Portland, October 21st. The 53rd Annual ACF Chef of the Year Awards Dinner was a delicious event at the Portland Hilton. Timberline’s retired Executive Chef, Leif Eric Benson, won the Chefs de Cuisine’s top award. Chef Benson is the only member to received the honor twice, in 1986, and now in 2012. He encourages others to stay involved, “Your experience and knowledge is always needed and appreciated.”
MC Chef JD Thomas, CEC presenting the Chef of the Year Trophy to Chef Benson with Chapter President Executive Chef Anthony Danna, CEC, AAC
You can find Chef Benson occasionally on TV, special food events or overseas representing and demonstrating food products or styles of cooking when he isn’t consulting. Chef Benson is known as the Culinary Ambassador to Oregon and has the distinction of being the 2010 Chef of the Year for the State of Oregon and the 2012 Chef of the Year for the Oregon Beef Council.
MC Chef JD Thomas, CEC, Executive Chef Leif Benson, CEC, AAC,
Retired Chef/Instructor Roy John Sharp, CEC and Chapter President Executive Chef Anthony Danna, CEC, AAC
Portland Hilton Hotel Executive Chef and Chapter Board Member Brian Siegel, CEC, CCA
Ray & Suzanne Gardner
Judith & Joseph Gonzales, FMP
Ms. Polly Summer and Chapter President Executive Chef Anthony Danna, CEC, AAC
Janet and Mike Speer, Patty and Barry Corno both gentlemen are past recipients of the Purveyor of the Year Award.
Jack “Dewey” and Debra Drorbaugh (past recipient of Purveyor of the Year Award)
Chef Ken Dubane and student assistant from Le Cordon Bleu College of Culinary Arts Portland – Sautéed Shrimp-Crab-Mussels-Calamari-Clams Bouillabaisse, Blue Cheese & Endive, Baby Iceberg Salad and Couscous.
Chef Silvia Mejia – Living Salad Bar: Featuring Baby Head Lettuces cut to order w/Assorted House Dressings and Toppings
Chef Eric Phillips – Asparagus Tips in Puff Pastry w/Lemon Butter Sauce, Beef Bourguignonne w/Roasted Root Vegetables, Spinach Salad w/Carmelized Onions, Candied Walnuts, Sherry Vinaigrette, Hierloom Tomato Salad w/Opal Basil & Mozzarella
Chef Lucas Morales – Brasied Calamari, Porchetta w/Rosemary Jus, Shaved Fennel and Red Onion Salad, Polenta w/Acorn Squash and Pecorino.
Chapter Appreciation Award winners
Special Chapter Presidential Award to Joe Graziano Sr.
accepted by his daughter Mary Jo Graziano
President Anthony Danna presenting Chef JD Thomas his plaque to keep for being the 2011 Chef of the Year recipient.
The ACF Chefs de Cuisine Society of Oregon past chefs of the year, nominate candidates who meet the criteria and excel in the culinary profession and in volunteerism for the chapter. The winner of the local Chef of the Year will represent the chapter at the Regional Chef of they Year Competition. If he wins he will go to the National Convention and compete for the National title.
Three other awards given were:
Charles Altorfer Professionalism Award –Retired Chef/Instructor Roy John Sharp, CEC
Chef Sharp retired as a culinary instructor after 30+ years of service, has been a member of ACF Chefs de Cuisine Society of Oregon for over 47 years. Chef Sharp is a CIA (Culinary Institute of America) graduate class of 1956. Chef Sharp is married to Carol and is a snowbird between Oregon and Arizona.
Chef Emeritus – Retired Executive Chef Hans-Joachim Heyer
Chef Heyer has been a chapter member for over 40 years. Chef Heyer has owned and operated his own restaurant before retirement.. Chef Hans is currently in Europe with his family and regrets not being able to attend our Chef of the Year Awards Dinner.
Jack Cervetto Memorial Purveyor of the Year –Mr. Steven Edwards of the Portland French Bakery – Portland, Oregon
Since 1985 Portland French Bakery has been servicing the Portland Area with their concept of seven-day-a-week delivery of handcrafted breads, old fashioned fresh baked breads relying on a 120 year old sourdough starter. Portland French Bakery has always assisted our Chapter whenever and whatever our needs are.
From ACF Chefs de Cuisine Society of Oregon, Inc.
We are a non-profit chapter of the American Culinary Federation, established in 1950 celebrating 62+ years of service. Membership is made up of chefs, purveyors and students dedicated to the profession of food preparation, hospitality, fine dining, competition and certification. Goal and objectives are achieved through community projects, volunteerism and reaching out to all those connected with the food industry.
For more information please visit: http://www.acforegonchefs.org/
Information supplied by Joseph Gonzales, FMP Chapter Communications Chair.
Asked of Julia Child, “What is your favorite wine?”
Reply: Gin!
Such a great event! If you attended what was your favorite part?
The food stations put out by the Hitlon Hotel Chefs.