Award Winners Announced at the 2008 Annual American Culinary Federation National Convention (United States)
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Award Winners Announced at the 2008 Annual American Culinary Federation National Convention (United States)
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Category: North America & West Indies / Carribean islands - United States - Exclusive experiences
- Gourmet restaurants
- Rewards - Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2008-07-21
The American
Culinary Federation, Inc. (ACF) honored more than 110 chefs, culinary
industry professionals and foodservice establishments at the 2008 ACF
National Convention in Las Vegas, July 14-17.
Las Vegas was the location of the 2008 ACF National Convention.
Bringing more than 2,000 chefs, cooks and foodservice professionals to the
city, the convention provided attendees with numerous opportunities to
advance their professional development and enhance their culinary skills
through informative workshops and seminars, cutting-edge demonstrations, a
trade show featuring approximately 150 exhibitors and national
competitions. The sold-out third annual Certified Master Chefs dinner
featured ACF Culinary Team USA.
Charlie Trotter, chef/proprietor, Charlie Trotter\'s, Chicago,
announced, on behalf of the Charlie Trotter Culinary Education Foundation,
an annual $25,000 donation for scholarships to ACF. Trotter, a member of
ACF National Chapter, was the keynote speaker during General Session. The
Charlie Trotter Culinary Education Foundation is a not-for-profit
organization that awards scholarships to students seeking careers in the
culinary arts.
U.S.A.\'s Chef of the Year(TM), sponsored by Unilever Foodsolutions
Russell Scott III, CMC; executive chef, Isleworth Country Club,
Windermere, Fla.; ACF Central Florida Chapter
ACF National Pastry Chef of the Year, sponsored by Splenda(R)
R. Andrew Chlebana II, CEPC; pastry chef, White Eagle Golf Club,
Naperville, Ill.; ACF Louis Joliet Chapter
ACF National Chef Educator of the Year
Wilfred Beriau, CEC, CCE, AAC; department chair and professor of
culinary arts, Southern Maine Community College, South Portland, Maine; ACF
Casco Bay Culinary Association of Portland ME
ACF National Student Culinarian of the Year, sponsored by Custom
Culinary, Inc.
JohnMichael Lynch; apprentice and line cook, Cherokee Town & Country
Club, Atlanta; ACF Greater Atlanta Chapter Inc.
ACF National Student Team Championship, sponsored by R.L. Schreiber,
Inc.
ACF Professional Chefs Association of Houston: Jeff Albers; Michael
Castillo; Eva Raquel del Pilar Castanon; Gabriel Gomez; Robert Morales; and
Alex Darvishi, CEC, AAC, coach
Chef Professionalism Award, sponsored by Nestle Professional
Charles Carroll, CEC, AAC; executive chef, River Oaks Country Club,
Houston; ACF Professional Chefs Association of Houston
Hermann G. Rusch Chef\'s Achievement Award
Roland Schaeffer, CEC, AAC, HOF; retired, St. Augustine, Fla.; ACF
National Chapter
Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Prentice
Hall
Chefs de Cuisine Association of St. Louis Inc.: Mary Boehne, Charles
Conners, Brian Horton, Reagan Irwin, Corey Moore, Joseph Mueller, CEC,
coach
President\'s Award
John Kaufmann, CEC, AAC; retired, Antioch, Ill.; ACF Chicago Chefs of
Cuisine Inc.
ACF Leadership Award
Ferdinand Metz, CMC, AAC, HOF; president emeritus, The Culinary
Institute of America, Hyde Park, N.Y.; Mid Hudson Culinary Association
ACF Industry Partnership Award
Custom Culinary, Inc., Oak Brook, Ill.
Excellence in Education Award
Professional Culinary Institute, Campbell, Calif.
ACF Humanitarian of the Year Award
Elizabeth Mikesell, CEC, AAC; chef-instructor, Pima Community College,
Tucson, Ariz.; ACF Chefs Association of Southern Arizona Tucson
ACF President\'s Medallion Recipients
Joachim Buchner, CMC; executive chef, Chevy Chase Club, Chevy Chase,
Md.; ACF Nations Capital Chefs Association
Julia Burnside; senior manager, Bahamas Ministry of Tourism, Nassau,
Bahamas; Bahamas Culinary Association
Margaret Condrasky, CCE, ED.D, RD; assistant professor-food service,
Clemson University, Clemson, S.C.; ACF Upstate South Carolina Chapter
Scott Daniels, CEC, CCA; senior director, dining and culinary; Sodexo,
Middleton, Del.; ACF First State Chefs Association
Ira Fingerman; national manager, Lady Aster, Tyson Food Service,
Springdale, Ark.; ACF Windy City Professional Culinarians Inc.
