Unilever Foodsolutions corporate chef David Russell CEC, AAC, has been inducted into the Honorable Order of the Golden Toque. This lifetime membership is granted to 100 chefs by nomination only.

Russell (pictured, above) has worked in the foodservice industry for 25 years. Before joining Unilever Foodsolutions, he was an executive chef, food and beverage director and a regional culinary/F&B task force leader for Marriott Hotels and Resorts over 10 years. He currently serves as the national vice president of the American Culinary Federation (ACF), national director of public relations for the American Academy of Chefs (AAC) and is a member of the Honor Society of the ACF. In addition, chef Russell has been an adjunct instructor of culinary arts at the College of DuPage, Glen Ellyn, Ill., for more than eight years. He also sits on the permanent committee of the Les Amis d'Escoffier Society.

The Honorable Order of the Golden Toque was established to recognize chefs who have served the culinary community for at least 20 years. The organization aims to foster a forum for the exchange of culinary knowledge and expertise so that its members may assist in the development of young culinarians and improve the overall quality of life in a multicultural world community. Visit www.orderofthegoldentoque.org.
Monona Terrace Catering chef Joel Zink took first place in the Heavy Metal Chef competition at Monona Terrace, Madison, Wis., on Nov. 8. The catering company hosted the contest to raise money for the city's charity combined campaign, with the winning chef's charity receiving proceeds from ticket sales. Zink gave his first-place $975 check to Sustain Dane, a nonprofit organization committed to creating sustainable communities.

Chef Joel Zink with his winning dish after the Heavy Metal Chef competition

The secret ingredient was short ribs. Zink's winning dish was roasted short ribs with an artichoke purée, vegetable ragout, peppernata and red wine veal reduction.