How did that first year go?
The first year had a few rough patches.
One team didn’t show up, so we had
to restructure the line-up at the last
minute for only seven rather than eight
teams. I borrowed a buzzer system,
and we couldn’t get all the buzzers to
respond, so we had to figure out how
one person on the team would be the
one to buzz. I was also worried that
we hadn’t been able to come up with
many prizes, so it was a relief when
ACF donated some ACF Culinary
Team USA cookbooks and a trophy.
All that aside, it was fun, entertaining
and we must have caught someone’s
attention, because look at what the
event has become today.
have enough teams to play a round
robin. I was thrilled to get eight teams
registered. I also hoped to get some
of the more prominent senior ACF
members to take notice and want to be
there to encourage these young people.
Arlene Weber, ACF education
contacted many of the Knowledge
Bowl’s past participants. Here are
some of their responses.
Chefs de Cuisine Association
of St. Louis Inc., 2008
“Participating helped me learn a lot
of interesting facts and helped with
my studies during school.”
—Nicole Bennett, CEC, chef-instructor, Columbus Culinary
Institute, Columbus, Ohio
Elgin Community College, 2002
at that convention, so I was thrilled to
learn that it was going to be played
again the following year in Orlando, Fla.
I helped structure the event for 1993, as
well as take the knowledge bowl to the
regional level, which began in 1995.
“It was a great experience
that I will always remember. It
has always been important to
be both knowledgeable and
articulate, and the knowledge
bowl helped with that.”
—Karl Betts, executive chef/
district culinary coordinator,
Sodexo, Fort Worth
Did you foresee it as a longtime
I didn’t at all, at the time. I was just
hoping it would be a successful event
2011 regional winners will
compete in July during the
national convention in Dallas.
• Culinary Institute of Savannah,
Savannah Technical College/
ACF Chefs of the Low Country
• Kendall College/ACF Windy City
Professional Culinarians Inc.
• ACF Pikes Peak Chapter Inc.
• Westmoreland County
Community College/ACF Laurel
This year, as we celebrate the game’s
20th anniversary, what is your message
Work hard, but have fun and remember
that the hard work you put into studying
the material for the competition will
always be worth your efforts, because
you will keep and use that knowledge
for a long time to come.
“Working as part of a team and
spending extra time each week to
study in the different categories
helped with discipline and
—David Eisel, executive
development chef, Bob
Evans Farms, Columbus, Ohio
What would you say to educators
considering fielding a team?
You will be overwhelmed by how hard
your students will work to prepare
for this competition. The personal
rewards you and your students receive
from all your efforts and hard work are
enormous, and will be something you
will remember forever.
“Competing in the knowledge
bowl gave me confidence and
inspiration to compete in other
ACF competitions. I have since
won seven gold, five silver and
two bronze medals. My love for
competing also led me to be the
competition/certification chair for
Chefs de Cuisine Association of St.
Louis Inc., 2005-2009.”
—Brian Hardy, CEC, AAC, executive
chef, The Gatesworth, St. Louis
The 2011 Baron H. Galand Culinary
Knowledge Bowl is sponsored by
American Technical Publishers.
What is your hope for the game’s future?
I really think this game is timeless and
fulfills an important role in culinary
studies. I’m looking forward to the
25th, 30th and beyond.
“It helped me to network with
other students and meet culinary
professionals. It was a great study
tool and a good way to expand my
—Sharon Pallas, CEPC, AAC,
chef/owner, Premier Pastries,
Grove City, Ohio