AMERICAN CULINARY FEDERATION PRESS RELEASE For Immediate Release: February 18, 2016
Media Contacts: Sarah Roy: (904) 484-0226,
[email protected] Jennifer Manley: (904) 484-0247,
[email protected]
Andrew Corrao, CCC, CEPC, Named 2016 ACF Western Region Pastry Chef of the Year St. Augustine, Fla., February 18, 2016— Andrew Corrao, CCC, CEPC, banquet/pastry chef, Bambara Restaurant, Salt Lake City, was named 2016 American Culinary Federation (ACF) Western Region Pastry Chef of the Year on February 6. He received the title following a competition at the ACF Western Regional Culinary Salon held at The Academy of Arts, Careers & Technology, Reno, Nevada. At the regional competition, Corrao received a gold medal for his dish: honeyroasted pine nut tartlet with vanilla bean corn cake and bitter clementine sorbet, banana brûlé basin, amaretto-spiked cherries, basil syrup and cherry jell. Corrao will now prepare to compete against his regional counterparts during Cook. Craft. Create. Convention & Show, Phoenix, July 15-19, for the national title and $5,000. The ACF Pastry Chef of the Year award, sponsored by Plugrá® European-Style Butter, recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge. “Earning a gold medal and securing my spot for the national competition is still sinking in,” said Corrao. “I revel in the culinary competition world. I only hope to represent myself, my company, my chapter and my region well. The road to nationals will be grueling and will require long hours of practice, before and after work. Perfection is obtainable!” Corrao’s experience includes executive chef/pastry chef at Utah Valley University (UVU), Culinary Arts Institute, Orem, Utah, where he also served as an adjunct chef instructor; and banquet/pastry chef at Willow Creek Country Club, Sandy, Utah. Corrao has an associate degree in culinary arts from UVU, Orem. He has received numerous gold and silver medals in ACF-sanctioned competitions and has served as a student coach and chef consultant for ACF competitions. Corrao received a chapter Presidential Award for his involvement and leadership with ACF Beehive Chefs Chapter Inc. and was named 2009 Utah Student Chef of the Year by the chapter. 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. -more-
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. ###