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.
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We mourn the passing of our
fellow culinarians, who meant so
much to the industry and to the
American Culinary Federation.
ACF Minneapolis Chefs Chapter
Gary E. Ciuca
ACF Greater Miami Chapter
Mario DiSalvo, CEC, AAC
ACF Pittsburgh Chapter
( 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.
ACF Tampa Bay Culinary
Eugene L. Liberati
ACF Virginia Chefs Association
Karen E. Putman
ACF Greater Kansas City Chefs
Gary L. Ramey
ACF Greater Cincinnati Chapter
Robert J. Stone, CEC
ACF national member
ACF Epicurean Club of Boston