AMERICAN CULINARY FEDERATION PRESS RELEASE For Immediate Release

Media Contacts: Catie Gainor: (610) 455-2780, [email protected]

Kendall College School of Culinary Arts Wins the Baron H. Galand Culinary Knowledge Bowl at 2017 American Culinary Federation National Convention St. Augustine, Fla., July 26, 2017 — Students from Kendall College School of Culinary Arts, Chicago, Illinois, proved they have the culinary expertise to win the 2017 Baron H. Galand Culinary Knowledge Bowl. The competition, sponsored by American Technical Publishers and Vitamix, took place at Cook. Craft. Create. ACF National Convention & Show, Orlando, Florida, July 9-13. Kendall College team members Brandy Freberg, Joshua Ludwig, Nikhil Bendre, CC, and Benton Givens, faced off against three other ACF regional teams in the “Jeopardy”style competition. Kendall College assistant professor Wook Kang, CEC, coached the team and Nelia Salvi, CC, a former Kendall College Knowledge Bowl competitor, was the assistant coach. Since 2010, Kendall College has claimed the national Knowledge Bowl title four times and the regional title eight times. Team members are part of the Chefs & Culinary Professionals of Chicagoland chapter. “This is our eighth straight win in regionals and our fourth national win in that time frame. Looking forward, we’re hoping to bring it back to Kendall again next year and continue the tradition," said Kang. “It’s been a wonderful ride and congratulations to all the teams out there that competed. Preparation was a lot of work and dedication on the students; they worked their tails off and in the end it was well worth it.” The Baron H. Galand Culinary Knowledge Bowl is open to junior culinary teams from ACF chapters, apprenticeship programs and American Culinary Federation Education Foundation-accredited schools. The competition is named in honor of past ACF National President Baron H. Galand, CEC, AAC, HOF, who championed junior members and encouraged them to get involved in their profession outside the kitchen. Competition questions are compiled from culinary textbooks that cover topics such as nutrition, baking, culinary math, safety and sanitation, and the arts of classical and modern cooking. To compete for the national title, teams first competed and won their respective regional competition. More than 1,100 chefs, cooks, students and foodservice professionals attended Cook. Craft. Create. ACF National Convention & Show. The event provided professional development through informative workshops and seminars, cutting-edge demonstrations, a trade show featuring 70 foodservice industry exhibitors, a career fair and national culinary competitions. Visit the ACF Flickr page for high-resolution photographs. -MORE-

About the American Culinary Federation The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning more than 150 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. The American Culinary Federation Education Foundation is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to Chef & Child, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook, Instagram and Twitter. ### Editor’s note: Kendall College team members (pictured left to right): Brandy Freberg, Joshua Ludwig, Nikhil Bendre, CC, and Benton Givens.