NEWSWORTHY
ART SMITH NAMED TO
CHEFS HALL OF FAME
ORLANDO RESORT’S RESTAURANTS GO
HEAD-TO-HEAD
Chicago Culinary Museum and Chefs Hall
of Fame held its 5th annual Chefs Hall
of Fame Induction Ceremony at Mid-America Club, Chicago, Sept. 30, 2010.
The event, which was attended by 150
guests, honored Art Smith, executive chef/
co-owner of Chicago’s Table Fifty-Two and
Art and Soul, for his contributions to the
culinary industry. The dinner promoted and
celebrated Chicago’s culinary preeminence
and raised funds for the museum. The
entire city joined in the celebration, with
Mayor Richard Daley proclaiming the day
“Chef Art Smith Day in Chicago.”
Art Smith, center, executive chef/co-owner of
Table Fifty-Two and Art and Soul, Chicago, is
congratulated on his induction into the Chefs
Hall of Fame by Michael Ty, left, and Carrie
Nahabedian, second from left, front, 2009
Chefs Hall of Fame inductee, and members
of the board of the Chicago Culinary
Museum, left to right: Betti Ramon, chair,
scholarship fund committee; Chas Boydston,
AAC, vice president; John Kaufmann, CEC,
AAC, president; Carmella Anello, secretary;
and Cary Miller, public relations.
Competitors, judges and staff celebrate the
first internal ACF-sanctioned competition at
The Omni Orlando Resort at ChampionsGate,
Sept. 17, 2010.
The Omni Orlando Resort at ChampionsGate,
ChampionsGate, Fla., hosted its first ACF-sanctioned competition at the resort Sept.
17, 2010. Five teams from the resort’s
restaurants—Trevi’s, Zen, David’s Club, Zen’s
Sushi—and the banquet kitchen competed
to prepare the best four-course dinners. Two
certified ACF judges and another local chef
selected Trevi’s as the gold-medal-winning
first-place team, with David’s Club earning a
silver medal and second place, and Zen Sushi
taking a bronze medal and third place.
SULLIVAN UNIVERSITY
STUDENTS COOK WITH
GIADA DE LAURENTIIS
The National Culinary Review | January 2011
Students and faculty from Southern
New Hampshire University, Manchester,
N.H., construct the world’s largest
Boston cream pie, 10x2-foot, using 304
sheet cakes, 55 gallons of pastry cream
and 72 pounds of chocolate, at The
2010 New England Dessert Showcase,
held at The Westin Copley Place,
Boston, Sept. 17-18, 2010.
Culinary students and chef-instructors
from Sullivan University’s National Center
for Hospitality Studies Lexington campus
displayed their cooking skills at the
Kentucky Proud Incredible Food Show at
the Lexington Convention Center and Rupp
Arena, Lexington, Ky., Oct. 23-24, 2010. The
event, which featured celebrity chef Giada
De Laurentiis, offered innovative cooking
demonstrations, culinary seminars and “The
Marketplace,” with more than 100 exhibitors
sampling and selling their products. Sullivan
University students assisted De Laurentiis
during two cooking demonstrations.
Giada De Laurentiis, second from left,
with David Dodd, CEC, CCE, left, Sullivan
alumna Brigitte Nguyen, second from
right, and George Allen Akmon, CEC,
CHE, at the Kentucky Proud Incredible
Food Show in October 2010.
The American Lamb Board and the
American Culinary Federation recently
partnered to educate chefs about American
lamb, its versatility and affordability by
offering products and educational materials
to interested ACF chapters. Dozens of ACF
chapters, including ACF First State Chefs
Association, ACF Greater Dayton Chapter,
ACF Greater Smokey Mountain Chapter,
Classic City Chefs and Cooks Association
and Maumee Valley Chefs Chapter ACF
scheduled educational sessions. Attendees
learned how to break down several different
cuts of lamb, and how to prepare and
serve lamb.
ACF CHAPTERS GET
LAMB LESSON
Mike Devitt, vice president of marketing at
Indian Ridge Provisions, shows ACF First
State Chefs Association members how to
break down lamb at its September 2010
meeting in Middletown, Del.
