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History

Past Chef of the Year

 

  • 2001 Franz Kubak CEC
  • 2002 Thomas Satterfield CEC
  • 2003 Peter Hodgson CEC
  • 2004 Peter Hodgson CEC
  • 2005 Troy Wilson CEC
  • 2006 Todd Leonard CEC
  • 2007 Troy Wilson CEC
  • 2008 Wendy Hunter CEC
  • 2009 Chef Peter Sproul CEC
  • 1991 Russ Barker CEC
  • 1992 Jeff Dejong CEC
  • 1993 Franz Kubak CEC
  • 1994 Gary Pankow CEC
  • 1995 Russ Barker CEC
  • 1996 Marshall Fujita CEC
  • 1997 Ricco Renzetti CEC CCE
  • 1998 Russ Barker CEC
  • 1999 David Prows CEC AAC
  • 2000 Mel Harward CEC
  • 1981 Roger Cortello CEC AAC
  • 1982 Duri Arguisch CEC
  • 1983 Alfanso “Buddy” Cairo CEC
  • 1984 Max Mercier CEC AAC
  • 1985 Hans Zulliger CEPC AAC CEC
  • 1986Antonio Trujillo CEC
  • 1987 Mel Harward CEC
  • 1988 Dennis Bird CEC
  • 1989 Marshall Fujita CEC
  • 1990 Tim Hackworth CEC

Sanctioned Competitions


ACF Sanctioned Competition Categories – General Category Guidelines can be found in the complete ACF Competition Manual (acfchefs.org) Events/Competitions on the site. This is just a brief listing of the Categories of the competitions. ACF Beehive State sponsored competitions are from the following categories and follow the guidelines, judging, and scoring described in the manual.
 
Category A – Cooking, Professional, Individual
Category A 1 – Cold platter of meat, beef, veal, lamb, pork
Category A 2 – Cold platter of fish and/or shellfish
Category A 3 – Cold platter of poultry
Category A 4 – Cold platter of game
Category A 5 – Cold Hors d’oeuvres selection, minimum of eight varieties served with garnishes
and appropriate sauces
Category A 6 – Eight varieties of tapas or finger foods, hot or cold, or combination of hot and
cold – must be presented cold
Category B – Cooking, Professional, Individual
Category B 1 – Six different cold appetizer plates
Category B 2 – Six different hot appetizer plates, presented cold
Category B 3 – One five-course menu for one person, prepared hot and presented cold
Category B 4 – One nine-course degustation tasting menu (a degustation menu is a fine-dining
tasting menu)
Category C – Patisserie/Confectionery, Professional, Individual
Category C 1 – Single tier, decorated, celebration cake, sugar past, rolled fondant, royal icing,
chocolate, marzipan or sugar
Category C 2 – One buffet platter of fancy cookies, chocolates, or petit fours
Category C 3 – Six different individual hot or cold desserts, displayed cold
Category C 4 – Wedding cake
Category D – Showpieces, Professional Individual
Category E – Live Action Showpieces, Professional, Individual
Category E 1 – Fruit/Vegetable Carving Mystery Basket
Category E 2 – Cake Decoration
Category E 3 – Decorative Centerpiece
Category E 4 – Sugar Centerpiece
Category F – Hot Food Competition – A Professional Hot Food
Category F 1 – Mystery Basket, Professional, Individual
Category F 2 – Mystery Basket, Professional, Two Man Team
Category F 4 – Nutritional Hot Food Challenge
Category F 5 – Pastry Mystery Basket, Professional Individual
Category F 6 – Pastry Mystery Basket, Professional, Two Man Team
Category G - Edible Cold Food, Professional, Individual – Cold Buffet/Hors d’oeuvres, Pastry
Category H – Ice Carving, Professional
Category K – Practical and Contemporary Hot-Food Cooking, Professional, Individual
Category P – Practical and Contemporary patisserie, Professional, Individual
Category P 1 – Hot/Warm Dessert / Category P 2 – Composed Cold Dessert
Category W – Customized Wildcard Category – A variation from standard category formats

Competition Registration Form

Jan 2012 Competition


 

ACF Beehive State Chefs Chapter – Competition Awards - Presented January 9, 2012
 
K Competition – Gold State School Team Competition
Jin Kuk – Student Gold – Utah Valley University
John Thomas – Student Silver – Salt Lake Community College
Shelby McDonald – Student Bronze – The Art Institute
K Competition – Silver C Competitions – C 1, C 2, C 4. - Bronze
Larry Corsini – Student Katrina Brown - Student
Noel Curtis – Student Marti Riggs - Student
K Competition – Bronze Carrie Davis - Student
Vance Lott – Student Anthony Higbee - Student
Ken Willard – Student C Competition – C 4 Silver – Chef Adalberto Diaz
Stephanie Tanner – Student C Competitions – C 1, C 2, C 4 - Certificates
F 1 Competition – Gold Kara Renzetti - Student
Chef Todd Leonard, CEC Ken Moriarty - Student
Chef Peter Sproul, CEC Becky Rasmussen - Student
F 1 Competition – Silver Otis Bailey - Student
Chef Nick Lees Anthony Thacker - Student
F 1 Competition – Bronze Chad Wagner - Student
Chef Jonathan Luis Patrick Reid – Student
D Competition – Bronze Adam Bradshaw – Student
Bryan Nicholes Jennifer Brown – Student
Anita Gonzales Peter Kesseling – Student
A 1 Competition – Bronze Heidi Richmond - Student
Richard Jemison-Meads Yu-Chi Lien – Student
B Competition – Certificate E Competition - Certificates
Natalie Keller Craig Widdowson - Student
Chef Colton Flinn

Membership

 

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Membership Type * Active - Chef or Cook with at least 3 years experience $240

Junior - Student or apprentice currently in culinary field, less that 3 years, $100

Junior Culinarian - User 18 years old or high-school student $70

Associate - Purveyor or vendor for food service products or services $300

Allied - Dietitian, F&B director, restaurant manager/owner, nutritionist $220

Local Junior - local membership only, no national benefits $25

Local Active - local membership only, no national benefits $100
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