AMERICAN CULINARY FEDERATION PRESS RELEASE For Immediate Release: January 6, 2016

Media Contacts: Jessica Ward: (904) 484-0213, [email protected] Jennifer Manley: (904) 484-0247, [email protected]

Chefs to Compete for Title of ACF Southeast Region Chef of the Year Four chefs will battle for regional award at Le Cordon Bleu Atlanta January 30. St. Augustine, Fla., January 06, 2016—Four chefs from across the Southeast will face off for the title of 2016 American Culinary Federation (ACF) Southeast Region Chef of the Year. The competition will take place at Le Cordon Bleu College of Culinary Arts in Atlanta, Tucker, Georgia, on January 30 during the 2016 ACF Southeast Regional Culinary Salon, January 29-31. The four chefs are competing for the opportunity to represent the ACF Southeast region in the national competition at Cook. Craft. Create. Convention & Show, Phoenix, July 15-19. The regional winner receives bragging rights, travel expenses and a complimentary registration to the national competition. The national winner receives $5,000 and the title of 2016 U.S.A.’s Chef of the Year. At the regional competition, chefs must prepare four portions of a main course that utilizes pheasant for judges in 1 hour, 40 minutes. The ACF Chef of the Year award, sponsored by Unilever Food Solutions and established in 1963, recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person demonstrates the highest standard of culinary skills, advances the cuisine of America, and gives back to the profession through the development of students and apprentices. Stephen Bush, CEC, of Naples, Florida, is sous chef at The Club at Mediterra, Naples. His experience includes sous chef at The Greenbrier, White Sulphur Springs, West Virginia; sous chef/kitchen manager, Mac D’s Pub, Wilmington, Ohio; and prep/line cook, Spillway Lodge, Clarksville, Ohio. Bush received an associate degree in hospitality management from Sinclair Community College, Dayton, Ohio, where he was captain of the Sinclair-Dayton Culinary Competition Team, and is a graduate of The Greenbrier’s apprenticeship program. He is a member of ACF Greater Dayton Chapter and was named the chapter’s Student Member of the Year in 2002. Justin Maurinus, CCC, of Naples, Florida, is sous chef at The Sanctuary Golf Club, Sanibel, Florida. His experience includes restaurant chef, Southern Hills Country Club, Tulsa, Oklahoma; sous chef, The Club at Mediterra, Naples; banquet sous chef, The Ritz-Carlton, Naples; and chef de cuisine, Westchester Country Club, Rye, New York. He earned an associate degree from McIntosh College’s Atlantic Culinary Academy, Dover, New Hampshire, and a Diplome d'Art Culinaire from Le Cordon Bleu Schools North America through Atlantic Culinary Academy. Maurinus is in the process of obtaining his Certified Executive Chef credential. He is a member of ACF Caxambas Chapter of Naples & Marco Island. -MORE-

Ted Polfelt, CEC, CCA, of Roanoke, Virginia, is executive chef at Jefferson Street Management Group, Roanoke. In this position, he oversees menu development and production at Frankie Rowland’s Steakhouse, 419 West and Corned Beef and Co. Polfelt is also a culinary instructor at Virginia Western Community College, Roanoke. His experience includes sous chef, Blue Magnolias, Roanoke; and cook, Compass Group North America, Charlotte, North Carolina. He has an associate degree in culinary arts from Johnson & Wales University, Charlotte, and has received gold medals in ACF-sanctioned competitions. Polfelt was awarded an ACF Southeast Region President’s Medallion in 2015 and was the Baron H. Galand Culinary Knowledge Bowl team coach for ACF Southwestern Virginia Chapter. He has served as ACF Southwestern Virginia Chapter president since 2013 and was named the chapter’s Chef of the Year in 2013 and 2015. Greg Thompson, of Orlando, Florida, is executive chef at Del Frisco's Double Eagle Steak House, Orlando. His experience includes vice president of food services, Hope Haven, Inc., Charlotte, North Carolina; East Coast regional executive chef, Morton’s The Steakhouse, Charlotte; and executive chef, Sfuzzi, New York. He graduated from The Culinary Institute of America, Hyde Park, New York, with an associate degree in culinary arts. Thompson was the culinary adviser for “Stop Aging, Start Living: The Revolutionary 2Week pH Diet That Erases Wrinkles, Beautifies Skin, and Makes You Feel Fantastic,” (Three Rivers Press, 2008) by Jeannette Graf, M.D. and Alisa Bowman.

ACF Regional Culinary Salon Competitions are a part of ACF’s Signature Series, which provides educational and networking opportunities through ChefConnect events and competitions for culinary industry professionals and students. ACF believes that culinary competitions play a vital role in the development of the culinary craft by testing chefs’ and students’ knowledge and skills in a competitive format. To learn more about ACF competitions, eligibility and rules, visit www.acfchefs.org/competitions. About the American Culinary Federation The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning nearly 200 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs. ###