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Press ReleaseThree Chefs Vie for Title of ACF Western Region Chef of the Year Next MonthTwo California chefs and one Colorado chef face off to be named best chef in the West. St. Augustine, Fla., January 7, 2010—Three of the best professional chefs in the West will step out of their kitchens and onto the competition floor as they vie for the title of American Culinary Federation (ACF) Western Region Chef of the Year. The competition, sponsored by Unilever Foodsolutions, takes place Saturday, Feb. 6, during the 2010 ACF Western Regional Conference, held at the Hyatt Regency Albuquerque, Albuquerque, N.M. The Western Region Chef of the Year award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person demonstrates the highest standard of culinary skills, advances the cuisine of America and gives back to the profession through the development of students and apprentices. Chefs were first nominated by colleagues for their high standards, outstanding culinary skills and a reputation for cooking American regional cuisine. At the regional competition next month, chefs will have 15 minutes to set up, 60 minutes to fabricate and cook four portions of their dish, 10 minutes to plate the dish and 15 minutes to clean up. A panel of judges will select the winner based on cooking skills, menu taste and professionalism. The winner will be announced at the Celebrating Regional Excellence Awards Gala, Monday, Feb. 8. The winner will represent the Western region in the national competition in Anaheim, Calif., in August. Here are the 2010 ACF Western Region Chef of the Year candidates: California Brandon Parry, CEC, PCEC, ACE, of Wolfpoint, Mont., enlisted in the U.S. Navy in 1991 as a cook. Now he is executive chef/leading chief petty officer/mess caterer of 3-Star Bistro and handles executive dining for the Commander Naval Air Force in San Diego. Parry plans several party menus each month, provides daily meals for the Vice Admiral, his family and other dignitaries, and trains culinary specialists and enlisted sailors. He received his culinary training by attending classes at several prestigious culinary institutions. Parry’s culinary achievements include winning a bronze medal at the 2009 Las Vegas Culinary Challenge, a silver medal and Best in Show Award at the 2009 Fancy Food Show in San Francisco and a silver medal and Best in Show Award at the 2008 Fancy Food Show in San Diego. His military commendations include receiving the Navy and Marine Corps Commendation Medal and the Joint Service Achievement Medal. He is a member of ACF Chefs & Culinarians of San Diego. California Ressul Rassallat, of Pebble Beach, Calif., is chef de cuisine at Club X1X at The Lodge at Pebble Beach in Pebble Beach, Calif. The restaurant’s menu features his signature contemporary French cuisine with Mediterranean flavors. Rassallat is a graduate of The Culinary Institute of America, Hyde Park, N.Y. For the past 20 years, he has worked at award-winning hotels and restaurants around the world, including the Four Seasons Hotel George V in Paris, where he worked alongside Michelin 3-star chef Philippe Legendre. Prior to joining Club X1X, he was chef at Garden restaurant at Four Seasons Hotel Los Angeles at Beverly Hills, Los Angeles. Throughout his career, Rassallat has received numerous awards, including winning first place in the 2009 Food and Gelato Competition in Rimini, Italy. In addition, in October 2007, he participated in a James Beard House Dinner in New York. Rassallat is a member of ACF Chefs de Cuisine Association of California. Colorado Robert Meitzer, CEC, AAC, of Morrison, Colo., is executive chef at Red Rocks Country Club in Morrison, where he directs all areas of back-of-the-house operations, develops all menus and is responsible for the club’s wine list and beverage operations. Prior to joining the staff at Red Rocks Country Club in 2008, he worked as an associate instructor at Johnson & Wales University in Denver. During his 20-plus-year career in the hospitality industry, he has received more than 30 national and international culinary and ice carving medals and awards, including being named ACF Colorado Chefs Association’s Chef of the Year in 2002 and 2009. He received his culinary education through the American Culinary Federation’s apprenticeship program in the early 1990s. Meitzer was inducted into the American Academy of Chefs, ACF’s honor society, at age 33. He is a member of ACF Colorado Chefs Association. Chefs, cooks and foodservice professionals will attend the 2010 ACF Western Regional Conference for educational seminars, culinary demos, networking and social functions, culinary competitions, meal events and more. For information, or to attend, 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. # # # To arrange interviews, for a high-res photo or for press credentials to attend, contact Patricia Carroll or Leah Craig. Contact: Patricia Carroll Leah Craig |
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