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ACF National Convention Cooks Up Culinary Extravaganza
St. Augustine, Fla., April 18,
2002—More than a thousand chefs and cooks are expected to
attend the 2002 American Culinary Federation (ACF) National Convention
at the MGM Grand Hotel in Las Vegas July 21–25.
Masters of the culinary arts will gather to bring exciting world
cuisines to the Master Chef World Cuisine Demo Stage on the trade show
floor Tuesday and Wednesday, July 23 and 24. This event is part of a
week-long focus on cooking, when chefs will demonstrate their skills and
share their culinary passions.
Jan Bandula, a certified master pastry chef, is passionate about
pastries and desserts and will share varieties from his European
background on the demo stage. Chef Bandula, director of the baking and
pastry program at Baltimore International College’s School of
Culinary Arts, has made truffles for President Reagan, a peanut-shaped
birthday cake for President Carter, and a cake for Pope John Paul II.
Dessert will also be on the menu when Klaus Friedenreich, certified
master chef and chair of the culinary arts program at The Art Institute
of Fort Lauderdale, shares dishes that use the kind of produce plentiful
in the North Hessen region of Germany, where he grew up.
Rudolph Speckamp, certified master chef and owner and chef of
Rudys’ 2900 in Finksburg, Md., will demonstrate regional dishes
from his European heritage. Such continental, contemporary cuisine has
been satisfying customers at Rudys’ since it opened in 1983. The
traditional foods of Southern Italy, also know as peasant food, will be
prepared by Ronald DeSantis, a certified master chef and associate dean
for equipment, facilities, and sanitation at The Culinary Institute of
America (CIA). These foods—timeless favorites that have been
enjoyed for generations—will be given a commercial
presentation.
Other chefs who will cook on the Master Chef World Cuisine Demo Stage
are Russell Scott, certified master chef and a lecturing instructor in
culinary arts at the CIA, and Frank Constantino, certified executive
chef and director of culinary education at New York City Technical
College, who will demonstrate advanced culinary techniques with catfish.
