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second consecutive year, as well as Educator of the Year. Chris Jones
was awarded the Associate of the Year title and Sandy Birmingham
was named Culinary Student of the Year. In addition, a total of $3,500
in scholarships was awarded to Deidre Mallow, Amanda Custer, Natalie
Coughlin and Deborah Roberts. Money raised from the event will go to
the chapter’s scholarship fund.
9. New York chapter hosts awards banquet
Members of ACF Capital District–Central New York recently gathered at
Key Hall, Schenectady, N. Y., to celebrate a year of accomplishments
at the chapter’s annual President’s Gala and Awards Dinner. ACF
national president Michael Ty, CEC, AAC, back row, second from right,
announced the winners and presented three national honors. This
year’s award winners were, back row, left to right: Paul Desjardins,
Horizon-Horizon Bradco, Vendor of the Year; Christopher Allen Tanner,
CEC, WCC, CHE, Chef Educator of the Year; Robert Payne, CEC, Chef
of the Year; and William Trought, Canada Cutlery, Vendor of the Year;
and front row, left to right: Michelle Anaya-Malone, CC, Student Chef
of the Year; Thomas Alicandro, CEC, CHE, Presidential Coin; Joan
Dembinski, CC, Presidential Coin; Yono Purnomo, CEC, Wayne Mabie
Achievement Award, Presidential Medallion; and Vanessa Berisic,
Junior Culinarian of the Year.
10. Chefs Move to Schools
Third-graders at Sterling Elementary School, Charlotte, N.C., enjoyed
a special Chefs Move to Schools event Jan. 30 presented by ACF
Inc. Charlotte Chapter members. Chefs discussed the importance of
incorporating fruits and vegetables into diets and illustrated how to
meet dietary goals when eating school lunches. Students were also
introduced to Claudia Cauliflower, Bradley Blueberry and Tommy
Tomato to help show the importance of including a variety of colors
in their meal selection. After the event, chefs accompanied students
through the lunch line and encouraged them to make healthy choices.
ACF Inc. Charlotte Chapter has partnered with Charlotte-Mecklenburg
Schools Child Nutrition Services to bring programs to schools across
the district. Chefs, pictured left to right: Philip Lloyd, CEC, chapter
president; Jean-Pierre Marechal; Jason Wolf; Jason Ziobrowski, CEC;
and Karl Hoffman.
11. First Coast Tech students graduate
First Coast Technical College’s School of Culinary Arts, St. Augustine,
Fla., recently recognized 15 program completion graduates. Seated,
left to right: Andrea Storley, Rebecca Bohannan, Kaitlyn Steinhilber,
Rebecca Hurst and Julia Asbury. Standing, left to right: Carsten
Vencil, Cole Lowman, Samuel Taylor, Matthew Shapiro, Martin
Corlieto and Jameson Fetzer. Not pictured: Caleb Blake, Alan Carter,
Nicole Steibhilber and Alyce VanClief.
Colorado chapter recognizes restaurants
In January, ACF Colorado Chefs Association partnered with Colorado
foodservice companies and Colorado Proud to recognize the
accomplishments of chefs leading the Colorado culinary community
in the use of locally grown, raised and processed products in
their restaurants each year. The following restaurants received the
Colorado Culinary Award of Excellence: Arugula Bar e Ristorante,
Boulder, Colo.; Chimney Park Restaurant & Bar, Windsor, Colo.;
Flying Fork Cafe & Bakery, Paonia, Colo.; and Fresh & Wyld
Farmhouse Inn, Paonia.
MSU chefs promote breakfast
West Virginia’s Raleigh County Schools recently enlisted the help
of ACF West Virginia Chapter members and chefs from Mountain
State University’s (MSU) culinary-arts program, Beckley, W.Va.,
to help encourage more students to participate in the district’s
breakfast program. On Jan. 31, chefs prepared omelets for more than
250 students at Shady Spring High School, Shady Spring, W.Va.,
which has the lowest breakfast program participation. “We wanted
to participate because the majority of today’s children are eating
an unhealthy breakfast or none at all,” says Leonard Bailey, CEC,
executive chef at MSU. “It is important to have a nutritious breakfast
in order to succeed in the classroom.” MSU chefs will host several
breakfast functions in the coming months. The school district hopes
the pilot program will be successful so it can move into area middle
and high schools by the end of the year.
