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last years competition
ACF /
CCAC Los Angeles Chapter Presents
The 4th Annual Chef of the Year 2006 Competition
View / Print Flyer
| View
/ Print Comp. Entry Form
Scroll for Free
Reg. Judges & Chef bios, Students, Schedule & Pics
Whitney Werner, CEC- Chapter
President 310-394-0755
Carole Lung - 2006 Show Chair 714-615-4434
Dear Members, Chefs, Students,
Hospitality Professionals, and Friends,
Thank you for participating in and / or attend our 4th Annual Chef
of the Year Los Angeles 2006 Culinary Competitions!
Full
results to be posted soon.
-----
Rudy Garcia, CEC, CCE, LAMC, - Silver
(L-R) Mial Parker, Alfonso
Contrisciani, Rudy Garcia, Kevin
Gawronski
Date:
Monday, October 16, 2006,
9:30AM - 4pm
Location: Southern
California Gas Company, A Sempra Energy Utility Energy
Resource Center in Downey, California.
Directions
to Southern California Gas Company Energy Resource Center click here.
Tickets: Free
General Attendee Registration!
General attendance registration for non-competitors
is free
to all hospitality/foodservice professionals and students.
Get
free passes here. Your
name will be at the door.
______________________________
M.C. Stephen S. Caballero
Chef Instructor / Long Beach CC
PROPOSED
PROGRAM FOR MONDAY, October 16th
8:15 AM:
Judges. Tour
8:30 AM:
Judges. Pre-Competition Meeting
8:45
AM: Cold Food Salon Entries Must Be In place Ready For Judging.
9:30
AM: Begin check in for all general attendees.
9:45
A.M. Welcome and introductions
10:00
AM CHEF OF THE YEAR HOT FOOD COMPETITION
BEGINS
10:00
AM: Robert Baradaran CEC, CCE
Chef
Instructor Riverside Culinary Academy
10:15
AM: Ben Diaz Sous
Chef, Brookside Country Club
10:30
AM: BARONA, Valley Ranch SOUS CHEF
11:40
AM: Whitney Werner, CEC, Executive Chef, The Beach Club
12:00
AM: Dennis Sheeler, Western Regional Executive Chef
/ Manager
Eurest
Dining Services
12:10
P.M. Randy Torres, CEC Chef Instructor
Professional
Chefs Instute
1:20-2:20:
Rudy Garcia Executive Chef / Instructor
Los
Angeles Mission College.
1:40
Jesse Sanchez, Chef / Instructor
Los
Angeles Mission College.
3:00
PM: Judges tally and viewing of competitors. plating.
3:30
:00 PM: Awards Ceremony & Speakers.* Carole
Lung,
2006
Show Chair
______________________________
Competitors
Information & Registration Forms
Must
by Received by Oct 9th,
2006
ACF
Sanctioned &
Judged Competitions - Open
to Students & Pro Chefs!
-( except for K-1 for Sous Chefs or
higher.)
-
Chef of the Year Los Angeles
2006. Hot Food (K-1)
Sponsored by Los Angeles Poultry
Rudy Garcia, CEC, CCE, LAMC, - Silver
Keith Schroeder, CEC, Barona Valley Resort, - Silver
Randy Torres, CEC, Pro. Chef Inst. - Silver
Whitney Werner, CEC, Beach Club, - Bronze
Jesse Sanchez, CEC, LAMC, - Bronze
Dennis Scheeler, CEC, Eurest Dining, - Bronze
Robert Baradaran, CEC, CCE, RCA, - Bronze
Ben Diaz, Brookside CC, - Bronze
-
The Signature Recipe Cold Food
Competitions.
(A & B Cold & Hot/Cold Food)
Jose Lous Bayardo A4 - Bronze
Hacout Hadjinian A3 - Bronze
-
Lauran
Bergner - C5 - Bronze
Connie Vasquez - C4 - Gold
-
Patisserie / Confectionery. (P
1- 5)
Sponsored by Chocolates
a la carte'
-
The Culinary Art Showpiece Competition
(D)
Ray L. Duey, CEC
- ChefGarnish.com - Gold
-
Team Buffet (E)
View
or print the general competition entry form (fill out & mail
it in)
Competition
Registration Information Coordinator:
Jennifer S.: jenstockton35@aol.com
Culinary
Schools, Educators & Student Volunteers Coordinator:
Eviolet G. Eviolet@aol.com
View
or print the special ACF Student Team E Comp. Guidelines
-----
Retired
Chefs -
Please attend and share your knowledge.
