American Academy Of Chefs Awards 39 Scholarships

St. Augustine, Fla., Nov. 6, 2007 - Thirty-nine culinary students from around the nation attending 27 schools received $1,000 each to further their studies from the American Academy of Chefs, the honor society of the American Culinary Federation.


"The primary goal of the American Academy of Chefs is to promote the education of future culinarians across the country by sharing the skills, training and expertise that they themselves possess," said Thomas Macrina, CEC, CCE, AAC, chair. "These students represent the future of our industry, and it is our duty to reward their hard work and to encourage their success in the culinary field."


Approximately 200 students applied for the scholarships that were awarded to exemplary students who are currently enrolled in an accredited, post-secondary school of the culinary arts. Their career goal is to become a chef or pastry chef. The 2007 AAC Scholarships winners are as follows.


Chaine des Rotisseurs Scholarship
Shaibu Abdulai, Accra, Ghana, West Africa, The Culinary Institute of America, Hyde Park, N.Y.
Seth Barton, Shamokin, Pa., Florida Culinary Institute, West Palm Beach., Fla.
Britni Brown, Fort Knox, Ky., Sullivan University, Louisville, Ky.
Robert Causey, Delmar, Del., Johnson & Wales University, Providence, R.I.
Ryan Cloak, Pitman, N.J., Johnson & Wales University, Providence, R.I.
Ginnefer Cox, Chicago, Ill., The Culinary Institute of America, Hyde Park, N.Y.
Vanessa Dumornay, Queens Village, N.Y., New York City College of Technology, New York, N.Y.
Ashleigh Fleming, Houston, Texas, The Culinary Institute of America, Hyde Park, N.Y.
Jason Ganga, East Hampton, N.Y., Johnson & Wales University, Providence, R.I.
Patrick Hodsdon, Lewiston, Maine, Johnson & Wales University, Denver, Colo.
John Hoskins, Memphis, Tenn., Le Cordon Bleu, Atlanta, Ga.
Shamarie James, Irvington, N.J., Johnson & Wales University, Denver, Colo.
Jacklyn Jarvis, Riviera Beach, Fla., Florida Culinary Institute, West Palm Beach, Fla.
Sarah Jacobson, Minneapolis, Minn., Le Cordon Bleu, Minneapolis, Minn.
Elaine Lee, Kingston, Jamaica, Le Cordon Bleu, Orlando, Fla.
April Martin, Philadelphia, Pa., The Restaurant School at Walnut Hill College, Philadelphia, Pa.
Theresa Moll, Mechanisville, Va., The Culinary Institute of America, Hyde Park, N.Y.
Jon Reynolds, Eaton, Colo., Western Culinary Institute, Portland, Ore.
Natalie Rice, Weaverville, N.C., Asheville-Buncombe Technical Community College, Asheville, N.C.
Shakiva Robinson, Danville, Va., Johnson & Wales University, Charlotte, N.C.
Kristen Scott, Grand Island, Neb., Johnson & Wales University, Denver, Colo.
Oscar Stephenson, Chula Vista, Calif., The Art Institute of California-San Diego, Calif.
Wendy Summerfield, Baltimore, Md., Baltimore International College, Baltimore, Md.
Kathleen Thao, Covington, Wash., Renton Technical College, Renton, Wash.
LaTonya Warden, New Orleans, La., The Art Institute of Dallas, Texas


Balestreri/Cutino Scholarship
Laura Campagna, Somers, Conn., Johnson & Wales University, Providence, R.I.
Judith Chrysler, Rome, N.Y., Florida Culinary Institute, West Palm Beach, Fla.
Anne Cox, Dallas, Texas, El Centro College, Dallas, Texas
John Gault, Pittsburgh, Pa., The Art Institute of Pittsburgh, Pa.
Erin Maurer, Pittsburgh, Pa., Johnson and Wales University, Charlotte, N.C.
Sean Tamon, Kaneohe, Hawaii, The Culinary Institute of America at Greystone, St. Helena, Calif.
Ross Thompson, Lewes, Del., Indiana University, Punxsutawney, Pa.
Chad Westleigh, Portland, Maine, Johnson & Wales University, Providence, R.I.


Julia Child Memorial Scholarship
Alisha A. Longhurst, Ottumwa, Iowa, Indian Hill Community College, Ottumwa, Iowa
Yu-Shu Tseng, Kaohsiung, Taiwan, Glendale