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The American Culinary Federation (ACF), Inc., the largest association of professional culinarians in North America, honored its members and chapters this week at the 2010 ACF Western Regional Conference in Albuquerque, N.M.

Jean Hull (Photo courtesy of Ken Love)

The 2010 ACF Western Regional Conference award recipients will compete for national titles against their winning regional counterparts in August at the 2010 ACF National Convention in Anaheim, Calif.

The Hermann G. Rusch Chef’s Achievement Award was bestowed upon Jean Hull, CCE, AAC, owner, Jean’s Hospitality Consultant, Kailua-Kona, Hawaii; ACF Kona-Kohala Chefs Association.

Hull is a long-time champion of culinary arts on the Big Island and has trained and supported hundreds of youngsters with serious kitchen skills.

This award, formerly the Hermann G. Rusch Humanitarian Award, honors chefs who have demonstrated the highest level of commitment to both ACF and the culinary profession.

Such chefs, through their involvement with and contributions to ACF and our craft, have advanced the culinary profession and ensured the enrichment of students, our members and those in the profession.

Candidates are worthy of carrying on the proud tradition of the chef for whom this award was named, Hermann G. Rusch, AAC (1907-1997).

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and 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

The Frank family.

Kona Café is presenting its two coffees at the Q’uisine of Hearts Valentine’s Day brunch at the Hilton Waikoloa Village on Sunday, Feb. 14. The event is organized by Jean Hull of the Kona Kohala Chefs Association.

The brunch benefits the local culinary academy, allowing it to offer scholarships and to send chefs and their students into public schools to educate students about cooking and nutrition.

Kona Café owner Allan Frank applauds Hull’s efforts to teach youngsters about good food.

“Good habits begin early,” Frank said. “And I’m happy to support Jean in her work with our culinary students and her nutrition program in our schools.”

The top chefs and confectioners at the hotels present their best, and the guests go from station to station sampling. A good Kona coffee is a natural compliment to the omelets and pastries.

Kona Café has two coffees. Its estate coffee, grown on the farm in Honaunau Valley, is called Kona Café.

Frank has been growing coffee on the Big Island for 20 years. Several years ago, he decided to try combining his lower elevation coffee with one from a higher elevation, to capture the best qualities of each growing region. The result is Naupaka Kona Coffee.

The higher elevation coffee is grown on a farm managed also by Frank, so the same attention is given to every part of its cultivation.

Frank and his family have supported this event for the last four years.

— Find out more:
www.konacafe.com

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Tickets are still available for Q’uisine of Hearts — a delectable brunch 11:30 a.m.-2:30 p.m. Valentine’s Day at the Hilton Waikoloa Village.

Treat your special someone this Sunday to a bountiful brushetta buffet, custom omelet stations and eggs Benedict—all prepared by the culinary students at Hawaii Community College-West Hawaii. An array of handcrafted miniature desserts by pastry chefs, bakers, chocolatiers and ice-cream makers should please your valentine.

Sip champagne, wines, handcrafted ales, 100% Kona coffee, or tropical teas while enjoying Francine Alexander at the piano. A silent auction includes bidding on premier floral arrangements, plus intimate dinners and pupu parties prepared by local chefs.

Q’uisine of Hearts is presented by the ACF Kona Kohala Chefs Association as a benefit for keiki nutrition awareness programs. It is sponsored by the Hilton Waikoloa Village Resort.

Ticket prices are $40 for adults and $20 for keiki aged 5-10. Tickets are available at the Kona Wine Market, Kailua Candy Company and Gourmet Chef’s Supply in Kona; and at Tropical Dreams Ice Cream in Waimea. To charge reservations by phone: 329-2522.

To reserve overnight accommodations online at the kamaaina rate, visit www.hiltonwaikoloavillage.com/kamaainaspecials or call 886-1234.

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Kona Village Resort rolls out the red — and green — carpet for the Big Isle’s premier holiday gala, Christmas at Kona Village, Dining with the Chefs 5:30-8 p.m. Saturday, Dec. 5.

Annually presented by the American Culinary Federation (ACF) Kona Kohala Chefs Association, the elegant extravaganza marks its 21st year with tantalizing cuisine prepared by more than 20 top Hawaii chefs. Under the stars, enjoy island music and an exciting live auction of exclusive, private dinner parties and receptions expertly hosted by local chefs.

New this year, the live auction will solely benefit local culinary scholarships and the food service program at Hawaii Community College-West Hawaii. The event sponsor is HFM Foodservice.

Attendance to the culinary affair of the season is limited to 500 and ticket prices are $90 per person. In addition, reserved tables of 10 are available for $1,000.

Tickets are for sale at Kailua Candy Company, 329-2522, and at Clark Realty/Kona, Kona Wine Market and Kona Village Resort.

Weekend and one-night accommodation packages starting at $195 for single/double occupancy with breakfast, $225 with Sunday brunch and $325 oceanfront rooms with breakfast or brunch are available from Kona Village Resort.

Contact reservations for details at 808-325-5555 or 800-367-5290 and mention “ACF Christmas at Kona Village.”