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Press ReleaseCulinary Students Compete for Title of ACF Central Region Student Chef of the Year at Regional Cook-Off in Indiana, March 26–28St. Augustine, Fla., February 25, 2010—Three culinary students from Indiana, Kansas and Missouri will face off in the American Culinary Federation’s (ACF) Central Region Student Chef of the Year competition next month. Sponsored by Custom Culinary, Inc., the competition 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. 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, Sunday, March 28. The winner will represent the Central region in the national competition in Anaheim, Calif., in August. The 2010 ACF Central Region Student Chef of the Year candidates are: Indiana Twenty-one-year-old Brett Jacobs, of Goshen, Ind., is a third-year apprentice at Elcona Country Club, Bristol, Ind., and a student at Ivy Tech Community College, South Bend, Ind. He has dreamed of becoming a chef since he was a child, and he knew he wanted to follow that career path after taking home economics in middle school. After graduation, he hopes to travel and learn more about the world and the many cuisines it has to offer. Jacobs is a member of ACF South Bend Chefs and Cooks Association. Kansas Sheena Maisch, 22, of Kansas City, Kan., is a student at Johnson County Community College (JCCC), Overland Park, Kan., and an apprentice/lead line cook at Mission Hills Country Club, Mission Hills, Kan. Maisch discovered her passion for cooking when she began the apprenticeship program in January 2008. She sees competition as a way to challenge herself and learn. She has been a member of JCCC’s student culinary team since fall 2008, and currently serves as team captain. She is also president of the Junior Chefs Club on campus. In 2009, Maisch was named Apprentice of the Year by ACF Greater Kansas City Chefs Association. After graduation, she plans to work in France. Missouri Jeremy Brown, 21, is an apprentice at The Gatesworth, St. Louis, and a student at St. Louis Community College at Forest Park, St. Louis, where he is pursuing an applied science degree in culinary arts. He became interested in cooking after taking several classes in high school. His philosophy on food is simple at this point in his career, he says. He aims to cook for the joy of it and to provide people with the best dining experience possible. He is an active member of Chefs de Cuisine Association of St. Louis Inc., and volunteers at many events throughout the year. In addition, he was a member of the chapter's 2009 Baron H. Galand Culinary Knowledge Bowl team that won the national championship. 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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