Press Release

ACF Awards Western Region Chapter of the Year and Chapter Achievement Award at its 2010 Western Regional Conference

St. Augustine, Fla., February 9, 2010—ACF Washington State Chefs Association, Seattle, was honored as the American Culinary Federation’s (ACF) Western Region Chapter of the Year, and the same chapter, along with two others, received an ACF Chapter Achievement Award at the 2010 ACF Western Regional Conference held at the Hyatt Regency Albuquerque, Albuquerque, N.M., Feb. 6–8.

ACF Washington State Chefs Association was named ACF Western Region Chapter of the Year by ACF Western Region Vice President William Franklin, CMC, AAC, for its exemplary performance within the community and to the culinary industry over the past year. In addition, Franklin presented ACF Western Region Chapter Achievement Awards to chapters that have maintained or increased a strong membership; held a culinary competition, certification practical test or other ACF-approved event in the last 12 months; nominated an outstanding and dedicated member for a 2010 award; contributed to the community by participating in a fund-raising function; and positively represented the chapter and ACF in the community and culinary industry.

ACF Western Region Chapter Achievement Award recipients:

• ACF Chefs & Culinarians of San Diego, San Diego
• ACF High Sierra Chefs Association, Reno, Nev.
• ACF Washington State Chefs Association

Chosen for its New Mexican cuisine, scenic beauty and entertainment options, Albuquerque was the location of the 2010 ACF Western Regional Conference hosted by ACF Rio Grande Valley Chapter. Bringing chefs, cooks and foodservice professionals to the city, the conference provided attendees with opportunities to advance their professional development and enhance their culinary skills through business seminars, cooking demonstrations featuring the latest trends and techniques, cooking competitions and awards.

Sponsors of the 2010 ACF Western Regional Conference and ACF national award sponsors are: American Technical Publishers; Avocados from Mexico; Barry Callebaut; Ben E. Keith; Boyd Coffee Company; California Rice Commission; Canada Cutlery Inc.; The Colorado Potato Administrative Committee; Custom Culinary, Inc.; Diamond Crystal Salt; Fisher-Nickel Inc.; King & Prince Seafood; Koch Foods, Inc.; MARS Food Services; MenuMax; Minor’s®; NEWCHEF Fashion Inc.; R.L. Schreiber, Inc.; Riviana Foods Inc.; Shamrock Foods Company; Splenda®; Sterling Silver Premium Meats; Sysco New Mexico, LLC; TexaSweet Citrus Marketing, Inc.; The Sterno Group; Tyson Food Service; Unilever Foodsolutions; U.S. Foodservice; 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 contact Patricia Carroll or Leah Craig.

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

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

• ACF Awards Western Region Chapter of the Year and Chapter Achievement Award at its 2010 Western Regional Conference