AMERICAN CULINARY FEDERATION PRESS RELEASE For Immediate Release: March 12, 2015
Media Contacts: Jessica Ward: (904) 484-0213,
[email protected] Jennifer Manley: (904) 484-0247,
[email protected]
The Townsend Hotel Executive Chef Andrew Sayes, CEC, Named 2015 ACF Central Region Chef of the Year St. Augustine, Fla., March 12, 2015—Andrew Sayes, CEC, executive chef, The Townsend Hotel, Birmingham, Michigan, was named 2015 American Culinary Federation (ACF) Central Region Chef of the Year, March 7. The competition was held at Pulaski Technical College, North Little Rock, Arkansas. The ACF Central Region Chef of the Year award, established in 1963 and sponsored by Unilever Food Solutions, recognizes an outstanding foodservice professional 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. Sayes will now prepare to compete for the national title against his regional counterparts during Cook. Craft. Create. ACF National Convention & Show, Orlando, Florida, July 30-Aug. 3. “It has been a quite an experience; humbling, exhilarating and rewarding all at the same time,” said Sayes. “It’s an honor to compete at a national level and represent ACF’s Central Region and ACF Michigan Chefs de Cuisine Association. I am grateful for the continued support of my employer at The Townsend Hotel, my chapter and my family. Without everyone’s support and encouragement, I wouldn’t have made it this far. I will do my best on behalf of everyone who has and continues to support me.” At the regional competition, Sayes prepared four portions of rabbit cotechino sausage roulade with beluga lentils, carrot celeriac puree, butter-glazed broccolini and carrots conserva with carrot mesa and rabbit parcel, currant jus in 1 hour 40 minutes. Sayes, of West Bloomfield, Michigan, is an ACF-certified Executive Chef (CEC). He has an associate degree in culinary arts from Oakland Community College Culinary Institute, Farmington Hills, Michigan. His experience includes executive sous chef, The Ritz-Carlton Hotel, Buckhead, Georgia; regional executive chef with Morrison Healthcare for Children’s Hospital at Egleston, Atlanta; and executive chef, Atlanta Athletic Club, Johns Creek, Georgia. In his current capacity, Sayes is responsible for a staff of 47 and overseeing the hotel’s four dining outlets, room service and banquet/catering programs. He is a member of ACF Michigan Chefs de Cuisine Association. The 2015 ACF Central Region Culinary Salon was part of ACF’s Signature Series, which provides professional development for chefs and culinary students through educational programs, conferences and competitions. Learn more at www.acfchefs.org/culinarysalons, or at Facebook.com/ACFChefs or on Twitter @ACFChefs. -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. ### Editor’s note: High-resolution photos and interviews are available on request.
