Chefs and students from the Southeast competed in the American Culinary Federation (ACF) Southeast Regional Culinary Salon for ACF’s annual regional awards Jan. 30-31 at Le Cordon Bleu College of Culinary Arts in Atlanta, Tucker, Georgia. Four competitions took place at the salon to determine who would receive ACF’s Southeast Region titles for Chef of the Year, Pastry Chef of the Year, Student Chef of the Year and Student Team Regional Championship.
The following ACF Southeast Region competition award winners will compete for their respective national titles at Cook. Craft. Create. Convention & Show, Phoenix, July 15-19.
ACF Southeast Region Chef of the Year, sponsored by Unilever Food Solutions: Ted Polfelt, CEC, CCA, of Roanoke, Virginia, is executive chef at Jefferson Street Management Group, Roanoke, and a culinary instructor at Virginia Western Community College, Roanoke.
ACF Southeast Region Pastry Chef of the Year, sponsored by Plugrá® European-Style Butter: Kelly Bellmore, CEPC, of Raleigh, North Carolina, is executive pastry chef at North Carolina State University, Raleigh.
ACF Southeast Region Student Chef of the Year, sponsored by Custom Culinary, Inc.: Ruth Solis, of Gainesville, Georgia, is garde manger cook at Cherokee Town and Country Club, Atlanta.
ACF Southeast Region Student Team Championship, sponsored by Vitamix®: ACF North Carolina Chapter; students from Alamance Community College, Graham, North Carolina
Team members, Justin Brown (captain), Adriana Carreon, Evangeline Cruz, Trevor Slosek, and Johnathon Gonzalez-Cortez (alternate), competed against three other teams for the title. Brian Bailey, CCC, and Todd Wanless, CCC, coached.