Gold medal winners
Timothy Bucci, CEC, CCE, CHE, associate professor, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
Ben Grupe, sous chef, St. Louis Country Club, St. Louis, Mo.; Chefs de Cuisine Association of St. Louis Inc.
Adam Heath, CSC, executive sous chef, River Oaks Country Club, Houston; ACF National Chapter
Joseph Leonardi, CEC, executive chef, Somerset Club, Boston; ACF Rhode Island Chapter
Timothy Prefontaine, CEC, executive chef, The Fort Worth Club, Fort Worth; ACF National Chapter
Silver medal winner
Kevin Storm, CEC, CCA, AAC, executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
Bronze medal winner
Kevin Doherty, CEC, CCA, regional executive chef, Delaware North Cos., Boston; ACF Epicurean Club of Boston
George Gonzalez, executive chef, Sodexo, Nashville; ACF Middle Tennessee Chapter
Scott Green, CEC, executive chef, Delaware North Cos., Hamburg, N.Y.; ACF of Greater Buffalo, N.Y.
Brian Joseph Moll, CC, sauté cook, Isleworth Country Club, Windermere, Fla.; ACF Central Florida Chapter
Brian Joseph Moll, CC, sauté cook, Isleworth Country Club, Windermere, Fla.; ACF Central Florida Chapter
Daryl Shular, CCC, corporate executive chef, Performance Foodservice–Milton's, Oakwood, Ga.; ACF Greater Atlanta Chapter
John Reed, CEC, CCA, owner, Customized Culinary Solutions, Skokie, Ill.; ACF Windy City Professional Culinarians
Orlando Santos, CEPC, executive pastry chef, The Duquesne Club, Pittsburgh; ACF Pittsburgh Chapter
Eddie Tancredi, sous chef, New Albany Country Club, New Albany, Ohio; ACF Columbus Chapter
For more information on ACF, click here.
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