Newsletter | American Culinary Federation - Myrtle Beach Chapter

Newsletter April 2010

A Few Announcements

It was wonderful to see so many new faces at our April meeting, which was held at Damon's Oceanfront in Myrtle Beach. Our chapter is growing quite a bit! At the April meeting we made final plans for our upcoming Spring sensation on April 18, discussed developing a better method for dispersing scholarship funds to HGTC culinary arts students, and made preliminary plans for an extra-special 15th Annual Souper Supper in November.

Go Rob!

On April 25, Robert Beuth, CEC, a member of the Myrtle Beach chapter of the ACF who works at Litchfield Plantation's Carriage House Club, is one of four chefs competing at the ACF Southeast Region convention in Birmingham, Ala., for the title of ACF Southeast Chef of the Year. The winner will go on to compete against three other regional winners for the title of ACF National Chef of the Year.

Chef Beuth has won many gold medals and first place awards at several ACF accredited events. At the Southeast Regional Chef of the Year competition Chef Beuth is competing against:

Philip Lloyd, CEC, Executive Chef, Country Club of Salisbury, Salisbury, N.C.

Jonn Nishiyama, Garde Manger Chef, Cherokee Town & Country Club, Atlanta

Matthew Ona, CEC, Executive Chef, Romora Bay Resort and Marina, Harbour Island, Bahamas

Photos

At the March meeing, photo intern Kris Thapoung took portrait shots of members who wanted them. Those pictures can be viewed and downloaded here:

http://gallery.me.com/kristhapoung/100160

Spring Sensation

Plans are proceeding for our upcoming Spring Sensation event from noon-3 p.m. at The Market Common. It is the same format as our Souper Supper in November, except instead of soups we will offer salads and desserts. We currently have 30 chefs participating. If your restaurant would like to participate, please contact Lee Zulanch at (843) 222-2398 as soon as possible.

Food Sculpture Judging

Congratulations to Ernest Hayes and Dennis Lowrimore, two HGTC students who earned $250 from our chapter for the creation of their edible table centerpiece. Our chapter members will recreate 20 of that centerpiece for the Coastal Uncorked Gala on May 23, and Ernest and Dennis will have a demonstration table at the gala. That's Ernest in the photo above.

Trio Dinner

The Myrtle Beach Hospitality Association is having its annual Trio Dinner the evening of Monday, April 19. Our ACF chapter is making and serving desserts at this event. Three of our chef judges will help judge the event.

Free Culinary Judging Service

Our chapter has culinary judges who will come to your food event and help judge it...for FREE! That's right, at your next wing fling or cake bake-off or chowder chowdown, the Myrtle Beach chapter of the American Culinary Federation will send up to three professional chef judges to determine the winners. We'll even make the criteria/scoring sheets if you need them. Just contact chapter secretary, Becky Billingsley, at (843) 446-6502 or Becky@TheFoodSyndicate.com to make your request.

Restaurant & Business Expo

The ACF is having a table at this expo; Chef Eric Wagner is in charge of setting it up. Also, your restaurant can have its own free booth.

The Myrtle Beach Hospitality Association is accepting applications for the 2010 Restaurant & Business Expo to be held Wednesday, April 28 at the Myrtle Beach Convention Center. The potentially free registration includes a 10'x20' space, a 16-foot skirted table, four chairs, a business name sign and a 120V electric outlet. Exhibitors are not allowed to sell products, but those that serve food samples and register before April 11 will receive free registration (normally $275) and will receive some ticket sales revenue. To register call Madeleine Winstead at (843) 916-7313 or contact her by e-mail at Madeleine.Winstead@MBHospitality.org.