Since 1923
Chefs de Cuisine Association of California, Inc.

ACF / CCAC Los Angeles Chapter Presents
3rd Annual Chef of the Year 2005 Competition 
Hosted by The Collins School of Hospitality Management at Cal Poly Pomona
(Scroll for Free Reg. Judges & Chef bios, Students, Schedule and Pictures.)


Whitney Werner, CEC- Chapter President  310-394-0755
Carol Lung - 2005 Show Chair  714-615-4434

Dear Members, Chefs, Students, Hospitality Professionals, and Friends,  

We thank you for  participating, sponsoring  in and/or attending our 3^rd Annual Chef of the Year Los Angeles 2005 Culinary Competitions.  $1000 prize money was awarded to top chef Martin Gilligan, CEC Culinary Instructor Riverside Community College,  This dramatic and exciting event  took  place Monday, August 29th, 2005, 10AM-2PM at  Cal Poly Pomona Collins School of Hospitality Management.   

Martin Gilligan, CEC 

Over 150 culinary  students viewed  the standing room only competition this year. The judging panel awarded Rudy Garcia a silver medal and Dennis Scheeler received a bronze medal. Harry Brockwell, VP Western Regional ACF, presided with Show Chair Carol Lung, Luis Martinez, AAC, Eloise Cantrell (LAMC), Sandra Lampert (LAMC), Lorreta Drew, and Eviolet Guerro keeping this years competition on track.

All students and general attendees were treated to a unique and educational break from tradition as the judging panel gave critiques, comments, and suggestions to all chef competitors at the same time - in a public forum.  This resulted in a highly educational experience for all, which we hope to repeat next year Oct. 16th So. Cal Gas Co. Energy Resource Center.

Here are some pictures from the day. 

Cal Poly University-Pomona, Collins School of Hospitality Management
Ph. 909-869-7659
3801 W Temple Ave Pomona, CA 91768, US 
Driving Directions click here
Campus map click here

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SCHEDULE FOR MONDAY, August 29th, 2005
(All competitions & awards same day.)

8:30 AM Judges Tour

9:00 AM Judges Meeting

9:00 AM  (K-8) Chef / Year 2005 AM Competitors Check In Time  

9:45 AM General Attendee Admission

10AM Competition Start Time

1:00 PM Judges tally and competitor plating viewing.

2:00 PM Awards Ceremony in the Collins Auditorium.
Speakers may include: Harry Brockwell, CEC, AAC, VP Western Region American Culinary Federation; Carole Lung, 2005 Show Chair; Dr. Jerald W. Chesser, Ed.D, CEC, FMP, CCE Collins School of Hospitality Management and others.

 3 PM End of 2005 competition.

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ACF Sanctioned Blue Ribbon Judges  2005
Roland Henin,CMC ; Mial Parker,CEC,CCE ; Jill Bosich,CEC,CCE - Lead Judge

All Competitions are open to all Chefs & Sous Chefs in the greater Los Angeles Area.. Limited number of spaces for competitors is available; submit your competitor package as soon as possible. Click link below for entry form, formats, award listing, guidelines, official rules, and information. Competitor check in at 9AM.

Chef / Year Los Angeles 2005 K-8 Hot Food Entry Form Click Here
(K-8 Live Lobster) After Aug 15th,  for latest updates contact Carole Lung.
Sponsored by Santa Monica Seafood Company.  
Chef Of the Year Prize $1000 donated by World Wide Produce.

Nominated & Chef Competitor Entry Deadline - August 15th, 2004 No entry fee required. Nominations are now closed.

Chef Competitors - Please read information carefully, & follow instructions. 
After downloading, mail signed and completed K-8 Entry Form (last page) ASAP TO  
ACF/Chefs de Cuisine Association of California.
11664 National blvd. #410 , Los Angeles, CA 90064 
Attn: Carol Lung Show Chair

Contact Show Chair Carole Lung 714-615-4434 cklung@surfcity.net

Questions & more info  contact ACFLA President, Whitney Werner, CEC, Executive Chef The Beach Club, 201 Palisades Beach Road, SM, CA 90402, 310-394-0755
chefwhitney@clubculinary.com

Meet the 2005 ACF Sanctioned Panel of Judges.

Roland G. Henin, C.M.C
Corporate Chef
DNC Parks & Resorts 
Email: rhenin@dncinc.com
Office: 559-253-5615

Chef Roland G. Henin CMC, is one of an elite group of less than 100 Certified Masters Chefs in the United States. Chef Henin is also a Certified Culinary Educator who has taught and designed courses in classical cuisine, food show competition and the practical understanding of sauces at Johnson & Wales University and the Culinary Institute of America. He joined The Art Institute of Seattle in 1994 to develop a new 18-month associates degree culinary program and to direct the School of Culinary Arts.