Donald Hauck, CEC, AAC; chef-instructor, Columbus Culinary Institute,
Columbus, Ohio; ACF Columbus Chapter
Paul Kampff, CEC; executive chef, St. Louis Country Club, St. Louis;
Chefs de Cuisine Association of St. Louis Inc.
Stefan Marcus; chef-instructor, Midwest Culinary Institute, Cincinnati;
ACF Greater Cincinnati Chapter
Rene Marquis, CEC, CCE, PCEC, AAC; executive chef, U.S. Army, Brandon,
Fla.; Old Dominion ACF Chapter
Jesse Mercado, CEC, AAC; retired, Harwood Heights, Ill.; ACF Chicago
Chefs of Cuisine Inc.
Myles Moody; Ireland; World Association of Chefs Societies (WACS)
Jonathan Moosmiller, CCC; executive sous chef, Westchester Country
Club, Rye, N.Y.; ACF National Chapter
Christopher Neary, CEC, CCA; executive chef, J. Kings Food Service
Professionals, Holtsville, N.Y.; ACF Long Island Chapter
Michael Norton, CEC, AAC; executive chef, Eldorado Hotel & Casino,
Reno, Nev.; ACF High Sierra Chefs Association
Christopher Plemmons, CEC, AAC; chef-instructor, Olympic College
Culinary Arts, Bremerton, Wash.; ACF Washington State Chefs Association
David Prows, CEC, AAC; executive chef, Costa Vida, Sandy, Utah; ACF
Beehive Chefs Chapter Inc.
Jill Russell, CEC, CCE; chef-instructor, Elgin Community College,
Elgin, Ill.; ACF Windy City Professional Culinarians Inc.
Garrett Sanborn, CEC, CCE; chef-instructor, Oldham County Board of
Education, Buckner, Ky.; ACF National Chapter
James K. Storm, CEC; executive chef, Bellerive Country Club, St. Louis;
Chefs de Cuisine Association of St. Louis Inc.
William Tillinghast, CEC, AAC; director of culinary and pastry
programs, The International Culinary School at The Art Institute of
Philadelphia, Philadelphia; ACF Philadelphia Chapter
Randy Torres; director of culinary education, Professional Culinary
Institute, Campbell, Calif.; Santa Clara Valley Chapter
Charlie Trotter; chef/proprietor, Charlie Trotter\'s, Chicago; ACF
National Chapter
Keriann Von Raesfeld; student, Professional Culinary Institute,
Campbell, Calif.; Santa Clara Valley Chapter
Robert Walter, CEC; assistant director, Goodwill Industries SEW, Great
Lakes, Ill.; ACF Windy City Professional Culinarians Inc.
Ctefan Wohlfeil; president, Verband der Koche Deutschlands, Frankfurt,
Germany; WACS
2008 National Chapter of the Year
ACF Greater Atlanta Chapter Inc.
Special Recognition Award
Mary Zappone, CCE, AAC; chef-instructor, Westmoreland Community
College, Youngwood, Pa.; ACF Laurel Highlands Chapter
2008 Phillips Foods Recipe Contest
Anthony Lauri, CEC, AAC; executive chef, University of Miami, Coral
Gables, Fla.; ACF Greater Miami Chapter Epicurean Club
ACF Achievement of Excellence Awards
Fine Dining category
Desmond Albany Hotel, Scrimshaw Restaurant, Albany, N.Y.
Hugo, Oakley, Ohio
Pazzaluna Urban Italian Restaurant, a division of Morrissey Hospitality
Co., St. Paul, Minn.
Tempo Restaurant, Buffalo, N.Y.
The Summit at Midwest Culinary Institute, Cincinnati
Casual Dining category
River House Tea Room, Gruene, Texas
The Pelican\'s Reef, Cincinnati
Chain Operator or Restaurant Concept
Market Street, Plano, Texas
Culinary Program Full Service Restaurant Facility
Dining Room at Kendall College, Chicago
Hotel or Hotel Restaurant
InterContinental Houston, Houston
Pastry Shop/Bakery
Dessert Dreams, Inc., Irving, Texas
Private Clubs or Resorts
Brookside Country Club, Canton, Ohio
Oakland Hills Country Club, Bloomfield Hills, Mich.
