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Press ReleaseTwo Pastry Chefs Battle for Title of ACF Northeast Region Pastry Chef of the Year in Pennsylvania in MarchSt. Augustine, Fla., February 19, 2010—Two pastry chefs from Maryland and Pennsylvania will soon find out if they have what it takes to be named American Culinary Federation (ACF) Northeast Region Pastry Chef of the Year. The competition, sponsored by Splenda®, takes place Saturday, March 13, during the 2010 ACF Northeast Regional Conference held at Hershey Lodge, Hershey, Pa., March 13–15. The ACF Northeast Region Pastry Chef of the Year award recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge. Chefs were nominated by colleagues for their creativity, talent and passion. At the regional competition, chefs will prepare four portions of a hot/warm dessert. They will have 15 minutes to set up, 60 minutes to cook, 10 minutes to plate the dessert and 15 minutes to clean up. Judges will evaluate cooking skills, taste and professionalism. The winner will be announced at the Celebrating Regional Excellence Awards Gala, Monday, March 15. The winner will advance to the national competition, which takes place in Anaheim, Calif., in August. Here are the 2010 ACF Northeast Region Pastry Chef of the Year candidates: Maryland Jennifer Kopp, certified executive pastry chef (CEPC), of North Bethesda, Md., is pastry chef at Chevy Chase Club, Chevy Chase, Md. She received her culinary training at Johnson & Wales University, Providence, R.I. Kopp has held pastry positions across the country at the Four Seasons Hotel, Philadelphia, Harrah’s Las Vegas, and Desserts International, Exton, Pa. In October 2008, she competed at the International Culinary Art Competition, also known as the “culinary Olympics,” in Erfurt, Germany, as a member of ACF Culinary Regional Team USA. The team won the title of World Champions in its category. Other career highlights include being named 2005 ACF Northeast Region Pastry Chef of the Year, and her chapter’s, ACF Nations Capital Chefs Association, 2005 Chef of the Year and 2008 Pastry Chef of the Year. Pennsylvania Rocco Lugrine, CEPC, is a pastry chef-instructor at The International Culinary School at The Art Institute of Philadelphia. Prior to joining the staff at the school, he worked as corporate pastry chef at Signature Restaurants, Philadelphia, 2007–2009. While there, he created a broad range of original and classic pastries for a variety of restaurants, including Le Bec-Fin, Brasserie Perrier, Mia, Georges and Table 31. Lugrine has also worked as executive pastry chef at Miel Patisserie, Philadelphia; assistant head baker at PANoRAMA, San Francisco; and as executive pastry chef at Brasserie Perrier, Philadelphia. He earned a degree in culinary arts from The Restaurant School of Philadelphia in 1993. Lugrine is a member of ACF Philadelphia Chapter. Hundreds of chefs, cooks and foodservice professionals will attend the three-day culinary event in Hershey. There will be educational seminars, culinary demos, networking and social functions, culinary competitions, meal events and more. For information, or to register to attend, visit www.acfchefs.org or call (800) 624-9458. Sponsors of the 2010 ACF Northeast Regional Conference and ACF national award sponsors are: American Technical Publishers; Barilla America, Inc.; Barry Callebaut; The Beef Checkoff & The Pennsylvania Beef Council; Beef Information Center; Cabot Creamery Cooperative; Canada Cutlery Inc.; The Cheesecake Factory Bakery Inc.; Christopher Ranch; Custom Culinary, Inc.; Desserts International; Heinz North America; MenuMax; King & Prince Seafood; Koch Foods, Inc.; MARS Food Services; MINOR’S®; Nespresso; NEWCHEF Fashion Inc.; RC Fine Foods; Riviana Foods Inc.; R.L. Schreiber, Inc.; S&D Coffee; Splenda®; The Sterno Group; Sysco Foodservice; Tyson Food Service; Unilever Foodsolutions; Vitamix Corp.; and the 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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