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Press ReleaseNick Seccia, CEC, Wins One-Pot Win-A-Lot Cooking Competition and $1,000 at the 2009 ACF National Convention in Orlando, Fla.St. Augustine, Fla., July 17, 2009—Nick Seccia, certified executive chef (CEC), of Monroe, Mich., won first place and a $1,000 prize in the One-Pot Win-A-Lot Cooking Competition, sponsored by the American Culinary Federation (ACF) and Riviana Foods, Inc. The competition took place July 13 at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 11–14. Seccia, executive chef at The Henry Ford in Dearborn, Mich., and a member of ACF Michigan Chefs de Cuisine Association, said he decided to enter the One-Pot competition because of the challenge it posed. “We were only allowed to use 10 ingredients, and that was a challenge. Once you take into consideration the rice and liquid, you are down to only eight ingredients.” In the end, Seccia rose to the challenge and won for his Chorizo Chicken and Rice. The rules were simple: Chefs had one Dutch-style pot, could use up to 10 ingredients, including a Riviana quick-cooking rice, and had 15 minutes. Finalists were chosen to compete at the national competition based on submitted recipes. Orlando was the location of the 2009 ACF National Convention, bringing hundreds of chefs, cooks, students and foodservice professionals to the Sunshine State. The national convention provided attendees with numerous opportunities to advance their professional development and enhance their culinary skills through informative workshops and seminars, cutting-edge demonstrations, a trade show featuring more than 100 exhibitors, national competitions and ACF’s annual national awards. Sponsors of the 2009 ACF National Convention are: Ajinomoto Food Ingredients LLC; American Lamb Board; Barber Foods; Barry Callebaut; Beef Products, Inc.; BelGioioso Cheese Inc.; Berkshire Pork Products, LLC; Bon Chef, Inc.; Bunge Oils; Butterball Farms, Inc.; Canada Cutlery Inc.; Casa DiLisio Products, Inc.; Chartwells; The Cheesecake Factory Bakery Inc.; Chicago School of Chocolate Molding; CleanFish; Cleveland Range, LLC; Contessa Premium Foods; The Culinary Institute of America; Custom Culinary, Inc.; Demeyere; Diamond Crystal; Dole Packaged Foods, LLC; Dow AgroSciences; Ecolab; Eggland’s Best; GFF, Inc./Girard’s Dressings; Gordon Food Service; Guittard Chocolate Co.; Hass Avocado Board; Hormel; i-COOK Professional; Indian Harvest; The International Culinary Schools at The Art Institutes; The Investing Chef; J.R. Simplot Company; Johnson & Wales University; Kendall College School of Culinary Arts; La Brea Bakery; Lavazza Italy’s Favourite Coffee; Le Cordon Bleu Schools North America; Nestlé Professional; NEWCHEF Fashion Inc.; Nueske’s Applewood Smoked Meats; Pasta CHEF®; Pearson Education; Plugra; RC Fine Foods; Riviana Foods Inc.; R.L. Schreiber, Inc.; S & D Coffee; San Jamar; Saputo Cheese; Schwan’s Food Service; Splenda®; Tyson Food Service; Unilever Foodsolutions; U.S. Foodservice; Victorinox Commercial Cutlery; Vita-Mix Corp.; The Vollrath Company, LLC; 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, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. # # # To arrange an interview or for a high-res photo, contact Leah Craig at (800) 624-9458, ext. 113, or Patricia Carroll at ext. 147. Email lcraig@acfchefs.net or pcarroll@acfchefs.net. Contact: Patricia Carroll Leah Craig |
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