NEWSWORTHY
IOWA CHAPTER COMPETITION BENEFITS CHARITIES
ACF of Southeast Iowa held its
second annual Riverside Culinary
Competition in April at the Riverside
Casino & Golf Resort, Riverside, Iowa.
Forty chefs and students competed
in nine categories, from soup to
duck and from seafood to local Iowa
foods, for more than $12,000 in
cash and prizes. Twenty professional
chefs, educators and industry leaders
judged the dishes, prepared by
competitors from across the state.
First-, second- and third-place
prizes were awarded in each category. Taking the Best of Show award and $2,500 was
Monkut Sayasit, chef, Vino’s Ristorante, Cedar Rapids, Iowa, for his bacon-and-egg sous
vide pork belly. $5,000 was raised to benefit this year’s charity, G.I.V.E. (Golf for Injured
Veterans Everywhere), a foundation that provides golf experiences for injured veterans.
CompetitiveEdge
Visit the ACF website, www.acfchefs.org,
for more information and updates.
September 22-25, 2011
NORTHEAST CHEFS GATHER FOR EDUCATIONAL WORKSHOPS
The National Culinary Review | June 2011
More than 45 chefs in the Northeast Region gathered
in Providence, R.I., May 7 for a day of culinary education
at Johnson & Wales University. George O’Palenick, CEC,
CCE, AAC, associate professor at Johnson & Wales
University, and Ray McCue, CEC, a chef-instructor at the
school, chaired the event and coordinated the lineup of
educational sessions. Frank Terranova, associate instructor
at the school, presented a lesson in sous vide cooking, Tim
Brown, Johnson & Wales culinary instructor, conducted
a demonstration on chocolate artistry, and Neath Pal,
Johnson & Wales culinary instructor, educated attendees
on Cambodian cuisine.
Neath Pal, second from right, receives a certification of appreciation
from George O’Palenick, CEC, CCE, AAC, far left, Bill Tillinghast, CEC,
AAC, MBA, ACF Northeast Region Vice President, second from left,
and Ray McCue, CEC, far right, in Providence, R.I., May 7.
“The event was a huge success, and we plan on hosting
another one in the fall,” says McCue. “It was great to see
chefs from as far as Harrisburg, Pa., come and participate
in this professional development and learning opportunity.”
