NCCC chef among four to receive Cutting Edge Award at ACF Northeast Regional Conferenceby jmaloni
Four chefs from Delaware, New York and Pennsylvania received Cutting Edge Awards from the American Culinary Federation, the nation's premier organization of professional chefs, at the 2013 Northeast Regional Conference held at Turning Stone Resort Casino.
The Cutting Edge Award was presented to the following professionals by ACF Northeast Region Vice President William Tillinghast in recognition of their leadership and service to the culinary profession:
Michael McCombe, CEC, CCE, culinary-arts instructor, Middle Bucks Institute of Technology (Jamison, Pa.), Greater Philadelphia Chapter
Jason Drysdale, director of culinary operations, Turning Stone Resort Casino (Verona), ACF Syracuse Chapter
Scott Steiner, CCE, chef-instructor, Niagara County Community College (Sanborn), ACF Greater Buffalo Chapter
David Bank, CEC, AAC, executive chef, Harry's Savoy Grill and Ballroom (Wilmington, Del.), ACF First State Chefs Association
The 2013 ACF Northeast Regional Conference, hosted by ACF Syracuse New York Chapter, brought more than 450 chefs, cooks and foodservice professionals to Verona. The conference 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, cooking competitions and awards.
National and regional sponsors of the 2013 ACF events series are: Alabama Gulf Seafood; Allen Brothers; American Lamb Board; American Roland Food Corp.; American Technical Publishers; Barry Callebaut; The Beef Checkoff; BelGioioso Cheese Inc.; California Avocado Commission; Campbell Soup Co.; Canada Cutlery Inc.; Central Region State Beef Councils; Clemens Food Group; Custom Culinary, Inc.; Ecolab; Gerharz Restaurant Equipment Inc.; Gordon Food Service; Idaho Potato Commission; Idaho Preferred; Irinox USA; Jim Beam American Stillhouse; Jones Dairy Farm; Johnson & Wales University; JTM Food Group; Kentucky Beef Council; Lactalis Foodservice; Maines Paper & Food Service Inc.; McCormick For Chefs; MINOR'S; Mississippi Beef Council; Mississippi Seafood Marketing; NEWCHEF Fashion Inc.; North Carolina Beef Council; Plugrá European-Style Butter; PreGel AMERICA; R.L. Schreiber Inc.; RC Fine Foods; Riviana Foods; S&D Coffee; Sysco; Tennessee Beef Industry Council; Tyson Food Service; Unilever Food Solutions; Victorinox Swiss Army Inc.; Villeroy & Boch; Virginia Beef Industry Council; Vitamix Corp.; Winston Industries LLC; and Wisconsin Milk Marketing Board.
The American Culinary Federation Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the U.S., with the Certified Executive Chef, Certified Sous Chef and Certified Executive Pasty Chef designations the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the U.S. in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity.