Press Release
ACF Chefs Among the Seventy Military Chefs to Compete at the
National Military Culinary Competition in Washington, D.C.
St. Augustine, Fla., September 16, 2008 -
Ten American Culinary Federation (ACF) members and six ACF-certified
military chefs will vie for first place in the fifth Military Culinary
Competition, sponsored by the Military Hospitality Alliance Branch of
the International Food Service Executives Association, Saturday, Sept.
27.
More than seventy of the nation's military chefs, representing all
five branches of the U.S. military, will congregate in the streets of
Washington, D.C. at the Barracks Row Main Street to put their cooking
skills to the test.
Teams will compete simultaneously, in three groups, in a mystery-box
competition. Teams will be provided with different ingredients and must
use their experience and creativity to create and prepare a menu based
on those ingredients. The Commandant of the Marine Corps will present
the awards. Also attending the event are six Washington Redskin
cheerleaders, Miss DC and Miss Teen DC.
The first place prize is a two-week
training program with Walt Disney Company, where the team will travel to
Walt Disney World® or Disneyland® to work with prestigious,
Disney-chefs. Chefs will also attend a class at The Culinary Institute
of America, Hyde Park, N.Y., and a Dale Carnegie course. A $1,000 award
will be given to each team member for second
place and $500 to each team member for third
place. In addition, all participants will receive professional
carving sets from the Hubert Company.
"The Military Culinary Competition was created six years ago to
provide military chefs, who may or may not have even ever seen a
competition, a chance to demonstrate their skills, learn, meet fellow
culinarians, have a good time and earn valuable prizes," said Ed Manley,
president, International Food Service Executives Association, and a
member of ACF Chefs of Las Vegas.
Last year's winning team represented the Marine Corps. This year, ACF
members and certified-military chefs will join the seventy competing
chefs to represent their military branch and capture first place.
ACF Members are:
GySgt William Allison, certified executive chef (CEC), executive
chef, U.S. Marine Corps., Albany, Ga.; a member of ACF Savannah Chefs
Association; competing on a Marine Corps. team based at the U.S. Joint
Forces Command
CSCS Keith Auker, senior chief culinary
specialist, U.S. Navy, Annapolis, M.d.; a member of ACF National
Chapter; competing on a Navy team based at the U.S. Naval Academy
CS1 Michael Edwards, CEC, personal certified chef
(PCC), culinary specialist second class, CC, U.S. Navy,
Washington, D.C.; a member of ACF National Chapter; competing on a Navy
team based at the Chairman's Mess and Quarters
TSgt Jason Gray, CEC, chef-instructor, U.S.
Air Force, Fort Lee, Va.; a member of Old Dominion ACF Chapter;
competing on an Air Force team based at the Air Force Chief of Staff
TSgt Jamie Green, CEC, advanced
culinary-instructor, U.S. Air Force, Colonial Heights, Va.; a member of
Old Dominion ACF Chapter; competing on an Air Force team based at the
Air Force
LTJG Leslie Jett, CEC, executive chef, Hotel
and Restaurant Management Program at the University of Missouri,
Columbia, Mo., and U.S. Navy reservist; a member of ACF Central Missouri
Chapter; competing on a Navy Team based at the Missouri Reserve/Guard
Dexter Johnson, executive sous chef at the
White House Mess, Presidential Foodservice, U.S. Navy, Norfolk, Va.; a
member of ACF National Chapter; competing on a Navy team based at the
White House
FSCS Justin Reed, CEC, executive dining
facility supervisor, U.S. Coast Guard, Washington, D.C.; a member of ACF
National Chapter; competing on a Coast Guard team based at DHS EDF
MSgt Christopher Rogers, certified sous chef
(CSC), a member of the U.S. Air Force, Buechel Air Base, Germany;
a member of ACF Penn Jersey Metro Chefs Association, competing on an Air
Force team based at the United States Air Forces Europe
SPC Courtney Williams, line cook, Williamsburg
Marriott, Williamsburg, Va.; a member of Old Dominion ACF Chapter;
competing on an Army team based at the Army Reserve Command Wichita
ACF-Certified Chefs are:
GySgt Andrew Atkinson, certified culinarian (CC), a member of the
U.S. Marine Corps., Albany, Ga.; competing on a Marine Corps team based
at the U.S. Joint Forces Command
CSC Christopher Valdez, certified chef de cuisine
(CCC), a member of the U.S. Navy, Washington, D.C.; competing on
a Navy team based at the White House (team 1)
CS2 Raymond Rogers, CCC, a member of the U.S.
Navy, Washington, D.C.; competing on a Navy team based at the White
House (team 2)
CS1 Steven Horn, CCC, a member of the U.S.
Navy, Washington, D.C.; competing on a Navy team based at the White
House (team 2)
CS1 Carole Rose, CEC, a member of the U.S.
Navy, Washington, D.C.; competing on a Navy team based at the U.S. Naval
Academy
CS1 James Roper, CEC, a member of the U.S.
Navy, Washington, D.C.; competing on a Navy team based at the U.S. Naval
Academy
The Military Culinary Competition is open to the public from 11 a.m.
to 5 p.m. at 8th Street and I Avenue in Washington, D.C. The public is
encouraged to attend and support their favorite team and branch of the
U.S. military. The event is part of an Oktoberfest celebration held by
Barracks Row.
About the International Food Service Executives
Association
The International Food Service Executives Association (IFSEA) was the
first hospitality association in the United States, formed in 1901. It
has members in 25 branches throughout the world. Its programs include
support of excellence in military food service- the Navy celebrated the
50th Anniversary of the Ney Awards in 2008; professional certification
programs (master certified food executive, certified bar manager), food
safety and HACCP programs; and scholarships for hospitality students.
IFSEA's mission is to enhance the careers of its members through
professional and personal growth.
About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the
premier professional organization for culinarians in North America. With
more than 21,500 members spanning 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. For more
information, visit www.acfchefs.org.
# # #
Interviews with military chefs are available. Please contact Leah
Spellman at (800) 624-9458, ext. 113 to arrange.
Contact: Leah Spellman
Public Relations Specialist
American Culinary Federation
(800) 624-9458, ext. 113
lspellman@acfchefs.net
Ed Manley, MCFE, CHM
President
International Food Service Executives Association
(702) 430-9217
ed@ifsea.com
