A TOAST
. . . to the outstanding contributors
of the culinary world and beyond.
Leif Eric Benson,
CEC, AAC,
retired as executive
chef of Timberline
Lodge, Timberline
Lodge, Ore., in
April, after 31
years. In March,
Benson, a member of ACF Chefs de Cuisine
Society of Oregon, was named Oregon’s
Chef of the Year by the Oregon Department
of Agriculture at an awards ceremony held
at Oregon Garden Resort, Silverton, Ore.
Benson
David Leicht,
CEC, AAC, a
member of ACF
Long Island
Chapter, was
recently promoted
from district chef
to regional culinary
director for ARAMARK’s Higher Education
Division, Greenvale, N. Y.
Leicht
Alfred Kever,
executive pastry
chef, IP Casino
Resort & Spa,
Biloxi, Miss.,
a member of
Mississippi Gulf
Coast Chapter
ACF, won Best of Show for his berry
tiramisu with caramelized bananas recipe
at the chapter’s 14th annual Culinary
Classic Chef’s Competition, held at IP
Casino Resort & Spa, June 27.
Kever
Margaret
Condrasky,
CCE, Ed.D., RD,
associate professor
of food science and
human nutrition at
Clemson University,
Clemson, S.C., a
member of ACF Upstate South Carolina
Chapter, received the Center for the
Advancement of Foodservice Education’s
(CAFÉ) 2010 Idaho Potato Commission
Leadership Award and $1,000 at CAFÉ’s
2010 Leadership Conference at Baltimore
International College, Baltimore, June 25-
27. Condrasky was recognized for bringing
healthy messages to the foodservice
world by authoring the American Culinary
Federation Chef & Child Foundation’s
monthly “Culinary
Nutrition News”
articles. In addition,
Faith Jennetta,
CEPC, a culinary
instructor at
the Technology
Center of DuPage,
Addison, Ill., a member of ACF Windy City
Professional Culinarians Inc., received
Kendall College’s 2010 Green Award at
the conference. She was recognized for
integrating green initiatives in all phases of
the curricula at the college.
Condrasky
Jennetta
Michael Finch,
CEC, culinary-
arts instructor,
Harrisburg Area
Community
College, Harrisburg,
Pa., vice president
of ACF Harrisburg
Chapter, was one of two Pennsylvania chefs
to receive the 2010 Governor’s Award
for Excellence in the Culinary Arts from
Gov. Edward G. Rendell at the Gettysburg
Festival, Orrtanna, Pa., June 19. Finch was
recognized for his commitment to using
locally sourced foods, educating the public
and creating expressive culinary works.
Finch
Joseph Strangis,
a member of ACF
Greater Indianapolis
Chapter, recently
accepted the
position of chair
of the hospitality
program, with a
concentration in culinary arts, at Ivy Tech
Community College, Columbus, Ind. Strangis
brings 40 years of community college
teaching and industry experience in the
culinary arts to the position. Previously, he
was chef at Chrystal’s Inc., Youngstown, Ohio.
Strangis
