A TOAST
. . . to the outstanding contributors
of the culinary world and beyond.
Charles Barrett,
executive pastry
chef at A Legendary
Event, Atlanta,
and a member
of ACF Greater
Atlanta Chapter
Inc., won first place
in the professional
category of the 4th Annual Great American
Baking Contest held March 12 at Le Cordon
Bleu College of Culinary Arts in Atlanta. The
event raised nearly $8,000 and kicked off
the city’s participation in Share Our Strength’s
Great American Bake Sale®.
Barrett
Nic Manocchio,
executive chef
at Crowne Plaza
Ventura Beach,
Ventura, Calif., and
a member of ACF
Channel Islands
Chefs Association,
was one of five chefs who displayed their
cooking skills at Providence Hospitality
Partners Second Annual Culinary
Collaboration March 20-22 at the Sysco
Test Kitchen in Denver. The event brought
together the hotel management company’s
staff for training, socialization and creative
collaboration. Manocchio and the other
guest chefs developed 40 recipes that
can be used by Providence Hospitality
Partners hotels nationwide.
Manocchio
Regis Holden, CEC, CCA, senior
director of culinary services, Eat’n Park,
Homestead, Pa., a member of ACF Laurel
Highlands Chapter, and Jacques Wilson,
CEC, AAC, executive chef at El Camino
Hospital, Mountain View, Calif., a member
of ACF Monterey Bay Chapter, are two of
six chefs who will be recognized this month
by the United Fresh Produce Excellence
in Foodservice Awards Program, which
honors chefs and their companies for
the innovative and influential use of fresh
produce in the culinary arts. Holden and
Wilson will be recognized at United Fresh’s
annual convention and expo in New
Orleans, May 2-5.
Holden
Wilson
Edward
Leonard, CMC,
WGMC, AAC,
vice president and
corporate chef
culinary SBU, Le
Cordon Bleu North
America, Hoffman
Estates, Ill., a member of ICA-ACF Big
Apple Chapter, was inducted into the
Chaîne des Rôtisseurs as a professional
chef Rôtisseurs at an induction dinner held
at Le Cordon Bleu College of Culinary
Arts in Orlando, Fla., Feb. 25. The Chaîne
des Rôtisseurs is the world’s oldest
international gastronomic society, founded
in Paris in 1248. It is devoted to preserving
the camaraderie and pleasures of the
table and to promoting excellence in all
areas of hospitality arts.
Leonard
The National Culinary Review | May 2011
Martin LeGay,
executive chef at
the Crowne Plaza
Nashua, Nashua,
N.H., a member of
ACF Professional
Chefs of New
Hampshire, was
named the chapter’s 2011 Chef of the Year
at an awards ceremony held at Crowne
Plaza Nashua, April 1. LeGay also received
the chapter’s Chef of the Year award in
2005 and President’s Award in 2007.
LeGay
Charles Hudson,
research and
development chef
at Sunburst Trout
Farms, Canton,
N.C., a member
of ACF Western
North Carolina
Culinary Association, won Research Chefs
Association’s (RCA) 2011 Culinology®
Poster Presentations in the Innovative
Concept by a Professional Member category
for research he conducted in “Development
of a Shelf Stable Rainbow Trout Product.”
He was recognized at the 2011 RCA Annual
Conference in Atlanta in March.
Hudson
