A TOAST
. . . to the outstanding contributors
of the culinary world and beyond.
ACF Syracuse
New York Chapter
will present 2011
chapter awards at
its annual Chef of
the Year Dinner to
be held at Bellevue
Country Club,
Syracuse, N. Y., June 20. Gerald “Jerry”
Bolton, executive chef, The Oncenter,
Syracuse, will be honored as Chef of the
Year; William Gokey, executive sous chef,
Morrison Healthcare, Syracuse, will receive
the Chef Professionalism Award; and
Bobby Martin, executive chef, Papá Gallo
Mexican Restaurant, Fayetteville, N. Y., will
receive the Aspiring Chef Award.
Bolton
Martin
Gokey
Maureen
Costello-
Garfolo, CEC,
CCE, corporate
chef, Eat Unique
Cafe and Catering,
Pittsburgh, was
awarded ACF
Pittsburgh Chapter’s Chef of the Year
distinction at the chapter’s Annual Awards
Dinner and Educational Scholarship
Auction held at The Pittsburgh Golf Club,
Feb. 20. Garfolo has held several officer
and board-of-director positions in the
chapter throughout her many years of
involvement in ACF.
Costello-Garfolo
Ann Cooper,
director of
nutrition services,
Boulder Valley
School District,
Boulder, Colo.,
an ACF national
member, was
one of four people to receive Natural
Resources Defense Council’s (NRDC)
third annual Growing Green Awards.
Cooper won the Knowledge Leader
Award for her work to ensure that all
children have access to nutritious food
at school, and for her foundation, Food
Family Farming Foundation, Boulder.
More than 265 candidates were
nominated for this year’s Growing Green
Awards. Cooper was recognized April 28
at NRDC’s 2011 Growing Green Awards
Gala in San Francisco.
Cooper
Jennifer
Monaco, CEC,
executive sous
chef at Manasquan
River Golf Club,
Brielle, N.J., a
member of The
ACF Jersey Shore
Chefs Association, was featured in the May
issue of Club & Resort Business in “A Place
in the Kitchen,” a Q&A about what it’s like
to be a female culinarian in the industry.
Monaco
Peter Pahk,
senior executive
chef at Kingsmill
Resort,
Williamsburg,
Va., a member
of ACF Virginia
Chefs Association,
recently created a faux shark’s fin soup
recipe for the Monterey Bay Aquarium’s
Seafood Watch website. The recipe was
part of an effort to raise awareness about
the killing of sharks for their fins and to
support a proposed California law outlawing
the sale of shark’s fins. Pahk says his recipe
for shark’s fin soup, a traditional Chinese
delicacy, is similar in taste and texture, and
better than the real thing because it doesn’t
contain shark’s fin.
Pahk
Matthew
Wisniowski, a
member of ACF
Middle Wisconsin
Chefs, was named
executive chef
of North Star
Mohican Casino
Resort, Bowler, Wis., in March. Previously,
he was executive chef at a private resort
at Greers Ferry Lake, Arkansas. At North
Star, Wisniowski will help oversee aspects
of food-and-beverage operations, with a
special emphasis on menu creation and
food preparation.
Wisniowski