Please
pre-register & call Carole Lung 323-791-9071
______________________________
Meet
the 2006 ACF Sanctioned Panel of Judges.
Alfonso Contrisciani, CMC, AAC
alfonsCMC@aol.com
Certified Master Chef, Executive Chef & Partner,
Mozambique, Laguna Beach, CA
Alfonso Contrisciani, CMC, grew up in Clifton Heights, PA. He fell in love with cooking at an early age while working in local hotels and restaurants while attending high school. After high school, Contrisciani attended The College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island and graduated with high honors and a Bachelor's Degree in Culinary Arts and Food Service Management.
Contrisciani spent the next 13 years, (1981 to 1993) working in first class hotels. Starting as a first cook in the Versailles Room in the Fairmont Hotel in Philadelphia, PA. Then Chef Tournant in the Playboy Hotel and Casino in Atlantic City, NJ. He then became a gourmet room chef in the Sands Hotel and Casino. And his last stop was the Showboat Casino-Hotel where he was Executive Sous Chef for 7 years, managing 12 restaurants.
During his years in Atlantic City, Contrisciani also owned and managed a farm in the New Jersey Pinelands. He grew fruits and vegetables and operated a farm market on Route 559. While raising pigs and chickens, he developed a high quality line of smoked hams and sausages, which enhanced his own appreciation of first class products. In 1989, Atlantic City Magazine described his unique combination of skills in outdoor cooking as the perfect marriage of quality products with excellent cooking techniques.
After leaving Atlantic City, Contrisciani split his time between teaching advanced Garde Manger and advanced pastry at Johnson & Wales University and executive chef/consultant of The Acoaxet Club, a private golf and tennis club in Wesport, RI. In 1996, Contrisciani opened as chef/proprietor, Opus 251, a premier restaurant located on Rittenhouse Square in Philadelphia, PA. Opus 251 has received many awards including "Best of Philly" two consecutive years by Philly magazine and recently named #1 American regional restaurant in Philadelphia and vicinity by Zagat survey and featured in numerous local and national publications since opening.
In October 1998, Contrisciani signed on at circa, a Premier restaurant on Philadelphia's famous restaurant row. His new concept premiered December 3, 1998 and reflects his combined commitment to classical cuisine and Circa's cutting edge allure. Contrisciani opened Alfonso’s city grill in Atlantic City N.J. in May 2003 with great accolades and a three star review. Also in January of 2005 he purchases Cousins country house in Egg Harbor N.J. and renamed Alfonso’s at The Country house and received a three star review there also. Alfonso sold both restaurants in March 2005 and relocated to Laguna Beach Ca. to open Mozambique restaurant on Pacific Coast Hwy.
Always looking to improve, Contrisciani believes in continuing education, training and professional development. His greatest accomplishment was becoming the youngest of only 54 Certified Master Chefs in the United States. Preparing for the grueling 10-day exam, which he passed in 1996, was by far his most educational experience thus far. As a Certified Master Chef, Contrisciani continues to attend many courses and seminars, and is eager to pass his knowledge on to younger chefs.
Contrisciani has won many individual competitions and awards, including being named captain of team USA Northeast, 1992. He led his culinary team to three competitions winning 27 international gold medals. He was also bestowed "Chef of the Year" in 1993 by the Professional Chef's Association of South Jersey. He won a Presidential Medal in July 1999. He also won a gold medal in the 1996 Culinary Olympics in Berlin, Germany. Contrisciani is currently captain of USA's Culinary Olympic Team 2000.
At home, Contrisciani likes to cook for his four children: Ashley, 18; Alfonso, 17; Julia, 9 and Dominic, 6 years old.
