Ronald McDonald House, which provides a home away from home for
families of seriously ill children receiving treatment at local hospitals.
9. Maryland students and chefs compete
Maryland chefs and students tested their skills during Delmarva
Chefs & Cooks Association’s third annual ACF-sanctioned competition
at Parkside High School in Salisbury, Md., Nov. 19-20, 2011. Tony
Hilligoss, CCE, front row, left, chaired the event for the third year.
Judges included Michael Morgan, CEC, AAC, back row, left; Victor
Sommo, CEC, back row, second from left; and Christopher Tanner,
CEC, WCC, CHE, far right. Some of this year’s student winners were,
front row, left to right, Heather Tompkins, Stephanie Bishop and
Jennifer Courville, and back row, left to righ, Matthew Reed, Barry
Tramer, Christin Bourgeouis and Christopher Galanakis.
Opportunities for culinary students
Are you a high school or college student in need
of a scholarship? If so, the American Academy of
Chefs (AAC), the honor society of the American
Culinary Federation (ACF), can help. The AAC
administers educational scholarships and
• High school students—deadline, March 31
• College students—deadline, May 1
School-specific scholarships for high school students
• The Chefs Academy—deadline, March 31
• The Culinary Institute of America—deadline, April 30
• Johnson & Wales University—deadline, Dec. 1
Scholarship applications can be downloaded from www.
acfchefs.org/scholarships and mailed to: American Academy
of Chefs, 180 Center Place Way, St. Augustine, FL 32095.
The ACF mentorship program is a great opportunity for
students to learn from experienced chefs. This is a national
program with most communication taking place by email
and telephone. It’s ideal for discussing your career path,
certification process and other helpful tips to be successful
in the culinary industry.
Sign up at www.acfchefs.org/mentorship and take advantage
of this benefit offered to our students.
PHOTO CREDIT: top, Fresh Focus Photography
We mourn the passing of our fellow culinarians, who meant so much
to the industry and to the American Culinary Federation.
James J. Lattuca
ACF Professional Chefs/Cooks
Association of Rochester
Marvin E. Slaughter, AAC
ACF Chefs de Cuisine
Association of California
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