Press Release
Award Winners Announced at 2008 ACF Northeast Regional
Conference
More than 500 Chefs and Cooks Attended ACF's
Conference in Cincinnati
St. Augustine, Fla., April 9, 2008 - The
American Culinary Federation (ACF), Inc., the largest association of
professional culinarians in North America, honored its members and
chapters at the 2008 ACF Northeast Regional Conference held at the
Hilton Cincinnati Netherland Plaza, Cincinnati, April 5-7.
The 2008 ACF Northeast Regional Conference award recipients listed
below will compete for the national title against their winning regional
counterparts at the 2008 ACF National Convention in Las Vegas, July
14-17.
U.S.A.'s Chef of the Year™, sponsored by
Unilever Foodsolutions
Jonathan Moosmiller, CCC; executive sous chef,
Westchester Country Club, Rye, N.Y.; ACF National Chapter
ACF Pastry Chef of the Year, sponsored by
Splenda®
Kathleen Kessler; pastry chef, Hilton
Cincinnati Netherland Plaza, Cincinnati; ACF Greater Cincinnati
Chapter
ACF Chef Educator of the Year
Wilfred Beriau, CEC, CCE, AAC; department
chair and professor of culinary arts, Southern Maine Community College,
South Portland, Maine; ACF Casco Bay Culinary Association of Portland
ME
ACF Hermann G. Rusch Chef's Achievement
Award
Noble Masi, CEPC, AAC, HOF; ambassador, The
Culinary Institute of America, Hyde Park, N.Y.; Mid Hudson Culinary
Association
ACF Chef Professionalism Award, sponsored by
Nestlé Professional™
Rudolph Speckamp, CMC; senior culinary
consultant, The Culinary Institute of America's Industry Solutions
Group, Hyde Park, N.Y.; Central Maryland Chefs & Cooks
Association
ACF Student Culinarian of the Year, sponsored by
Custom Culinary, Inc.
Nicholas Hernandez; student, State University
of New York at Delhi, Delhi, N.Y.; ACF Chefs and Cooks of the Catskill
Mountains
Baron H. Galand Culinary Knowledge Bowl,
sponsored by Pearson Prentice Hall
ACF New England Culinary Institute; New England Culinary Institute,
Montpelier, Vt.: Bryan C. Andregg; Wee-Jin Chua; Dawn S.
Francis; Rosalynn A. Kooker; Dominique T. Nelson; David
Coolidge, coach
ACF Student Team Regional Championship,
sponsored by R.L. Schreiber, Inc.
ACF Chefs and Cooks of the Catskill Mountains; State University of New
York at Delhi, Delhi, N.Y.; Tami Eicholz;
Jillian Naveh; Tammy
Peters; Brianne Slocum; Sarah Thurgood; Thomas Recinella,
CEC, AAC, coach
The 2008 ACF Northeast Regional Conference award recipients listed
below were recognized for their outstanding contributions and
goodwill.
ACF Chapter of the Year
ACF Akron-Canton Area Cooks and Chefs Association; Akron, Ohio
ACF Chapter Achievement Award
ACF Columbus Chapter; Columbus, Ohio
ACF Pittsburgh Chapter; Pittsburgh
ACF Great Bay New Hampshire Chapter; Durham, N.H.
ACF Akron-Canton Area Cooks and Chefs Association; Akron, Ohio
ACF Epicurean Club of Boston; Boston
ACF Nations Capital Chefs Association; Washington, D.C.
ACF First State Chefs Association; Wilmington, Del.
ACF Maine Chapter Inc.; Auburn, Maine
ACF Casco Bay Culinary Association of Portland ME; Buxton, Maine
ACF Professional Chefs Association of South Jersey; Atlantic City,
N.J.
ACF Northern New Jersey Chapter; Hamburg, N.J.
ACF Professional Chefs/Cooks Association of Rochester; Rochester,
N.Y.
ACF of Greater Buffalo New York; Buffalo, N.Y.
ACF Chefs and Cooks of the Catskill Mountains; Delhi, N.Y.
ACF Long Island Chapter; Long Island, N.Y.
ACF Greater Cincinnati Chapter; Cincinnati
Maumee Valley Chefs Chapter ACF; Toledo, Ohio
ACF Philadelphia; Philadelphia
ACF Professional Chefs of Northeast Pennsylvania; Scranton, Pa.
ACF Rhode Island Chapter; Providence, R.I.
ACF New England Culinary Institute; Essex Junction, Vt.
