Dave Smith Photographer
Dave Smith Photographer
Left to right, David Turcotte receives the ACF
Leadership Award; Mary and Peter Huebner
accept the ACF Industry Partnership Award
for Canada Cutlery Inc.; and, from left, Bobby
Moghaddam, Linda Rosner and Barry Young
receive ACF President’s Medallions (not
pictured, Joseph Poon and John Schlaner).
While cooking shrimp and fried rice, Ty asked
Choy about his background and career. Choy
shared details about what it was like growing
up in a small town and attending Kapi'olani
Community College in Honolulu.
Choy encouraged chefs to cook from the
heart, know their food source and remain
persistent. “Shining star chefs don’t last
long, because they are always moving on
to the next restaurant,” he said. “In the
kitchen, it’s all about teamwork.”
Focus on nutrition
Dr. Janey Thornton, USDA deputy
undersecretary for food, nutrition and
consumer services, acknowledged the
great passion she saw in the chefs in
attendance and those involved in Michelle
Obama’s Chefs Move to Schools program.
“It makes such a difference, knowing that
other people out there are working for the
same cause as you are,” she said.
She explained the grim reality of the
health and nutrition crisis our nation faces
because of rising obesity rates, noting that
the government spends $150 billion on
healthcare related to overweight and obesity
issues. She also said 16. 7 million children live
in houses that can’t put food on the table.
“We’ve got to make sure that our children are
there in our future.”
In addition to calling chefs to action in their
communities, Thornton addressed the
reality posed by limited school budgets and
resources. “We’d love to have fresh foods in
school, but we can’t always afford it.”
She said communities were excited to have
chefs working in their schools. She asked
that volunteers not get frustrated with the
program if they don’t hear from volunteer
coordinators immediately. Rather, chefs
should take the initiative and reach out to
schools that have signed up for the program.
“It’s going to take us all working together, and
as individuals, to solve this problem,” Thornton
said. “Together, we can make a difference.”
Dr. Janey Thornton addresses the 2010
ACF National Convention General Session.
Bobby Moghaddam, CEC, CCE,
AAC, director of hospitality/culinary
arts, Riverside City College Culinary
Academy, Riverside, Calif.; ACF
Southern California Inland Empire Chefs
& Cooks Association
Joseph Poon, chef/owner, Joseph
Poon Chef Kitchen, Philadelphia; ACF
Philadelphia Chapter
ACF PRESIDENT’S
MEDALLION
RECIPIENTS
Linda Rosner, CEC, culinary-arts
director/instructor, Lexington College,
Chicago; ACF Windy City Professional
Culinarians Inc.
John Schlaner, CEC, AAC, executive
chef, Hollywood Casino at Penn
National Race Course, Grantville, Pa.;
ACF Professional Chefs Association of
South Jersey
Barry Young, CEC, chef-instructor,
Columbus Culinary Institute, Columbus,
Ohio; ACF Columbus Chapter
Honors and awards
ACF honored individuals and companies
with the following awards:
Canada Cutlery Inc., Pickering, Ontario,
Canada, received the ACF Industry
Partnership Award. It was accepted on the
