A TOAST
. . . to the outstanding contributors
of the culinary world and beyond.
Mary
Bartholomew,
CCE, ACE, FMP,
Ph.D., director
of culinary arts/
hospitality, Delgado
Community
College, New
Orleans, a national ACF member, was
promoted to conseiller culinaire provincial
for the Southwest region of the ChaÎne des
Rôtisseurs in June. She is currently vice
conseiller culinaire for the New Orleans
Bailli, and will retain that office. Her induction
will take place in October at the National
Chapitre in Atlanta.
Bartholomew
Daniel Clarke,
executive chef,
Harvard University,
Cambridge, Mass.,
a member of
ACF Epicurean
Club of Boston,
was runner-up
in the Idaho Potato Commission’s Official
Culinary Roadshow: Harvard-Idaho Potato
Commission Recipe Contest, March
14-April 10, for his Potatoes Rioja-style with
Chorizo. Winners were selected based on
creative use of kitchen staples; use of Idaho
potatoes; application to college/university
foodservice menus; user-friendly recipe; and
recipe photograph.
Clarke
Spencer Mundy,
a member of ACF
Harrisburg Chapter,
was recently hired
by Sysco as a
corporate chef in
Harrisburg, Pa.
Previously, he was
executive chef with Sodexo in Reading, Pa.
Mundy
Dawn Callison,
CEC, CCE, adult
education culinary-
arts instructor,
Miami Valley Career
Technology Center,
Clayton, Ohio, a
member of ACF
Greater Dayton Chapter, was named the
chapter’s Chef of the Year June 1 at an
awards reception held at 10 Wilmington
Place, Dayton, Ohio.
Callison
Evans
Louis Perrotte,
AAC, Orlando,
Fla., a member
of ACF Central
Florida Chapter and
continental director
for the Americas
for the World
Association of Chefs Societies, was inducted
into the Canadian Culinary Federation’s
Honour Society at the organization’s 2011
Induction Dinner at Westin Wall Centre
Airport Hotel, Richmond, British Columbia,
June 14.
Perrotte
The National Culinary Review | September 2011
48
NCR WANTS TO HEAR FROM YOU
Have you or a colleague recently received an award or promotion?
Send your news and high-resolution headshot to ncr@acfchefs.net.
Wendy Roskin,
CCC, lead chef-
instructor for
advanced culinary
arts, Le Cordon
Bleu College of
Culinary Arts in Los
Angeles, was one of
this year’s Women Chefs & Restaurateurs
Scholarship and Internship Program
award winners, announced in July. Roskin
will participate in an internship at The
Kennebunk Inn, Kennebunk, Maine.
Roskin
