ACF Conference Honors Culinary Pros and Students
Chefs, students, and foodservice professionals gathered for professional development and culinary trend seminars at the 2014 American Culinary Federation (ACF) Central Regional Conference. The conference took place at the Renaissance St. Louis Grand Hotel, St. Louis, March 16-19.
More than 40 chefs, students, association chapters, restaurants, and foodservice professionals were presented with American Culinary Federation awards during the conference. Award competitions took place to determine ACF Central Region Chef of the Year, Pastry Chef of the Year, Student Chef of the Year, Student Team Championship, and Baron H. Galand Culinary Knowledge Bowl.
With the conference theme, “Embracing a Sustainable Future,” many of the demonstrations and seminars focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens and onto menus. Attendees viewed presentations from keynote speakers, US Foods’ Mark Eggerding, vice president of product sales and support, and David Mulholland, product sales and culinary trainer; and demonstrations from Steven Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever Food Solutions, on Nordic cuisine, and University of California, Davis, chef Salvatore Gagliano on sustainable kitchen trends for restaurants.
The following ACF Central Region competition award winners will compete for their respective national titles at the 2014 ACF National Convention in Kansas City, Missouri, July 25-29:
ACF Central Region Chef of the Year, sponsored by Unilever Food Solutions
Timothy Prefontaine, CEC, executive chef, The Fort Worth Club, Fort Worth, Texas, Texas Chefs Association
ACF Central Region Pastry Chef of the Year, sponsored by Plugrá European-Style Butter
Stephan Schubert, executive pastry chef, River City Casino & Hotel, St. Louis, Chefs de Cuisine Association of St. Louis Inc.
ACF Central Region Chef Educator of the Year
Todd Gold, CEC, CCA, AAC, dean, Pulaski Technical College Culinary Arts and Hospitality Management Institute, Little Rock, Arkansas, ACF Central Arkansas Cooks Association
ACF Central Region Hermann G. Rusch Chef’s Achievement Award
Frances Jean Jedneak, CEC, executive chef, Sodexo—Excelsior Crossing, Hopkins, Minnesota, ACF Minneapolis Chefs Chapter
ACF Central Region Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR’S
Michael Garbin, CEC, AAC, executive chef, Union League Club of Chicago, ACF Windy City Professional Culinarians Inc.
ACF Central Region Student Chef of the Year, sponsored by Custom Culinary
Chase Grove, student, Metropolitan Community College, Omaha, Nebraska, ACF Professional Chefs of the Heartland
ACF Central Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers
Students representing Kendall College, Chicago
ACF Central Region Student Team Regional Championship, sponsored by R.L. Schreiber.
Students representing ACF Greater Kansas City Chefs Association who attend Johnson County Community College, Overland Park, Kansas
The 2014 ACF Central Regional Conference award recipients listed below were recognized for their outstanding contributions to ACF, goodwill in their communities, and/or culinary excellence.
ACF Central Region Chapter of the Year
Chefs de Cuisine Association of St. Louis
ACF Central Region Chapter Achievement Award
Chefs de Cuisine Association of St. Louis
ACF Louis Joliet Chapter, Joliet, Illinois
ACF Greater Kansas City Chefs Association, Kansas City, Missouri
ACF Chefs of Northwest Indiana, Schererville, Indiana
ACF Minneapolis Chefs Chapter, Minneapolis
ACF Texas Panhandle Chefs de Cuisine, Lubbock, Texas
ACF Chefs of Milwaukee, Inc., Milwaukee, Wisconsin
ACF Central Region Cutting Edge Award
John Kaufmann, CEC, AAC, HOF, retired, Antioch, Illinois, ACF Chicago Chefs of Cuisine
John Kukucka, AAC, executive chef, Essex Golf & Country Club, LaSalle, Ontario, ACF Michigan Chefs de Cuisine Association
Jonathan Moosmiller, CEC, executive chef, Southern Hills Country Club, Tulsa, Oklahoma, ACF Tulsa Chapter
L. Fernando Mojica, CSC, chef, LFM Culinary, Chicago, ACF Windy City Professional Culinarians
Mark Spelman, CEC, AAC, corporate executive chef, Helen of Troy, El Paso, Texas, Texas Chefs Association
ACF Central Region President’s Medallion
Brian Beland, CMC, executive chef/director of food & beverage, Country Club of Detroit, Grosse Pointe Farms, Michigan, ACF Michigan Chefs de Cuisine Association
Jess Barbosa, CEC, AAC, retired, Kansas City, ACF Greater Kansas City Chefs Association
Andy Chlebana, II, CEPC, CCA, culinary arts instructor/pastry chef, Joliet Junior College, Joliet, Illinois, ACF Louis Joliet Chapter
Deborah Bando-Duit, CEC, AAC, executive chef/owner, Bando’s, Beaumont, Texas, Texas Chefs Association
Doug Ganhs, CEC, chef instructor, Oakland Community College, Farmington Hills, Michigan, ACF Michigan Chefs de Cuisine Association
Cheryl Molenda, sous chef, Inn at Aberdeen, Valparaiso, Indiana, ACF Chefs of Northwest Indiana
Mark Schneider, CEC, CCE, AAC, culinary arts department chair, Texas State Technical College, Waco, Texas, Texas Chefs Association
ACF Central Region Achievement of Excellence Awards
Big Rock Chop House, Birmingham, Michigan
Carlucci, Rosemont, Illinois
Country Club of Detroit, Grosse Pointe Farms, Michigan
Jilly's Cup Cake Bar & Cafe, St Louis
Mezzaluna, Fargo, North Dakota
Orchard Lake Country Club, Orchard Lake, Michigan
Redstone American Grill, Oakbrook Terrace, Illinois
Steve & Rocky's, Novi, Michigan
Sole Mio Ristorante, Woodbury, Minnesota
Southern Hills Country Club, Tulsa, Oklahoma
The Purple Pig, Chicago
Walnut Creek Country Club, Mansfield, Texas
ACF World of Thanks
Chefs de Cuisine Association of St. Louis, Inc., St. Louis
Extra Mile Award
Todd Gold, CEC, CCA, AAC, dean, Pulaski Technical College Culinary Arts and Hospitality Management Institute, Little Rock, ACF Central Arkansas Cooks Association
The 2014 ACF Central Regional Conference, hosted by Chefs de Cuisine of Association of St. Louis, 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, culinary competitions, and awards.