Chef Henin's background in the industry is just as impressive as his educational commitments. He has worked as a Corporate Chef in research and development, creating a line of high-quality, prepared entrees for the health care industry and co-packing contracts which involved the development, production, marketing and sales end of product introduction and presentation. Prior to his role as Academic Department Director, Chef Henin was Executive Chef for 0SF International, Inc. where he also provided training to district, general and kitchen managers in opening new restaurants.

As a culinary competitor, Chef Henin has had the rare opportunity to win national and international gold medals as an individual competitor, as a team member, regional team captain and as coach of the United States “Culinary Olympic” Team (which went on to win the Culinary World Cup competition in Luxembourg). The American Culinary Federation (ACF) bestowed the highest honor on Henin by recognizing him with the first Chef Professionalism Award. Henin has so been inducted into the American Academy of Chefs, the honor society of chefs in America. In addition, Henin is a national and international appointed judge for hot and cold food competition and a member of the Culinary Committee as well as a former National Certification Chairman.



The culinary program at The Art Institute of Seattle was introduced in the spring of ‘96. There are presently over 150 students enrolled in this 18-month, applied associates degree program. Chef Henin, developed the curriculum and designed the facilities using input from several of the top Northwest chefs and restaurateurs. 

His philosophy in leading the Culinary Arts program is that the school is fortunate to have such wonderfully inspiring facilities overlooking Puget Sound. “Along with Pike Place Market at our back door, we are continually supplied with a superb seasonal bounty from the land and the sea,” Henin says “Our instructors have this passion about teaching which makes the experience of sharing our knowledge very rewarding and gratifying.” It is with pride that he states, “We love what we do and our students are responding beautifully.”

In addition to his educational roles, Henin has served as Executive Chef at Oregon-based OSF International and Truitt Bros., as well as Chef des Cuisines at the five-star Breakers Hotel in Palm Beach, Fla.

Roland G. Henin CMC, an award-winning, internationally recognized culinary expert, has also served as Corporate Executive Chef for Delaware North Parks Services (DNPS), one of the nation's leading hospitality management companies. Henin, one of less than 100 chefs in the United States to have earned the highly respected designation of Master Chef from the American Culinary Federation, has provided consultation and direction on foodservice operations for all DNPS-operated facilities. 

He also served as the coach of the gold medal U.S. Olympic Culinary team in 1992 and currently is preparing the U.S. team for competition in the Culinary Olympics in 2000. In 1991, he received the first National Chef Professional Award ever given by the American Culinary Federation. Educated at the College Moderne in Nancy, France, Henin was designated a certified Executive Chef in 1979 and a Certified Culinary Educator in 1982 by the American Culinary Federation. He received the coveted honor of Certified Master Chef in 1983.

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Chef Jill Bosich, CEC, CCE, captain of the 2000 United States Olympic Culinary Team, has served as the Dean of Culinary Education at Culinard, the Culinary Institute of Virginia College. Through the course of her career, she has been a culinary consultant and general manager, and served as Executive Chef at several restaurants, including Café Santorini in Old Pasadena.

At the  Art Institute, Chef Bosich is a Certified Executive Chef (CEC) and Certified Culinary Educator (CCE) and was the recipient of the Presidential Medallion from the American Culinary Federation in 2000. She earned a Bachelor's degree in Hotel Restaurant Management from California State Polytechnic University, Pomona, and was awarded the ACF 2001 Chef Professional of the Year Award for the Southeastern Region.

At the 2000 International Culinary Olympics in Erfut, Germany, Chef Bosich and her teammates won one out of five gold medals and were awarded third place overall out of 41 teams worldwide.  

Chef Mial Parker, CEC, CCE was captain of the 1992 Culinary Olympic Team West while as an instructor at the California Culinary Academy in San Francisco. His culinary training includes a degree in Culinary Arts from Broward Community College, Ft. Lauderdale, Florida; an apprenticeship at the London Chop House – Detroit, Michigan under the tutelage of the first certified Master Chef in the USA – Chef Milos Cihelka and a three year apprenticeship at the Grand Hotel Krasnapolsky and the Queens Royal Palace in Amsterdam, Netherlands.

Chef Parker has received more than thirty awards in international culinary competitions including two Gold Medals and Cloverleaf at the 1988 Culinary Olympics and two Gold medals at the 1992 Culinary Olympics held in Frankfurt Germany.

He coached numerous awarded winning student teams and continues to do the same today. He acts as a mentor and coach to many of his students and has served as an advisor to the California Culinary Team.

His most recent accomplishments were receiving special awards and medals including “Best in Show and High Score” at the 2003 Las Vegas Culinary Challenge.

