SCHOOL HOSTS IRON
In July, Michael Carmel, CEC, CCE, hosted
a summer training program for 11 South
Carolina schools on how to cook healthy
food for public school children.
The National Culinary Review | September 2011
Foodservice workers representing 11 schools
in two South Carolina school districts gathered
at The Culinary Institute of Charleston at
Trident Technical College, Charleston, S.C.,
throughout July for a summer training program
that focused on how to cook healthy food for
children in public schools. The series of classes,
developed and taught by Michael Carmel, CEC,
CCE, culinary department head at the school,
focused on incorporating varied and more
healthful foods in cafeterias, while mastering
food preparation techniques that improve
nutritional quality and maximize efficiency. The
Medical University of South Carolina “Lean
Team,” a childhood obesity initiative working
in Charleston County schools, has committed
to working closely with school foodservice
administration and partners to facilitate the
inclusion of the new menu items.
Tom Robey, center, and Joseph Mitchell,
CEPC, CCE, right, congratulate Robbie
Lee on his $1,000 scholarship.
In July, The Culinary & Hospitality Institute
at Jefferson State Community College,
Birmingham, Ala., hosted Vestavia Hills
Rotary Club Foundation’s 3rd annual Iron
City Chef competition. More than 300
guests attended the event, which featured
an “Iron Chef”-style competition among
four Birmingham chefs, a gourmet tasting
dinner, wine tasting, silent auction and live
music. Students were assigned to work
with the four chefs in the competition.
Chef Tom Robey of Veranda on Highland
defended his title for the third consecutive
year. Robey earned bragging rights and
his student assistant Robbie Lee received
a $1,000 scholarship. The event raised
$25,000 to benefit Vestavia Hills Rotary
Club Foundation’s charities, including The
Culinary & Hospitality Institute.
ACF Chefs de Cuisine Society of Oregon held its annual picnic and barbecue
competition at Oaks Park, Portland, Ore., July 17. Four teams were challenged to create
three barbecue entrees from a flatiron steak, beef ribs and short ribs and barbecue
sauces for each meat in one hour. Judges chose Le Cordon Bleu College of Culinary
Arts in Portland as this year’s winner for its BBQ flatiron steak with grilled vegetables,
Asian-style beef ribs and beef short ribs in blackberry BBQ sauce. Pictured, left to right,
in chef jackets, are: Brandon Willard, Anthony Hardie and Yoojeong Moon. Aaron Guerra,
CEC, picnic chair, far left, Loree Morris, 2010 winner, second from right, and Oregon Beef
Council’s Julie Hoffman congratulate the team.
We mourn the passing of our fellow culinarians, who
meant so much to the industry and to the American
John M. Antun, CEC, CCE
ACF Greater Smokey Mountain Chapter
Jeffrey O. Harvey
ACF Chefs de Cuisine Society of Oregon
ACF Gulf to Lakes Chefs & Cooks Association, Inc.
Richard F. Lafferty Jr.
ACF Professional Chefs Association of South Jersey
George M. McArdle
ACF Chicago Chefs of Cuisine Inc.
ACF California Capital Chefs Association
John M. Shoop
ACF Philadelphia Chapter
ICA—ACF Big Apple Chapter
Erik J. Worscheh
Texas Chefs Association