American Culinary Federation Columbus Chapter

	Taste To Remember to be Held May 21
	A Taste To Remember, the annual fundraiser for the Children's Hunger Alliance, will be held Wednesday, May 21, 2008 from 6:00 to 9:00 pm at the Columbus Zoo and Aquarium. Please e-mail Jim Taylor if you would like to volunteer or host a food station, or call him at 614-287-5061. Note that May 21 is a date change. The event was previously announced for May 15.

	Tolles Team Third in GFS Ohio ProStart
	Gordon Food Service (GFS) sponsored the 2008 Ohio ProStart Student Invitational February 18 at the Columbus Convention Center, featuring a hot food competition. The student team from Tolles Career and Technical Center in Plain City, coached by ACF Columbus Chapter member Kathy Zay, took third place. Lorrain County JVS teams captured both first and second places. In addition to the hot food competition, the ProStart also featured a Quiz Bowl and case study. First place winner Quiz Bowl winners were Polaris Career Center Junior Chefs. Polaris Career Center Senior Chefs placed second and Lorrain County JVS "A" took third.

	NorthPointe Chef Moran Selected for National Competition
	Executive Chef Mark Moran of the Conference Center at NorthPointe was selected as a finalist to compete in the prestigious USA Copper Skillet Competition in Chicago, IL on January 18, 2008. The event was hosted by the International Association of Conference Centers (IACC), a global organization of top meeting venues throughout the world. Chef Moran has been a member of the ACF Columbus Chapter for eight years. Although he did not win the competition, he said he was "very proud to have represented Columbus, Ohio as a finalist." Chefs from more than 300 hotels, resorts, and conference centers across the nation were invited to participate in the USA competition. Four chefs earned the right to compete as finalists in Chicago.

	Todd McDunn Wins Taste of Elegance Competition
	Chef Todd McDunn of Sanese Services at Scott’s World Headquarters in Marysville recently took first place honors in the Ohio Pork Producers Council’s Taste of Elegance competition. The contest was held February 5th at The Capital Club, in Columbus. The contest honors chefs with the best original pork entrée prepared with Cargill’s White Marble Farms pork. Eight chefs competed. Chef McDunn was presented the title of Chef Par Excellence, $1,000 and a trophy. He prepared A Day with 5-Spice Pork featuring Cargill’s White Marble Farms pork. Superior Chef honors went to Chef Kazushige "Honda" of the Otani Restaurant and Sushi Bar in Columbus. He prepared a Hickory Smoked Pork Belly. Premier Chef went to Chef Scott Pierce of Handke’s Cuisine in Columbus. Scott prepared Smoked and Roasted Rack of Pork. Chef Matthew Langstaff prepared Hog’s Tour of the Far East and he was selected as the People’s Choice Award Winner. This award is voted on by attendees for the most visually appealing entrée. Other participants include: Chef John Skaggs of L’Antibes Restaurant in Columbus who prepared a Rosemary Crusted Rib Chop with Orange-Juniper Sauce, Chef Christopher Meadows of The Morgan House Restaurant in Dublin who prepared Maple Coffee Encrusted Pork Chops, Chef Elizabeth Wiley of the Meadowlark Restaurant in Dayton who prepared Pork Jezebel, and Chef Titus Arensberg of the Cherry Valley Lodge in Newark who prepared an Andoulle Braised Pork Chop. The chefs prepared White Marble Farms pork products from sponsors Cargill Meat Solutions and Sysco Corporation. White Marble Farms all natural pork delivers a premium eating experience. It is hand selected for both color and marbling. During the competition guests enjoyed White Marble Farms chops and other pork appetizers, all provided by Cargill Meat Solutions and Sysco Corporation. The reception was distinctive because guests were given a white glove at the door to use in place of utensils while enjoying their bone-in pork chop. The judging is unique in that a selected panel of judges dined with the participating chefs for ten minutes to evaluate their entrees based on taste, originality and appearance. The judges then rotated from one "restaurant" to another to determine the placing. Sponsors of the event included the Ohio Pork Producers Council, Ohio Soybean Council, Ohio Grape Industries, Ohio Farm Bureau Federation, United Producers, and Cargill Meat Solutions and Sysco Corp