NAVY CULINARY SPECIALISTS AT ACF NATIONAL OFFICE
Sixteen Navy culinary specialists from several
galleys and fleets visited the ACF national
office in St. Augustine, Fla., Aug. 31. The
specialists’ galleys and fleets received the
Captain Edward F. Ney Memorial Award for
Foodservice Excellence at the International
Food Service Executives Association (IFSEA)
conference in Reno, Nev., in April.
As a reward, specialists enjoyed three weeks
of culinary instruction at First Coast Technical
College (FCTC) in St. Augustine. There, they
completed competency development in
advanced garde manger, pastry arts, sauces,
hot-food production and plating techniques.
They also visited food manufacturing
companies, local farms and wineries.
Navy culinary specialists who visited the ACF national office Aug. 31 are, front row, left to right: Glenna Jean Guevarra, USS Tortuga; Ryan Reyes, USS Blue Ridge; Wilson Cacayan, USS Blue Ridge; Niadria Jones, USS John C. Stennis; Sixgtos Rodriques, USS John C. Stennis; Brandon Paris, USS Vandegrift; and Emmanuel Smith, USS Tortuga. Back row, left to right: Mimo Strano, NAS Sigonella; Dominque Kennedy, USS Doyle; Zachary Watkins, USS John C. Stennis; Joseph Jackson, USS John C. Stennis; Charles Vaughn, NAS Pensacola; Kenny Geyer, USS
Wyoming (SSBN); Justin Minniear, USS
John C. Stennis; Ralph Edwards, USS
Tortuga; and Salvatore Napolitano, USS
Vandegrift. David Bearl, CCC, CCE, AAC,
coordinator for business and industry
services, First Coast Technical College, St.
Augustine, Fla., is at front far right.
OREGON CHEFS HOLD BBQ COMPETITION
A team from Northwest Culinary Institute, Vancouver, Wash., took first place in the Best BBQ Competition, July 18. From left to right: Aaron Guerra, CEC, Jerry Miller, Amber Brown, Will Wise, Loree Morris and Ric Menegat, CEC.
ACF Chefs de Cuisine Society of Oregon, Inc.,
held its annual picnic July 18 at Oaks Park,
Portland, Ore. A new addition to the festivities
this year was the Best BBQ Competition,
sponsored by the Oregon Beef Council.
Chapter members and friends enjoyed food,
games and the heated competition.
Amber Brown, Loree Morris and Jerry Miller,
representing Northwest Culinary Institute,
Vancouver, Wash., took home first place;
Polin Evans, John Eaton, Mike Watkins and
Keith Belter from Le Cordon Bleu College
of Culinary Arts in Portland placed second;
and Kevin Basarab, Kathleen Walser, Mike
Horn and Will Evans of Northwest Culinary
Institute placed third.
NORTHWEST CHEFS
SHOW SKILLS IN
COMPETITION
More than 70 chefs and students from
Washington and the greater Northwest
gathered at Le Cordon Bleu College of
Culinary Arts in Seattle, Tukwila, Wash.,
for a culinary competition hosted by ACF
Washington State Chefs Association,
June 19. Chefs competed in various
competitions for the chance to earn medals
and compete in the Western Region finals
in Scottsdale, Ariz., in 2011. Elijah Dalager,
sous chef at Harbor Crest, Spokane,
Wash., and a member of ACF Chefs de
Cuisine of the Inland Northwest, earned a
gold medal and the Chef of the Year title,
and Krista Nakamura, a student at Renton
Technical College, Renton, Wash., and a
member of ACF Washington State Chefs
Association, earned a silver medal and the
Student Chef of the Year award.