______________________________
Kevin Gawronski, CMC
Schoolcraft College
Based in Livonia, Michigan, the 40-year-old Culinary Arts program at Schoolcraft College is one of the most respected in the nation. Its graduates are employed in every aspect of the foodservice industry, from kitchen operations to business management. Employers range from the most prestigious restaurants to national chains and institutions. In April 2003, Schoolcraft dedicated a brand-new facility, complete with 11 kitchens for the Culinary Arts program's 125 students.
(Link
to School Craft Culinary Arts program in the VisTaTech Center)
"Our program focuses on best practices in every aspect of foodservice management," Chef Gawronski continued. "As you'd expect, there's a heavy emphasis on the art of cooking and presentation, including international cuisine, pastries, baking, butchery, charcuterie (preparation of sausages and other dressed meats)...even ice carving. But we also offer courses on Dining Room Service, Storeroom Operations and other disciplines that contribute to an efficient and profitable business operation.
"As educators, we feel that we should be on the cutting edge of quality not only in food, but in technology, ecology and efficiency as well.
______________________________
Mial Parker, CEC, CCE
619-315-1997
Wk 866-318-2433
mep@pcichef.com
Today Chef Mail is the Chef
Instructor at the Professional
Culinary Institute (PCI) the only school in America that uses the
ARTISENSE METHOD for Culinary Instruction. Everything PCI teaches is demonstrated by
Internationally renowned staff of Award winning Chef Instructors. PCI is
also the only chef owned school in the USA and is known as fastest way to a world class culinary education.
Chef Mial’s culinary training includes a degree in Culinary Arts from Broward College in Fort Lauderdale, Florida, as well as an apprenticeship at the London Chop House in Detroit and a three-year apprenticeship at the Grand Hotel Kranapolski and the Queens Royal Palace in Amsterdam. Chef Mial is very active in food show competitions, having received more than thirty awards and a gold cloverleaf. He was a member of the ACF Western Regional Culinary Team that won a gold medal in 1988, and also served as Captain of Team USA West, part of the Culinary Olympic Team for the USA. What’s more, Chef Mial is a three time Culinary Olympics individual Gold Medalist and has a long history as a popular Chef Instructor at the California Culinary Academy in San Francisco, California, and
was also recently at the Art Institute of Los Angeles’ School of Culinary Arts.
Meet the ACF Los
Angeles
Chef / Year 2004
Competitors (K-1)
K-1
Competitor's Schedule
Rudy Garcia - 2006 Chef of the Year
Executive Chef / Instructor
Los Angeles Mission College
CA
The
Culinary Arts Institute
_____________________________
Chef
Benny Diaz
BrookSide Country Club, Pasadena, California
Bio and Picture coming soon.
_____________________________
Keith Schroeder,
CEC
Barona Valley Resort & Casino
619-328-3524
_____________________________
Randy Torres, CCE, CEC
Department Chair/Chef Instructor
Professional Culinary Institute
408-370-9190
Born
and raised in Riverside, California, Executive Chef, Randy Torres knew
by the age of thirteen he wanted to be an Executive Chef. Immediately
upon graduating from high school he went to Culinary School at Orange
Coast College and received his Advanced Culinary Certification. He is
presently finishing up his Associate Degree.
Chef
Randy is actively involved in Culinary Competitions. His biggest
accomplishment was receiving the International Metal with the
California Culinary Team at the Culinary Olympics in Germany in
October 2000. Chef Randy’s team ranked 4th in the United States and
10th in the world. The try out process began in 1998. Chef Randy
ranked #1 in the Trials. The team practiced for two years prior to the
Culinary Olympics Competition. There were eight Chefs’ on Randy’s
team from California specializing in their own areas. Randy was in
charge of two platters, the first a three-course lunch and the second
a deli buffet platter. During this two-year period, the Team would
meet and practice in Palm Springs monthly guided by Certified Master
Chef’s getting the team ready.
On
top of this, Chef Randy has been an instructor at Orange Coast College
as the Team Manager of the Student Competition. Chef has coached four
State Championship teams.
Chef
Randy also enjoyed working at Bear Creek, especially the
diversities-designing menus and preparing “comfort” and high-end
food items for our members…items from country cookin’ to trendy.