Chef Parker has served as an instructor at the Art Institute of California in Los Angeles and Grossmont College in San Diego. 

Chef Parker is now at the Professional Culinary Institute in Northern California.

My Name is Robert Baradaran. I have spent more than half of my life in the hospitality industry. I have worked in free standing restaurants, hotels and catering operations. I am a certified executive chef and certified chef educator with the American Culinary Federation. I moved back to Los Angeles twenty years ago when I transferred within an airline catering company. Currently Riverside Culinary Arts Academy. The instant gratification of training and teaching has always intrigued me and I have always enjoyed sharing my knowledge and techniques with other people. My main objective in competing is to meet other colleagues in the industry and measuring my skills against other culinarians. I look forward to this competition.

Sincerely, 

Robert Baradaran,CEC,CCE
Chef Instructor
Riverside Culinary Academy
1155 Spruce St
Ca 92507
robertbaradaran@aol.com
951.955.3311

Website: http://www.rcc.edu/

Martin Gilligan, CEC
Culinary Instructor
Riverside Community College
Martin.Gilligan@rcc.edu 
Office: 951-955-9785

Chef Gilligan received his training at The Culinary Institute of America
with culinary specialties including: Garde Manger; Banquets; Large Volume Cooking; and over 27 years of experience. His current goals include "Organizational Leadership", and a certification as Master Chef.
 Chef Martin Gilligan is also serving as the Vice President Inland Empire Chef Association. (more information to come)

Website: http://www.rcc.edu/

Club Culinary President & Cofounder-Executive Chef Whitney Werner, CEC Working in restaurant kitchens from the age of fifteen, Chef Whitney Werner, CEC, brings twenty-six years of experience to Club Culinary and the American Culinary Federation.

After graduating from the Culinary Institute of America, Hyde Park, New York, in 1984, Chef Whitney started in pastry as part of the opening team of the Ritz-Carlton, Laguna Niguel. He moved through the ranks of the kitchen working for top establishments such as Tavern on the Green, New York City, Beverly Hills Hotel, Beverly Hills and various Hilton Hotels nationwide. In addition, Chef Whitney brings us experience from the Far East, where he worked with established hotels such as the Ambassador Hotel in Taipei, Taiwan, updating menus with current culinary trends.

Shortly after his return from the Far East, Chef Whitney was awarded four stars for his French-Russian cuisine at Le Bel Age Hotel in Hollywood, California. Thereafter, Chef Whitney opened his own restaurant, “Whitney’s,” on the famous restaurant row of Montana Avenue in Santa Monica, California. Chef Whitney enjoyed many successful years of high profile celebrity clientele that gave him the reputation on the West Coast, which he is still known for today.

After traveling the world and reaching his ultimate goal, Chef Whitney wanted to give back to the culinary field. He joined the American Culinary Federation and took a position as chef instructor at the Los Angeles Culinary Institute with Certified Master Chef Raimund Hofmeister to be involved with the development of the new crop of young chefs.

Having grown up in Santa Monica, Chef Whitney could not resist the offer as executive chef at The Beach Club in Santa Monica, the oldest and most prestigious club on the shores of Southern California.

Now, after branding the dining room “Whitney’s,” and enjoying the sixth record-breaking year at The Beach Club, the culinary culture of west coast clubs has been changed forever. Chef Whitney has been speaking throughout the country to provide private clubs the insight to revitalize their restaurants and compete with outside competition. Chef Whitney has also given seminars at the Club Managers Association world conferences and aspires to further his certification to certified master chef. 

Whitney Werner, CEC
Executive Chef The Beach Club
201 Palisades Beach Road
Santa Monica Ca. 90402

Web Sites: www.clubculinary.com,  jrchefsacademy.com

The Collins School of Hospitality Management is housed in the James and Carol Collins Center for Hospitality Management. The Center is specifically designed for this program and houses a public, student-operated full-service restaurant as well as additional laboratory, classroom, and administration facilities. Kellogg West Conference Center and Lodge, adjacent to the Collins School, is also available for laboratory use.

Founded in 1973, the School of Hotel and Restaurant Management became the Collins School of Hospitality Management in 1999 in recognition of a $10 million building and endowment gift by Jim and Carol Collins

The Collins School of Hospitality Management is continuously ranked among the top programs in North America.

With over 600 students pursuing a bachelors degree in hotel and restaurant management, the Collins School is the largest, oldest and best regarded hospitality program in California. 

Jim and Carol Collins have provided the school with a generous endowment and building gift. The Collins School is also endowed with the Richard N. Frank Distinguished Lectureship Series and the Richard A. and Nancy A. Murbach Endowment Scholarship in Free Enterprise. The School also oversees approximately $100,000 in scholarships available to eligible students each year.