ACF President's
Medallions
- Earl Arrowood, CCC, CCE, AAC; professor
and chef apprenticeship program coordinator, Bucks County Community
College, Newtown, Pa.; ACF Philadelphia Chapter
- Joseph DiGironimo, director, JNA Institute
of Culinary Arts, Philadelphia; ACF Penn Jersey Metro Chefs
Association
- Kevin Fallen, CEC; chef/owner, Personal
Touch Catering, Buxton, Maine; ACF Casco Bay Culinary Association of
Portland ME " Todd Kelly, executive chef, Hilton Cincinnati Netherland
Plaza, Cincinnati; ACF Greater Cincinnati Chapter
- Willie Lewis; corporate executive chef,
Romanelli's By the Sea, Galloway, N.J.; ACF Professional Chefs
Association of South Jersey
- Paul O'Toole, CEC, AAC; executive chef,
Deerfield Golf and Tennis Club, Newark, Del.; ACF Philadelphia
Chapter
- Michael Redmond, CEC, AAC; food and
beverage manager, Metropolitan Club of Washington D.C., Washington,
D.C.; ACF Professional Chefs/Cooks Association of Rochester
- Michel Sheer, general manager, Hilton
Cincinnati Netherland Plaza, Cincinnati
- Nathan Singer, English and communications
adjunct professor, Raymond Walters College, University of Cincinnati,
Cincinnati
- C. David Wolf, CEC; executive chef, Hyatt
on Capitol Square, Columbus, Ohio; ACF Columbus Chapter
ACF Toque to Toque Champion
Norman Hart, CEC, CCE, AAC; culinary
instructor, The International Culinary School at the Art Institute of
Pittsburgh, Pittsburgh; ACF Pittsburgh Chapter
American Academy of Chefs Chair's
Scholarship
Jessica D. Pope, Aurora, Ind.; student,
Midwest Culinary Institute at Cincinnati State Technical and Community
College, Cincinnati; ACF National Chapter
Chosen for its big city vibrancy and small-town charm, Cincinnati was
the location of the 2008 ACF Northeast Regional Conference hosted by ACF
Greater Cincinnati Chapter. Bringing more than 500 chefs, cooks and
foodservice professionals to the city, the conference provided attendees
with numerous opportunities to advance their professional development
and enhance their culinary skills through informative business seminars,
forums, clinics and cutting-edge demonstrations. In addition, the
conference offered participants the opportunity to learn about the
latest cooking trends and techniques.
Sponsors of the 2008 ACF Northeast Regional Conference and national
award sponsors include: American Lamb Board; Barber Foods; Badia Spices;
Beef Information Center; Buckhead Beef Company; Butterball Farms, Inc.;
Canada Cutlery Inc.; The Cheesecake Factory Bakery, Inc.; Contessa
Premium Foods; Custom Culinary, Inc.; GFF, Inc./Girard's Dressings; John
Morrell & Co.; La Brea Bakery; Lactalis Foodservice, Inc; Lobster
Select; Maker's Mark Distillery, Inc.; Mann's Fresh Vegetables; MARS
Foodservices; Mind's Eye Resource Management, LLC; Nestlé
Professional™; NEWCHEF Fashions; Nueske's Applewood Smoked Meats;
Pearson Prentice Hall; Queensgate Foodservice; RC Fine Foods; Reinhart
Foodservice; R.L. Schreiber, Inc., Rubbermaid Commercial Products; Snake
River Farms; Splenda®; SYSCO Food Services of Cincinnati; Tyson
Food Service; Unilever Foodsolutions; and Wisconsin Milk Marketing
Board.
The American Culinary Federation, Inc., established in 1929, is the
premier professional organization for culinarians in North America. With
20,000 members spanning more than 230 chapters nationwide, ACF is the
culinary leader in offering educational resources, training,
apprenticeship and accreditation. In addition, ACF operates the most
comprehensive certification program for chefs in the United States. ACF
is home to ACF Culinary Team USA, the official representative for the
United States in major international culinary competitions, and also
holds the presidium for the World Association of Chefs Societies, the
largest international network of chef associations with more than eight
million members globally. For more information, please visit www.acfchefs.org.
# # #
Photos can be obtained by contacting Patricia Carroll at pcarroll@acfchefs.net or by
calling (800) 624-9458, ext. 147.
Contact: Patricia Carroll
Communications Director
(800) 624-9458, ext. 147
pcarroll@acfchefs.net
