We mourn the passing of our fellow culinarians, who
meant so much to the industry and to the American
MICHIGAN CHEFS RAISE MORE THAN $5,000
ACF Culinary Arts Society of Oklahoma
Peter W. Basker, CEC
ACF National Member
ACF Gulf to Lakes Chefs & Cooks Association Inc.
Ira O. Finnegan, CCC
Southern Allegheny Chefs Association
Thomas L. Foster, CEC
ACF Washington State Chefs Association
ACF West Michigan Lakeshore Chapter
hosted a charity golf event at Grand Haven
Golf Club, Grand Haven, Mich., Sept. 25,
2010, raising more than $5,570 to benefit
ACFEF Chef & Child Foundation and
Webster House Youth Services, Muskegon,
Mich. Webster House reaches out to children
and their families suffering from hunger and/
ACF West Michigan Lakeshore Chapter volunteers, back row, left to right: Greg Wade,
Trevor Bethke, CEC, Timothy Myers, CC, Zachery Zost, CC, Christopher Sowa, CEC, John
Lakatos, Dennis Glover, Robb White, CEC, CCA, AAC, and Barton Curry; and front row,
left to right: Raina Streeter, Elizabeth Folkert, Catherine Tomcala, CC, Luis Amado, CEPC,
Stephanie Fitch and Justin Kinziger.
Robert E. Lee, CCC, CCE
ACF Tampa Bay Culinary Association Inc.
John H. Matchuk
ACF Windy City Professional Culinarians Inc.
or homelessness in surrounding counties, and
provides safe shelter, counseling, advocacy,
independent living skills, mentoring and more.
In addition to the 18-hole golf scramble, the
event featured a silent auction and food
prepared by chefs from The Culinary Institute
of Michigan, Muskegon.
Carl P. Southerland
ACF Tri-State Chefs and Cooks Chapter
TO NEW LOCATION
MEDALS AWARDED AT 2011 WINTERFEST
The National Culinary Review | March 2011
First Coast Technical College’s (FCTC)
School of Culinary Arts, St. Augustine, Fla.,
hosted its 2011 WinterFest competition at
the school Jan. 14-15. The two-day event
featured competitions, cooking seminars,
demonstrations and meal events. In the
student team skills and hot food competition,
FCTC and Keiser University, Sarasota, Fla.,
earned bronze medals, and The International
Culinary School at The Art Institute of Tampa,
Valencia Community College, Orlando, Fla.,
and Keiser University’s Melbourne, Fla., and
Tallahassee, Fla., campuses took home silver
medals. In the student hot-food competition,
four competitors took home bronze medals,
five received silver medals and two received
gold medals. Eight bronze medals, nine silver
medals and one gold medal were awarded in
the professional mystery basket competition
and culinary salon.
In January, the Institute of Technology—
Roseville, Calif., campus moved to its new
location on Sunrise Boulevard in Citrus
Heights, Calif. The new 50,000+ square foot
campus will give students and faculty more
space and allow the school room to grow. The
Institute of Technology, now with expanded
kitchens, classrooms, faculty and administrative
offices and parking, is the largest ACFEF-accredited provider of culinary-school
graduates in the state of California.
Robert Mason, top left, instructs
students in the new bakeshop at the
Institute of Technology.