Walter Staib,
chef/proprietor,
City Tavern,
Philadelphia, a
member of ACF
Philadelphia
Chapter, hosts the
second season
of “A Taste of History,” currently airing on
PBS in Philadelphia and select stations
nationwide. In the show, Staib brings
the 18th century to life and explores
America’s culinary beginnings through
the lens of City Tavern. In addition, Staib’s
first children’s book, A Feast of Freedom:
Tasty Tidbits from the City Tavern (Running
Press, 2010), was released in May.
Staib
David Turcotte,
CEC, AAC,
executive chef,
U.S. Army, a
member of Old
Dominion ACF
Chapter, was
recently promoted
to sergeant major. Turcotte is ACF Culinary
Military Team USA manager, and has been
a member, team captain and coach on U.S.
regional and military teams since 1996.
Turcotte
Renee Zonka,
CEC, MBA, RD,
CHE, a member
of ACF Windy
City Professional
Culinarians Inc.,
has been promoted
to managing
director of The School of Culinary Arts at
Kendall College, Chicago. In her new role,
Zonka will continue her duties as associate
dean in addition to being responsible
for budgeting, working with the school’s
Culinary Advisory Board and forecasting
student flow to assist in scheduling classes.
Zonka
Zehnder’s of Frankenmuth, Frankenmuth,
Mich., has been mentioned in several
culinary trade magazines recently. In its
Jan. 25 issue, Nation’s Restaurant News
included Zehnder’s as one of its 50 All-American Icons. In April’s Restaurants
& Institutions, Zehnder’s was No. 2 in
customer counts and total number of
seats for 2009, and No. 36 in total sales
among independent restaurants. In the May
issue of Restaurant Business , Zehnder’s
was featured in an article on restaurant
longevity. John Zehnder, CEC, AAC,
(right) executive chef/food & beverage
director at the restaurant, and Robert
Zehnder, (left) the restaurant’s kitchen
operations manager, are members of ACF
Flint/Saginaw Valley Chapter.
Robert and John Zehnder
Joshua
Ogrodowski,
CC, a student
at Johnson &
Wales University,
Providence, R.I.,
and a member of
ACF Professional
College, Chicago,
and a member
of ACF Windy
City Professional
Culinarians Inc.,
took third place
and received a $3,000 scholarship. Brooke
Maynard, a student at The Culinary Institute
of America, Hyde
Park, N. Y., and a
member of Mid
Hudson Culinary
Association, took
fourth place and
received a $2,000
scholarship.
Ogrodowski
Roberts
Maynard
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