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Press ReleaseAmerica’s Rising Young Culinary Stars Vie for Title of American Culinary Federation Student Chef of the Year in California, Aug. 4St. Augustine, Fla., June 17, 2010—Four up-and-coming culinary stars from Georgia, Indiana, New York and Washington will compete Aug. 4 for the title of American Culinary Federation (ACF) Student Chef of the Year and $1,000. The competition, sponsored by Custom Culinary, Inc., takes place during the 2010 ACF National Convention, held at the Anaheim Marriott in Anaheim, Calif., Aug. 2–5. In 1987, the late Baron Galand, CEC, established the ACF Student Chef of the Year award to help student members establish their position within ACF. In 2003, a culinary cook-off was introduced at the national convention, and, for the first time, regional finalists competed for the national title. The award recognizes a talented student or recent graduate, no older than 22, who possesses a high degree of professionalism, culinary skill and passion for the culinary arts. An ACF chapter first nominated students for their ability to cook, level of skill, strong understanding of cooking fundamentals and classical cooking foundation. Then, students competed and won their regional competition. Now, the best student in each region will have two hours and 10 minutes to prepare, cook and serve two portions of their two-course meal (appetizer and entrée) or two desserts (one hot, one cold) utilizing select ingredients. Students will compete on the trade-show floor in front of a live audience and a panel of judges will choose the winner. The winner will be announced at the President’s Grand Ball, Thurs., Aug. 5. 2010 ACF Student Chef of the Year candidates: Central region Brett Jacobs, of Goshen, Ind., is a third-year apprentice at Elcona Country Club, Bristol, Ind., and a student at Ivy Tech Community College, South Bend, Ind. 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. “Words do not even begin to explain what it meant to win the regional title,” Jacobs said. “It was a rush, thrilling and surprising. This whole experience will be something that I carry with me for the rest of my life. Win or loose, it doesn’t matter. I’m going to California to compete for a national title, so it’s a win regardless.” Northeast region Corey Siegel, CC, of Amherst, N.Y., is a recent graduate of The Culinary Institute of America (CIA), Hyde Park, N.Y. Two years ago at age 17, Siegel earned the certified culinarian designation from ACF, demonstrating his dedication to the culinary profession. Siegel, like his grandfather who studied with Julia Child and James Beard, and his mother who also attended the CIA, found a common passion for food and cooking. Now, Siegel continues his culinary learning as an apprentice as The Greenbrier, White Sulphur Springs, W.Va. Siegel is an active member of ACF of Greater Buffalo New York. His ultimate goal is to be a member of ACF Culinary Team USA, the official representative of the U.S. in national and international competitions. Southeast region Daniel Gorman, of Atlanta, is a line cook at Cherokee Town and Country Club, Atlanta. Growing up in Charleston, S.C., he loved to try new food. After high school, he decided to pursue his passion and enrolled at Asheville-Buncombe Technical Community College, Asheville, N.C. While in school, he became a member of the Junior Hot Food Team. The team won the 2007 ACF Student Team National Championship and the 2008 ACF Southeast Region Student Team Championship. After graduating in 2007, Gorman began working at Cherokee Town and Country Club in Atlanta. He served as an apprentice for Heather Hurlbert in the 2009 ACF Pastry Chef of the Year competition in Orlando, Fla., and as apprentice for Russell Scott, CMC, WGMC, at the World Association of Chefs Societies’ Global Chefs Challenge semifinals for the Americas in São Paulo, Brazil. Gorman is a member of ACF National Chapter. Western region Emily Hutson, of Olympia, Wash., a student at Renton Technical College, Renton, Wash., has always dreamed of working in the culinary industry. During her first year of college, she became the second alternate on the school’s junior ACF culinary team. In September 2009, she competed at the 2009 Washington State Seafood Festival in Shelton, Wash., to try out for the 2010 junior ACF culinary team. At the competition, she won two gold medals and an award for best recipe overall. In addition to classes and cooking competitions, she works for the college’s catering program. Her culinary mantra is “showcase simplicity.” Hutson is a member of ACF Washington State Chefs Association. In 2009, Kelly Conwell, a graduate of Johnson County Community College, Overland Park, Kan., took home the national award. For a complete list of past ACF Student Chef of the Year winners, visit www.acfchefs.org/Content/NavigationMenu2/Events/Awards/SCOY/Winners/default.htm. At the 2010 ACF National Convention, chefs, cooks and foodservice professionals will attend to network, compete, and attend educational seminars, culinary demos, social functions and meal events. For information, or to attend, visit www.acfchefs.org or call (800) 624-9458. Sponsors of the 2010 ACF National Convention are: Allen Brothers; American Technical Publishers; Barilla America, Inc.; Barry Callebaut; Beef Information Center; BelGioioso Cheese Inc.; Buckhead Beef; Butterball Farms, Inc.; California Olive Ranch; Canada Cutlery Inc.; Canola Council of Canada; The Cheesecake Factory Bakery Inc.; Christopher Ranch; Cleveland Range, LLC; Contessa Premium Foods; Custom Culinary, Inc.; Diamond Crystal Salt; Dietz & Watson, Inc.; Ecolab; Eneron, Inc.; Fisher-Nickel Inc.; Five Star Gourmet Foods, Inc.; French’s Foodservice; GFF, Inc./Girard's Dressings; Guittard Chocolate Co.; Hudson Valley Foie Gras; The International Culinary Schools at The Art Institutes; J.R. Simplot Company; Johnson & Wales University; King & Prince Seafood; Koch Foods, Inc.; Lactalis; Le Cordon Bleu Schools North America; MARS Food Services; McCormick For Chefs; MenuMax; Michael Foods, Inc.; MINOR’S®; Monterey Bay Aquarium Seafood Watch; NEWCHEF Fashion Inc.; Plugrá; PreGel AMERICA; Rastelli; Riviana Foods Inc.; R.L. Schreiber, Inc.; Saputo Cheese; The Schwan Food Company; Smeraldina; Splenda®; The Sterno Group; Tanimura & Antle Fresh Foods, Inc.; Tyson Food Service; Unilever Foodsolutions; Victorinox Swiss Army, Inc; Villeroy & Boch; VitaMix Corp.; Washington State Potato Commission; and Wisconsin Milk Marketing Board. About the American Culinary FederationThe 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. # # # Editor’s Note: To request press credentials to attend, or to arrange an interview, contact Leah Craig at (904) 484-0213 or lcraig@acfchefs.net, or Patricia Carroll at (904) 484-0247 or pcarroll@acfchefs.net. To download high-res headshots, visit www.acfchefs.org/Content/NavigationMenu2/About/Media/Photos/default.htm. Contacts: Leah Craig Patricia Carroll |
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