ON THE INSIDE
ACF ANNOUNCES TWO
NEW BOARD MEMBERS
Two new members of ACF’s board
of directors were voted in at the
November 2010 board meeting in St.
Augustine, Fla. R. Douglas Martinides,
vice president of food & beverage
development at ARAMARK Strategic
Assets, Philadelphia, and Catherine
Mullarkey, Esq., an attorney-at-law in
Smithtown, N. Y., will serve two-year
terms on the board, effective Dec. 1,
2010. Martinides and Mullarkey were
selected for demonstrating support of the
culinary industry and ACF, as well as for
having shown advocacy and leadership
experience. As members at large, they
will attend monthly conference calls and
in-person board meetings to discuss the
advancement of ACF, participate in the
development of ACF’s strategic plan,
and uphold the regulations, policies and
procedures of the organization.
Mullarkey
Martinides
READ THIS!
Ewald Notter’s
The Art of the
Chocolatier: From
Classic Confections
to Sensational
Showpieces (John
Wiley & Sons
Inc., 2011), $65,
highlights the full spectrum of chocolate
work from the fundamentals of chocolate-
making to instruction on advanced
showpiece design and assembly. The book
covers basic information on ingredients,
equipment and common techniques in the
pastry kitchen while offering clear step-by-
step instructions on creating small candies
and large-scale chocolate pieces. For more
information, visit www.wiley.com.
Learn how to
properly cure, brine
and smoke meats,
and how to make
terrines, sausages,
pâtés, sauces and
relishes in The
Art of Charcuterie
(John Wiley & Sons Inc., 2010), $65, by
John Kowalski and The Culinary Institute of
America, Hyde Park, N. Y. The book offers a
comprehensive look at the art form, which
dates back to the 15th century, and includes
an overview of equipment, ingredients,
sanitation, techniques and processes. For
more information, visit www.wiley.com.
IACP OFFERS CULINARY SCHOLARSHIPS
Students and professionals seeking
scholarships for continuing education are
invited to apply for 23 scholarships available
through the Culinary Trust, the International
Association of Culinary Professional's (IACP) philanthropic foundation. The scholarships, which
are valid July 1, 2011, through June 30, 2012, offer an assortment of funding opportunities
from accredited culinary schools and organizations worldwide. Scholarship selection is based
on merit, foodservice work experience, culinary goals, skills and references. Applications must
be postmarked by March 1. For qualifications and to apply, visit www.theculinarytrust.org or call
(646) 224-6989 or e-mail scholarships@theculinarytrust.org.
SHARE OUR STRENGTH ANNOUNCES LEADERSHIP AWARDS
Share Our Strength®, a nonprofit
organization dedicated to ending childhood
hunger in America, awarded 2010 Leadership
Awards during its annual Conference of
Leaders, Oct. 17-18, 2010, in Washington, D.C.
• A Tasteful Pursuit® Leadership Award:
Stephan Pyles, chef/owner, Stephan Pyles
Restaurant, Samar by Stephan Pyles, Dallas
• Great American Dine Out® Leadership
Award: Diana Hovey, senior vice president of
marketing, Corner Bakery Cafe, Dallas
• Advocate of the Year: Ray Blanchette, CEO,
Ignite Restaurant Group, Houston; and Tim
Cipriano, executive director, New Haven
Public Schools, New Haven, Conn.
• Chef/Restaurateur of the Year: Bryan
Voltaggio, chef/owner, Volt, Frederick, Md.
• Humanitarian of the Year: Jody Adams, chef/
owner, Rialto Restaurant, Cambridge, Mass.
Bryan Voltaggio receives Share Our
Strength’s 2010 Leadership Award for Chef/
Restaurateur of the Year.
For a complete list of the awards, visit
strength.org.
