WAKE TECH CULINARY
ARTS SHOWCASE A
ATLANTIC CAPE RESTAURANT GALA RAISES
MORE THAN $200,000
Wake Technical Community College, Raleigh,
N.C., held its annual Culinary Arts Showcase
at the Raleigh Convention Center in April,
bringing together more than 70 students
from across North Carolina, 20 professionals
from five states and nearly 2,000 spectators.
The annual pastry show began in 1994 as a
final project for culinary and baking/pastry
students. This year, teams of two competed in
a two-hour ACF-sanctioned cake decorating
competition, with the theme “Cruisin’ the
Open Road.” Brittany Sattler and Anna Lamm
of Once in a Blue Moon Bakery & Café,
Cary, N.C., won first place for their “Wizard of
Oz”-themed cake. In addition, showpieces,
cakes, pastries and cold-food platters were
created by individuals. Twenty-two medals
were awarded in the student category
and 13 medals and prizes were awarded
to professionals. Wake Tech students and
instructors also hosted an ice carving
exhibition, and guests enjoyed samples from
area restaurants. The showcase benefits the
school’s Culinary Arts Fund.
Anna Lamm competes and wins Wake
Technical Community College’s cake
decorating competition during its annual
Culinary Arts Showcase in April.
Donna Connor Photography
Atlantic Cape Community College, an ACFEF-accredited school in May’s Landing,
N.J., held its 28th annual Restaurant Gala March 31 at Bally’s Atlantic City Hotel and
Casino. With a Roaring ’20s theme, “Putting on the Glitz: Eat, Drink and Be Dazzled,”
the event featured the specialties of more than 35 of the Atlantic City region’s finest
restaurants, thousands of hors d’oeuvres prepared by students of the school’s Academy
of Culinary Arts and a raffle. Nearly 800 guests attended the gala, which raised more
than $200,000 for student scholarships. Marvin Woods, TV host/chef/author, a 1985
graduate of the Academy of Culinary Arts, was honored for his culinary achievements.
Lynn Guthrie Baumgardner, president/owner of Guthrie Glass & Mirror, Egg Harbor
Township, N.J., was honored as a philanthropic community leader.
Marvin Woods, center, a 1985 Atlantic Cape Community College graduate, prepares hors
d’oeuvres with students at the 2011 Restaurant Gala in Atlantic City.
For the past 25 years, ACF Chefs of Milwaukee members have come together each
February to cook to raise money for the local Ronald McDonald House, and this year
was no exception. Six lead chefs were responsible for preparing the six-course meal at
the Ronald McDonald Benefit Dinner, which took place at the Italian Community Center,
Milwaukee, Feb. 28. Another 12 chefs and 20 students assisted in the kitchen.
MILWAUKEE CHEFS COOK FOR FAMILIES IN NEED
“The originator of this event was Knut Apitz, CEC, CCE, AAC,” says Tom Surwillo,
chapter president. “He came up with the idea, and for the past 25 years, he’s basically
been the chief dishwasher, chef, organizer, everything. This year we had about 150
guests and raised approximately $20,000 for the local Ronald McDonald House
across from the Children’s Hospital of Wisconsin.”