Chef Randy Torres
CEC, currently serves as the Student Team Manager and a Chef-Instructor at the newly opened Professional Culinary Institute in Silicon Valley, coached the Western Region Student Team to a Gold Medal victory at the 2005 American Culinary Federation annual convention in San Antonio, Texas. During the Student Team National Championship event which was held on July 31, the five-person team from California competed against students representing the Northeast, Southeast and Central regions of the United States. The trophy, sponsored by R. L. Schreiber, Inc., was presented today at the ACF Awards and Recognitions Brunch.
Coaching the winning national student team is a significant achievement, and it exemplifies the outstanding, high-caliber culinary instructors we have on staff,ä says Richard Battista, president of the Professional Culinary Institute. ăChef Randyâs dedication and remarkable mentoring skills have earned him this well-deserved national recognition from the American Culinary Federation.ä
As team manager, Chef Randyâs squads have been Hot Food Category Champions in California state competitions five years in a row, winning three Gold Medals at the Western Regional Conference competition during the past five years. He is currently captain of the Western Regional Culinary Olympics Team, with whom he won Gold and Silver Medals in the 2000 Olympic competition.
Today Chef
Randy is a Chef
Instructor at the Professional
Culinary Institute (PCI) the only school in America that uses the
ARTISENSE METHOD for Culinary Instruction. Everything PCI teaches is demonstrated by
Internationally renowned staff of Award winning Chef Instructors. PCI is
also the only chef owned school in the USA and is known as fastest way to a world class culinary education.
______________________________
______________________________
Jesus
S. Sanchez
Chef Instructor Los Angeles Mission College
The
Culinary Arts Institute
Bio coming soon
______________________________
Robert Baradaran, CEC,CCE
Chef Instructor
Riverside Culinary Academy
Website:
http://www.rcc.edu/
Robert B. Baradaran is an award-winning chef who has shared his love of outstanding cuisine with students all over southern California. Chef Baradaran, a native of Iran, came to the United States as a teenager in order to further his education and enjoy the freedom offered here. To support himself, he took jobs in the hospitality industry working his way up from dishwasher to executive chef. Chef Baradaran found that he loved the hospitality industry and coupled this with his love for education to graduate from a culinary college in St. Louis, Missouri. Upon completing his formal training, he quickly found a job in one of the Midwest’s rarely found five-star restaurants, where he was able to add to his repertoire of culinary knowledge and become an expert in preparing fine European cuisines. His increasing skill gave him the desire for increasing freedom to put his knowledge to work. Therefore, Chef Baradaran opened himself up to a series of opportunities for continuously increasing freedom and authority by accepting positions with major hotel chains and casinos.
Chef Baradaran’s expansive knowledge of European cuisine coupled with his outstanding presentations quickly brought him to the attention of several major international airlines. Chef Baradaran accepted a position with Singapore Airlines where he designed meal presentations and was then lured away by Air China and a conglomerate of other international airlines.
Chef Baradaran’s triumph over exacting European cuisines and acclaim in presentations led Chef Bardaran to open his own bistro so that he could receive greater financial benefit from his highly prized skills. However, he soon found that the growing
Success of his bistro took him away from the opportunities to cook and create that
he loved and turned out to offer less freedom rather than more. Therefore, Chef Bardaran sold his bistro so that he could focus more on his passion for the cooking and presentation of fine European cuisine.
Southern California was the fortunate beneficiary of Chef Baradaran’s career move. Chef Bardaran chose to come here to be near family and to share his love of cooking with others who share his passion. Since coming to Southern California, Chef Bardaran has worked at a variety of culinary colleges throughout the region, taking lay people and giving them the fundamental skills they need to prepare fine cuisine. He has also taken this love of knowledge and learning as an opportunity to expand his own knowledge and is currently obtaining his Bachelor’s degree as he teaches.
Chef Bardaran currently teaches at the Riverside County Culinary Academy where students come in early and stay late after regular class sessions in order to learn from his expertise in fruit carving and pulled sugar artistry. While Chef Bardaran teaches the skills necessary to prepare all types of cuisine, students particularly benefit from his teaching style of demanding that students meet rigorous and exacting standards while giving them plenty of encouragement. Students believe that Chef Bardaran gives them the confidence, skills and techniques necessary to meet the demands of a successful career and many hope that they too can follow in the footsteps of his career.
