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Press ReleaseSavannah Technical College Students Win Regional Cooking Competition and Advance to the National Competition in AugustSt. Augustine, Fla., April 27, 2010—Five students representing ACF Chefs of the Low Country, Bluffton, S.C., who are students at Savannah Technical College, Savannah, Ga., won the American Culinary Federation, Inc.’s (ACF) Student Team Southeast Region Championship, sponsored by R.L. Schreiber, Inc., at the 2010 ACF Southeast Regional Conference held at the Sheraton Birmingham Hotel, Birmingham, Ala., April 24–26. The team comprises the following student culinarians, all of Savannah: Valarie Barnes, Zebulon Berry, Elizabeth Estes, Alexander Jabr and Kevin Jump. The team is coached by Jean Vendeville, CEPC. Eight student teams from the Bahamas, Florida, Georgia, Kentucky, North Carolina, South Carolina, Tennessee and Virginia competed April 24 and 25. 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 the team’s choice. As the Southeast 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 Championship winner for 2010. Before advancing to the regional competition, the team competed at the local and state levels. The Student Team National 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 Southeast Regional Conference, hosted by ACF Birmingham Alabama Chapter, brought hundreds of chefs, cooks and foodservice professionals to Birmingham. 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 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; 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 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, or for a high-res photo, contact Patricia Carroll or Leah Craig. Contacts: Patricia Carroll Leah Craig |
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