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Press ReleaseJoliet Junior College Students Cook Up Victory at Regional CompetitionTeam is 2010 ACF Student Team Central Region champion and heads to nationals. St. Augustine, Fla., March 29, 2010—Five students representing ACF Louis Joliet Chapter, students from Joliet Junior College, Joliet, Ill., won the American Culinary Federation, Inc.’s, (ACF) Student Team Central Region Championship, sponsored by R.L. Schreiber, Inc., at the 2010 ACF Central Regional Conference held at the Indianapolis Marriott Downtown, Indianapolis, March 26–28. The team comprises the following student culinarians: James Bingham, of Homer Glen, Ill.; Matthew Cappellini, CC, of Channahon, Ill.; Lindsey Cizewski, of Frankfort, Ill.; Molly Meehan, of Joliet; and Lauren Mulvey, of Joliet. The team is coached by Timothy Bucci, CEC, CCE, CHE, and Kyle Richardson, CEC, CCE, AAC. Nine student teams from Illinois, Indiana, Kansas, Michigan, Minnesota, Missouri, Nebraska, Oklahoma and Wisconsin competed March 26 and 27. The competition consisted of three phases: cold-food presentation, skills salon and cooking. In the cooking segment, teams prepared a pre-assigned classical fish starter chosen from Escoffier: The Complete Guide to the Art of Modern Cookery, and a salad, entrée and dessert of their choice. As the Central Region champions, the team will compete for the national title against three other winning regional teams at the 2010 ACF National Convention in Anaheim, Calif., Aug. 2–5. The team with the highest score will be named ACF Student Team National Champions for 2010. Before advancing to the regional competition, the team competed at the local and state levels for the title of ACF Student Team State Champions. The Student Team Championship is designed to raise the standards of culinary excellence and professionalism among students, promote camaraderie and educational opportunities, and act as a staging area for research and development of culinary concepts. 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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