Oakmont Country Club, Oakmont, Pa.
Valley Country Club, Aurora, Colo.
Restaurant Concept Company
Tommy Guns Garage, Inc., Chicago
Chef & Child Awards
Michael Ty Endowment Fund
Ann Cooper; director of nutrition services, Berkeley Unified School
District, Moss Beach, Calif.; ACF National Chapter
True Spirit Award
Thomas Yanisko, CEC, CCA, AAC; director of nutrition and foodservice,
Community Medical Center, Toms River, N.J.; The ACF Jersey Shore Chefs
Association
Little Oscar Award
ACF Kona-Kohala Chefs de Cuisine, Inc.
American Academy of Chefs (AAC) Awards
Chair\'s Medal
Steven Jilleba, CMC, CCE, AAC; corporate executive chef, Unilever
Foodsolutions, Lisle, Ill.; ACF Chicago Chefs of Cuisine Inc.
Joseph Amendola Award
Noble Masi, CEPC, AAC, HOF; retired, Plymouth, Mass.; Mid Hudson
Culinary Association
Chef Good Taste Award
Hans Schadler, CEC, AAC; executive chef/culinary director, Colonial
Williamsburg Foundation, Williamsburg, Va.; ACF Virginia Chefs Association
Sharing Culinary Traditions Award
Charles Carroll, CEC, AAC; executive chef, River Oaks Country Club,
Houston; ACF Professional Chefs Association of Houston
Lt. General John D. McLaughlin Award
Stephen Miller, CMC; vice president, logistics, operations and
planning, Macone Midway LLC, Chicago; ACF Windy City Professional
Culinarians Inc.
American Academy of Chefs Culinary Hall of Fame
Manfred Bast, CMPC, CEC, AAC; retired chef-instructor, The Restaurant
School, Philadelphia; ACF Philadelphia Chapter
American Academy of Chefs Culinary Hall of Fame Celebrated Chef
Charlie Trotter; chef/proprietor, Charlie Trotter\'s, Chicago; ACF
National Chapter
2008 American Academy of Chefs Academy Fellows
Jeff Bacon, CEC, CCA; executive chef and program director, Triad
Community Kitchen, Winston Salem, N.C.; ACF Triad Chapter North Carolina
Patrick Britten, CEC; culinary specialist, SYSCO Foodservice Northern
New England, Westbrook, Maine; ACF Casco Bay Culinary Association of
Portland, ME
Louis Chatham, CEC; executive sous chef, Pearl River Resort and Casino,
Choctaw, Miss.; ACF Choctaw Chapter
Philip DeMaiolo, CEC; executive chef, Pier Sixty, New York; ACF Long
Island Chapter
Christopher Desens, CEC; executive chef, Racquet Club Ladue, St. Louis;
Chefs de Cuisine Association of St. Louis, Inc.
Peter Desmond, CEC; culinary instructor, Glenmont Job Corps Academy,
Glenmont, N.Y.; ACF Capital District -- Central New York
Brian Dragos, CEC, CCE; corporate executive chef, Nestle Professional,
Glendale, Calif.; ACF Chefs Association of Arizona, Inc.
Gary Fuller, CEC, CCE; program manager, West Sound Technical Skills
Center, Bremerton, Wash.; ACF Washington State Chefs Association
Michael Gaines, CEC; executive chef, Salinas Valley Memorial Healthcare
System, Salinas, Calif.; ACF Monterey Bay Chapter
Samuel Glass, CEC, CCE, CCA; professor, Centennial College, Ontario,
Canada; ACF of Greater Buffalo New York
Todd Gold, CEC, CCA; food service director, Pulaski Technical College
Arkansas Culinary School, Little Rock, Ark.; ACF Central Arkansas Chapter
Paul Jensen, CEC, CCA; chef-instructor, Nashville State Community
College, Nashville, Tenn.; ACF Philadelphia Chapter
Dorothy Johnston, CEC, CCE; owner/chef, Cafe in the Square, Buffalo,
N.Y.; ACF of Greater Buffalo New York
Christian Kiefer, CEC, CCE; executive chef, Schwan\'s Food Service,
Inc., Marshall, Minn.; ACF Greater Atlanta Chapter, Inc.
