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TMCNet:  Student Team from Asheville-Buncombe Technical Community College Wins 2014 ACF Southeast Region Student Team Championship

[May 02, 2014]

Student Team from Asheville-Buncombe Technical Community College Wins 2014 ACF Southeast Region Student Team Championship

(Targeted News Service Via Acquire Media NewsEdge) ST. AUGUSTINE, Fla., May 1 -- The American Culinary Federation issued the following news release: Five students from Asheville-Buncombe Technical Community College, in Asheville, N.C., recently won the American Culinary Federation's (ACF) Southeast Region Student Team Championship. The competition took place during the 2014 ACF Southeast Regional Conference in North Charleston, S.C., April 26-29. The students represented ACF North Carolina Chapter.


The Asheville-Buncombe Technical Community College student team members (left to right), Alex Harris, Caroline Williams, Ruth Solis, Jay O'Hannon and Kristina Costa, with Eric Backer, CEC(TM), coach, had the highest overall score and received a silver medal at the competition. Backer is a chef instructor at Asheville-Buncombe Technical Community College.

"The team did an excellent job and they are pleased to be able to represent the ACF Southeast region," said Backer. "The students have had their sights set on Kansas City, Mo., from the beginning, and I could not be prouder of a group of students representing our school. The team is aware of the task at hand, and they are already preparing for the incredible competition they will face at the national convention." The ACF Student Team Championship, sponsored by R.L. Schreiber, Inc. since its inception more than 20 years ago, is designed to raise the standards of culinary excellence and professionalism among students, promote camaraderie and educational opportunities, and act as a staging area for research and development of culinary concepts. At the Southeast Regional Conference awards gala, the American Academy of Chefs (AAC), ACF's honor society, gave $1,000 to the team to assist with travel expenses to the national competition in Kansas City, Mo., July 25-29.

The regional competition consists of three phases: cold-food presentation, skills and cooking. During the cooking phase, teams prepared four portions of the classical fish starter matelote, a salad, a dessert and a chicken entree of their choice from Escoffier: The Complete Guide to the Art of Modern Cookery.

The theme of ACF's Southeast Regional Conference, hosted by ACF Greater Charleston South Carolina Chapter, was "Embracing a Sustainable Future." During the conference, foodservice professionals were able to advance their professional development through business seminars, cooking demonstrations focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens, culinary competitions and awards. Learn more about the conference at www.acfchefs.org/Southeast, or at Facebook.com/ACFChefs or on Twitter @ACFChefs.

Regional and national sponsors of the 2014 ACF events series are: Alabama Gulf Seafood; Allen Brothers; American Technical Publishers; Barilla Foodservice; Barry Callebaut; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell's Culinary & Baking Institute; Central Region State Beef Councils; Custom Culinary, Inc.; Ecolab(TM); Evo, Inc.; Fabbri USA 1905, LLC; Fortune Fish Company; Ghirardelli Chocolate Company; Gordon Food Service(TM); Idaho(TM) Potato Commission; J.R. Simplot Company; JTM Food Group; Johnson & Wales University; Jones Dairy Farm; Kern Meat Co., Inc.; Lactalis Foodservice; Lang Manufacturing Company; Maines Paper & Food Service, Inc.; Mercer Cutlery; MINOR'S(TM); Monini North America, Inc.; Mooney Farms; Moore Food Distribution; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Northeast Beef Promotion Initiative; Ole Tyme Produce Inc.; Par-Way Tryson, makers of Vegalene; Performance Foodservice; Plugra(TM) European-Style Butter; Publix Super Markets; RC Fine Foods; R.L. Schreiber, Inc.; Rosenthal Sambonet USA Ltd; S&D Coffee; Saint Louis Chefs de Cuisine Education Foundation; Sartori Company; Sysco(TM); The Beef Checkoff; Tyson Food Service; Unilever Food Solutions; US Foods; Valrhona; Villeroy & Boch; Vitamix(TM) Corporation; Wisconsin Milk Marketing Board.

[Category: Food/Beverage] TNS 18EstebanLiz-140502-30FurigayJane-4721765 30FurigayJane (c) 2014 Targeted News Service

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