MEDIA RELEASE

Stephen Rouelle, executive sous chef of The Fairmont Orchid, Hawaii, was recently tapped Chef of the Year by the American Culinary Federation Kona Kohala Chefs Association. (ACFKKCA).

Chef Stephen Rouelle

Cited for his dedication as scholarship committee chair and help with high school culinary activities, the South Kohala resident received his award at the organization’s annual President’s Ball January 26 at Daniel’s restaurant.

Bob Okawa was named Member of the Year for his recent service as chapter secretary and ongoing guidance on food safety.

A retired state Department of Health microbiologist, epidemiologicial specialist and registered sanitarian, the Kailua-Kona resident presented a food safety seminar on the chapter’s behalf at the ACF Western Regional Conference.

New 2012 Kona-Kohala Chefs officers are Devin Lowder, president; Ken Love, vice-president; Patti Kimball, secretary; and Dan Cody, Sr., treasurer.

Committee chairs are Ken Love, agriculture; Jean Hull, C.C.E, A.A.C., and Dr. Carol Whitaker, Chef and the Child Community Programs; Patti Kimball, High School and Paul Heerlein and Betty Saiki, Jr. Chef/Hawaii Community College-West Hawaii.

Founded in 1929, the ACF is comprised of 24,000 culinarians, food service professionals, purveyors and culinary enthusiasts.

Bob Okawa

The West Hawaii organization is one of ACF’s 230 national chapters and is committed to culinary sustainability and fostering farmer-chef relationships.

With a focus on offering scholarship and support for members and local student culinarians, the Kona Kohala Chefs also provides West Hawaii keiki with comprehensive nutrition awareness programs.

These community activities including Cooking for Kids instruction to 1,200 second graders annually and Hit a Homerun for Nutrition breakfasts for youth.

The organization raises funds through two community events: the annual Quisine of Hearts brunch in February and Christmas at the Fairmont-Dining with the Chefs in December.

Membership is open to chefs (which can include national ACF certification), dieticians, food and beverage professionals, purveyors, student culinarians and culinary enthusiasts.

“Culinary enthusiasts, people who appreciate the creation of food, make up at least 35 percent of our local chapter,” Lowder said. “We meet the first Wednesday of the month during lunch at changing restaurants.”

— Find out more:
www.KonaKohalaChefs.org