Press Release

John Kinsella, CMC, CCE, AAC, Inducted into Les Amis d'Escoffier Society of Chicago Disciples of Escoffier

St. Augustine, Fla., April 2, 2008 - John Kinsella, CMC, CCE, AAC, president of the American Culinary Federation (ACF), and senior chef-instructor at Midwest Culinary Institute at Cincinnati State Technical and Community College in Cincinnati, was inducted into the Les Amis d'Escoffier Society of Chicago Disciples of Escoffier at The Palmer House, Chicago, Feb. 27.

Kinsella's induction into the society celebrates his leadership and contributions to ACF, charitable organizations, the foodservice industry and his local community. A graduate of Cincinnati State Technical and Community College, Kinsella has been a member of ACF since 1975, and was elected as the federation's president in 2005.

His roles within the foodservice industry have included: president, ACF Greater Cincinnati Chapter; team manager, Bahamian National Culinary Team, 2000-2004; manager, Team Midwest, Culinary Olympics, 2000; Cincinnati's Chef of the Year, 1988, 2000; recipient of Her Majesty's Armed Forces Combined Services medal for services to the culinary profession, 2001; and recipient of the Champion Award from the Cincinnati Convention and Visitors Bureau, 2008.

In addition, he was voted culinary educator par excellence by the readers of Cincinnati Magazine. He is the author of Professional Butcher and Charcuterie (John Wiley, 2006); "Defending our Culinary Honor," Cincinnati Enquirer, 2003; and Professional Charcuterie, (John Wiley and Sons, 2002). He is regularly published in The National Culinary Review and Sizzle magazines.

"It is such an honor to be inducted into Les Amis d'Escoffier Society of Chicago Disciples of Escoffier," said Kinsella. "As culinary professionals, I hope we can work together to honor the remarkable legacy of Escoffier and continue encouraging today's culinarians to live out the great culinary traditions this fraternity was founded on."

Les Amis d'Escoffier Society of Chicago is a non-for-profit fraternity of true epicures and connoisseurs, who are dedicated to the propagation of high standards and ethics of the culinary profession. It was created to perpetuate the memory of the great culinary master, Auguste Escoffier and to promote a better understanding of and greater appreciation for the art of good living.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With 20,000 members spanning more than 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 also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than eight million members globally. For more information, please visit www.acfchefs.org.

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Contact: Patricia Carroll
Communications Director
(800) 624-9458, ext. 147
pcarroll@acfchefs.net

• John Kinsella, CMC, CCE, AAC, Inducted into Les Amis d'Escoffier Society of Chicago Disciples of Escoffier