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Cincinnati State to host ACF culinary competition March 28-29

FOR IMMEDIATE RELEASE
March 26, 2015

CONTACT
Robert White
Media Relations/Communications Coordinator
(513) 569-4775 (office)
(859) 468-6640 (cell) 
robert.white@cincinnatistate.edu

Cincinnati State to host ACF culinary competition March 28-29

Cincinnati State will host an American Culinary Federation competition on March 28 and 29 in the 
kitchens of its Midwest Culinary Institute.

The annual event this year is attracting more than 60 participants from Ohio, Wisconsin, Pennsylvania, 
North Carolina, New York, Virginia, Tennessee, and Illinois. Just over half the contestants are affiliated with MCI.

The event is open to chefs of all ages. Competition categories include cold food presentation, hot plated 
food, mystery baskets in hot food, pastry desserts, chocolate centerpieces, wedding cakes and 
celebration cakes. Some contestants will be required to prepare a meal for four based on a “market 
basket” of items they will not have seen before and will be given a limited amount of time to complete the task.

Media coverage of the cooking portions of the competition is welcome. To make arrangements, please 
contact Chef Betsy LaSorella at (513) 569-1568 (office) or mary.lasorella@cincinnatistate.edu or, on the 
day of the event, at (859) 512-8808 (cell). For other background please visit www.mciacf.org.

ABOUT CINCINNATI STATE
Cincinnati State (www.cincinnatistate.edu) enrolls about 10,600 students and offers more than 130 
associate degree and certificate programs in business technologies, health and public safety, engineering 
technologies, humanities and sciences and information technologies. Cincinnati State has one of the 
most comprehensive co-op programs among two-year colleges in the U.S. 

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Editors: The bulk of the competition will take place Saturday, March 28, starting at 8 a.m., with an awards 
presentation tentatively planned to begin approximately 3 p.m. that day.