CONTENTS
September 2010, Volume 34, Number 8
24
28
46
Features
16 When Passion and Destiny Collide
Someone once told Michael Matarazzo
to follow great chefs until one day
people would want to follow him. The
last to say he’s at the top of his game,
the 2010 U.S.A.’s Chef of the Year™ is
grateful to still be learning.
31
34
20
Respecting the Past
Upholding—and passing on—traditional
culinary principles is the mark of a true
professional, in the eyes of the 2010
Chef Professionalism Award recipient.
36
24
Teaching from the Heart
The 2010 Chef Educator of the
Year offers passion and energy to
engage students.
38
Work Zone
Long hours and lots of practice kept
the 2010 Student Chef of the Year
on task.
Playing Fair
An emphasis on sportsmanship
and professionalism marks this
year’s Baron H. Galand Culinary
Knowledge Bowl teams.
Reaching New Heights
A team of students aims high to win the
Student Team National Championship.
Military Might
Five teams battle it out in the
Freedom Chef Challenge.
Departments
7 President’s Message
8 On the Inside—2010 ACF
National Convention
41
ACF Culinary Team USA
50
A Toast
52
Newsworthy
55
History
56
Certification
57
Education
58
Menu Engineering
59
Marketplace
26
Recognizing Excellence
A;high;spot;in;a;long,;fulfilling;career
is the 2010 Hermann G. Rusch
Chef’s Achievement Award.
42 American Academy of Chefs
28
Mission Accomplished
The 2010 Pastry Chef of the
Year reaches a milestone on his
culinary journey.
Flavors
46 Menu on First
On the Cover: Pan-seared halibut with
sauce Provençal served with a ragoût of
corn, leek and fennel, sautéed broccoli
rabe and saffron potatoes, a chorizo/
clam croquette and chive butter was the
fish;course;in;Michael;Matarazzo’s;2010
U.S.A.’s™ Chef of the Year menu.
Cover photo: Visual Cuisines
