news bites
1. San Diego student culinarian organizes health fair
In January, Cynthia Meyer, a student culinarian member of Chefs de Cuisine
Association of San Diego, pictured right with La Mesa Dale Elementary
principal Kelley Robasco, organized a health fair for students at the La Mesa,
Calif., school. Free health screenings, tastings, and games and activities
promoted healthful eating and living. Several chapter members volunteered.
2. Military chefs recognized at annual competition
Hundreds of military chefs gathered at Fort Lee, Va., Feb. 25-March 9 for
the 37th Annual Military Culinary Arts Competition. Twenty-eight teams and
340 competitors participated, creating more than 950 entries. A total of 570
medals—138 gold, 177 silver and 255 bronze—were awarded. Here are
some of this year’s award winners:
• International Military Two-Chef Competition winner: United
States, gold medal
• Nutritional Hot Food Challenge
Champions: CPO Jason Stagnitto
and PO1 Edward Fuchs, CCC,
U.S. Coast Guard
• Baron H. Galand Culinary
Knowledge Bowl winner: Fort
Stewart, Ga.
3. ACF chapter honors Blueberry Commission
ACF Chefs de Cuisine Society of Oregon recently recognized Oregon
Blueberry Commission as an honorary member of the chapter. Eric
Pond, left, representing the commission, accepted an honorary
membership plaque from chapter board member Leif Benson, CEC,
AAC, in March. The partnership is a win-win for both organizations, with
chefs giving input on recipe development and competitions, and the
commission receiving presentation assistance and product usage.
4. Chefs in Northeast enjoy educational symposium
More than 30 chefs gathered at Johnson & Wales University, Providence,
R.I., March 24 for a culinary workshop and educational symposium. Topics
ranged from chocolate centerpieces to artisanal cheese to sustainable
cuisine. The event was co-chaired by Ray McCue, CEC, M.Ed., pictured
left, and George O’Palenick, CEC, CCE, AAC, second from left, seen here
with chef Lauren Haas, who conducted the session on chocolate, and
William Tillinghast, CEC, AAC, MBA, Northeast Region vice president.
Money raised from ticket sales was donated to ACF Rhode Island Chapter’s
junior hot-food team.
5. Chapter participates in Sugarplum Ball
ACF New Orleans Chapter board members, left to right, “T” Walden,
Damian Thomas, chapter president, and Leon West, chairman of
the board, served smoked duck/chaurice sausage étouffée over a
sweet-potato biscuit at the annual Children’s Hospital, New Orleans,
Sugarplum Ball March 16. Money raised at the event was donated to
the hospital’s LaNasa-Greco Center for Cancer and Blood Disorders. The
chapter’s annual fundraiser, Best Chefs of Louisiana 2012, held April
16 at Generations Hall, New Orleans, also raised funds for the center.
2012 American Academy of Chefs Award Recipients
AAC Chair’s Medal
Michael L. Minor, CEC, AAC, culinary
ambassador, Custom Culinary, Inc.,
Lombard, Ill.; ACF Cleveland Chapter
Inc. The AAC Chair’s medal is given
to an Academy Fellow who has
demonstrated exemplary dedication
and made outstanding contributions
to the culinary profession, maintained
the highest standards and ideals
of the AAC, and worked to ensure
excellence among future culinarians.
Lawrence A. Conti, CEC, AAC,
HOF, Chair’s Achievement Award
Harry Brockwell, CEC, AAC,
corporate consulting chef, Westlake
Village, Calif.; ACF Channel Islands
Chefs Association. This award is
given to an Academy Fellow who
is dedicated to the AAC and the
culinary profession. This active
AAC and ACF member makes the
advancement of both organizations a
priority, and has achieved success in
both business and culinary arts.
Joseph Amendola Award
Albert Imming, CMPC, CCE, AAC,
culinary professor emeritus, Joliet
Junior College, Joliet, Ill.; ACF Louis
Joliet Chapter. The Joseph Amendola
Award is presented to a pastry chef or
master baker who has devoted his/her
career to the profession and to the
mentoring of young individuals who
will be future pastry chefs.
Chef Good Taste Award
Paul J. O’Toole, CEC, AAC,
executive chef, Deerfield Golf and
Tennis Club, Newark, Del.; ACF
Philadelphia Chapter. The AAC
presents the Chef Good Taste Award
to an Academy Fellow who has been
actively involved in furthering the
culinarian’s greatest achievements
and upholding the traditions of
classical cuisine.
Lt. Gen. John D.
McLaughlin Award
David J. Turcotte, CEC, AAC, executive
chef, U.S. Army; ACF Savannah Chefs
Association. This award is presented
annually to an individual of high
honor, distinction and involvement
in the culinary field. The award
was established in memory of
McLaughlin, who was instrumental
in bringing professional recognition
to the American executive chef.
Sharing Culinary
Traditions Award
Ralph Comstock, CEC, AAC,
retired executive chef, Ivy Tech
Community College, Indianapolis;
ACF Greater Indianapolis Chapter.
The AAC presents the Sharing
Culinary Traditions Award annually
to an Academy Fellow who
has demonstrated unwavering
dedication to the education of
future culinarians.
