A TOAST
. . . to the outstanding contributors
of the culinary world and beyond.
Albert Schmid,
CEC, CCE, CCA,
chair of Sullivan
University’s
Hotel-Restaurant
Management,
Beverage
Management and
Hospitality Management Departments,
Louisville, Ky., won a Gourmand Award for
Best Book on Cooking with Wines, Beers
and Spirits for the U.S. for The Kentucky
Bourbon Cookbook (University Press of
Kentucky, 2010). He is also eligible to
win the category at the international level.
Awards will be presented at a ceremony in
Paris, March 2, as part of the opening of
the Paris Cookbook Fair.
Schmid
Nicholas
Barrington, sous
chef at Arnold
Palmer’s Bay Hill
Club & Lodge,
Orlando, Fla., a
member of ACF
Central Florida
Chapter, won a silver medal as a member
of a two-person team in a Nestlé/Maple
Leaf Farms culinary competition cook-
off held during the chapter’s November
2010 meeting. His team won with duck
phyllo Mexicana with a sweet tamarillo
dipping sauce and sous vide duck
breast with tea-infused chipotle demi-
glace, accompanied by parsnip/potato
croquettes, baby vegetables and a foie
gras crème brûlée.
Barrington
Candy Wallace,
founder/executive
director of the
American Personal
& Private Chef
Association,
San Diego, and
a national ACF
member, was selected in December
2010 to serve on the Culinary Program
Advisory Committee of The Art Institute of
California—San Diego for a one-year term.
As a member of the committee, Wallace
and others will ensure that the school’s
program follows industry standards and
teaches relevant curriculum with industry-utilized kitchens and certified chefs
meeting ACF standards.
Wallace
Michael
Wagner, CEC, a
member of ACF
Greater Baltimore
Chapter Inc., was
recently promoted
to senior associate
chef-instructor at
Baltimore International College, Baltimore.
Before his promotion, he served as garde
manger chef-instructor at the school.
Wagner
Stephen Giunta, CMC, culinary director,
Cargill, Inc., Naperville, Ill., a member of
ACF Wichita Area Chapter, and Eric
Pellizzari, CEC, CCE, culinary/pastry
instructor, Monroe College, New Rochelle,
N. Y., a member of ACF Long Island
Chapter, were named ACF-approved
culinary judges in January.
Giunta Pellizzari
Judson
McLester, a
member of ACF
First Coast
Chapter, was hired
by McIlhenny
Company, maker
of Tabasco®
Brand Pepper Sauce, in December 2010.
He will serve as the company’s executive
chef/manager of ingredients sales in
Jacksonville, Fla. Previously, McLester
worked as executive chef in charge of
research and development at Wixon,
St. Francis, Wis.
McLester
