ACF SE Regional Conference winners announced

The American Culinary Federation (ACF) announced the 2009 award recipients at the ACF Southeast Regional Conference held April 18 to 20. The winners will compete for national titles against their winning regional counterparts at the 2009 ACF National Convention in Orlando, Fla. July 11 to 14.

And the winners are:

• Chef of the Year P. Richard Brumm (photo below), CEC, executive sous chef, La Gorce Country Club, Miami Beach, Fla.

• Pastry Chef of the Year Heather Hurlbert (photo below), executive pastry chef, Cherokee Town & Country Club, Atlanta

• Chef Educator of the Year David Weir (photo below), CEC, CCE, associate professor at Daytona State College, Daytona Beach, Fla.

• Hermann G. Rusch Chef's Achievement Award Wolfgang Bierer (photo below), CMPC, CEC, CCE, AAC, retired, Hilton Head Island, S.C.

• Chef Professionalism Award Edmund Chinners (photo below), CEC, CCA, operations manager, Sodexo, Columbia, S.C.

• Student Chef of the Year Andrew Addleman II (photo below), sous chef, Chowders Seafood/River Rocks, Rockledge, Fla.

• Baron H. Galand Culinary Knowledge Bowl ACF Greater Miami Chapter Epicurean Club, Johnson & Wales University-Miami, North Miami, Fla.: Alissa Ebel; Catherine Gonzalez, CC; Victoria Gonzalez; Rebecca Lerman; and Marisa Roussell. The team is coached by Alan Lazar, CCE

• Student Team Regional Championship ACF Western North Carolina Culinary Association; Asheville-Buncombe Technical Community College, Asheville, N.C.: Michael Aanonsen, Shannon Ginn, Steven Goff, Anna McClintock and Travis McCloud. The team was coached by Charles deVries, CEPC

• Joseph Amendola Outstanding Member Award Geoffrey Blount, CEPC, executive pastry chef, Bakery Bistro Initiative at Central Piedmont Community College, Charlotte, N.C.

• Chapter of the Year ACF Midlands Chapter, Columbia, S.C.

• Chapter Achievement Award ACF Midlands Chapter; ACF Middle Tennessee Chapter, Nashville Tenn.; ACF Tampa Bay Culinary Association, Tampa, Fla.

• ACF President's Medallions Edmund Chinners; Winslow Goodier, CEC, ACC, executive chef, Hermitage Technical Center, Richmond, Va.; John Kacala, CEC, AAC, executive chef/culinary consultant, Sysco Foodservice, Columbia, S.C.; Audrey Lennon, posthumously, president/executive chef, The Sauceress Inc., Orlando, Fla.; Herman Packer, CEC, CCE, AAC, executive chef-instructur, Bishop State Community College, Mobile, Ala.; J. Kevin Walker, CMC, AAC, executive chef, Cherokee Town & Country Club, Atlanta

• American Academy of Chefs Chair's Scholarship Russ Thayer, pastry chef, River Hills Country Club, Lake Wylie, S.C., and student, Central Piedmont Community College, Charlotte, N.C.