Press Release
American Academy of Chefs Announces 2008 Award Winners
St. Augustine, Fla., July 14, 2008 - The
American Academy of Chefs (AAC), the honor society of the American
Culinary Federation (ACF), inducted 26 members and six honorary members,
and gave out the following awards during a formal ceremony and dinner at
the 2008 ACF National Convention in Las Vegas, July 13.
Chair's Medal
Steven Jilleba, CMC, CCE, AAC; corporate
executive chef, Unilever Foodsolutions, Lisle, Ill.; ACF Chicago Chefs
of Cuisine Inc.
Joseph Amendola Award
Noble Masi, CEPC, AAC, HOF; Mid Hudson
Culinary Association
Chef Good taste Award
Hans Schadler, CEC, AAC; executive
chef/culinary director, Colonial Williamsburg Foundation, Williamsburg,
Va.; ACF Virginia Chefs Association
Sharing Culinary Traditions Award
Charles Carroll, CEC, AAC; executive chef,
River Oaks Country Club, Houston; ACF Professional Chefs Association of
Houston
Lt. General John D. McLaughlin Award
Stephen Miller, CMC; vice president,
logistics, operations and planning, Macone Midway LLC, Chicago; ACF
Windy City Professional Culinarians Inc.
American Academy of Chefs Culinary Hall of
Fame
Manfred Bast, CMPC, CEC, AAC; retired
chef-instructor, The Restaurant School, Philadelphia; ACF Philadelphia
Chapter
American Academy of Chefs Culinary Hall of Fame
Celebrated Chef
Charlie Trotter; chef/proprietor, Charlie
Trotter's, Chicago; ACF National Chapter
2008 American Academy of Chefs Academy
Fellows
Jeff Bacon, CEC, CCA; executive chef and
program director, Triad Community Kitchen, Winston Salem, N.C.; ACF
Triad Chapter North Carolina
Patrick Britten, CEC; culinary specialist,
SYSCO Foodservice Northern New England, Westbrook, Maine; ACF Casco Bay
Culinary Association of Portland, ME
Louis Chatham, CEC; executive sous chef, Pearl
River Resort and Casino, Choctaw, Miss.; ACF Choctaw Chapter
Philip DeMaiolo, CEC; executive chef, Pier
Sixty, New York City; ACF Long Island Chapter
Christopher Desens, CEC; executive chef,
Racquet Club Ladue, Saint Louis; Chefs de Cuisine Association of St.
Louis, Inc.
Peter Desmond, CEC; culinary instructor,
Glenmont Job Corps Academy, Glenmont, N.Y.; ACF Capital District -
Central New York
Brian Dragos, CEC, CCE; corporate executive
chef, Nestlé Professional, Glendale, Calif.; ACF Chefs Association
of Arizona, Inc.
Gary Fuller, CEC, CCE; program manager, West
Sound Technical Skills Center, Bremerton, Wash.; ACF Washington State
Chefs Association
Michael Gaines, CEC; executive chef, Salinas
Valley Memorial Healthcare System, Salinas, Calif.; ACF Monterey Bay
Chapter
Samuel Glass, CEC, CCE, CCA; professor,
Centennial College, Ontario, Canada; ACF of Greater Buffalo New York
Todd Gold, CEC, CCA; food service director,
Pulaski Technical College Arkansas Culinary School, Little Rock, Ark.;
ACF Central Arkansas Chapter
Paul Jensen, CEC, CCA; chef-instructor,
Nashville State Community College, Nashville, Tenn.; ACF Philadelphia
Chapter
Dorothy Johnston, CEC, CCE; owner/chef,
Café in the Square, Buffalo, N.Y.; ACF of Greater Buffalo New
York
Christian Kiefer, CEC, CCE; executive chef,
Schwan's Food Service, Inc., Marshall, Minn.; ACF Greater Atlanta
Chapter, Inc.
Ann Marie Mundrick, CEC; general manager and
executive chef, Sodexo at Abington Friends School, Jenkintown, Pa.; ACF
Philadelphia Chapter
Richard Naglich, CEC; corporate executive
chef, Allen Brothers Inc., Chicago; ACF Chicago Chefs of Cuisine Inc.
Christopher Neary, CEC, CCA; executive chef,
J. Kings Food Service Professionals, Holtsville, N.Y.; ACF Long Island
Chapter
John Olsen III, CEC;
chef-instructor/restaurant chef, The Art Institute of Philadelphia,
Philadelphia; ACF Philadelphia Chapter
Bruce Ozga, CEC, CCE; dean of culinary
education, Johnson & Wales University, North Miami, Fla.; ACF
Greater Miami Chapter Epicurean Club
Christopher Plemmons, CEC; chef-instructor,
Olympic College, Bremerton, Wash.; ACF Washington State Chefs
Association
Jeffrey Rotz, CEC, CCE; culinary arts
instructor, Eustis High School, Eustis, Fla.; ACF Gulf to Lakes Chefs
& Cooks Association, Inc.
Denise Schaefer, CEC, CCE; chef-instructor,
Penta Career Center, Perrysburg, Ohio; Maumee Valley Chefs Chapter
ACF
Michael Scott, CEC; executive chef, Northwood
Club, Dallas; Texas Chefs Association
David Turcotte, CEC; executive chef, U.S.
Army; Old Dominion ACF Chapter
J.Kevin Walker, CMC; executive chef, Cherokee
Town & Country Club, Atlanta; ACF Greater Atlanta Chapter, Inc.
Paul Zdanis, CEC; director of education,
Connecticut Culinary Institute, Hartford, Conn.; Connecticut Chefs
Association
2008 American Academy of Chefs Honorary
Fellows
Richard Battista; president, Professional
Culinary Institute, Campbell, Calif.; ACF National Chapter
Jim Gibbons; governor of the state of
Nevada
Thomas Haas; founder, Thomas J. Haas &
Associates, Ltd., Inc., Amelia Island, Fla.
Carol Kizer, CCE; hospitality management chair
emeritus, Columbus State Community College, Columbus, Ohio; ACF Columbus
Chapter
Barbara Kuck; curator, Chicago Culinary Museum
& Chefs Hall of Fame, Chicago; ACF Chicago Chefs of Cuisine Inc.
Kathleen Salemno; owner, K P Kitchen Crafts,
Hatboro, Pa.; ACF Philadelphia Chapter
The AAC, which recognizes those individuals who have made significant
contributions to both the culinary profession and ACF, was established
in 1955 at the ACF National Convention in Pittsburgh. Those credited
with its founding include the legendary Pierre Berard, Peter Berrini and
Paul Laesecke, AAC, HOF.
With more than 21,500 ACF members, approximately 800 belong to the
AAC. Demanding criteria must be met in order to be elected to the AAC,
including: certification at a level of executive chef/pastry chef or
higher; no less than 15 years culinary experience; be an ACF member in
good standing for a minimum of 10 consecutive years or more; and
sponsorship by two AAC members.
The American Culinary Federation, Inc., established in 1929, is the
premier professional organization for culinarians in North America. With
more than 21,500 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. For more
information, visit www.acfchefs.org.
# # #
Contact: Patricia Carroll
Communications Director
(800) 624-9458, ext. 147
pcarroll@acfchefs.net
Leah Spellman
Public Relations Specialist
(800) 624-9458, ext. 113
lspellman@acfchefs.net
