Press Release

Ten Culinary Student Teams Put Their Knowledge to the Test Next Month at the Northeast Region Baron H. Galand Culinary Knowledge Bowl

St. Augustine, Fla., February 19, 2010—Fifty culinary students on 10 teams from five states will spend the final weeks before the Northeast Region Baron H. Galand Culinary Knowledge Bowl competition with their heads buried in five culinary textbooks, studying questions on topics that range 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, March 13, at the 2010 American Culinary Federation (ACF) Northeast Regional Conference held at Hershey Lodge, Hershey, Pa., March 13–15.

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 has 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 Northeast Region candidates:

Maine

Students representing ACF Casco Bay Culinary Association, who are students at Southern Maine Community College, Portland, Maine, will compete. Geoffrey Boardman, CEC, is the team’s coach.

Maryland

Students representing Baltimore International College, Baltimore, who are members of ACF Greater Baltimore Chapter, will compete. Jeffrey A. Lyons is the team’s coach.

New York

Students representing ACF Chefs and Cooks of the Catskill Mountains, who are students at SUNY Delhi, Delhi, N.Y., will compete. Jessica Backus-Foster is the team’s coach.

Students representing ACF of Greater Buffalo, who are students at Erie Community College–City Campus, Buffalo, N.Y., will compete. Dorothy Johnston, CEC, CCE, AAC, is the team’s coach.

Students representing ACF Eastern Long Island Chefs Chapter, Long Island, N.Y., will compete. Andrea Glick is the team’s coach.

Students representing Schenectady County Community College, Schenectady, N.Y., who are members of ACF Capital District–Central New York, will compete. Robert Payne is the team’s coach.

Pennsylvania

Students representing ACF Penn Jersey Metro Chefs Association, who are students at JNA Institute of Culinary Arts, Philadelphia, will compete. Joseph DiGironimo is the team’s coach.

Students representing Le Cordon Bleu North America–Pittsburgh, who are members of ACF Pittsburgh Chapter, will compete. Maureen Garfolo is the team’s coach.

Students representing Westmoreland County Community College, Youngwood, Pa., who are members of ACF Laurel Highlands Chapter, will compete. Cindy Komarinski, CCC, CCE, is the team’s coach.

Vermont

Students representing ACF New England Culinary Institute, who are students at New England Culinary Institute, Montpelier, Vt., will compete. Mark Molinaro, CEC, is the team’s coach.

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.

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To arrange interviews, for a high-res photo 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

• Ten Culinary Student Teams Put Their Knowledge to the Test Next Month at the Northeast Region Baron H. Galand Culinary Knowledge Bowl