AMERICAN CULINARY FEDERATION PRESS RELEASE For Immediate Release

Media Contacts: Stacy Gammill: (904) 484-0213, [email protected] Karen Mathis: (904) 484-0247, [email protected]

Madeline Black Named 2017 American Culinary Federation Western Region Student Chef of the Year St. Augustine, Fla., March 3, 2017—Madeline Black, student, Utah Valley University (UVU) Culinary Arts Institute, Orem Utah, was named 2017 American Culinary Federation (ACF) Western Region Student Chef of the Year at the ACF Central and Western Region Culinary Salon held at Joliet Junior College, Joliet, Illinois. Black prepared two portions of a main dish that incorporated the assigned protein, trout, for a panel of judges in 1 hour, 40 minutes. She received a gold medal for her dish: ruby red “Utah” rainbow trout; pan seared and corn dusted fillet; trout mousseline-filled crepe; trout and shrimp pan-fried cake; smoked trout belly with herbed beurre blanc; celery root and carrot purée; orange-scented carrots and parsnip sauté; tomato-fennel compote and vegetable medley. Black will compete against her regional counterparts during Cook. Craft. Create. ACF National Convention & Show, Orlando, July 9-13, for the national title and $1,000 cash prize. The ACF Student Chef of the Year award recognizes an up-and-coming student who possesses a high degree of professionalism, culinary skill and passion for culinary arts. "Winning this title is huge for both me and other culinary students,” said Black. “It shows that anyone with a passion and a drive to be successful can be, regardless of their age. After another year in culinary school, I want to continue in my education with a major in hospitality management and possibly a minor in business. I would love to travel to taste and explore what chefs around the world are creating and how they are designing an amazing and unique experience for their guests.” Black is currently a cook at Younique in Lehi, Utah. An avid competitor, Black placed sixth at the National ProStart Invitational in 2016 and finished in fifth place during the Utah ProStart Teen Chef Masters. Black was also the 2016 Family and Consumer Sciences Sterling Scholar recipient. Black plans to major in hospitality management and in the future become a private chef or caterer. Black is a member of ACF Beehive Chefs Chapter Inc. -More-

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. Visit ACF’s Flickr page to view competition photos. 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 more than 150 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. The American Culinary Federation Education Foundation is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to Chef & Child, 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, Instagram and Twitter.

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