NEWSWORTHY
®
The following candidates
will take the CMC exam
at The Culinary Institute of
America, Hyde Park, N. Y.
CANDIDATES TO TAKE CMC EXAM OCT. 23-30
Shawn Hanlin, CEC, executive
director, Oregon Coast Culinary Institute,
Coos Bay, Ore.; ACF Bay Area Chefs
Association of Oregon
Alan Neace Sr., CEC, AAC, culinary
instructor, Midwest Culinary Institute,
Cincinnati; Midwest Culinary Institute Faculty
Brian Beland, CEC, executive chef,
Country Club of Detroit, Grosse Pointe
Farms, Mich.; ACF Michigan Chefs de
Cuisine Association
®
Daniel Dumont, CEC, vice president
of culinary and corporate chef, Ocean
Properties Ltd. Hotels and Resorts,
Portsmouth. N.H.; ACF Piscataqua Chapter
Randall Emert, CEC, CCA, executive
chef, Great Oaks Country Club,
Rochester, Mich.; ACF Michigan Chefs
de Cuisine Association
Jason Hall, CEC, executive chef,
Hammock Dunes Club, Palm Coast, Fla.;
ACF St. Augustine Chapter
Shawn Loving, CEC, CCA, department
chair/instructor, Schoolcraft College Culinary
Arts Department, Livonia, Mich.; ACF
Michigan Chefs de Cuisine Association
Robert Mancuso, CEC, executive chef,
The Country Club, Chestnut Hill, Mass.;
ACF Epicurean Club of Boston
Hubert Martini, CEC, AAC, culinary
instructor, The Culinary Institute of
America, Hyde Park, N. Y.; ACF Windy City
Professional Culinarians Inc.
Jonathan Moosmiller, CEC, executive
chef, Genesee Valley Club, Rochester,
N. Y.; ACF Professional Chef/Cooks
Association of Rochester
Richard Rosendale, CEC, executive
chef, The Greenbrier, White Sulphur
Springs, W.Va.; ACF National Chapter
Travis Smith, CEC, CCA, AAC,
executive chef, Vail Resorts—
Breckenridge, Breckenridge, Colo.; ACF
Colorado Chefs Association
Brian Sode, CEC, AAC, executive
chef, The Bear’s Club, Jupiter, Fla.; ACF
National Chapter
John Thompson, CEC, executive chef,
Minneapolis Club, Minneapolis; ACF
Minneapolis Chefs Chapter
A team from Dominican University,
River Forest, Ill., left to right,
Edwin Cortes, Caren Messina-
Hirsch, coach, a member of
ACF Windy City Professional
Culinarians Inc., Henry Sudira,
Laurie Tremb, captain, and Phyllis
Arista, took home first place in
ACF Windy City Professional
Culinarians Inc.’s Second Annual
Burger Throwdown held June
21 at Consumers Packing Co.,
Melrose Park, Ill. The team, from one of seven
culinary schools that competed in the Burger
Throwdown, won with its Asian Invasion
burger. The contest was part of the chapter’s
annual picnic, More Than a BBQ, BBQ, which
raised money to help send Toss Baquiran, CC,
chapter student-member chair, to the 2010
ACF National Convention in Anaheim, and
make awards to Chef Educator of the Year
candidate Timothy Meyers, CCC, CCE, and
the Kendall College Baron H. Galand Culinary
Knowledge Bowl Team.
MISSOURI CHAPTER BRINGS TOGETHER CHEFS, FARMERS
Farmers, chefs and other guests enjoyed
cooking demonstrations, including one by
former White House chef Walter Scheib, as
well as discussions and seminars focused on
buying locally, eating seasonally and facilitating
better relationships among farmers and
chefs, at a Farm to Table Festival held June
University Catering and Event Services and
Mathias Ruget
12-13 at The University Club at the University
of Missouri (MU), Columbia, Mo. The event,
hosted by The University Club of MU and
ACF Central Missouri Chapter, demonstrated
the vital role these groups play in the journey
from farm to table. Proceeds from the event
will benefit the chapter’s scholarship fund and
the Columbia Farmers Market. Daniel Pliska, CEC, left, co-founder of the Farm to Table Festival, with Walter Scheib, HAAC, headlining chef, center, and Matthia Accurso, CCC, executive sous chef of the Metropolitan Club, Washington, D.C.
