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
• 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
• No bold or underline. Do not use charts,
tables or graphs.
• Must be an original work prepared by the
culinary student or apprentice.
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.
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/
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.