Ann Marie Mundrick, CEC; general manager and executive chef, Sodexo at
Abington Friends School, Jenkintown, Pa.; ACF Philadelphia Chapter
Richard Naglich, CEC; corporate executive chef, Allen Brothers Inc.,
Chicago; ACF Chicago Chefs of Cuisine Inc.
Christopher Neary, CEC, CCA; executive chef, J. Kings Food Service
Professionals, Holtsville, N.Y.; ACF Long Island Chapter
John Olsen III, CEC; chef-instructor/restaurant chef, The Art Institute
of Philadelphia, Philadelphia; ACF Philadelphia Chapter
Bruce Ozga, CEC, CCE; dean of culinary education, Johnson & Wales
University, North Miami, Fla.; ACF Greater Miami Chapter Epicurean Club
Christopher Plemmons, CEC; chef-instructor, Olympic College, Bremerton,
Wash.; ACF Washington State Chefs Association
Jeffrey Rotz, CEC, CCE; culinary arts instructor, Eustis High School,
Eustis, Fla.; ACF Gulf to Lakes Chefs & Cooks Association, Inc.
Denise Schaefer, CEC, CCE; chef-instructor, Penta Career Center,
Perrysburg, Ohio; Maumee Valley Chefs Chapter ACF
Michael Scott, CEC; executive chef, Northwood Club, Dallas; Texas Chefs
Association
David Turcotte, CEC; executive chef, U.S. Army; Old Dominion ACF
Chapter
J. Kevin Walker, CMC; executive chef, Cherokee Town & Country Club,
Atlanta; ACF Greater Atlanta Chapter, Inc.
Paul Zdanis, CEC; director of education, Connecticut Culinary
Institute, Hartford, Conn.; Connecticut Chefs Association
2008 American Academy of Chefs Honorary Fellows
Richard Battista; president, Professional Culinary Institute, Campbell,
Calif.; ACF National Chapter
Jim Gibbons; governor of the state of Nevada
Thomas Haas; founder, Thomas J. Haas & Associates, Ltd., Inc., Amelia
Island, Fla.
Carol Kizer, CCE; hospitality management chair emeritus, Columbus State
Community College, Columbus, Ohio; ACF Columbus Chapter
Barbara Kuck; curator, Chicago Culinary Museum & Chefs Hall of Fame,
Chicago; ACF Chicago Chefs of Cuisine Inc.
Kathleen Salemno; owner, K P Kitchen Crafts, Hatboro, Pa.; ACF
Philadelphia Chapter
Sponsors of the 2008 ACF National Convention are: American Lamb Board;
Bakewell Culinary Powders; Barber Foods; Belgioioso Cheese Inc.; Berkshire
Meat Products, LLC; Buckhead Beef Company; Butterball Farms, Inc.; Canada
Cutlery Inc.; The Cheesecake Factory Bakery, Inc.; Cleveland Range, LLC;
Contessa Premium Foods; Custom Culinary, Inc.; Diamond Crystal; Dow
AgroSciences; Ecolab; Federation of Quebec Maple Syrup Producers; Fortessa,
Inc.; General Mills; GFF, Inc./Girard\'s Dressings; Guittard Chocolate Co.;
The International Culinary Schools at The Art Institutes; Johnson & Wales
University; The King Arthur Flour Company; La Brea Bakery; Lantmannen
Unibake USA; Lavazza, Italy\'s Favourite Coffee; Le Cordon Bleu Schools
North America; Mann\'s Fresh Vegetables; McCain Foods USA; Meat & Livestock
Australia; Mind\'s Eye Resource Management, LLC; Nestle Professional; New
Mexico Department of Agriculture; NEWCHEF Fashions; Nueske\'s Applewood
Smoked Meats; Pearson Prentice Hall; Perfect Puree of Napa Valley; RC Fine
Foods; RH Forschner by Victorinox Swiss Army, Inc.; R.L. Schreiber, Inc.;
Rubbermaid Commercial Products; Saputo Foods; Snake River Farms;
Splenda(R); Sweet Street Desserts; Tyson Food Service; Unilever
Foodsolutions; U.S. Foodservice; Ventura Foods, LLC; and Wisconsin Milk
Marketing Board.
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