Culinary Winners Honored at the 56th Annual ACF National Convention

The American Culinary Federation (ACF) awarded eight national culinary awards after two days of intense competitions at the 2006 ACF National Convention, the largest gathering of culinarians in the United States, held July 14-17 in Philadelphia.

The highly successful convention attracted nearly 1,800 chefs, culinarians and foodservice representatives attending the convention’s activities, and trade show featuring 180 exhibitor booths. Culinarians from each ACF Region – Central, Northeastern, Southeastern and Western – earned the right to compete at national convention by winning local, state and regional competitions.  The national award winners are:

U.S.A.’s Chef of the Year™ sponsored by Unilever Foodsolutions:
Aidan Murphy, Certified Master Chef (CMC), American Academy of Chefs (AAC), St. Louis

2006 ACF National Pastry Chef of the Year sponsored by Chef Designs:
Steven Rujak, Orlando

2006 ACF National Educator of the Year: 
Raimund Hofmeister, CMC, AAC, Las Vegas

2006 Chef Professionalism Award sponsored by Nestlé Foodservices:
Joe Eidem, Certified Executive Chef (CEC), AAC

2006 ACF National Student Culinarian of the Year sponsored by Custom Culinary, Inc.: Sarah Deckert, Rye, NY

2006 ACF National Student Team Champion sponsored by R.L. Schreiber, Inc.: Professional Culinary Institute, Campbell, CA

2006 Hermann G. Rusch Achievement Award:
Jon Greenwalt, CEC, AAC, Hall of Fame (HOF)

Baron H. Galand Culinary Knowledge Bowl sponsored by Custom Culinary, Inc.: Chefs de Cuisine Association of St. Louis Inc., St. Louis

In addition to the competitions, the convention featured professional development seminars and unique culinary events. The inaugural Certified Master Chefs (CMC) Dinner sold out with proceeds benefiting restaurateur Leah Chase, a renowned New Orleans chef, author and television personality. In addition, the American Culinary Federation Foundation (ACFF) donated $5,000 to Chase, known as the Queen of Creole Cuisine, after she was forced to temporarily close her restaurant, Dooky Chase, due to damages from hurricane Katrina.

Sponsors of the ACF national convention were the American Lamb Board; The Art Institutes; Barber Foods; Beef Information Center; Boggiatto Garden Hearts; Butterball Farms, Inc.; Canada Cutlery, Inc.; Cargill Salt; The Cheesecake Factory Bakery Incorporated; Chef Designs; Chef’s Hat, Inc.; Chef Macrina Fine Cooking Wines and Spirits for Professional Food Preparation; Cres Cor; Custom Culinary, Inc.; GFF, Inc./Girard’s Dressings; J.R. Simplot; Johnson & Wales University; Le Cordon Bleu Schools North America; Mexican Shrimp Council; Mind’s Eye Resource Management, LLC; Nestlé FoodServices; NewChef Fashion, Inc.; Prentice Hall; RC Fine Foods; R.L. Schreiber, Inc.; Schulstad Royal Danish Pastry; Splenda®; Sweet Street Desserts; Tyson Foods, Inc.; Unilever Foodsolutions; United Egg Producers; and Wisconsin Milk Marketing Board.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in America. With more than 18,000 members spanning 240 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the only comprehensive certification program for chefs in the U.S. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than eight million members globally.

  
Source: nkf-chefs.com