Press Release

Nine Culinary Student Teams Put Their Knowledge to the Test Next Month in New Mexico at the Western Region Baron H. Galand Culinary Knowledge Bowl

St. Augustine, Fla., January 7, 2010—Forty-five culinary students on nine teams from four states will spend the final weeks before the Western Region Baron H. Galand Culinary Knowledge Bowl competition with their heads buried in five culinary text books, studying questions ranging from nutrition to sanitation and from safety to the art of modern cooking. Teams will compete in the regional competition, sponsored by American Technical Publishers, Saturday, Feb. 6, at the 2010 American Culinary Federation (ACF) Western Regional Conference, held at the Hyatt Regency Albuquerque, Albuquerque, N.M.

The Baron H. Galand Culinary Knowledge Bowl is a “Jeopardy”-style tournament that tests students’ culinary knowledge. The competition is open to student teams from ACF chapters, apprenticeship programs and accredited schools. Each team consists of four players and one alternate. The winning team will advance to the national competition, held at the 2009 ACF National Convention in Anaheim, Calif., August 2–5. Here are the 2010 Western Region candidates:

Alaska

A team of students representing ACF Midnight Sun Chef’s Association, Fairbanks, Alaska, will compete. Michael Roddey, CCC, CCE, MSEd, CDM, is the team’s coach.

California

Representing ACF California Capital Chefs Association, a team of students from The International Culinary School at The Art Institute of California–Sacramento, Sacramento, Calif., will compete. Carol Thomas is the team’s coach.

Representing ACF Chefs de Cuisine Association of California, a team of students from The International Culinary School at the Art Institute of California–Los Angeles, Santa Monica, Calif., will compete. Daniel Drumlake, CEC, CCE, CCA, AAC, is the team’s coach.

A team of students from The International Culinary School at The Art Institute of California–San Diego, San Diego, will compete. Kelly Funes and Michael Zonfrilli are the coaches.

Colorado

Representing ACF Pikes Peak Chapter Inc., students from Pikes Peak Community College, Colorado Springs, Colo., will compete. Heidi Block is the team’s coach.

Washington

A team of students representing ACF Chefs de Cuisine of the Inland Northwest, Veradale, Wash., will compete. Julie Litzenberger and Curtis Smith are the team’s coaches.

A team of students from Bellingham Technical College’s Culinary Arts Program, Bellingham, Wash., members of ACF Washington State Chefs Association will compete. Michael Baldwin, CCE, is the team’s coach.

A team of students from Spokane Community College’s Inland Northwest Culinary Academy, Spokane, Wash., will compete. The team is coached by Julie Litzenberger and Curtis Smith (who also coach the team representing ACF Chefs de Cuisine of the Inland Northwest).

A team of students from Walla Walla Community College, Walla Walla, Wash., members of ACF Northwest Wine Country Chapter, will compete. Gregory Schnorr is the team’s coach.

The ACF Baron H. Galand Culinary Knowledge Bowl competition is named in honor of past ACF National President Baron H. Galand, CEC, AAC, HOF, who championed junior members and encouraged them to get involved in their profession outside the kitchen. For information, or to register to attend ACF’s Western Regional Conference in Albuquerque, visit www.acfchefs.org or call (800) 624-9458.

Sponsors of the 2010 ACF Western Regional Conference and ACF national award sponsors are: American Technical Publishers; Avocados from Mexico; Barry Callebaut; Boyd Coffee Company; California Rice Commission; Canada Cutlery Inc.; The Colorado Potato Administrative Committee; Custom Culinary, Inc.; Diamond Crystal Salt; Fisher-Nickel Inc.; i-COOK; King & Prince Seafood; Koch Foods, Inc.; MARS Food Services; Nestlé Professional; NEWCHEF Fashion Inc.; R.L. Schreiber, Inc.; Riviana Foods Inc.; Splenda®; Sysco New Mexico, LLC; TexaSweet Citrus Marketing, Inc.; The Sterno Group; Tyson Food Service; Unilever Foodsolutions; Vitamix Corp.; 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.

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To arrange interviews with the teams, or for press credentials to attend, contact Patricia Carroll or Leah Craig.

Contact: Patricia Carroll
(904) 484-0247
pcarroll@acfchefs.net

Leah Craig
(904) 484-0213
lcraig@acfchefs.net

• Nine Culinary Student Teams Put Their Knowledge to the Test Next Month in New Mexico at the Western Region Baron H. Galand Culinary Knowledge Bowl