Press Release

Award Winners Announced at 2009 ACF Southeast Regional Conference

St. Augustine, Fla., April 21, 2009—The American Culinary Federation (ACF), Inc., the largest association of professional culinarians in North America, honored its members and chapters at the 2009 ACF Southeast Regional Conference held at the Hilton Charlotte Center City, Charlotte, N.C., April 18–20.

The 2009 ACF Southeast Regional Conference award recipients listed below will compete for national titles against their winning regional counterparts at the 2009 ACF National Convention in Orlando, Fla., July 11–14.

Chef of the Year, sponsored by Unilever Foodsolutions
P. Richard Brumm, CEC, executive sous chef, La Gorce Country Club, Miami Beach, Fla.; ACF Greater Miami Chapter Epicurean Club

Pastry Chef of the Year, sponsored by Splenda®
Heather Hurlbert, executive pastry chef, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter, Inc.

Chef Educator of the Year
David Weir, CEC, CCE, associate professor, Daytona State College, Daytona Beach, Fla.; ACF Central Florida Chapter

Hermann G. Rusch Chef’s Achievement Award
Wolfgang Bierer, CMPC, CEC, CCE, AAC, retired, Hilton Head Island, S.C.; ACF Chefs of the Low Country

Chef Professionalism Award, sponsored by Nestlé Professional
Edmund Chinners, CEC, CCA, operations manager, Sodexo, Columbia, S.C.; ACF Midlands Chapter

Student Chef of the Year, sponsored by Custom Culinary, Inc.
Andrew Addleman II, sous chef, Chowders Seafood/River Rocks, Rockledge, Fla.; ACF Space Coast Chapter

Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Education
ACF Greater Miami Chapter Epicurean Club, Johnson & Wales University–Miami, North Miami, Fla.: Alissa Ebel; Catherine Gonzalez, CC; Victoria Gonzalez; and Marisa Roussell. The team is coached by Alan Lazar, CCE.

Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.
ACF Western North Carolina Culinary Association; Asheville-Buncombe Technical Community College, Asheville, N.C.; Michael Aanonsen; Shannon Ginn; Steven Goff; Anna McClintock; and Travis McCloud. The team was coached by Charles deVries, CEPC.

The 2009 ACF Southeast Regional Conference award recipients listed below were recognized for their outstanding contributions and goodwill.

Joseph Amendola Outstanding Member Award
Geoffrey Blount, CEPC, executive pastry chef, Bakery Bistro Initiative at Central Piedmont Community College, Charlotte, N.C.; ACF Inc. Charlotte Chapter.

Chapter of the Year
ACF Midlands Chapter; Columbia, S.C.

Chapter Achievement Award
ACF Midlands Chapter
ACF Middle Tennessee Chapter; Nashville, Tenn.
ACF Tampa Bay Culinary Association; Tampa, Fla.

ACF President’s Medallions
Edmund Chinners, CEC, CCA, operations manager, Sodexo, Columbia, S.C.; ACF Midlands Chapter
Winslow Goodier, CEC, AAC, executive chef, Hermitage Technical Center, Richmond, Va.; ACF Virginia Chefs Association
John Kacala, CEC, AAC, executive chef/culinary consultant, Sysco Foodservice of Columbia, LLC, Columbia, S.C.; ACF Greater Charleston South Carolina Chapter
Audrey Lennon, posthumously, president/executive chef, Sauceress Inc., Orlando, Fla.; ACF Central Florida Chapter
Herman Packer, CEC, CCE, AAC, executive chef-instructor, Bishop State Community College, Mobile, Ala.; ACF Metro Mobile Chefs & Cooks Association
J. Kevin Walker, CMC, AAC, of Marietta, Ga., executive chef, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter, Inc.

American Academy of Chefs Chair’s Scholarship
Russ Thayer, pastry chef, River Hills Country Club, Lake Wylie, S.C., and student, Central Piedmont Community College, Charlotte, N.C.; ACF Triad Chapter NC

Chosen for its scenic beauty, historic influences and strong business climate, Charlotte, N.C., was the location of the 2009 ACF Southeast Regional Conference hosted by ACF Inc. Charlotte Chapter. Bringing more than 300 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 and cooking demonstrations featuring the latest trends and techniques. In addition, the conference offered participants the opportunity to compete in several cooking competitions.

Sponsors of the 2009 ACF Southeast Regional Conference and ACF national award sponsors are: Barber Foods; Bon Chef, Inc.; Bunge Oils; Butterball Farms, Inc.; Canada Cutlery Inc.; Canola Council of Canada/CanolaInfo; Cargill Salt; Chartwells; The Cheesecake Factory Bakery Inc.; Custom Culinary, Inc.; Enviro-Solutions; GFF, Inc./Girard’s Dressings; Kendall College School of Culinary Arts; Mexican Hass Avocado Importers Association; Mind’s Eye Resource Management, LLC; National Honey Board; The National Pork Board and America’s Pork Producers; Nestlé Professional; NewChef Fashion Inc.; North Carolina Sweet Potato Commission Foundation, Inc.; Nueske’s Applewood Smoked Meats; Pearson Education; PFG-Milton’s; Plugrá European-Style Butter; Pre-Gel; R.L. Schreiber, Inc.; S&D Coffee; Southern Foods; Splenda®; Tyson Food Service; U.S. Foodservice; Unilever Foodsolutions; Vita-Mix; and Wisconsin Milk Marketing Board.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 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.

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For photos and interviews, contact Leah Craig at lcraig@acfchefs.net or call (800) 624-9458, ext. 113.

Contact: Leah Craig
Public Relations Specialist
(800) 624-9458, ext. 113
lcraig@acfchefs.net

• Award Winners Announced at 2009 ACF Southeast Regional Conference