news bites
1. First U.S. Army culinary apprentice grad
Aaron Vegh, CC, pictured, center, a student at the Joint Culinary
Center of Excellence, U.S. Army Quartermaster School, Fort Lee, Va.,
and a member of Old Dominion ACF Chapter, is the first graduate
of the U.S. Army 92G Credentialing Program. He is recognized by
Stafford DeCambra, CEC, CCE, CCA, AAC, right, and Col. John O’Neil,
commandant at the school, during the 38th Annual Military Culinary Arts
Competition at Fort Lee in March.
2. Chefs recognized at Colorado State capitol
Members of ACF Colorado Chefs Association, pictured, are recognized by
the House and Senate at the Colorado State capitol for their participation
in Colorado Agriculture Day March 19. In the second annual Colorado
Farm to Fork Culinary Competition, chefs, farmers/ranchers and
legislators presented meals made with locally sourced ingredients for
judging. Chapter chefs taking part were: Christopher DeJohn, CEC, AAC,
executive chef, Centerplate at Sports Authority Field, Denver; Jason
Morse, CEC, executive chef, Douglas County School District, Castle
Rock, Colo.; Klaus Krebs, executive sous chef, Isle of Capri Casino,
Black Hawk, Colo.; Craig Cook, CC, executive sous chef, University of
Colorado at Boulder, Boulder, Colo.; Brandon Durio, CSC, executive
chef, Cherry Creek School District, Greenwood Village, Colo.; Greg Sever,
CEC, executive chef, Azura of Lakewood, Lakewood, Colo.; Chris Puter,
executive chef, Pinehurst Country Club, Littleton, Colo.; Bob Holloway,
owner/chef, McCoy’s Restaurant, Denver; Danny Flanagan, CCA, CEC,
executive chef, Sanctuary Golf Course, Sedalia, Colo.; and David Davis,
executive chef, The Golden Hotel, Golden, Colo.
3. ACF chefs judge at NACUFS
Members of Mid Hudson Culinary Association served as judges at the
National Association of College and University Food Services (NACUFS)
Northeast Regional Conference in Cortland, N. Y., March 13-16. Pictured, left
to right, are: Noble Masi, CEPC, CMB, AAC, HOF, retired ambassador, The
Culinary Institute of America, Hyde Park, N. Y.; Ron DeSantis, CMC, AAC,
MBA, director of culinary excellence/quality assurance, Yale Dining at Yale
University, New Haven, Conn.; and Fritz Sonnenschmidt, CMC, AAC, HOF,
culinary dean emeritus, The Culinary Institute of America, Hyde Park, N. Y.
4. Chefs Move to Schools
Kristin Swaggart, CC, pictured, assistant director, nutrition services,
Sodexo at Kennewick School District, Kennewick, Wash., a member of
ACF Northwest Wine Country Chapter, partnered with Richland School
District, Richland, Wash., in the Chefs Move to Schools program in
2012. Swaggart worked with school nutrition professional staff to host
health fairs and healthy eating events at district schools.
5. Grand Rapids team competes at ScotHot
A team from Grand Rapids Community College (GRCC), Grand Rapids, Mich.,
coached by Angus Campbell, chef/professor at Secchia Institute for Culinary
Education and a member of ACF Greater Grand Rapids Chefs Association,
and Sasha Ahmed, GRCC adjunct instructor, represented the U.S. in the
World Culinary Grand Prix at the biennial ScotHot, Scotland’s industry trade
show, March 4-6 in Glasgow. Top international culinary teams competed
in a live restaurant service in the Restaurant of Nations and a cold display.
Team members and others from GRCC, pictured, are, back row: Audrey
Heckwolf (team manager), Elizabeth Stammen, Joe Queen (past president,
Federation of Chefs Scotland), Desirae Visser (individual competitor), Kevin
MacGilvery (president, Federation of Chefs Scotland), Ian MacDonald (vice
president, Federation of Chefs Scotland), Chris Montgomery, Kirsten Weber,
Abby Krampe and Ahmed; front row: Michael Kidder (team manager), Ramon
Silguero, Karri Cagney (individual competitor) and Campbell.
6. Go for the Greens
Juan Hernandez, pictured, back row, left, and Imani Garcia, second from
left, students at Lebanon County Career and Technology Center (LCCTC),
Lebanon, Pa., recently cooked a fresh vegetable stir-fry, served with brown
rice pilaf, at Cornwall Elementary School, Lebanon, as part of the Go for
the Greens and Chefs Move to School initiatives to improve childhood
nutrition. The event, which allowed more than 450 children to taste the
dish, was organized by Brian Peffley, CEPC, CCE, AAC, back row, center,
pastry-arts instructor at LCCTC and a member of ACF Harrisburg Chapter,
and Susan Robins, second from right, school nurse. Also pictured are
Jess Kishbaugh, right, parent helper, and front row, left to right, second-graders Carly Hemperly, Kayley Kershner, Trinity Bartal, Charles Robbins
and Matthew Cullen.
7. Culinology® competition judged by ACF members
ACF chefs judged the Research Chefs Association’s (RCA) 2013
Professional Culinology® Competition at RCA’s Annual Conference and
Culinology® Expo, March 6-9, in Charlotte, N.C. Pictured, left to right,
are: Steve Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever
Food Solutions, Lisle, Ill., and a member of ACF Chicago Chefs of Cuisine
Inc.; John Kinsella, CMC, AAC, WGMC, Ph.D., president, Smart Chefs
LLC, Cincinnati, and a member of ACF Greater Cincinnati Chapter;
Michael Deihl, CEC, CCA, AAC, executive chef, East Lake Golf Club,
Atlanta, and a member of ACF Greater Atlanta Chapter Inc.; and Walter
Zuromski, CEC, CCE, owner/president/director of culinary, Chef Services
Group Inc., Lincoln, R.I., and a member of ACF Rhode Island Chapter.
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