Do you know a chef who is a leader in the foodservice industry? An inspiration and mentor to others? An innovator in cuisine, techniques, management style and dish applications? A steward of community tenets?

Then nominate that chef for Chef Magazine's 2010 Chef of the Year! Nominations are now open to executive chefs, chefs de cuisine, sous chefs and pastry chefs currently working in the United States and the Caribbean, within the 2010 calendar year. All Chef of the Year nomination forms must be received by September 24, 2010.

Download a PDF of the nomination form here.
On Aug. 3 and 10, chef Michael Fiorelli (pictured, left) of Mar'sel restaurant at Terranea Resort, Rancho Palos Verdes, Calif., joined other top Los Angeles chefs in support of Cart for a Cause to help feed the needy.

Cart for a Cause is the nation's first philanthropic meal truck. Patrons find the truck's whereabouts on Twitter or Facebook and buy lunch prepared by a L.A. chef for $10, with 100 percent of net proceeds going to help feed homebound seniors and those who are unable to prepare their own meals. Fiorelli's menu included barbecued beef bahn mi with house pickled vegetables, jalapeño, cilantro and chili aioli; and crispy roasted eggplant cake with marinated vegetables and aged provolone.

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