American Culinary Federation Announces
National Award Winners, Top Culinary Trends
Cook. Craft. Create.
ACF National Convention & Show Highlights
The American Culinary Federation, Inc. (ACF), the premier professional chefs’ organization in North America, conferred its highest awards on chefs and students, explored culinary innovations and trends and inducted its new board of directors during Cook. Craft. Create. ACF National Convention & Show at Disney’s Coronado Springs Resort, Orlando, July 9–13, 2017.
American Culinary Federation Presents National Awards
The winners of ACF Regional Culinary Salons competed for the national title in their respective categories during Cook. Craft. Create. and demonstrated their culinary skills, knowledge and commitment to the craft. The ACF national competition award winners are:
U.S.A.’s Chef of the Year™ - Drew Garms, executive chef, The Everglades Club, Palm Beach, Florida, ACF Palm Beach County Chefs Association
ACF Pastry Chef of the Year, sponsored by Plugrá® European Style Butter - Dan Boman, CEPC, chef instructor, Art Institute of Phoenix, Arizona, ACF Chefs Association of Arizona, Inc.
ACF Chef Educator of the Year - Costa Magoulas, CEC, CCE, CCA, AAC, Dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, ACF Central Florida Chapter
ACF Student Chef of the Year - Madeline Black, student, Utah Valley University Culinary Arts Institute, Orem Utah, ACF Beehive Chefs Chapter Inc.
ACF Student Team National Championship, sponsored by Vitamix® Corporation - ACF Chefs de Cuisine Association of St. Louis Inc. Student Team: Nick Norton, Sean Pham, Tim Polacek, Derek Kaliszewski, CC; and Nick Wenz Coaches: Brian Bernstein and Scott Scheible
Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers and Vitamix® Corporation - Kendall College: Nikhil Bendre, CC; Brandy Freberg; Benton Givens; and Joshua Ludwig Coaches: Wook Kang, CEC, and Nelia Salvi, CC
For a full list of award recipients, visit wearechefs.com/2017/07/19/the-2017-american-culinary-federation-award-winners/.
Top Culinary Trends Explored at Cook. Craft. Create.
The ACF National Convention & Show offered more than 1,100 chefs, cooks, students, industry professionals and culinary enthusiasts an opportunity to investigate culinary frontiers that will influence innovation in the foodservice industry. Here are the top five culinary trends:
- Pop-up restaurants: In an increasingly competitive industry, pop-ups offer entrepreneurial chefs an opportunity to create innovative dining experiences, develop a following and more quickly turn a profit.
- Insects as cuisine: Insects have a robust history as a plentiful food source, as well as a bright future with adventurous diners. Crickets, ants and grubs are sustainable protein alternatives and flavor enhancers in food and craft cocktail creations.
- Modern Plating: As diners continue to seek inventive and engaging culinary experiences, one tool in a chef’s arsenal is modern plating, using tools such as paintbrushes, record turntables and edible inks.
- Sustainably Sourced Ingredients: Sourcing sustainable ingredients and working with local farmers and purveyors can lead to better outcomes for the environment, business owners and today’s modern diners.
- “Trash fish”: Underutilized and lesser species of seafood, like lionfish and squirrelfish, can offer chefs new culinary possibilities and entice diners with the promise of meals that are as sustainable as they are delicious.
Industry-leading presenters explored these top trends in depth, including Theodore Kozerski, co-founder, Detroit Ento; Carlos Villanueva, executive chef, Cloud Catering; Matthew Wadiak, chief operating officer, Blue Apron; and Norman Van Aken, owner, Norman’s.