John Kinsella
CMC, CCE, WGMC, AAC

Press Release

ACF National President John Kinsella, CMC, CCE, WGMC, AAC, Receives Recognition for Outstanding Leadership in the Culinary Industry

St. Augustine, Fla., September 29, 2008 - The American Culinary Federation's (ACF) National President John Kinsella, CMC, CCE, WGMC, AAC, of Cincinnati, was honored at the Annual American Academy of Chefs (AAC) Dinner, hosted by ACF Philadelphia Chapter. The event was held at the Desmond Great Valley Hotel and Conference Center in Malvern, Pa., Sept. 22.

Since 1986, ACF Philadelphia Chapter and chefs from across the United States have gathered annually to recognize someone who has been influential in the culinary industry through ACF and AAC, the honor society of ACF. Past award recipients, include Biagio Dente, CEC, AAC, HOF, in 2007, and John Minniti, CCE, AAC, HBOT, in 2006.

"John's career has been dedicated to elevating the fields of culinary arts and education, along with his relentless drive to develop young talent," said American Academy of Chefs Chair Tom Macrina, CEC, CCA, AAC. "Our chapter is proud to recognize him as our 2008 honoree. He is an outstanding figure in our industry."

Kinsella is a distinguished leader, published author and an internationally recognized culinary figure, educator and businessman. He is one of only 61 ACF-certified master chefs in the country, a master chef of the London Institute of City and Guilds, as well as an ACF-certified culinary educator and a member of the American Academy of Chefs. He received an honorary doctor of culinary arts degree from Johnson & Wales University and a doctorate in foodservice from the North American Association of Food Equipment Manufacturers (NAFEM), Chicago, for his work in equipment and kitchen design development strategies. He is currently senior supervising chef at Midwest Culinary Institute at Cincinnati State Technical and Community College. Kinsella is also a graduate apprentice from the Grosvenor House, London, where he worked under French master chef Rene Le Bec, one of Auguste Escoffier's apprentices.

His achievements are numerous and range from receiving Her Majesty's Armed Forces Combined Services Medal for Services to the Culinary Profession and being inducted in the Les Amis d'Escoffier Society of Chicago Disciples of Escoffier to managing various culinary teams. Kinsella's career of more than 55 years has been dedicated to elevating the fields of culinary arts and education, along with his relentless drive to develop young talent. As an active Fellow and past officer of the AAC, he has always been a staunch supporter of the AAC culinary scholarship program in helping future culinarians obtain the education they need and desire to excel in the culinary industry.

About the American Culinary Federation
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.

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Photos can be obtained by contacting Leah Spellman at lspellman@acfchefs.net or by calling (800) 624-9458, ext. 113.

Contact: Leah Spellman
Public Relations Specialist
(800) 624-9458, ext. 113
lspellman@acfchefs.net

• ACF National President John Kinsella, CMC, CCE, WGMC, AAC, Receives Recognition for Outstanding Leadership in the Culinary Industry