Press Release
President's Medallions Announced at 2008 ACF National Convention in
Las Vegas
St. Augustine, Fla., July 15, 2008 - Twenty
five chefs were recognized at the 2008 ACF National Convention in Las
Vegas, July 14-17, for service to the organization and the culinary
profession.
In 1991, Jack Braun, CEC, AAC, then national
president of ACF, introduced the presentation of ACF President's
Medallions as tokens of appreciation and tribute to people who
contribute significantly to the culinary profession. The following are
the 2008 recipients.
- Joachim Buchner, CMC; executive chef,
Chevy Chase Club, Chevy Chase, Md.; ACF Nations Capital Chefs
Association
- Julia Burnside; senior manager, Bahamas
Ministry of Tourism, Nassau, Bahamas; Bahamas Culinary Association
- Margaret Condrasky, CCE; assistant
professor-food service, Clemson University, Clemson, S.C.; ACF Upstate
South Carolina Chapter
- Scott Daniels, CEC, CCA; senior director,
dining and culinary; Sodexo, Middletown, Del.; ACF First State Chefs
Association
- Ira Fingerman; national manager, Lady
Aster, Tyson Food Service, Springdale, Ark.; ACF Windy City Professional
Culinarians Inc.
- Donald Hauck, CEC, AAC; chef-instructor,
Columbus Culinary Institute, Columbus, Ohio; ACF Columbus Chapter
- Paul Kampff, CEC; executive chef, St.
Louis Country Club, St. Louis; Chefs de Cuisine Association of St. Louis
Inc.
- Stefan Marcus; chef-instructor, Midwest
Culinary Institute, Cincinnati; ACF Greater Cincinnati Chapter
- Rene Marquis, CEC, CCE, PCEC, AAC;
executive chef, U.S. Army, Brandon, Fla.; Old Dominion ACF Chapter
- Jesse Mercado, CEC, AAC; retired, Harwood
Heights, Ill.; ACF Chicago Chefs of Cuisine Inc.
- Myles Moody; Ireland; World Association of
Chefs Society
- Jonathan Moosmiller, CCC; executive sous
chef, Westchester Country Club, Rye, N.Y.; ACF National Chapter
- Christopher Neary, CEC, CCA; executive
chef, J. Kings Food Service Professionals, Holtsville, N.Y.; ACF Long
Island Chapter
- Michael Norton, CEC, AAC; executive chef,
Eldorado Hotel & Casino, Reno, Nev.; ACF High Sierra Chefs
Association
- Christopher Plemmons, CEC;
chef-instructor, Olympic College Culinary Arts, Bremerton, Wash.; ACF
Washington State Chefs Association
- David Prows, CEC, AAC; executive chef,
Costa Vida, Sandy, Utah; ACF Beehive Chefs Chapter Inc.
- Jill Russell, CEC, CCE; chef-instructor,
Elgin Community College, Elgin, Ill.; ACF Windy City Professional
Culinarians Inc.
- Garrett Sanborn, CEC, CCE;
chef-instructor, Oldham County Board of Education, Buckner, Ky.; ACF
National Chapter
- James K. Storm, CEC; executive chef,
Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St.
Louis Inc.
- William Tillinghast, CEC, AAC; director of
culinary & pastry programs, The Art Institute of Philadelphia,
Philadelphia; ACF Philadelphia Chapter
- Randy Torres; director of culinary
education, Professional Culinary Institute, Campbell, Calif.; Santa
Clara Valley Chapter
- Charlie Trotter; chef/proprietor, Charlie
Trotter's, Chicago; ACF National Chapter
- Keriann Von Raesfeld; student,
Professional Culinary Institute, Campbell, Calif.; Santa Clara Valley
Chapter
- Robert Walter, CEC; assistant director,
Goodwill Industries SEW, Great Lakes, Ill.; ACF Windy City Professional
Culinarians Inc.
- Ctefan Wohlfeil; president, Verband der
Köche Deutschlands, Frankfurt, Germany; World Association of Chefs
Society
Chosen for its fine cuisine and world-famous entertainment, Las Vegas
was the location of the 2008 ACF National Convention. Bringing more than
2,000 chefs, cooks, foodservice professionals to the city, the
convention provided attendees with numerous opportunities to advance
their professional development and enhance their culinary skills through
informative workshops and seminars, cutting-edge demonstrations, a trade
show featuring approximately 150 exhibitors, national competitions and
national-award presentations. The sold-out third annual Certified Master
Chefs dinner featured ACF Culinary Team USA.
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
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