Press Release

Culinary Student Teams Put Their Knowledge to the Test at the Central Region Baron H. Galand Culinary Knowledge Bowl

St. Augustine, Fla., February 25, 2010—Sixty culinary students on 12 teams from seven states will spend the final weeks before the Central 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, Friday, March 26, at the 2010 American Culinary Federation (ACF) Central Regional Conference held at the Indianapolis Marriott Downtown, March 26–28.

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 Central Region candidates:

Illinois

Students representing ACF Louis Joliet Chapter, who are students at Joliet Junior College, Joliet, Ill., will compete. Frederick Ferrara is the team’s coach.

Students representing Kendall College, Chicago, who are members of ACF Windy City Professional Culinarians Inc., will compete. Dina Altieri, CEC, CCE, is the team’s coach.

Kansas

Students representing Johnson County Community College, Overland Park, Kan., who are members of ACF Greater Kansas City Chefs, will compete. Natalie Jones, CSC, is the team’s coach.

Louisiana

Students representing The ACF of Greater Baton Rouge, who are students at John Folse Culinary Institute–Nicholls State University, Thibodaux, La., will compete. Dean Terrebonne is the team’s coach.

Students representing ACF New Orleans Chapter, New Orleans, will compete. Karl Tipton, CEC, CCE, AAC, is the team’s coach.

Students representing Delgado Community College, Gretna, La., will compete. Nancy Burback, CEC, CCE, is the team’s coach.

Missouri

Students representing Chefs de Cuisine Association of St. Louis Inc., St. Louis, will compete. Vicki Davenport is the team’s coach.

Nebraska

Students representing ACF Professional Chef & Culinarians of the Heartland, Omaha, Neb., will compete. Janet Mar is the team’s coach.

Texas

Students representing El Centro College, Dallas, will compete. Beth Sonnier is the team’s coach.

Wisconsin

Students representing ACF Fox Valley Chapter, who are students at Nicolet Area Technical College, Rhinelander, Wis., will compete. Vicki Mendham, CEC, CCE, is the team’s coach.

Students representing Blackhawk Technical College, Janesville, Wis., who are members of ACF Blackhawk Chapter of Professional Chefs, will compete. Katie Thomas, CEPC, is the team’s coach.

Students representing Waukesha County Technical College, Pewaukee, Wis., who are members of ACF Chefs of Milwaukee, will compete. James Holden is the team’s coach.

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
(904) 484-0247
pcarroll@acfchefs.net

Leah Craig
(904) 484-0213
lcraig@acfchefs.net

• Culinary Student Teams Put Their Knowledge to the Test at the Central Region Baron H. Galand Culinary Knowledge Bowl