Brad Barnes, CMC, CCA, AAC, a member of Chefs Association
of Westchester and Lower Connecticut, has been named senior director of
continuing education at The Culinary Institute of America (CIA), Hyde Park,
N. Y. He previously served as senior director of culinary education at the CIA.
In his new position, Barnes will introduce innovations to the existing three-part
curriculum in the department: Food Enthusiast classes, including Culinary
Boot Camps and weekend classes; the ProChef Certification program; and CIA
Consulting, which offers creative marketing and menu solutions to the industry.
Patrick Beach, a chef-instructor at Harper College, Palatine, Ill.,
and a member of ACF Chicago Chefs of Cuisine Inc., recently returned
from an eight-week trip with the U.S. Army evaluating Army kitchens in
Japan, Korea, Germany, Qatar and five U.S. states. The trips were part of
the International Food Service Executives Association (IFSEA) partnership
and sponsorship of the Philip A. Connelly Awards Program. Beach was
also recently awarded IFSEA's Dignified Order of the Dinner Gong for his
service to IFSEA at the international level.
Yvette Curry, a culinary-arts instructor at Guthrie Job Corps Center,
Guthrie, Okla., and president of ACF Culinary Arts Society of Oklahoma,
was named her chapter’s Chef of the Year at its annual President’s Ball
held at Platt College, Oklahoma City, Jan. 15.
Mark Davis, CEC, a member of ACF San Francisco Chapter, was
recently named chef director of The International Culinary School at The
Art Institute of California—San Francisco. As chef director, he will provide
leadership and direction for the school’s 18 faculty members and 260
students. Previously, he was a chef-instructor and executive chef at California
Culinary Academy, San Francisco, where he had worked since 1991.
Josh Farrington, a member of White Mountain Chapter of the ACF,
was recently promoted to executive chef at The White Mountain Hotel &
Resort, North Conway, N.H. He joined the hotel in 2008 as sous chef.
Thomas Griffiths, CMC, senior executive chef/director of Campbell
Soup Company’s Culinary Institute, Camden, N.J., and a member of Mid
Hudson Culinary Association, recently participated in the company’s Address
Your Heart Cooking Challenge. Griffiths and celebrity chef Richard Blais
prepared dishes that incorporated two of Campbell’s heart-healthy products in
support of the American Heart Association’s “Go Red For Women” movement.
Ronnie Kotz, a member of ACF Greater Kansas City Chefs
Association, was recently promoted to executive chef at Kansas City
Marriott Downtown, Kansas City, Mo. He joined the hotel as an apprentice
in 1990 and most recently worked as executive sous chef. As executive
chef he will be responsible for leading a culinary staff of nearly 50, menu
development and food purchasing, among other roles.
James Kremer, CEC, a member of ACF Heart of Illinois
Professional Chefs Association, was recently promoted to director of
food and beverage at Country Club of Peoria, Peoria Heights, Ill., as
well as continuing in his role as executive chef.
Mayla Kritski, an apprentice at Johnson County Community
College, Shawnee Mission, Kan., and a member of ACF Greater Kansas
City Chefs Association, received the chapter’s Apprentice of the
Year Award at its annual Awards Dinner held at Kansas City Marriott
Downtown’s Muehlebach Tower, Kansas City, Mo., Jan. 22.
Derin Moore, CMC, a member of ACF Caxambas Chapter
of Naples & Marco Island, was named executive chef at Turnberry
Isle Miami, Aventura, Fla., in January. In this new position, he will be
responsible for providing strategic and operational direction for the
entire culinary department and the property’s dining outlets. Previously,
he worked as executive chef at The Ritz-Carlton, Naples, Fla.
Gustavo Muzzolon, CEC, assistant general manager,
Carolina Country Club, Raleigh, N.C., an ACF national member,
received the certified club manager (CCM) designation from the Club
Managers Association of America in January. The CCM distinction
indicates that a club manager has completed a rigorous course of
study and training and shows a dedication to and proficiency and
expertise in the club industry.
Jorge Ramirez, CEC, chef, Crowne Plaza Hotel at Commerce
Casino, Commerce, Calif., and a member of ACF Orange Empire Chefs
& Professional Cooks Association, was named the chapter’s Chef of
the Year at its 2012 President’s Ball and Chef of the Year Dinner held
at DoubleTree by Hilton Hotel Santa Ana, Santa Ana, Calif., Feb. 12.
Jayme Schumacher-Moore, an apprentice at Columbus
State Community College, Columbus, Ohio, and an apprentice with
Gregory Butauski, a National Ice Carving Association (NICA) Certified
Master Carver at Rock on Ice in Columbus, earned two bronze medals
in the professional category at the NICA U.S. National Championship
in Branson, Mo., Feb. 4-5. Schumacher-Moore prepared a two-block
sculpture titled “Axis.” A member of ACF Columbus Chapter, she was
appointed chair of the ACF Student Culinarian Committee in January.
James Slaughter, CEC, a member of Texas Chefs Association,
was recently hired by Walnut Creek Country Club, Mansfield, Texas, as
its executive chef. Previously, he worked as executive chef at River Crest
Country Club in Fort Worth, Texas. Slaughter hopes to elevate the club’s
food and beverage service and grow an already talented culinary team
while making adjustments to the club’s private-events menu.