Mary Ann
Kiernan, CCC,
hospitality
management
chef-instructor
at the College of
Human Ecology
at Syracuse
University, Syracuse, N. Y., a member of ACF
Syracuse New York Chapter, was named
the 2010 Chef of the Year at the chapter’s
annual awards dinner at Mohegan Manor,
Baldwinsville, N. Y., June 28.
Kiernan
Charles Carroll,
CEC, AAC,
executive chef,
River Oaks Country
Club, Houston, a
member of ACF
Professional
Chefs Association
of Houston, was keynote speaker at the
Defense Supply Center Philadelphia
Subsistence Worldwide Customer
Conference and Food Show, held June
15-16 at Greater Fort Lauderdale/
Broward County Convention Center,
Fort Lauderdale, Fla. Carroll shared his
secrets to success and encouraged the
approximately 1,400 military personnel in
attendance to pursue their dreams in his
address, “Essence of Greatness.”
Carroll
Edward
Leonard, CMC,
WGMC, AAC,
ACF national
president from
2001 to 2005
and manager
of the 2000,
2004 and 2008 ACF Culinary Teams
USA, a member of ICA-ACF Big Apple
Chapter, was appointed vice president
and corporate chef for Le Cordon Bleu
Schools North America in June. Leonard
will be responsible for faculty training and
development with a focus on technique,
while providing hands-on leadership for all
17 Le Cordon Bleu campuses throughout
North America. Previously, Leonard
was assistant general manager/director
of culinary operations at Westchester
Country Club, Rye, N. Y.
Leonard
Brandon Parry,
CEC, ACE, leading
chief petty officer/
mess caterer of
3-Star Bistro and
executive chef in
charge of executive
dining for the
Commander Naval Air Force, U.S. Navy, San
Diego, a member of ACF Chefs & Culinarians
of San Diego, was honored by San Diego
County June 22 with the proclamation of
“Brandon Parry Day.” Parry was honored at a
council meeting for his continued service to
the military and civilian culinary community
through his work with ACF.
Parry
William Read,
executive chef, and
Mary Jaskowski,
director of nutrition
services, Saint
Mary’s Health
Care, Grand
Rapids, Mich.,
AHF inaugural
conference in
Austin, Texas,
June 7. Read is a
member of ACF
Greater Grand
Rapids Chefs
Association. In
addition, Angelo
Mojica, CEC, director of nutrition and
food services, and Shawn Dolan, executive
chef, UNC Health Care, Chapel Hill, N.C.,
took third place. Mojica is a member of ACF
Triangle Chefs.
Read
Mojica
James Phillips,
CEC, executive
chef, Barona
Resort & Casino,
San Diego,
apprenticeship
chair for ACF Chefs
& Culinarians of
San Diego, received the Gold Medallion
Award for Chef of the Year from the
California Restaurant Association San
Diego Chapter at its 26th annual Gold
Medallion Awards banquet held at the Hilton
San Diego Bayfront, San Diego, June 1.
Phillips