The Collins School of Hospitality Management links theory and practice to provide its students with a quality education, to foster the professional development of hospitality professionals, and to conduct applied research for the hospitality industry.
Vision

The Collins School of Hospitality Management will be the global model of hospitality education.

www.csupomona.edu/~cshm/collins_school/index.htm

Competitors from Mission College in the ACF judged State Culinary Competition held on October 26, 2001. The Mission Team received 24 bronze medals.


Certificates are designed primarily for those students who have a limited time to pursue their career goals and wish to specialize in a particular aspect of food service management.

Students may be seeking upward mobility in their present job, or they may desire to prepare themselves for a new career. Most courses taken in the program apply toward a curriculum leading to an Associate Degree in Food Services Management.

Culinary Arts Institute
Instructional Building
Los Angeles Mission College
Phone: 818.364.7849
Alternate Phone: 818.354.7665
Fax: 818.364.7755
www.lamission.edu/culinary/

We would like to thank all our competitors, participants and sponsors for supporting a successful culinary competition. We look forward to working with you as we move towards the 2006 culinary competition.

About the ACF Chef of the Year competition:

The  Annual Chef of the Year  2005 Los Angeles Culinary Competitions and Salon is organized by our ACF/Chefs de Cuisine of California, Los Angeles Chapter.  We are the first chapter to change our Chef of the Year winner, from a popularity vote to an intense "iron chef style" live cooking competition.  Participants come from a diverse field of highly regarded chefs, many from well known local establishments, hotels, clubs and the educational community. ACF Medals and prizes are awarded and the winner proceeds to the Western Regional competitions then on to the national competition for  a shot at the title of American Chef of the Year.

About the ACF / Chefs de Cuisine Association of California (CCAC)

Founded in 1923 the Chefs de Cuisine Association of California (CCAC) is among the oldest Cooks Societies in the country. The association joined up with the American Culinary Federation (founded 1929) as the CCAC/ ACF Los Angeles Chapter in an effort to “expand horizons” and membership by embracing a nation of chefs. The membership includes Culinary professionals of all ages and their support groups such as vendors and sponsors. The CCAC seeks to foster a spirit of courteous consideration and fraternal cooperation within our profession. The newest goal of the CCAC/ACFLA is to offer real life opportunities through competition, a forum for Los Angeles chefs expression in food and a values alignment with the national vision! For more information please call (818) 559-5218 or email: office@acfla.org or www.acfla.org

About the Collins School of Hospitality Management:

The School  is housed in the James and Carol Collins Center for Hospitality Management. The Center is specifically designed for this program and houses a public, student-operated full-service restaurant as well as additional laboratory, classroom, and administration facilities. Kellogg West Conference Center and Lodge, adjacent to the Collins School, is also available for laboratory use.

Jim and Carol Collins have provided the school with a generous endowment and building gift. The Collins School is also endowed with the Richard N. Frank Distinguished Lectureship Series and the Richard A. and Nancy A. Murbach Endowment Scholarship in Free Enterprise. The School also oversees approximately $100,000 in scholarships available to eligible students each year.
Mission: The Collins School of Hospitality Management links theory and practice to provide its students with a quality education, to foster the professional development of hospitality professionals, and to conduct applied research for the hospitality industry.
Vision

The Collins School of Hospitality Management will be the global model of hospitality education.

www.csupomona.edu/~cshm/collins_school/index.htm

PARKING NOTES: Please come to bldg. 79B. We are located on the top of the hill in the heart of campus where Kelllogg West Conference Center is located. Take Temple Ave. off the 57 then go on Temple Avenue to University. Take a right on University and watch for the signs for Kellogg West and the Collins School. Follow the signs to the parking lot at the top of the hill. Bldg. 79B is the two story building at the far end of the parking lot. The Dean's suite is on the second floor.

If you are coming in on I10 take the Kellogg exit and then turn right on University. Continue on University (this is not a short distance) until you see a sign for Kellogg West and Collins School and then up the hill.

About the NATIONAL ACF (American Culinary Federation)

 Founded in 1929, ACF is the largest chefs’ organization in the world. ACF sets and upholds the highest standards of professional cooking in the nation and, in so doing, makes a positive difference for culinarians internationally through education and creates a fraternal bond of respect and integrity. 
For more information please log onto www.acfchefs.org 
or call (614) -888-1381

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Lance McCloud 
ACF / CCAC Communications Chair
310-479-3848 
Email: lancemccloud@acfla.org

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Note: All 2005 competition information, participants and scheduling subject to change without notice.

 Official Sponsors 

Cal Poly Pomona
Collins School of Hospitality Management

Santa Monica Seafood

LanceThink Media 
 Communications / Marketing Technical & Creative Solutions for Print, Internet, Radio, Video, MP/TV
www.lancethinkmedia.com