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/
______________________________
Dennis Sheeler
Executive Chef/West Coast Manager
Compass Group Eurest Dining
Dennis Sheeler
Executive Chef/Manager Eurest
Dining Services
Chairman of the Board Chefs De Cuisine / American Culinary Federation
Los Angeles Chapter
818-434-8645
I began my culinary
career in 1984.
I attended Metropolitan Community College in Omaha from 1986 to 1992
under a NRA Junior Member Scholarship and MCC six-semester, academic
achievement grant. I achieved Associate of Arts Degrees in Restaurant
Management and Culinary Arts and apprenticed at the Omaha Club under
Lionel Have, a classically trained French Chef from Lion, France
In 1989 I was a student honor delegate in the National Restaurant
Association Educational Foundation’s “Salute to Excellence” and
also became a junior member of the American Culinary Federation,
Omaha, Nebraska chapter. I participated with active member chefs at
the “Annual Culinary Extravaganza” fund raiser and after four
years I had my own active member station.
After completing college I became the Executive Chef at the Sheraton
Hotel in Omaha, Nebraska.
In 1994 I joined Eurest Dining Services and have traveled within the
company to various locales including Northwestern Bell, (Nebraska),
ALCOA, (Iowa), Maytag Corp., Illinois) The Southern California Gas Co.
(Los Angeles), Hughes/Raytheon (El Segundo) and ABC Studios (Los
Angeles) where I am currently the Executive Chef.
I completed my continuing education at The Culinary Institute in Napa
Valley, Greystone (1998)
I have maintained my ACF active member status by belonging to the
Illinois ACF chapter and the Chefs de Cuisine Association of Los
Angeles. After a year of participating in the events of the Chefs de
Cuisine, I accepted the appointment of Sergeant at Arms, Public
Relations Chairman’s position. I have used my time to gather sponsor
funds and information to build the CCAC-ACFLA website to promote the
worthwhile causes of the Association and bring public attention to the
food service professionals here in Los Angeles. The following year I
accepted the nomination to serve as our Chapter President. I am
currently serving as Chairman of the Los Angeles Chapter.
I look forward to participating with all culinarians in the 3rd year
of our annual challenging competition.
Sincerely,
Dennis Sheeler
Executive Chef/Manager Eurest Dining Services
Chairman of the Board Chefs De Cuisine / American Culinary Federation
Los Angeles Chapter
818- 434-8645
sheelerdandv@aol.com
______________________________
Whitney
Werner, CEC
Executive Chef The Beach Club
Club
Culinary President & Cofounder-Executive Chef Whitney Werner, CEC
has been 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 Culinary Art Showpiece Competitions
(D)
______________________________
Ray L. Duey, CEC
chefgarnish.com
310-800-8626
(Bio & Pic coming soon)
A recent article from
Chef Duey...
To Garnish or Not to Garnish?
With the recent resurgence of culinary artistry including fruit and vegetable carving, chefs are left to ponder whether or not to upgrade their skills or surround themselves with the necessary talented staff.
Culinary artistry gives the food service professional a chance to accomplish several goals:
-Immediate positive feedback
-Future business marketing
G-reat knife skills training for the staff
-An avenue to make you stand out from the rest of the crowd
-Additional revenue streams
With the abundance of teachers, books, dvd’s, and online resources, culinarians have a variety of skill enhancement opportunities. The sheer joy of creating something eye appealing is something that cannot be measured !!
With the recent decision of the ACF to include fruit and vegetable carving as a competition category, this genre of art and skill will only continue to grow in popularity and stature.
So sit down, dust off your tools, grab some produce and start creating !!!
Chef Ray L. Duey, CEC
www.chefgarnish.com
______________________________
The Signature Recipe Cold Food
Competitions.
(A & B Cold & Hot/Cold Food)
______________________________
Chef Dean Thomas, CEC
Executive Chef – Barona Valley Resort & Casino
619-328-3524
Chef Dean has established a Barona Culinary Institute on property that trains associates on three various levels: Management, Houlry and an A.C.F. Apprenticeship Program of 16. In 2005, one of Barona’s apprentices received first place in the F.E.N.I Cooking with Pork Recipe Contest.
