1. Pennsylvania chefs cook for flood victims
ACF Professional Chefs of Northeast Pennsylvania held a dinner for 300
flood victims and emergency responders in late 2011 at Our Lady of
Mount Carmel Parish Center, Pittston, Pa. The dinner was held in lieu
of the chapter’s annual progressive dinner. Guests included victims who
were among the more than 6,500 people whose homes and businesses
were severely damaged by the flood following Tropical Storm Lee in
September, as well as Red Cross volunteers, firemen and police officers.
Chapter volunteers prepared a home-cooked meal featuring soup, a full
dinner buffet, assorted desserts and a carving station. All food items,
beverages and linens were donated by area chefs and suppliers.
2. Ohio chapter raises scholarship funds
ACF Sandusky Bay Area Chefs Chapter hosted its 11th annual scholarship
dinner Feb. 4 at Sawmill Creek Resort, Huron, Ohio. The evening included
a multicourse dinner featuring small plates prepared by students, as well
as a silent auction. More than $5,000 in scholarships was awarded to
five high school students at EHOVE Career Center, Milan, Ohio, and six
adults. In addition, the chapter raised $1,500 to support Team Cuisine’s
Cooks Camp, a summer camp program for seniors in culinary-arts and
foodservice-management programs. The chapter, which has awarded more
than $50,000 in scholarships to date, is dedicated to supporting Sandusky
Bay Area high school students and adults interested in furthering their
culinary training. Pictured is chapter president Michael Edwards, third from
left, with high school student scholarship recipients Brian West, Hannah
Rumbutis, Tori Horning, Emily Johnston and Nicole Sommers.
3. Atlanta chapter recognizes its best
More than 200 of Atlanta’s culinary leaders gathered at Park Springs,
Stone Mountain, Ga., Feb. 6 to celebrate ACF Greater Atlanta Chapter’s
members, vendors and community volunteers. The 2012 President’s
Gala and Awards Dinner featured buffet stations that focused on flavors
from around the world. Several attendees received awards, including:
Keith Armstrong, Chef of the Year; Kyongran “Alex” Hwang, Pastry
Chef of the Year; Keith Schwock, Student Culinarian of the Year; John
Szymanski, CEC, CCA, Humanitarian of the Year, pictured in center with
Ron Horgan, CEC, left, and Rusty Sigmon, CSC; Sysco, Vendor of the
Year; and Hermann Schatzer, Presidential Award of the Year.
4. Annual Q’uisine of Hearts fundraiser a success
Each year when Valentine’s Day approaches in Kona, Hawaii, chefs
and food lovers know it must be time for the annual Q’uisine of Hearts
fundraiser. Founded by Jean Hull, CCE, AAC, this year’s 17th annual
brunch took place at Hilton Waikoloa, Waikoloa, Hawaii, Feb. 12, and
showcased the skills of area pastry chefs, bakers, confectioners and
chocolatiers. The event raised more than $7,000 for Kona-Kohala Chefs
Association’s Chef & Child Foundation. “Seeing students work in the huge
kitchen, supported by chefs, and then serving at the bruschetta buffet and
omelet and eggs Benedict station puts a smile on my face,” says Hull.
“I love having students a part of this first-class event.” Pictured is Aron
Weber, pastry chef at The Fairmont Orchid, Hawaii, who was awarded first
place in the dessert category.