National Culinary Review

NEWSWORTHY

Applications are being accepted for the 2011 Be Like “Mike” Contest. ACF members who are first-, second- or third-year full-time culinary students enrolled in degree-granting, diploma or certificate postsecondary culinary programs or apprentices in ACFEF apprenticeship programs are invited to apply for the chance to win a trip to the 2011 ACF National Convention in Dallas to shadow ACF National President Michael Ty, CEC, AAC. For complete guidelines, visit www.acfchefs.org/ BeLikeMike. Deadline to apply is May 4.

ENTER 2011 BE LIKE “MIKE” CONTEST

Be Like “Mike” Contest win a trip 2011 aCF nationaL Conventiontexas, shaDow aCF nationaL presiDent MiChaeL ty, CeC, aaC.

Submit an essay describing why you aspire to be a culinary leader and how shadowing ACF National President Michael Ty, CEC, AAC, during the 2011 ACF National Convention will help you reach your goal. Five finalists will be selected for a conference call interview with Chef Ty; one winner will be named. Winner will be announced June 13. Winner will attend the 2011 ACF National Convention, July 22-26, in Dallas, Texas, and will shadow Chef Ty. Airfare, accommodations and full registration will be provided.

• All essays—completed, signed and accompanied by the necessary documents—must be postmarked by May 4, 2011, and mailed to: Be Like “Mike” contest Attn: Patricia Carroll, Communications American Culinary Federation

180 Center Place Way, St. Augustine, FL 32095

• Must be an ACF member in good standing since Dec. 31, 2010, and at least 18 years old.

• Must be either a first-, second- or third-year full-time culinary student enrolled in either a degree-granting, diploma or certificate postsecondary culinary program, or an apprentice in an ACFEF Apprenticeship Program.

• Application must be completed and signed.

• Submit a color photo in the appropriate chef apparel and toque in 300 dpi resolution.

• Signed letter of endorsement from the student’s department chair and/or school/apprenticeship director on letterhead must accompany the application and essay.

• Student must be available July 21-27, 2011, to attend 2011 ACF National Convention in Dallas, Texas. Guests are not allowed to accompany the winner.

• All submissions become the property of ACF.

• ACF reserves the right to contact faculty or administrators at any entrant’s school or apprenticeship program to confirm enrollment and verify endorsement. In the event that enrollment or endorsement letter cannot be confirmed, entrant will be disqualified from the contest.

• Entrants agree, by signing a release waiver, to allow ACF to post their essays on www.acfchefs.org and use their names and essays in promotional materials for publicity purposes. ACF will give appropriate attribution. Compensation will not be provided.

• Failure to follow the contest guidelines and essay requirements may lead to disqualification from the contest.

Contest Guidelines

•Nomorethan500words,inEnglish. •Typed,nosmallerthan12ptfont.

• No bold or underline. Do not use charts, tables or graphs.

• Must be an original work prepared by the culinary student or apprentice. essay RequiRements

ACF ANNOUNCES
STRATEGIC PLAN

CHARLOTTE CHAPTER
PRESENTS ANNUAL AWARDS

ACF Inc. Charlotte Chapter held its 9th annual President’s Ball at Embassy Suites Hotel in Concord, N.C., Jan. 31. The event featured a silent auction to raise funds for the chapter’s scholarship fund, annual awards and the presentation of $5,500 in scholarships. Michael Rosen, CEC, executive chef at The Speedway Club at Charlotte Motor Speedway, Concord, was named Chef of the Year; Geoffrey Blount, CEPC, executive pastry chef at Central Piedmont Community College (CPCC),

Charlotte, N.C., was named Pastry Chef of the Year; Sandra Birmingham, a student at CPCC, was named Culinary Student of the Year; and Jeff Labarge, CEC, culinary technology co-program chair at CPCC, was named Culinary Educator of the Year. In addition, eight people received Distinguished Service Awards, and the chapter awarded its Associate of the

Christina Lappin, Your Story, LLC.

Chris Donato, CEC, AAC, left, and Philip Lloyd, CEC, right, congratulate Michael Rosen, CEC, ACF Inc. Charlotte Chapter Chef of the Year, at the chapter’s awards ceremony, Jan. 31.

Year award to Mike Henninger, national account manager at Ipswich, Mass.-based Ipswich Shellfish Group, and the Joseph P. Jarmatcki Jr. Presidential Award for community service to Jean-Pierre Marechal, executive chef, Charlotte Marriott City Center.

Roger Newell

ACF Central Florida Chapter members Nora Galdiano, CEC, left, Richard Cote, CEC, second from left, and Bryan Frick, CEC, AAC, far right, present Diane Hill, food and beverage manager at Give Kids The World, Kissimmee, Fla., with a new combination-oven/steamer that will help the organization prepare breakfast and dinner for the more than 500 children and families the organization serves each day.

The ACF board of directors, with input from ACF’s national office staff, has developed a five-year strategic plan. The plan contains initiatives and action items to move ACF forward from 2011 to 2016. View the plan at www.acfchefs.org/Overview or download the pdf at www.acfchefs.org/download/ documents/strategic_plan.pdf.

Nancy Kombert, CEC, CSCE, chef-instructor at Western Suffolk BOCES, Huntington Station, N. Y., left, assisted by fifth-grader Zoe Grebin, hosted a Chef & Child Foundation demonstration for fifth-graders at Hartshorn Elementary School in Short Hills, N.J., in February. Kombert prepared turkey chili, encouraged students to make healthy choices, provided information about the new food pyramid and offered tips on staying active during the winter months.