Executive Chef Todd Kelly Named ACF Northeast Region Chef Of The Year

Kelly Wins Live Cooking Competition In Ohio And Heads To Nationals In Dallas In July

This information originated in American English.

March 28, 2011

ST. AUGUSTINE, Fla. - Todd Kelly of Batavia, Ohio, received the American Culinary Federation, Inc. (ACF) Northeast Region Chef of the Year award at the 2011 ACF Northeast Regional Conference held at the Renaissance Columbus Downtown Hotel, Columbus, Ohio, March 20-23, 2011. Kelly, executive chef/director of food and beverage at Hilton Cincinnati Netherland Plaza accepted the award during the regional awards gala March 23.

“Winning was amazing. I went into the competition without over-thinking my dish, although it had a lot of components. The competitors put out some very nice dishes,” said Kelly. “The experience was challenging and the amount of preparation that went into the competition was tremendous. I am thankful for having an understanding family and an employer that support me. I am looking forward to representing the Northeast Region at nationals.”

Sponsored by Unilever Food Solutions, the ACF Northeast Region Chef of the Year award recognizes an outstanding culinarian 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. Kelly competed against three other candidates, preparing roasted duck breast with foie gras, hedgehog mushrooms, organic carrots, spiced churro and Madeira sauce before being declared the winner. As this year’s Northeast Region recipient, he will compete for the national title against the winners from the three other ACF regions at the 2011 ACF National Convention in Dallas in July.

Kelly has worked at the Hilton Cincinnati Netherland Plaza since 2006. He oversees all culinary operations—Orchids at Palm Court, The Grille at Palm Court, The Bar at Palm Court, in-room dining, and banquet and wedding menus—and a staff of 65. Kelly has spent more than a decade in the culinary industry, working in several restaurants in North Carolina and California, including Ember Grille at The Westin, Charlotte, N.C.; Peter James Townhouse, Charlotte; Rubicon, San Francisco; and Little City Italian Restaurant, San Francisco. His cuisine has won many awards, including one of Zagat’s 2011 top-rated restaurants in Cincinnati, one of the top 50 restaurants in the U.S. in 2010 by Open Table, the No. 1 Restaurant in City in 2009 and 2010, according to Cincinnati Magazine, and a five-star rating in 2009 by The Cincinnati Enquirer. He is a member of ACF Greater Cincinnati Chapter.

The 2011 ACF Northeast Regional Conference, hosted by ACF Columbus Chapter, brought hundreds of chefs, cooks and foodservice professionals to Columbus. The conference provided attendees with opportunities to advance their professional development and enhance their culinary skills through business seminars, cooking demonstrations featuring the latest trends and techniques, cooking competitions and awards.

Sponsors of the 2011 ACF Northeast Regional Conference and ACF national award sponsors are: American Lamb Board; American Technical Publishers; Cabot Creamery Cooperative; Canada Cutlery Inc.; Cargill Salt; The Cheesecake Factory Bakery Inc.; Custom Culinary, Inc.; Ecolab; Gordon Food Service; Kingsburg Orchards; Koch Foods, Inc.; Mars Foodservice; McCormick For Chefs; MenuMax; MINOR’S®; NEWCHEF Fashion Inc.; North Country Smokehouse; R.L. Schreiber, Inc.; RC Fine Foods; Riviana Foods Inc.; Roth Produce; S&D Coffee; Splenda®; Tyson Food Service; Unilever Food Solutions; U.S. Foodservice; Vitamix Corp.; and the Wisconsin Milk Marketing Board.

About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic 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.

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