Seven Accomplished Chefs Vie to Join the Ranks of the Elite CMCs

Seven chefs from across the country will gather in the kitchens at The Culinary Institute of America (CIA), Hyde Park, N.Y., for the test of a lifetime Aug. 4-11--the American Culinary Federation's (ACF) eight-day Certified Master Chef® (CMC®) exam, sponsored by McCormick For Chefs. From healthy cooking to classical cuisine, these chefs have prepared their entire careers for the chance to earn the highest professional distinction available and to join the ranks of the elite group known as Certified Master Chefs. The chefs are:

■Ryan Baxter, CEC, of Port St. Lucie, Fla., senior executive research and development chef, Kraft Foodservice, Chicago, Ill.; ACF Palm Beach County Chefs Association

■David Daniot, CEC, of Harrison Township, Mich., executive chef, Edgewood Country Club, Commerce, Mich.; ACF Michigan Chefs de Cuisine Association

■Jason Hall, CEC, of Palm Coast, Fla., executive chef, Hammock Dunes Club, Palm Coast; ACF Saint Augustine Chapter

■Paul Kampff, CEC, of Saint Charles, Mo., executive chef, St. Louis Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.

■Shawn Loving, CEC, CCA®, of Farmington, Mich., department chair/instructor, Schoolcraft College, Livonia, Mich.; ACF Michigan Chefs de Cuisine Association

■Alan Neace, CEC, AAC®, of Florence, Ky., Professor of Culinary Arts, Midwest Culinary Institute, Cincinnati; ACF Midwest Culinary Institute Faculty ACF

■John Thompson, CEC, of Naples, Fla., executive chef, Audubon Country Club, Naples; ACF Caxambas Chapter of Naples & Marco Island 

 

Meet the chefs, learn about the test, find out who the evaluators are and more.

Students at Bay-Arenac ISD Career Center Win First Place at SkillsUSA 

ACF National Officer Nominations

Nominations for ACF national officers for the 2013-2015 two-year term are being accepted July 14 through Dec. 1, 2012. You can learn more by visiting ACF's Nominations & Elections page on the ACF website, which will be updated frequently with new information. Please contact ACF Nominations & Elections Committee Chair Mark Kent, CEC, AAC, at (330) 972-2349 if you have any questions concerning the election.

The avocado is renowned for its light-green flesh, buttery texture and nut-like taste. They are a good source for "good" fat, protein, fiber, vitamin C and other nutrients such as thiamine and riboflavin. From sweet to savory and light to heavy, people all over the world use the avocado for a variety of dishes.

Read more and learn how to make avocado skewers with coconut red curry sauce in July's Ingredient of the Month provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.