Play i ngF A I R
An emphasis on sportsmanship and professionalism marks this
year’s Baron H. Galand Culinary Knowledge Bowl teams.
By James Paul, MS, CSC, CCE, FMP
Quick—what is the yield percentage
for beets if, in a yield test, the AP
quantity of the beets was 2 lbs. and
0.5 lb. resulted from trimming? I’ll give
you a minute, but if you are this far and
haven’t given the correct answer of 75%,
our 2010 Baron H. Galand Culinary
Knowledge Bowl champions—Kendall
The 2010 Baron H. Galand Culinary
Knowledge Bowl champions, second from
left to right, Jacqueline Wallner, Allison
Chikos, Sarah Roberts, Edward Whitney
and Erika Giffin, are congratulated by David
Holloway, senior vice president, American
Technical Publishers, far left, and Jonathan
Gosse, editor in chief, American Technical
Publishers, far right.
College, Chicago—will call you . . . don’t
call them.
Allison Chikos, Erika Giffin, Sarah Roberts,
Jacqueline Wallner, Edward Whitney and
coach Dina Altieri, CEC, CCE, all members
of ACF Windy City Professional Culinarians
Inc., represented Kendall College with
distinction and were undefeated when named
Knowledge Bowl champions during the 2010
ACF National Convention in Anaheim, Calif.
The competition drew 100+ spectators and
cheers from coast to coast. When told that
teams would have 10 seconds to answer,
and some of that time would be taken by the
emcee to acknowledge the right to answer
the question, Roberts, the feisty captain of
the Kendall College team, representing the
Central Region, commented, “Chef, then
you’d better recognize us quickly, please.” I’m
still chuckling.
I had the honor and privilege of serving
with a distinguished panel of judges,
timekeepers, ACF officials and an
enthusiastic emcee, Michael McGreal,
CEC, CCE, as winning teams from the
four regions battled it out for supremacy
of the culinary faithful—the mentally adept
gladiators of the Knowledge Bowl.
