In March, 2010 Miss America Caressa
Cameron visited children at Carilion Clinic,
Roanoke, Va., and enjoyed a meal prepared
by John “Jack” Harteis, CEC, executive
chef at the clinic and a member of ACF
Southwestern Virginia Chapter. Pictured, left
to right: Abe Dolce, Harteis, Cameron, Russell
Hawkins and Melissa Martin.
FIRST EDIBLE BOOK CONTEST A SUCCESS
Several members of ACF Quad State
Appalachian Valley Professional Chefs
participated in the Edible Book Contest
at the 2010 West Virginia Book Faire,
held at Blue Ridge Community and
Technical College, Martinsburg, W.Va.,
April 17. Steven Weiss, chapter president,
coordinated and hosted the event.
Students, chefs and the community
entered the contest and created an edible
piece of art inspired by a book, play,
poem or other literary work. Former White
House pastry chef Roland Mesnier served
Left: Jeffrey Downs’ award-winning
cake in the culinary student division was
inspired by Necks Out for Adventure!
(Candlewick Press, 2008), by Timothy
Basil Ering. Right: Steven Weiss,
as a guest judge, along with chapter
members Michael Mahr, CEC, Kevin
Scott and Wolfgang Vomend. Proceeds
from the event go to a scholarship fund
for students enrolled in Blue Ridge
Community and Technical College’s
culinary program. Jeffrey Downs, a
student-culinarian member of the chapter,
won in the culinary student division for his
cake, which was inspired by Necks Out
for Adventure! (Candlewick Press, 2008),
by Timothy Basil Ering.
ACF Quad State Appalachian Valley
Professional Chefs president, left, and
Former White House pastry chef Roland
Mesnier at the Edible Book Contest,
Martinsburg, W.Va., April 17.
ACF chefs received
Medallions of Excellence
from the Chicago-based
•;Christopher Koetke, CEC, CCE,
dean of The School of Culinary Arts,
Kendall College, Chicago; ACF Windy
City Professional Culinarians Inc.
•;Jacquy Pfeiffer, academic dean for
student affairs/co-founder, The French
Pastry School, Chicago; ACF Windy City
Professional Culinarians Inc.
•;Linda Rosner, CEC, culinary-arts
director, Lexington College, Chicago; ACF
Windy City Professional Culinarians Inc.
•;Fritz Sonnenschmidt, CMC, AAC,
HOF, culinary dean emeritus, The
Culinary Institute of America, Hyde Park,
N. Y.; Mid Hudson Culinary Association
•;Candy Wallace, founder/executive
director, American Personal & Private
Chef Association, San Diego; ACF