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Press ReleaseThree Pastry Chefs Battle for Title of ACF Central Region Pastry Chef of the Year in Indiana, March 26–28St. Augustine, Fla., February 25, 2010—Three pastry chefs from Illinois, Kansas and Minnesota will soon find out if they have what it takes to be named American Culinary Federation (ACF) Central Region Pastry Chef of the Year. The competition, sponsored by Splenda®, takes place at The Chef’s Academy, Indianapolis, Friday, March 26, during the 2010 ACF Central Regional Conference held at the Indianapolis Marriott Downtown, March 26–28. The ACF Central 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, Sunday, March 28. The winner will advance to the national competition, which takes place in Anaheim, Calif., in August. Here are the 2010 ACF Central Region Pastry Chef of the Year candidates: Illinois Jimmy MacMillan, a native of Detroit, is executive pastry chef at the University Club of Chicago, where he directs the pastry staff and is responsible for bread and desserts for Cathedral Hall, Front Grill, banquets and weddings. Prior to joining the staff at the club, he worked as executive pastry chef at The Peninsula Hotel, Chicago. He has also held pastry positions at Conrad Hotel Indianapolis, Indianapolis; The Houstonian Hotel, Club & Spa, Houston; The Driskill Hotel, Austin, Texas; and Four Seasons Hotel, Seattle. MacMillan has competed in numerous pastry competitions. He took home third place in the Truffe d’Or Pastry Showpiece Competition in Switzerland in 2004; won a silver medal in “Food Network Challenge’s” Indy 500 competition in May 2006; and was a finalist for the French Culinary Academy’s Golden Scoop Award in 2008. In 2009, he was selected as a semifinalist for the James Beard Foundation Outstanding Pastry Chef Award. Kansas Nguyet Nguyen, of Shawnee Mission, Kan., is assistant pastry chef at The Westin Crown Center Hotel, Kansas City, Mo. Born in Vietnam, her family immigrated to the U.S. when she was 9 years old. After high school, Nguyen decided to pursue a medical career. In 2005, she earned a Bachelor of Arts in human biology from University of Kansas, Lawrence, Kan. Before applying to medical school, she took a tour of a culinary school in California and discovered her true passion. She earned a certificate in baking and pastry arts from Johnson County Community College (JCCC), Overland Park, Kan., in 2007, and an Associate of Applied Science degree in food and beverage management in 2008. Nguyen was a member of JCCC’s student culinary team from 2006 to 2008, serving as captain from 2007 to 2008. She is a member of ACF Greater Kansas City Chefs Association. Minnesota Gary Hjellming, of Burnsville, Minn., is pastry chef at Oak Ridge Hotel & Conference Center, Chaska, Minn. He is responsible for menu development and creating and producing all pastry and bread productions and display showpieces. Prior to joining the staff at Oak Ridge Hotel, he worked as a chef-instructor at The Art Institutes International Minnesota, Minneapolis; sous chef at Mystic Lake Casino and Hotel, Prior Lake, Minn.; and general manager at Hackenmueller’s Bakery, Robbinsdale, Minn. He has competed throughout the U.S. and Canada, winning one judge’s award, one gold medal, four silver medals and three bronze medals. He is a member of ACF Minneapolis Chapter. Hundreds of chefs, cooks and foodservice professionals will attend the three-day culinary event in Indianapolis. 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 Central Regional Conference and ACF national award sponsors are: American Technical Publishers; Avocados from Mexico; Canada Cutlery Inc.; Central Region State Beef Councils; The Cheesecake Factory Bakery Inc.; Custom Culinary, Inc.; Diamond Crystal Salt; Gordon Food Service; Heinz North America; Kendall College; King & Prince Seafood; Koch Foods, Inc.; MARS Food Services; MenuMax; MINOR’S®; Nestle Waters; NEWCHEF Fashion Inc.; Nueske’s Applewood Smoked Meats; Produce Marketing Association; R.L. Schreiber, Inc.; Riviana Foods Inc.; Splenda®; The Sterno Group; Sysco Foodservice; Tyson Food Service; Unilever Foodsolutions; US 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. # # # 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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