ACF salutes our members, May/June 2019 edition

Salut!

In each issue of the National Culinary Review, we tip our toques to ACF chefs and chapters who have recently won awards, accepted a new position, taken part in charity work or achieved another notable accomplishment. If you believe your name should be listed in the next issue of Salut, please send an email to pr@acfchefs.net.

 

DenlingerJennifer Denlinger, Ph.D., CCC, CHEP, Culinary Management Program Coordinator with Valencia College, received the 2018 Chef of the Year for the ACF Central Florida Chapter during the chapter’s President’s Awards Gala Dinner earlier this year.

 

 


ChefTravisJohnson-NotreDame-LevyIn March, Travis Johnson, CEC, started a new position as Executive Chef of Levy Group’s facilities at the University of Notre Dame.

 

 

 


 

Two teams from Polaris Career Center won state titles at the Ohio ProStart Invitational culinary and management competitions in Columbus, Ohio. Their culinary and management teams are going on to compete for the national title in Washington, D.C.


McGreal, Michael no hatMichael McGreal CEC, CCE, has recently been appointed to the Culinary Training and Education National Advisory Board. The program is a collaboration between the U.S.D.A. and Institute of Child Nutrition. It aims to develop and disseminate culinary trainings and resources to support school nutrition professionals and to promote culinary- inspired, from-scratch school meals.

 


DEBSCHNEIDERDeb Schneider, CEPC, CCA, faculty member at Onondaga Community College, was named 2019 Chef of the Year for the Syracuse chapter.

 

 


Destinee Chatman

In March, seven students from four U.S. cities were selected as this year’s US Foods Scholars scholarship recipients. Among the students chosen were Destinee Chatman (pictured above right) and Angel’o Hill, both ACF member students at the Art Institute of Atlanta, who will receive up to $20,000 each to support their continued culinary education, in additionto hands-on training opportunities with the company’s culinary professionals.

Angel’o Hill“We are continually impressed by the talent and leadership this group of scholars brings to the table,” says Debra Ceffalio, US Foods’ vice president of corporate communications. “In an industry where skilled applicantsare increasingly difficult to find, US Foods is proud to support the next generation of culinary professionals and help them reach their career goals.”


In Memoriam

ACF pays tribute to members we have lost in recent months.

Charles De Laine
ACF Washington State Chefs Association

Bruce Riddell, CEC, AAC, HOF
ACF Pikes Peak Chapter, Inc.

Ronald W. Schmitter
ACF Susquehanna Valley Chefs Association

Sol Sherwin
ACF Cleveland Chapter Inc

Juanita Velez-Soto
ACF Nation’s Capital Chefs Association


MayJun2019NCR_coverTo read the full May/June 2019 issue of the National Culinary Reviewsubscribe to the print version today (now with included digital access).

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