2 Utah chefs presented with awards

Two Utah chefs were honored during the American Culinary Federation's Western Regional Conference held April 19-21 in Salt Lake City.

Peter Hodgson, certified executive chef at Salt Lake City University Park Marriott, received the ACF's Western Region Chef Professionalism Award. Hodgson, of Taylorsville, has more than 30 years of experience in the culinary industry. The award is given annually to a member who exemplifies the highest standards of professionalism through certification, continuing education and training, culinary competitions and community involvement. Hodgson is a candidate for the national 2008 Chef Professionalism Award.

Hodgson also received a President's Medallion, which goes to members who contribute their knowledge, skills and expertise to the advancement of the culinary profession.

Hodgson received his culinary training at Canberra Culinary Arts College, Canberra, Australia. He has served as president of ACF Beehive Chefs Chapter Inc. since 2003. Hodgson is also chef-coordinator of the National Restaurant Association/Utah Restaurant Association's ProStart program, which encourages students to consider careers in the food service industry. Since 2003, he has helped increase the number of high school programs from 26 to 44.

Bernhard Gotz, certified executive chef at the Little America Hotel, was named Western Region Chef of the Year. Gotz competed for the honor with three other chefs. His winning recipe was Pan Seared Red Snapper on a Timbale of Butterscotch Beans, Israeli Cous Cous and Vegetable Ragout with Saffron and Fennel Fish Fumet. He will compete for the national title at the national convention in Las Vegas.

Gotz, who has been with Little America since 2004, received his culinary training in Germany. He has worked at Sheraton hotels in Boston and Chicago, the Flamingo Casino in New Orleans, and in restaurants in Charleston, S.C., and Bermuda.

He is a former president of ACF Beehive Chefs Chapter, ACF New Orleans Chapter and ACF Greater Charleston, S.C., Chapter. He initiated culinary apprenticeship programs in Utah and South Carolina. In addition, he received the Honorary International Citizen of New Orleans for outstanding contributions to the community in 1991 and was presented with a key to the city.

"Chef Gotz is an extraordinary culinary professional, creating a camaraderie and familylike atmosphere, " said Ed Box, Little America's general manager. "We have no doubt he will come home a winner!"

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E-mail: vphillips@desnews.com