National Culinary Review

at the chance to partner with Bruce Wood of Dragon Creek in 2010. Each of Sharpe’s 1,000 oysters can filter 50 gallons of water a day. In the future, Sharpe plans to start clam beds and other oyster reefs in different areas of the bay.

9. San Diego chefs give back to teens Throughout 2011, Chefs de Cuisine Association of San Diego members gave back to teens interested in a career in culinary arts through Learning for Life’s Exploring program. Twenty students were part of the chapter’s 2011 Culinary Explorer Post that met monthly to learn from professional chefs on a range of topics, from cake decorating to tallow carving and garde manger. On Oct. 17, 2011, students gained even more practical cooking experience as they helped facilitate the second annual Culinary Explorers Post Awards Banquet at Mission Trails in Santee, Calif. More than 350 Explorers and their supervisors attended, and more than $4,500 was raised for the chapter’s education foundation.

10. Chapters celebrate at AAC dinners ACF Washington State Chefs Association held its 43rd annual American Academy of Chefs dinner at the Tulalip Resort Casino, Tulalip, Wash., Oct. 15. Executive chef Perry Mascitti and his culinary staff prepared the dinner for Academy members. The evening was organized by Mark Linden, CEC, AAC, AAC chapter chair.

ACF Philadelphia Chapter held its annual American Academy of Chefs dinner at the Deerfield Golf & Tennis Club, Newark, Del., Oct. 17, honoring L. Edwin Brown, HAAC, HHOF, for his contribution to the growth and education of American culinarians. Executive chef Paul O’Toole, CEC, AAC, and his culinary staff prepared the dinner.

SEND US YOUR NEWS NCR WANTS TO HEAR WHAT OUR ACF CHAPTERS AND ACFEF-ACCREDITED PROGRAMS ARE DOING. TO BE INCLUDED IN THE NEWS BITES SECTION OF AN UPCOMING ISSUE, PLEASE SEND A SUMMARY OF YOUR EVENT ALONG WITH A HIGH-RESOLUTION PHOTO AND CAPTION TO NCR@ACFCHEFS.NET.

IN MEMORIAM We mourn the passing of our fellow culinarians, who meant so much to the industry and to the American Culinary Federation.

John Brandenburger
ACF Minneapolis Chefs Chapter

Gary E. Ciuca
ACF Greater Miami Chapter
Epicurean Club

Mario DiSalvo, CEC, AAC ACF Pittsburgh Chapter

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Brown

( 8) Gregory Sharpe, center, with sous chef Tim Ulrich, left, and partner Bruce Wood. ( 10) Left to right: Takeyuki Suetsugu, HAAC; Stafford DeCambra, CEC, CCE, CCA, AAC, AAC chair; Kiyokazu Ota, consul general, Japan; John Fisher, CEC, CCE, AAC; and John Kinsella, CMC, CCE, WGMC, AAC, at the ACF Washington State Chefs Association’s 43rd annual AAC dinner. Below: L. Edwin Brown.