Press Release

Three Chefs Vie for Title of ACF Southeast Region Chef of the Year

St. Augustine, Fla., March 31, 2010—Three of the best professional chefs in the Southeast will step out of their kitchens and onto the competition floor as they vie for the title of American Culinary Federation (ACF) Southeast Region Chef of the Year. The competition, sponsored by Unilever Foodsolutions, takes place Saturday, April 24, during the 2010 ACF Southeast Regional Conference held at the Sheraton Birmingham Hotel, Birmingham, Ala., April 24–26.

The Southeast Region Chef of the Year award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person demonstrates the highest standard of culinary skills, advances the cuisine of America and gives back to the profession through the development of students and apprentices.

Chefs were first nominated by colleagues for their high standards, outstanding culinary skills and a reputation for cooking American regional cuisine. At the competition, chefs will have 15 minutes to set up, 60 minutes to fabricate and cook four portions of their dish, 10 minutes to plate the dish and 15 minutes to clean up. 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, Monday, April 26. The winner will represent the Southeast region in the national competition in Anaheim, Calif., in August. Here are the 2010 ACF Southeast Region Chef of the Year candidates:

Georgia

Jonn Nishiyama

Jonn Nishiyama is garde manger chef at Cherokee Town & Country Club in Atlanta. He previously worked as executive chef at Marietta Country Club, Keenesaw, Ga., as executive chef at Druid Hills Golf Club, Atlanta, and as executive chef at Druit Hills Golf Club, Atlanta, among other restaurants in Georgia and in Hawaii. Nishiyama earned an associate degree in foodservice and a certificate in culinary arts from Kapi’olani Community College, Honolulu, in 1986, and an associate degree in culinary arts from The Culinary Institute of America, Hyde Park, N.Y., in 1993. He has earned numerous awards throughout his career, including more than 10 gold and silver medals in culinary competitions. He is a member of ACF Greater Atlanta Chapter Inc.

North Carolina

Philip Lloyd, CEC, ACE

Philip Lloyd, CEC, ACE, entered the culinary industry more than 35 years ago as a dishwasher. At the Country Club of Salisbury, where he is executive chef, he is responsible for all food production, menu planning and team leadership. Prior to joining the staff at Country Club of Salisbury, he worked as executive chef at Corabelle Restaurant, Charlotte, N.C., and at several other clubs and restaurants in the state. Lloyd earned an associate degree from The Culinary Institute of America, Hyde Park, N.Y., in 1988. Career highlights include earning the Top Star Award from Lowe’s Motor Speedway in 2002, being named Chef of the Year by his chapter, ACF Inc. Charlotte Chapter, in 2005 and 2008, and participating in March of Dimes Chef Auctions for 20 years.

South Carolina

Robert Beuth, CEC

Robert Beuth, CEC, is executive chef at Carriage House Club at Litchfield Plantation, Pawleys Island, S.C. Previously, he worked as executive chef at Grande Dunes Ocean Club, Myrtle Beach, S.C., and as executive chef at The Cypress Room at Island Vista/Sea Island Inn in Myrtle Beach, among other jobs. Beuth earned a culinary-arts certificate from Berkshire Community College, Pittsfield, Mass., and an associate degree in culinary arts from Johnson & Wales University, Providence, R.I. He has competed in several cooking competitions during the past five years, earning four gold medals and two silver medals. He is a member of ACF Myrtle Beach Chapter.

Hundreds of chefs, cooks and foodservice professionals will attend the three-day culinary event in Birmingham. 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 Southeast Regional Conference and ACF national award sponsors are: Alabama Cattlemen’s Association; American Technical Publishers; Cabot Creamery Cooperative; Canada Cutlery Inc.; The Cheesecake Factory Bakery Inc.; The Colorado Potato Administrative Committee; Custom Culinary, Inc.; King & Prince Seafood; Koch Foods, Inc.; MARS Food Services; MenuMax; MINOR’S®; NEWCHEF Fashion Inc.; NRA Conserve; Produce Marketing Association; R.L. Schreiber, Inc.; Riviana Foods Inc.; S&D Coffee; Splenda®; SYSCO Birmingham; The Sterno Group; Tyson Food Service; U.S. Foodservice; Unilever Foodsolutions; 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 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic 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.

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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

• Three Chefs Vie for Title of ACF Southeast Region Chef of the Year