The Barona Apprenticeship will be entering catagory A platters in this
years completion.
A native of the Midwest and the Chicago-land area, Dean began his career in the hospitality industry as a young dishwasher for an Italian Chef who took Dean under his arm. Dean went to Joliet Junior College to study Culinary Arts and soon moved on to Hilton Head Island, South Carolina to gain experience at opening many of the plantation developments. Dean took a sabbatical in pastries working for Chef Kurt Buchi at the Intercontinental Resort and soon became the outlet chef for the Carolina Café at the Westin Hilton Head 5-Diamond Resort. Chef Dean met his wife Nicole and adopted family of Olivier and Frederic.
After Hilton Head the Thomas family departed to Tucson, Arizona were Chef Dean took the realm at the Westin La Paloma Resort’s Country Club. After 2 years, Chef Dean took another sabbatical to Caneel Bay Rock Resort on St. John, United States Virgin Islands were Yanik, son number 3 was born. A return to the La Paloma Resort soon followed. Chef Dean’s professional career exploded on the competition scene on a number of avenues including winning the 1993 Pork Recipe Grand Prize and champion of the “Arizona Taste of Elegance-1994” and competing at the National Taste of Elegance held in Chicago that year. Chef Dean is truly a seasoned veteran to competition with numerous A.C.F. medallions to his portfolio accomplishments.
New England Culinary Institute recruited Chef Dean in 1995, accepting the position of Executive Sous Chef-Essex Campus. This hands-on challenge of developing new generations of young talent lasted for 8 ˝ years. The experience taught Chef Thomas that one must be a lifetime learner.
In 2004, Chef Thomas became the Executive Chef at the Barona Valley Ranch Resort and Casino in San Diego, California. Chef Dean oversees twelve food venue concepts and a culinary staff of 320. Chef Dean has established a Barona Culinary Institute on property that trains associates on three various levels: Management, Houlry and an A.C.F. Apprenticeship Program of 16. In 2005, one of Barona’s apprentices received first place in the F.E.N.I Cooking with Pork Recipe Contest. Chef Dean is a board member of the San Diego Chapter of the American Culinary Federation.
For Barona Valley Ranch Resort & Casino information, visit www.barona.com
or call toll free 888-7-BARONA (722-7662).
______________________________
Tomm Johnson
Chef Instructor
Professional Culinary Institute
408-370-9190
Chef Johnson has trained all over the world including Italy, Mexico and Thailand. He graduated from the Culinary School of Connecticut and has been a chef educator for over six years and is Serve Safe Certified. During his three year tenure as the coach for the Culinary School of Connecticut’s competition team he advanced them to their highest record of achievement ever due to his careful guidance and leadership.
Chef Johnson believes in the hands on approach with an emphasis on fresh and new products. He creates innovative recipes from scratch such as; vinegars, oils, sorbets, breads, ice cream, smoked foods, blown sugar, cheeses, gum and chocolate. He has mastered the techniques of Ice Carving, Asian Cuisine, Artisan Chocolates & Candies, and Artesian Bread Making. As a former student of Ewald Notters School of Confectionary Arts, Chef Tomm mastered the skills of pulled and blown sugar.
As an accomplished culinarian, he has held various positions such as the Executive Chef for Becco Fino in Florence, Italy and most recently, Executive Chef of La Sirena Restaurant located in Westport, Connecticut which specializes in hand made Italian regional cuisine.
Chef Tomm knows that in today’s culinary world, a mastery of the basic fundamentals of cooking and baking is essential for success. This belief, as well as his many talents has made him sought after as one of the best chef educators in the country.
The Professional
Culinary Institute (PCI) the only school in America that uses the
ARTISENSE METHOD for Culinary Instruction. Everything PCI teaches is demonstrated by
Internationally renowned staff of Award winning Chef Instructors. PCI is
also the only chef owned school in the USA and is known as fastest way to a world class culinary education.
______________________________
Students
Competitors Included:
______________________________
Paula
V. Fierro
Riverside Community
College
Bio & Pic coming soon.
