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Press ReleaseJoseph Leonardi, CEC, Receives 2009 American Culinary Federation Northeast Region Chef of the Year AwardSt. Augustine, Fla., February 10, 2009—Joseph Leonardi, certified executive chef (CEC), of West Greenwich, R.I., received the American Culinary Federation, Inc., (ACF) Northeast Region Chef of the Year Award at the 2009 ACF Northeast Regional Conference held at the Westin Boston Waterfront, Boston, February 7–9. Sponsored by Unilever Foodsolutions, the ACF Northeast Region Chef of the Year Award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person demonstrates the highest standard of culinary skills, advances the cuisine of America and gives back to the profession through the development of students and apprentices. Leonardi competed against one other before being declared the winner. As this year’s Northeast Region recipient, he will compete for the national title against the winners from the three other ACF regions at the 2009 ACF National Convention in Orlando, Fla., July 11–14. Leonardi is executive chef at Somerset Club in Boston. Before joining Somerset Club, he served as department chair and assistant professor at Johnson & Wales University College of Culinary Arts, Providence, R.I. A member of ACF Rhode Island Chapter, he holds associate and bachelor’s degrees in culinary arts and a master’s in education from Johnson & Wales University. As an avid competitor, Leonardi has amassed numerous awards. He was a member of ACF Culinary Regional Team USA 2008, which ranked first overall in the world in the regional portion of the Internationale Kochkunst Ausstellung (IKA) competition in Erfurt, Germany. He also competed at the American Culinary Classic in Chicago in 2007 as a member of ACF Culinary Regional Team USA, where the team took home three gold medals, one silver medal, and placed fourth overall, second in hot food and fourth in cold food. He earned a silver medal in ice carving and a bronze medal in the cold-food category at the 2004 IKA. Other awards include winning two bronze medals at the 2004 ACF National Convention, the 2004 Medal of the French Government at the 136th Salon of Culinary Art in New York and the 2003 Best Dessert award from the Académie Culinaire de France. Chosen for its historic charm and vibrant culinary scene, Boston was the location of the 2009 ACF Northeast Regional Conference hosted by ACF Epicurean Club of Boston. Bringing more than 600 chefs, cooks and foodservice professionals to the city, the conference provided attendees with numerous opportunities to advance their professional development and enhance their culinary skills through informative business seminars, forums and cooking demonstrations featuring the latest trends and techniques. In addition, the conference offered participants the opportunity to compete in several cooking competitions. Sponsors of the 2009 ACF Northeast Regional Conference and ACF national award sponsors include: American Lamb Board; Barber Foods; Beef Checkoff; Bon Chef, Inc.; Butterball Farms, Inc.; Canada Cutlery Inc.; Cargill Salt; Chartwells; The Cheesecake Factory Bakery, Inc.; Custom Culinary, Inc.; Enviro-Solutions; Federation of Quebec Maple Syrup Producers; GFF, Inc./Girard’s Dressings; Kendall College School of Culinary Arts; Marine Farms Belize, Ltd.; Mexican Hass Avocado Importers Association; Mind’s Eye Resource Management, LLC; National Honey Board; The National Pork Board and America’s Pork Producers; Nestlé Professional; New England Coffee Company; NewChef Fashion Inc.; Nueske’s Applewood Smoked Meats; Pasta CHEF®; Pearson Education; RC Fine Foods; R.L. Schreiber, Inc.; Rougié Foie Gras; Rubbermaid Commercial Products; Sartori Food Corporation; Sid Wainer & Sons; Splenda®; Sysco Food Services; Tyson Food Service; U.S. Foodservice–Boston; Unilever Foodsolutions; and Wisconsin Milk Marketing Board. The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 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. # # # For photos and interviews, contact Leah Craig at lcraig@acfchefs.net or call (800) 624-9458, ext. 113. Contact: Leah Craig |
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