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 Press ReleaseIndiana Culinary Student Brett Jacobs Named 2010 ACF Central Region Student Chef of the YearSt. Augustine, Fla., March 29, 2010—Brett Jacobs, of Goshen, Ind., a third-year apprentice at Elcona Country Club, Bristol, Ind., and a student at Ivy Tech Community College, South Bend, Ind., received the American Culinary Federation, Inc., (ACF) Central Region Student Chef of the Year award at the Celebrating Regional Excellence Awards Gala last night at the close of the 2010 ACF Central Regional Conference held at the Indianapolis Marriott Downtown, Indianapolis, March 26–28. Sponsored by Custom Culinary, Inc., the ACF Central Region Student Chef of the Year award recognizes an up-and-coming student who demonstrates a high level of professionalism, culinary skills and a passion for the culinary arts. Jacobs competed against two other students before being declared the winner. Students prepared four portions of a protein savory dish or four portions of a pastry dish, depending on their area of studies. A panel of judges chose the winner. As this year’s Central Region recipient, Jacobs will compete for the national title against the winners from the three other ACF regions at the 2010 ACF National Convention in Anaheim, Calif., Aug. 2–5. Jacobs 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. Jacobs is a member of ACF South Bend Chefs and Cooks Association. After graduation, he hopes to travel and learn more about the world and the many cuisines it has to offer. The 2010 ACF Central Regional Conference, hosted by ACF Greater Indianapolis Chapter, brought hundreds of chefs, cooks and foodservice professionals to Indianapolis. The conference provided attendees with opportunities to advance their professional development and enhance their culinary skills through business seminars, cooking demonstrations featuring the latest trends and techniques, cooking competitions and awards. 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.; Gordon Food Service; Heinz North America; King & Prince Seafood; Koch Foods, Inc.; MARS Food Services; McFarling Foods, Inc.; MenuMax; MINOR’S®; NEWCHEF Fashion Inc.; NRA Conserve; R.L. Schreiber, Inc.; Riviana Foods Inc.; Splenda®; The Sterno Group; Sysco Indianapolis, LLC; 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 an interview or for a high-res photo, contact Patricia Carroll or Leah Craig. Contacts: Patricia Carroll Leah Craig |
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