______________________________
Los
Angeles Mission College Culinary Students
The Culinary Arts Institute
Rudy Garcia
Executive Chef Instructor
Los Angeles Mission College
Sylmar, CA
Group 1 C2
Crisitna Beltran
Narine Daniyelyan
Nathalie J. Gani
Lacey Szyskowski
Group 2
Fernando Kunzler
Veronica Liberato
Catherine Pohosky
Julieta Umana
Erwin Hernnadez
Pilar Benskin
Group 3 C5
Robin Lynn Fejes
Lauren Bergher
Andrea Riley
Eileen Fong
Group 4 C3
Scott Lim
Pam Grimshaw
Silvana Dominguez
Norma Ramirez
David Gutierrez
Sara Godwin
Anais Lopez
Scott Lim B4
Jose Luis Bayardo A4
Harout Hadjinian A3
Connie Vasquez C4
Miguel Bautista
______________________________
Student
helpers gaining education credits Included:
Robert Baradaran, CEC,CCE
Chef Instructor
Riverside Culinary Academy
Website:
http://www.rcc.edu/
Riverside Culinary Academy
Students
* Kathrine Lents
* Chad Aaland
* Karlton Gregson
______________________________
M.C. Stephen S. Caballero
Chef Instructor / Long Beach CC
Long
Beach City College Culinary Students
* Lauren Caballero
* Hugo Miranda
* Chooleeporn Thirangkool
* Zourdes Galvan
* Sothat Yong
* Natalie Sposato
* Elizabeth Wright
* Latonya R. Neal
* Artimon Pacheo
* Mai Ohira
* Jessica Seckinger
* Brianne Rolfe
* Anthony M. De la Torre
* Joshawah Kirkpatrick
* Bonnie Luchien
______________________________
Chef Dean Thomas, CEC
Executive Chef – Barona Valley Resort & Casino
619-328-3524
First Year Apprentices of Barona Culinary Institute
* John Robinson
* Bertha Diaz
* Brian Scaggs
* Steven Tolosa
* Raoul Oliver
* John Narder
______________________________
Whitney
Werner, CEC
Executive Chef The Beach Club
The
Beach Club University
* Victor Barron
* Elsa Becerra
* Jose Sosa
* Arturo Soriano
______________________________
PROPOSED
PROGRAM FOR MONDAY, October 16th
8:15 AM:
Judges. Tour
8:30 AM:
Judges. Pre-Competition Meeting
8:45
AM: Cold Food Salon Entries Must Be In place Ready For Judging.
9:30
AM: Begin check in for all general attendees.
9:45
A.M. Welcome and introductions
10:00
AM CHEF OF THE YEAR HOT FOOD COMPETITION
BEGINS
10:00
AM: Robert Baradaran CEC, CCE
Chef
Instructor Riverside Culinary Academy
10:15
AM: Ben Diaz Sous
Chef, Brookside Country Club
10:30
AM: BARONA, Valley Ranch SOUS CHEF
11:40
AM: Whitney Werner, CEC, Executive Chef, The Beach Club
12:00
AM: Dennis Sheeler, Western Regional Executive Chef
/ Manager
Eurest
Dining Services
12:10
P.M. Randy Torres, CEC Chef Instructor
Professional
Chefs Instute
1:20-2:20:
Rudy Garcia Executive Chef / Instructor
Los
Angeles Mission College.
1:40
Jesse Sanchez, Chef / Instructor
Los
Angeles Mission College.
3:00
PM: Judges tally and viewing of competitors. plating.
3:30
:00 PM: Awards Ceremony & Speakers.* Carole
Lung,
2006
Show Chair
________________
Congratulations to
all of those who will challenge themselves and strive to become greater
culinarians in the competition and in you life - our toques come off and we salute
you!
View
or purchase 2005 event photo's click here; portion of proceeds benefit
Jr. members.
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 2007 culinary
competition.
______________________________
About the ACF Chef of
the Year competition:
The Annual Chef of the Year 2006 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 American Culinary Federation
(ACF) / Chefs
de Cuisine Association of California (CCAC) Los Angeles Chapter.
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 National America Culinary Federation (ACF)
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
###
Lance McCloud
ACF / CCAC Communications Chair
310-479-3848
Email: lance@lancethinkmedia.com
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