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Press ReleaseStudents Compete for Title of ACF Northeast Region Student Chef of the Year at Regional Cook-Off in Pennsylvania Next MonthSt. Augustine, Fla., February 19, 2010—Three culinary students from New York, Ohio and Pennsylvania will face off in the American Culinary Federation’s (ACF) Northeast Region Student Chef of the Year competition next month. Sponsored by Custom Culinary, Inc., the competition takes place Saturday, March 13, during the 2010 ACF Northeast Regional Conference held at Hershey Lodge, Hershey, Pa., March 13–15. Students were nominated by an ACF chapter for their ability to cook, level of skill and classical-cooking foundation. The award recognizes an up-and-coming student who possesses a high degree of professionalism, culinary skill and passion for the culinary arts. At the regional competition, students will prepare four portions of a main dish or a dessert. A panel of judges will select the winner based on cooking skills, taste and professionalism. The winner will be announced at the Celebrating Regional Excellence Awards Gala, Monday, March 15. The winner will represent the Northeast region in the national competition in Anaheim, Calif., in August. The 2010 ACF Northeast Region Student Chef of the Year candidates are: New York Nineteen-year-old Corey Siegel, certified culinarian (CC), of Amherst, N.Y., is a student at The Culinary Institute of America (CIA), Hyde Park, N.Y. Siegel, like his grandfather who studied with Julia Child and James Beard, and his mother who also attended the CIA, found a passion for food and cooking. In April, after Siegel graduates with an associate degree, he plans to travel to India and Japan to study the countries’ cuisines. A member of ACF of Greater Buffalo New York, he sees competition as a way to demonstrate the professionalism and passion that he lives for, and to inspire other junior ACF members. His ultimate goal is to be a member of ACF Culinary Team USA, the official representative of the U.S. in national and international competition. Ohio Growing up, 21-year-old Greg Tobin of Lancaster, Ohio, knew he wanted to be a chef. He began cooking with his grandmother as a child and took his first job as a prep cook while in middle school. By high school, he was working weekends as a line cook. Tobin recently graduated with an associate degree in culinary arts from Hocking College, Nelsonville, Ohio, and is currently pursuing a bachelor’s degree in business administration from Franklin University, Columbus, Ohio. He also works as a line cook at Rhapsody Restaurant in Nelsonville. Tobin was captain of Hocking College’s student hot-food team in 2008–2009 when the team won the ACF state competition and a silver medal at the ACF Northeast Regional Conference. In 2009, Tobin was named ACF Columbus Chapter’s Student Chef of the Year. Pennsylvania Twenty-year old Jonathan Adair of Philadelphia is an apprentice at the Community College of Philadelphia and the Desmond Hotel & Conference Center, Malvern, Pa. He is passionate about food and sees culinary arts as way to express his artistic side and as a means to challenge himself. Competing provides a channel for him to learn and to demonstrate his skills to peers and industry leaders. Adair, a member of ACF Philadelphia Chapter, received a Golden Toque scholarship in 2008 and a bronze medal at the Boston Culinary Classic in October 2009. In the future, he plans to move to the West Coast, continue learning from others and develop his personal cooking style. 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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