at the Paris Cookbook Fair,
Paris, Feb. 11, for How To Bake Bread:
The Five Families of Bread® (Red Seal
Books, 2009). Awards were presented
in 60 categories, and 8,000-plus entries
came from more than 100 countries.
Kalanty
Christopher
Koetke, CEC, CCE,
MBA, dean of The
School of Culinary
Arts at Kendall
College, Chicago,
a member of ACF
Windy City Professional Culinarians Inc.,
received the inaugural Award for Excellence
in Culinary Education from the Foodservice
Educators Network International (FENI),
Feb. 14, at its 12th annual Summit in
Chicago. The award recognizes Koetke’s
accomplishments and leadership in the
foodservice-educator community, as well as
his impact on the field of culinary education.
Koetke
Jeffrey Rotz, CEC,
CCE, AAC, culinary
educator, Lake County
Schools, Eustis, Fla.,
a member of ACF
Gulf to Lakes Chefs
& Cooks Association
Inc., received his chapter’s President’s Award
Feb. 8 at the chapter’s monthly meeting
held at Marion Technical Institute, Ocala,
Fla., for his outstanding commitment to the
community and the culinary profession.
Rotz
David Kellaway,
CMC, a member of
ACF National Chapter,
has been named
managing director of
The Culinary Institute
of America (CIA),
San Antonio campus. In addition to having
taught at the CIA’s flagship campus in Hyde
Park, N. Y., he has spent the last 15 years as
executive chef/director of culinary operations
for several Las Vegas destinations.
Kellaway
Bert Cutino, CEC,
AAC, HBOT, HOF,
chef/co-founder, The
Sardine Factory/
Cannery Row
Company, Monterey,
Calif., served as
dinner chairman for the 10th year at the
Panetta Institute’s annual Jefferson-Lincoln
Awards fundraising event, “Evening to Honor
Lives of Public Service,” held at The Inn at
Spanish Bay, Pebble Beach, Calif., Nov. 7.
Leon Panetta, HAAC, director of the
Central Intelligence
Agency, Washington,
D.C., who co-directed
the Institute with his
wife for 10 years,
attended the event, as
did Ferdinand Metz,
CMC, WGMC, AAC, HOF, president
emeritus, The Culinary Institute of America
(CIA), Hyde Park, N. Y., a member of Mid
Hudson Culinary Association. ACF chefs who
cooked for the event, in addition to Cutino,
are: John Hui, CEPC, AAC, corporate
pastry chef, Pebble Beach Resorts, Pebble
Beach, Calif., a member of ACF Chefs
Las Vegas; Karl Staub, executive chef,
Seascape, Aptos, Calif., a member of ACF
Monterey Bay Chapter; Thomas Vaccaro,
associate dean for curriculum and instruction
for baking/pastry arts at the CIA, a member
of ACF Professional Chefs Association of
South Jersey; and Jacques Wilson, CEC,
AAC, executive chef, El Camino Hospital,
Mountain View, Calif., a member of ACF
Monterey Bay Chapter.
Cutino
Panetta
NCR wants to hear from you
Have you or a colleague recently
received an award or promotion?
Send your news and a high-resolution
headshot to ncr@acfchefs.net.
