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 Updates pending for 2009 Culinary Competition  THE 32nd ANNUAL HOTEL, MOTEL AND RESTAURANT SUPPLY SHOW OF THE SOUTHEAST IN CONJUNCTION WITH THE AMERICAN CULINARY FEDERATION MYRTLE BEACH CHAPTER PRESENTS 7TH ANNUAL CULINARY HOT FOOD COMPETITION TO FIND Which is the Real Southern Food? PORK VS CHICKEN VS BEEF VS SEAFOOD “CHICKEN TOOK THE HONOR IN 2007” AND INTRODUCING TRADITIONAL COLD FOOD CATEGORIES A & C 
A mystery basket competition that will challenge what the top meat is Pork, Chicken, Beef, or Seafood. Additionally, this year, we will have a culinary salonfeaturing traditional cold food categories A & C. Prizes for the Hot Food Competition range from $1000 for first place, $500 for second place and $200 for third, plus MUCH MUCH MORE! A $500 first place price is award for the Cold Food categories. The format of the competition will be shorter than the usual F3 category in that there will be only 6 entrees prepared in a 2 hour time frame; including 30 minutes to write the menu. ACF approved judges will score the event. There will be 1 lead judge, 2 judges and a kitchen proctor using the ACF judging criteria. Competition dates and times will be scheduled with all entrants. 
Chef John Kinsella ACF President John Kinsella, CMC, CCE, AAC, is the president and CEO of Kincom, Inc., and senior chef instructor at Midwest Culinary Institute in Cincinnati. An ACF member since 1975, Kinsella has held many leadership positions within the organization. He served as national secretary from 1988 to 1990 and from 1996 to 2000, chair of the Chef-of-the-Year committee from 1984 to 1990; and as president of ACF Greater Cincinnati Chapter from 2000 to 2004. In addition, he is the author of Professional Charcuterie and one of only 61 certified master chefs in the United States. Chef Roland E. Schaeffer Roland E. Schaeffer has been a Senior Experimental Chef for Heinz U.S.A., a division of the H. J. Heinz Company for the last 21 years. He is also a Certified Executive Chef. Prior to joining Heinz in 1978, Schaeffer was Executive Chef at the Lakeview Inn and Country Club Resort in Morgantown, W. Va. He also served as chef at the Bel Air Country Club, Bel Air, California; Chaparral Club, Dallas, Texas; and the Sheraton Blackstone Hotel, Chicago, Illinois. In 1980, 1984, 1988, 1992, 1996 and 2000 Schaeffer competed as a member, team advisor, culinary judge and apprentice team coach of the U. S. Culinary Olympic Team, which participates in the International Culinary Competition held every four years in Germany. The U.S. Culinary Team is sponsored by the U.S. Culinary Team Foundation, under the auspices of the American Culinary Federation (ACF). Schaeffer received three gold medals and an honorary diploma at this most prestigious culinary competition in the world. He is a member of the American Academy of Chefs, which is a national honor society (AAC). Schaeffer has been Chef De Cuisine of the most leading gourmet and food societies across the United States and is an Honorary Member and Ambassador of the Chefs and Cooks Association of Pittsburgh, a chapter of ACF. In 1979, the local organization named him "Chef of the Year". At the ACF's 1991 National Convention in Honolulu, Hawaii, Schaeffer was named both Chef Professionalism Award Winner and National Chef of the Year - the first time one individual has garnered the federation's top two annual recognition's in a single year. In 1994, Chef Schaeffer received an Honorary Degree of Doctor of Culinary Arts from the Johnson and Wales University. In 1998, he was the recipient of the American Academy of Chefs chairman's medal and in 2000, he was inducted into the (AAC) Hall of Fame for the lifelong dedication to the advancement of the culinary profession. Chef Alex R. Darvishi, CEC, AAC Mr. Darvishi is currently the executive chef at The Coronado Club in Houston, Texas. He is also the chef owner and consultant for A.R.D. CULINARY COMCEPTS, INC. He has worked at several first class restaurants, hotels and clubs prior to coming to Houston including La Bonne Aubegre in Kansas City, Opryland Hotel in Nashville, TN, The Athletic Club of Columbus, St. Clair Country Club, The Medallion Club and Meridian Hills Country Club. He is also the recipient of a myriad of prestigious awards including the ACF National "Chef Professionalism" Award, Academy of Chefs "Good taste " award, and multiple gold medals in the prestigious 2004, 2000, 1992, 1988 (including a perfect score) Culinary Olympics in Germany. He was a member of the U.S. Culinary Team at the World Cup Championships in 1990 where he also won two gold medals. He has also received 30 other gold medals at both the national and state levels hot food competitions. He has coached and mentored may young culinarians including coaching teams from Ohio and Indiana to the national championship titles.
$85.00 Entry Fee - Beef/ Pork/ Chicken/Seafood
$85.00 - Cold Food
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During the 32nd HMRSSS in Myrtle Beach, South Carolina, chefs will be given the opportunity to compete for a combination of Cash, Equipment, and Vacation Prizes plus ACF medals in the 7TH Annual Hot Food Competition.
