SALUT! to you, outstanding culinarians
Vincent Brady, CC, chef
de partie at The Country Club,
Pepper Pike, Ohio, a member of
ACF Cleveland Chapter Inc., is
one of 10 U.S. semifinalists in
the S.Pellegrino Young Chef 2018
competition. The U.S. regional
competition will take place Oct.
17 at 4 World Trade, New York.
Each contestant will produce
his or her signature dish to be
judged by a panel of chef judges.
One contestant will be named
the winner and move on to the
S.Pellegrino® Young Chef 2018
Grand Finale in Milan.
Charles Carroll, CEC,
AAC, executive chef, River
Oaks Country Club, Houston, has
published his third book, The
Recipe: A Story of Loss, Love, and
the Ingredients of Greatness (Austin
David Books, 2017), co-authored
with John David Mann. Carroll is
also the host of The Recipe Podcast:
Celebrity Secrets to a Successful
Life. The podcast encourages young
entrepreneurs to find their roadmap
to success through the stories of
successful celebrities and business
people. Carroll, a member of Texas
Chefs Association, is past president
“Ben” Grupe, chef at Elaia
& Olio, St. Louis, and a member
of Chefs de Cuisine Association
of St. Louis Inc., is one of three
finalists who will compete Nov.
8-9 in Las Vegas to represent the
U.S. at the 2019 Bocuse d’Or.
Sixty countries vie for 24 spots
to compete at the finals held in
Lyon, France, in January 2019.
The national selection event is
the first step that Team USA
will take before going on to the
Americas selection event held in
Mexico City in April 2018. Grupe
was captain of 2016 ACF Culinary
Team USA, which ranked fourth
in the world overall and won three
gold medals at the Internationale
Kochkunst Ausstellung, Oct. 22-
25, in Erfurt, Germany.
Vicki Mendham, CEC,
CCE, a culinary arts instructor
at Nicolet Area Technical College,
Rhinelander, Wisconsin, a member
of ACF Fox Valley Chapter, and
student Daniel Resch, an ACF
national member, received an
cheese immersion tour that took
place Aug. 15-19. Mendham
and Resch were one of three
instructor/student teams selected
by Emmi Roth USA, Monroe,
Wisconsin, and the Wisconsin
Milk Marketing Board, Madison,
Wisconsin, in a contest run by
The Center for the Advancement
of Foodservice Education (CAFÉ).
The tour included a cheesemaking
deep dive and hands-on cheese
functionality session with
cheesemakers and corporate chefs
at Emmi Roth USA.
Rick Neal, CEC, executive
chef at Eagle’s Bluff County
Club, Bullard, Texas, is Chef
of the Year for the Texas Chefs
Association (TCA). He received
the award during the 2017 TCA
Convention, Aug. 4-6, at Omni
Corpus Christi, Corpus Christi,
Texas. Neal serves as director of
TCA’s East Texas Chapter.
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