The National Culinary Review

ACF New York Wine Country Chefs, founded;summer;2002,;hosted;its;first-ever practical exam Jan. 16 at Cornell University, Ithaca, N. Y. Nine chefs from the Finger Lakes region;attended,;testing;for;certification levels;from;certified;sous;chef;(CSC);to certified;executive;chef;(CEC).;Four;chefs passed the CEC exam. Pictured are judges Mark Wright, CEC, AAC, far left, Noble Masi, CEPC, CMB, AAC, HOF, second from left, and Fritz Sonnenschmidt, CMC, AAC, HOF, center, with Steven Miller, CEC, CCA, chapter president, and Barbara Zimet, far right, chapter secretary and test administrator.

NEWSWORTHY

More than a dozen ACF Chefs of Northwest Indiana members and several culinary students put on their toques for a good cause at Avalon Manor, Hobart, Ind., Jan. 28. Chefs cooked at eight stations during Adventures in International Cuisine, a fundraising event to benefit Northwest Indiana Adult Guardian Services and the chapter’s scholarship fund. More than 130 guests attended and enjoyed cuisine samplings from Asia, the Caribbean, France, Germany, Italy, Mexico and Spain. More than $2,500 in scholarship funds was raised, and several thousand dollars was raised for Guardian Services, which provides guardianship

Indiana chefs cook for a cause
Chef volunteers at Adventures in
International Cuisine from left to right:
Timothy Merkel; Joseph Trama, CEC;
and Hugo Pera.

services for incapacitated adults residing in Northwest Indiana.

ACF Windy City Professional Culinarians Inc. held its 6th Annual Awards Dinner Gala Feb. 7 at Gibsons Bar and Steakhouse, Chicago. Two hundred guests attended the sold-out event, which is the chapter’s largest annual fundraiser. More than $12,000 was raised to fund scholarship initiatives and educational programming. The gala celebrated the chapter’s main areas of focus: education, scholarship and certification. Chicago chefs present annual honors

Cordon d’Or award winners announced Winners of the 2009-2010 Cordon d’Or-Gold Ribbon Culinary Academy Awards will be honored April 30 at The Don CeSar, St.

Petersburg, Fla. The Cordon d’Or—Gold Ribbon program was established in 1985 in Europe and has been in the U.S. since 1990, according to Noreen Kinney, president. This year’s honorees include:

Cookbooks and Culinary Arts— Culinary Literature •;Culinary Reference award for

The Chef’s Répertoire (American
Technical Publishers, 2010); and
Special Merit Award for Culinary
Website/Blog for www.chefgui.com:

Gui Alinat, CEC, chef/owner, Elite Events
Catering, Tampa, Fla.; ACF National Chapter
•;Culinary Textbook award for The
Culinary Professional (Goodheart-
Willcox Publisher, 2010): John Draz,
CEC, CCE, executive research chef, Ed
Miniat, Inc., South Holland, Ill.; ACF Windy
City Professional Culinarians Inc.; and
Christopher Koetke, CEC, CCE, dean
of The School of Culinary Arts, Kendall
College, Chicago; ACF Windy City
Professional Culinarians Inc.

ACF Windy City Professional Culinarians Inc. presented Joseph D’Alessandro, front row, left, with its President’s Award, Feb. 7. Chefs from left to right, Robert Walter, CEC, CCA, John Reed, CEC, CCA, and Linda Rosner, CEC.

Academy of the Culinary Arts
• Culinarian of the Year award: Thomas
Macrina, CEC, CCA, HGT, AAC, executive
chef, Desmond Great Valley Hotel and
Conference Center, Malvern, Pa.; ACF
Philadelphia Chapter
•;Culinary Entrepreneur award:
Candy Wallace, founder/executive
director, American Personal & Private
Chef Association, San Diego; ACF
National Chapter
•;Chef Educator award: Mary Petersen,
president, The Center for the Advancement
of Foodservice Education, Annapolis, Md.