Wednesday, April 14, 2010

Chef-instructor selected for ACF Culinary Team USA

After successfully competing in the hot-food and cold-food competitions, six chefs were selected for American Culinary Federation (ACF) Culinary Team USA for savory. Among them is Timothy Bucci, CEC, CCE, CHE, chef/professor at Joliet Junior College, Joliet, Ill., and 2009 ACF Chef Educator of the Year.

The six chefs will represent the United States at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition (IKA) in Erfurt, Germany. Judges evaluated presentation and layout, composition and harmony of ingredients, correct preparation and craftsmanship and serving methods and portions. The following chefs will join chef Bucci on ACF Culinary Team USA:

High school students compete for Best Teen Chef '10

On April 18 11 high school seniors will compete for the title of Best Teen Chef 2010 and a $3,000 scholarship to The International Culinary School at The Art Institute of Ohio--Cincinnati. The local winner will move on to the national competition, where he or she will compete for a full-tuition scholarship and, in partnership with Food Network, work as Intern for a Day at Food Network Kitchens in New York City. The national winner will also receive a tour of Food Network's studios, dinner for two at a Food Network chef's restaurant and a library of Food Network Kitchens cookbooks.

The 11 students who will compete in the local-level competition at The Art Institute of Ohio--Cincinnati are: Danicia Rucker, Ashtabula, Ohio; David Virgin, Grayson, Ky.; Abby Robertson, Hamilton, Ohio; Ashley Pado, Wooster, Ohio; Samantha Ruttman, Upper Sandusky, Ohio; Hilarrie Mancuso, Parma, Ohio; Colt Curry, Wilmington, Ohio; Tiffany McCann, Wilmington, Ohio; Chelsea Stonerock, Bethel, Ohio; Andrew Salvidar, Pierceton, Ind.; and Jasmine Hagood, Cincinnati.

The Best Teen Chef Competition, now in its eleventh year, awards more than $200,000 in tuition scholarships to The Art Institutes schools to high school seniors in the U.S. and Canada interested in pursuing a career in the culinary industry. For more information, visit