On June 27th, the Higher Education Conference Center Team brought home the Gold Medal and the coveted Copper Pot at the 3rd Annual ARAMARK Culinary Excellence (ACE) National Competition at Boston University. ACE gives all Higher Education chefs a chance to step outside of their comfort zone, stretch their limits and let their expertise shine. And although only one team could take home top honors, everyone that participates in ACE is a success. Even students win, knowing that the men and women who prepare their meals every day are always striving for excellence.
This year over 130 chefs demonstrated their culinary prowess at 22 regional competitions across North America. Randy Bain, National Coordinator remarked afterwards: "Every year the ACE competition talent rises to the next level. All of these chefs should think of themselves as a success."
The National Event is really two competitions in one. In the American Culinary Federation (ACF) portion, chefs compete against specific criteria, not each other. All teams have the opportunity to win a Gold Medal if they accumulate the required point totals. For the first time in history, ARAMARK Higher Education chefs took home two Gold Medals. Several other medals were also awarded to ARAMARK Higher Education. Here are this year's winners:
American Culinary Federation (ACF) Gold Medal Winners
Higher Ed Conference Centers
Higher Ed Mid-Atlantic Region
American Culinary Federation (ACF) Silver Medal Winners
Higher Ed Northeast Region
Higher Ed Midwest Region
Higher Ed East Region
Higher Ed South Region
American Culinary Federation (ACF) Bronze Medal Winners
Higher Ed Canada Region
Higher Ed Southeast Region
Higher Ed Southwest Region
American Culinary Federation (ACF) Certificate of Participation
Higher Ed West Region
The second part of the national event is the Higher Education's ACE Competition portion, in which teams receive medals based on point totals, with the top three teams winning Gold, Silver, and Bronze. This year's top three were separated by just 1.56 points, the closest competition to date.
And the ACE award winners are:
Gold Medal - Higher Education Conference Centers
Nishitha Ilanderage - The Fluno Center
Michael Russell - U of Michigan, Ross of Business
Kurt Wohlgemuth - Wharton School of Business
Lance Baldus - Coordinator
Silver Medal - Mid-Atlantic
Ausar AriAnkh - William & Mary
Greg Carter - Frostburg State University
Bryan Kelly - James Madison University
Tom Fiammetta - Coordinator
Bronze Medal - Northeast
Chris Bee - Boston University
Kyle Mayette - Clarkson University
Patrick Sullivan - US Coast Guard Academy
Sue Small - Coordinator
ARAMARK's Focus on 4 Employee Advocacy initiative puts their people first and foremost, so it is particularly important to cultivate an environment in which chefs can develop the skills needed to achieve culinary success. The 30 ACE finalists prove that the initiative is working and deserve congratulations for making it to the National Competition.


With all the big changes coming to CSU, many students speculate about the goals of our university.











On March 3, Rhodes College in Memphis, TN held their first Cooking Class.





With the new year came changes in the cafeteria - changes that the students have definitely noticed.

Eastern employee, Kathy VanWinkle famously shares smiles in upstairs Powell.

















Contrary to popular belief, Barnard girls can get their money's worth on the unlimited meal plan.

Aramark has been serving up some changes to more than just the menu this school year.






The student-run international buffet will feature a Volunteer Week theme Sept. 21-24.


New electricity strategy helps ARAMARK save money and energy

UT student-run international buffet features Volunteer Week theme

Annual campaign strives to help Maine communities find school supplies

Schools make green list thanks in part to eco-conscious food programs

ARAMARK company-wide community involvement initiative on the road again

ARAMARK partners with business community to help workforce readiness



Corban University Food Services Director welcomed to the Red Hat crew





Top ARAMARK chefs vie for the Gold Medal at the 3rd annual ACE competition.

ARAMARK Higher Ed team does what it can to help after Washington, DC, Metro train crash.


ARAMARK partners with Carson-Newman College to operate the local bakery.

Twenty-four ARAMARK employees were recently awarded Jefferson Awards for community service.

ARAMARK at USF program provides young adults with job training and help finding employment.

Closed loop local food project brings greater sustainability to University of Southern Maine.

ARAMARK and FSU student group host "Dine in the Dark" event as part of global Earth Hour effort.

Vermont's Lyndon State College has recently implemented a new system of composting waste.

A May food drive organized by ARAMARK and Old Dominion extended after great success.

Displaced from Burundi by ongoing war, jobs gives refugees a step toward normalcy.

The college is partnering with ARAMARK to design and implement a comprehensive energy program.

Olin College is on track to saving nearly $1.5 million in energy costs over three years.

ARAMARK employee volunteers give facelift to Queens Community House.


Bloomsburg University of PA repackaged and distributed 12 tons of food to those in need.

University food supplier will adopt new measures to improve sustainability.

Kari Willmott was nominated for the TRiO Student's Choice Award.

USF Surf Club and ARAMARK have always had a tradition of giving back to the local community.

25 students participated in ARAMARK'S second Annual Hot Wing Eating Contest.

Julius Jackson won first place in the 8th Annual Top Chef competition hosted by ARAMARK.


Executive chef Masahiro Yamashita wins a gold medal at the ARAMARK Culinary Excellence Competition.


The new CityKids Java Café serves up sustainable food and support for at-risk kids.

Students enjoy locally grown and harvested foods in new on-campus cafe.

With $5 combo meals, students are getting a new taste of value.

Student-run restaurant offers great learning opportunity, awesome meals.

Boston Unity Dining Services helped feed over 1,250 people this holiday season.

Brandeis Greening class works with community to bring local produce to campus.

ARAMARK and local farm work to build more sustainable food system.

Over 1,300 take part in University of Rochester Local Foods Week.

University of Maine-Farmington honored for his commitment to the community.

Get to know the Director of the University of Rochester's Eastman Dining Center.

Nearly 100 employees, friend and family celebrated the day by helping the community.

Best-selling health & lifestyle author Anne M. Fletcher is speaking at campuses nationwide.

Director of ARAMARK Fleet Operations talks about how ARAMARK is greening our roadways.

Local center gets a desperately needed - and well deserved -- renovation.

Best-selling health & lifestyle author Anne M. Fletcher is speaking at campuses nationwide.

ARAMARK invests in the first fully-chartered Boys & Girls Club to operate within a homeless shelter.

ARAMARK works with campus partners to incorporate Zero Waste practices.

Top ARAMARK chefs embark on a multinational cultural journey of a lifetime.

Dedicated employees are rewarded in the 2008 THRIVE Recognition Program drawing.

The latest edition of "Meet the 'MARK" features a key player at Vassar College Dining Services.

ARAMARK's partners at the University of Florida keep up the good work.

The ARAMARK Building Community national tour makes a stop in San Francisco.

ARAMARK teams up with the Elizabeth Peabody House in Somerville, MA.

The Tennant Company helps develop an environmentally-safe light industrial scrubber.

Students try trayless dining in an effort to support environmental stewardship.

Twenty ARAMARK employees receive prestigious Jefferson Awards.

Campus partners recycle almost 12 million pounds of waste in the 2008 RecycleMania program.


ARAMARK makes a commitment to help preserve the world's oceans and fisheries.

Students find out how much food is wasted at Old Dominion University's Café 1201.

ARAMARK helps Berklee reduce its campus-wide energy use by almost 40 percent.

ARAMARK finds Energy Star options for the University of Florida.

The new science building of Muhlenberg College wins a Silver LEED Rating.
We're committed to protecting and improving the environment by weaving an essential Green Thread through every aspect of our business.
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