Military Chefs From Each Branch Of Service Compete In Acf National Championship Featuring The Freedom Chef Challenge

Top chefs from each branch of the service will battle to see whose cooking reigns supreme at the 2010 American Culinary Federation (ACF) National Championship featuring the Freedom Chef Challenge. The competition takes place Tuesday, Aug. 3 during the 2010 ACF National Convention trade show, held at the Anaheim Convention Center, Anaheim, Calif.

"The ACF National Championship featuring the Freedom Chef Challenge was the brainchild of David Prows, CEC, AAC, and was first held at the 2008 ACF Western Regional Conference in Salt Lake City when the Army team took home the title," said Michael Ty, CEC, AAC, ACF national president.

"This competition is our way of acknowledging all the hard work and sacrifice military chefs make - many whom place their lives at risk for the safety of our country and to keep our soldiers fed. Military chefs face unique challenges while on the field and stationed in the U.S., yet they excel and are some of the most talented professionals in our industry."

During the competition, two-person teams will have 30 minutes to review the mystery basket, write their menu and shop. Teams will have three hours to set up, cook and serve, and 30 minutes to clean up. They will prepare as many courses as they can, with a minimum of four courses required. Teams must utilize all ingredients provided in the mystery basket, but they are not limited to those ingredients. A panel of distinguished judges will select the winning team.

Competitors have honed their skills in the kitchens of mess halls, officers' clubs, naval ships and active locations of war around the world. Armed with spatulas and skillets, chefs will engage in culinary-style hand-to-hand combat to see who can produce the best-tasting, most creative dishes. Here's a look at this year's competitors:

U.S. Air Force
Master Sergeant (MSgt) Jamie Green, CEC
Senior Master Sergeant (SMSgt) Mark Veomett, CEC, team captain

U.S. Army
Sergeant (Sgt) Matthew Flemister MC3 , team captain
Sergeant First Class (SFC) Rene Marquis, CEC, PCEC, CCE, CCA, AAC

U.S. Coast Guard
Petty Officer 2nd Class (PO2) Edward Fuchs, CC
Senior Chief Petty Officer (SCPO) Justin Reed, CEC, team captain

U.S. Marines
Staff Sergeant (SSgt) Charles Hughes, CC, team captain
SSgt Scott Zabel, CC

U.S. Navy
Culinary Specialist First Class (CS1) Michael Edwards, CEC, PCEC, team captain
CS1 Paul Maloney, CEC

At the 2010 ACF National Convention, chefs, cooks and foodservice professionals will attend to network, compete, and attend educational seminars, culinary demos, social functions and meal events. For information, or to attend, visit www.acfchefs.org or call (800) 624-9458.

Sponsors of the 2010 ACF National Convention are: Allen Brothers; American Technical Publishers; Barilla America, Inc.; Barry Callebaut; Beef Information Center; BelGioioso Cheese Inc.; Buckhead Beef; Butterball Farms, Inc.; California Olive Ranch; Canada Cutlery Inc.; Canola Council of Canada; The Cheesecake Factory Bakery Inc.; Christopher Ranch; Cleveland Range, LLC; Contessa Premium Foods; Custom Culinary, Inc.; Diamond Crystal Salt; Dietz & Watson, Inc.; Ecolab; Eneron, Inc.; Fisher-Nickel Inc.; Five Star Gourmet Foods, Inc.; French's Foodservice; GFF, Inc./Girard's Dressings; Guittard Chocolate Co.; Hudson Valley Foie Gras; The International Culinary Schools at The Art Institutes; J.R. Simplot Company; Johnson & Wales University; King & Prince Seafood; Koch Foods, Inc.; Lactalis; Le Cordon Bleu Schools North America; MARS Food Services; McCormick For Chefs; MenuMax; Michael Foods, Inc.; MINOR'S�; Monterey Bay Aquarium Seafood Watch; NEWCHEF Fashion Inc.; Plugr�; PreGel AMERICA; Rastelli; Riviana Foods Inc.; R.L. Schreiber, Inc.; Saputo Cheese; The Schwan