IOWA CHEFS COOK AT BENEFIT DINNER
Donna Dowling, CPC, prepares food during
the MICA Benefit Dinner in Grinnell, Iowa,
ACF of Southeast Iowa held its Mid-Iowa
Community Action, Inc. (MICA) Benefit
Dinner at Grinnell College, Grinnell, Iowa,
May 17. More than 90 attended an evening
of fine dining and a silent auction to
benefit the community. Guest speakers
shared MICA’s mission to end poverty in
the community and the chapter’s Chef &
Child Foundation (CCF) initiatives. The
event raised $4,500 for MICA and CCF.
More than12 volunteers participated in the
dinner, including students from Indian Hills
Community College, Ottumwa, Iowa.
ALABAMA CHEFS RAISE FUNDS FOR
June 14th, PCI Gaming Authority, Atmore, Ala.,
donated its culinary expertise to the “Bama
Rising” fundraising concert in Birmingham,
Ala., an event created to benefit tornado
victims in North Alabama. Stafford DeCambra,
CEC, CCE, CCA, AAC, corporate executive chef at Wind Creek Casino & Hotel in Atmore, and
his kitchen staff prepared bite-size samplings of elegant pastries and desserts in exchange for
donations. The team created a 16-foot-long table displaying more than 6,000 dessert pieces, and
raised close to $6,000.
PCI Gaming Authority volunteers at
the “Bama Rising” fundraising concert,
Birmingham, Ala., June 14.
GET STARCHEFS.COM CONFERENCE DISCOUNT
The National Culinary Review | September 2011
ACF members can get a 10% discount on
three-day passes to attend StarChefs.com’s
6th Annual StarChefs.com International Chefs
Congress, The Sixth Sense: Intuition, Emotion,
and Experiential Evolution in Dining, which
takes place Oct. 2-4 at the Park Avenue Armory, New York. Enter promo code “ACF11” when
ordering tickets at www.starchefs.com/icc/tickets. This year’s featured presenters include Jean-
Georges Vongerichten, Pierre Hermé and Massimo Bottura.
Newport Harbor High School team members
celebrate their first place in the National
ProStart Invitational culinary competition.
Jazmin Eck, a student at Newport Harbor
High School, Newport, Calif., will realize her
dream of attending culinary school after all.
Eck was a member of the culinary team that
won the National Restaurant Association
Educational Foundation’s (NRAEF) National
ProStart Invitational April 29-May 1 in
Overland Park, Kan., and was invited to attend
the NRAEF’s 25th Anniversary Salute to
Excellence celebration May 21 at the Hilton
Chicago. During the evening, it became
known that Eck had been accepted at
California Culinary Academy, San Francisco, a
Le Cordon Bleu (LC B) program, but financial
challenges were keeping her from enrolling.
Attending the Salute to Excellence
celebration were Bert Cutino, CEC, AAC,
HBOT, HOF, chief operating officer/co-founder, Sardine Factory, Monterey, Calif.,
who serves on LCB’s National Advisory
Board, and Ferdinand Metz, CMC, WGMC,
AAC, HOF, managing partner, Master Chefs
Institute/president, Ferdinand Metz Culinary
Innovations, who is executive dean of Le
Cordon Bleu and chairman of the LCB
National Advisory Board. Cutino and Metz
awarded an LCB scholarship to Eck.