CHEFS/STUDENTS
COMPETE IN ALABAMA
2011 AMERICAN ACADEMY OF
CHEFS AWARD RECIPIENTS
PCI Gaming Authority team members
at the Culinary Master Chef’s Challenge
in Atmore, Ala., l. to r.: Gary McGahan,
pastry chef; Collin Pinson, Taste Buffet
Room chef; Louis Chatham, CEC, AAC,
executive chef; Neal Miller, vice president
of food & beverage; James Dorris, CEO/
president; and Stafford DeCambra, CEC,
CCE, CCA, AAC, corporate executive chef.
CHAIR’S MEDAL
Stafford
DeCambra, CEC,
CCE, CCA, AAC,
corporate executive
chef, PCI Gaming
Authority, Atmore,
Ala.; ACF Poarch Creek Chapter, Inc.
The AAC Chair’s Medal is given to an
Academy Fellow who has demonstrated
exemplary dedication and made outstanding
contributions to the culinary profession,
maintained the highest standards and ideals
of the AAC, and worked to ensure excellence
among future culinarians.
LAWRENCE A. CONTI, CEC, AAC, HOF,
CHAIR’S ACHIEVEMENT AWARD
Donal Weaving,
CEC, AAC,
Indianapolis; ACF
Greater Indianapolis
Chapter
This award is given
to an Academy Fellow who is dedicated to
the AAC and the culinary profession. This
active AAC and ACF member makes the
advancement of both organizations a priority,
and has achieved success in both business
and the culinary arts.
Twenty-four chefs and students from
Alabama, Florida and Texas traveled to
Atmore, Ala., for the Culinary Master
Chef’s Challenge held at Wind Creek
Casino & Hotel, May 23-24. The ACF-sanctioned competition served as an
opportunity to train, coach and nurture
PCI Gaming Authority culinarians,
according to Stafford DeCambra, CEC,
CCE, CCA, AAC, corporate executive
chef for PCI Gaming Authority and
president of ACF Poarch Creek Chapter,
Inc. Chefs competed in 12 categories,
from a cold-food salon to a hot-food
competition featuring fowl. Four ACF-approved judges evaluated chefs’ work
and kitchen skills, and awarded 10
bronze medals, 16 silver medals and
three gold medals, in addition to several
trophies and $4,000 in cash prizes.
JOSEPH AMENDOLA AWARD
Derek Spendlove,
CEPC, CCE, AAC,
chair, baking/pastry
arts, Sullivan University,
Louisville, Ky.; ACF
Kentucky Chapter
The Joseph Amendola Award is presented
to a pastry chef or master baker who has
devoted his/her career to the profession and
to the mentoring of young individuals who
will be future pastry chefs. The award was
established in memory of Joseph Amendola,
CEPC, CCE, AAC, HOF (1920-2008).
SHARING CULINARY TRADITIONS
AWARD
Frank Leake, CCC,
CCE, AAC, professor
of culinary arts, Culinary
Institute of the Pacific,
Honolulu; Chefs de
Cuisine Association of
Hawaii Honolulu
The AAC presents the Sharing Culinary
Traditions Award to an Academy Fellow who
has demonstrated unwavering dedication to
the education of future culinarians.
“The event was a huge success,” said
DeCambra. “In the future, we hope to
grow the show/competition with more
outside participation. The more out-of-state culinarians who participate, the
more knowledge and exchange of ideas
takes place, resulting in professional and
industry growth.”
CHEF GOOD TASTE AWARD
J. Kevin Walker,
CMC, AAC, executive
chef, Cherokee Town
and Country Club,
Atlanta; ACF Greater
Atlanta Chapter Inc.
The AAC presents the Chef Good Taste
Award to an Academy Fellow who has been
actively involved in furthering the culinarian’s
greatest achievements and upholding the
traditions of classical cuisine.
LT. GEN. JOHN D. MCLAUGHLIN AWARD
William J.
Tillinghast, CEC,
AAC, MBA,
director, culinary/
pastry programs, The
International Culinary
School at The Art Institute of Philadelphia,
Philadelphia; ACF Philadelphia Chapter
The Lt. Gen. John D. McLaughlin Trophy
is presented annually to an individual of
high honor, distinction and involvement
in the culinary field. The award was
established in memory of McLaughlin, who
was instrumental in bringing professional
recognition to the American executive chef.
