Kendall College Students Win American Culinary Federation 2010 National Baron H. Galand Culinary Knowledge Bowl

A team of five students enrolled in the School of Culinary Arts at Kendall College, Chicago, beat three other finalist teams to win the National Baron H. Galand Culinary Knowledge Bowl and earn gold medals at the American Culinary Federation's (ACF) 2010 National Convention in Anaheim, Calif., August 2.

The Kendall College team, representing ACF's Central Region and consisting of Allison Chikos, Erika Giffin, Sarah Roberts (captain), Jacquie Wallner and Edward Whitney, competed against teams representing foodservice-training programs at schools in ACF's Northeastern, Southeastern and Western Regions.

"We are so proud of our students who excelled admirably in ACF's annual national Knowledge Bowl," says Renee Zonka, R.D., C.E.C., C.H.E., associate dean and managing director of Kendall's School of Culinary Arts, who was on hand in Anaheim to cheer Kendall students along with team coach and Kendall chef-instructor Dina Altieri and Kendall College Interim President Karen Gersten. "They worked hard for months following their win at ACF's Central Regional Conference in Indianapolis in March, and their dedication and commitment to studying and practicing paid off."

The Baron H. Galand Culinary Knowledge Bowl tests the acumen of culinary-arts students via a "Jeopardy"-style subjects grid that includes challenging culinary, baking, nutrition, sanitation and math questions as well as sensory perception. The competition is named after the late Chef Baron H. Galand, C.E.C., who served as national president of ACF from 1983 to 1987. First held at the ACF's 1992 National Convention in Washington, D.C., today the four geographic regions of ACF hold the competition at their respective conferences in winter and spring to qualify teams to compete for the national title at the ACF's convention in summer.

About the American Culinary Federation, Inc.
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. 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.

About Kendall College's School of Culinary Arts
Founded in 1985, the School of Culinary Arts at Kendall College is among the premier culinary-training programs in the United States, offering associate and bachelor's degrees and certificates in culinary arts as well as associate degrees and certificates in baking and pastry. The school occupies a stunning "Riverworks" campus near downtown Chicago. The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts Associate program since 1988 and the Baking & Pastry Associate program since 2008. Kendall, which celebrated its 75th anniversary in 2009, also operates Schools of Hospitality Management, Business and Education. Kendall College is accredited by the Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org, 1-312-263-0456. Kendall College is a member of the Laureate International Universities network. For more information, visit www.kendall.edu.