60 The NaTioNal CuliNary review • November/deCember 2016
saluT! to you, outstanding culinarians
Thomas Macrina, CEC, CCA,
AAC, ACF national president and executive
chef/product specialist manager and Food Fanatic
chef for US Foods, Bridgeport, New Jersey,
received the Worldchefs President’s Medal during
the Worldchefs Congress & Expo in Thessaloniki,
Greece, Sept. 24-27. Macrina was recognized by
Worldchefs for his leadership and dedication to
promote the advancement of the culinary arts and
profession in the U.S. The Worldchefs President’s
Medal is awarded at the sole discretion of the
president, and only 10 recipients are selected
each year. Macrina is a member of ACF
Philadelphia Delaware Valley Chefs Association.
Michael McGreal, CEC, CCE,
M.Ed., culinary arts department chair,
Joliet Junior College, Joliet, Illinois, and
Jason Morse, CEC, executive chef/
owner, 5280 Culinary, LLC, Highlands Ranch,
Colorado, were invited by the USDA’s Institute
of Child Nutrition to serve on a Chefs Move
to Schools task force as part of first lady
Michelle Obama’s Let’sMove! initiative. The
task force will lay the foundation to continue
the initiative beyond the Let’sMove! campaign.
McGreal is a member of ACF Louis Joliet
Chapter and Morse is a member of ACF
Colorado Chefs Association.
Bethany McKenzie, a student at Baker
College of Port Huron’s Culinary Institute of
Michigan, is ACF Michigan Chefs de Cuisine
Association’s (MCCA) 2016 Student Chef
of the Year. She competed against students
from other collegiate culinary programs in
Southeastern Michigan Aug. 22, and was
named Student Chef of the Year at MCCA’s
Annual Awards Gala held at Oakland Hills
Country Club, Bloomfield Hills, Michigan, Oct. 3.
Jonathan Moosmiller, CMC,
executive chef, Southern Hills Country Club,
Tulsa, Oklahoma, has joined Master Chefs’
Institute, LLC, Temecula, California, as
an associate. Master Chefs’ Institute is an
international organization dedicated to preserving
the highest standards of culinary excellence.
Moosmiller is a member of ACF Tulsa Chapter.
Charles Redmon, CEC, is the new
executive chef at Hendricks Regional Health,
Danville, Indiana. He is also chef/owner of Farm
2 Fork Catering, Muncie, Indiana. Redmon
was previously executive chef at Minnetrista,
Muncie. He is a member of ACF East Central
Indiana Chapter, and serves as the chapter’s
membership and certification chair.
Walter Staib’s “A Taste of History” received
four Emmy Awards from The National Academy
of Television Arts & Sciences at an award
ceremony held Sept. 24 at the Philadelphia
Marriott Downtown, Philadelphia. “A Taste
of History” now has 10 Emmy Awards
in its seven seasons. Walter Staib,
HHOF, is president/owner-proprietor of City
Tavern Restaurant Concepts By Staib, Ltd.,
Philadelphia, and a member of ACF Philadelphia
Delaware Valley Chefs Association.
Dawn Viola, CEC, owner, This Honest
Food, Clermont, Florida, and corporate chef for
Tupperware Brands US and Canada, won the
$10,000 prize on Food Network’s “Cooks vs.
Cons” Sept. 18. On the show, two chefs and
two chef imposters compete in timed rounds
of intense cooking with unfamiliar ingredients.
Viola, a member of ACF Central Florida Chapter,
won for her unique take on scotch eggs.