Press Release

American Culinary Federation Honors Nine People with President’s Medallions at 2009 ACF Central Regional Conference

St. Augustine, Fla., February 24, 2009—Nine President’s Medallions were awarded by the American Culinary Federation, Inc., (ACF) at the 2009 ACF Central Regional Conference held at Renaissance Schaumburg Hotel & Convention Center, Schaumburg, Ill., February 21–23.

ACF President’s Medallions were presented by Board of Director’s President John Kinsella, CMC, CCE, WGMC, AAC, and Central Region Vice President David Russell, CEC, AAC, to ACF members who exemplify culinary excellence and leadership. The recipients have contributed their knowledge, skills and expertise to the advancement of the culinary profession.

ACF President’s Medallions

• Girolomo “Jim” Calzante, HAAC; owner, Mamma Maria’s Ristorante, Elmhurst, Ill.; ACF Chicago Chefs of Cuisine, Inc.
• Charles Carroll, CEC, AAC; executive chef, River Oaks Country Club, Houston; ACF Professional Chefs Association of Houston
• Warren DeWolfe; Aurora, Ill.; ACF Chicago Chefs of Cuisine, Inc.
• Michael Garbin, CEC, AAC; executive chef, Union League Club of Chicago, Chicago; ACF Windy City Professional Culinarians Inc.
• Ernst Gruch, CMC, AAC; chef-instructor, The International Culinary School at The Art Institute of Dallas, Dallas; Texas Chefs Association
• John Kempf, AAC; Wauconda, Ill.; ACF Chicago Chefs of Cuisine, Inc.
• Michel Lama; general manager; Deer Path Inn, Lake Forest, Ill.
• John McCormack, CEC, CCE, AAC; president/corporate chef, Gateway Food Ventures Inc., Rochester Hills., Mich.; ACF Michigan Chefs de Cuisine Association
• Michael Reich, CEC; executive chef, Renaissance Chicago Hotel, Chicago; ACF Chicago Chefs of Cuisine, Inc.

Just 30 miles from Chicago’s big-city attractions and world-class dining options, Schaumburg, Ill., was the location of the 2009 ACF Central Regional Conference hosted by ACF Chicago Chefs of Cuisine, Inc. Bringing more than 400 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 Central Regional Conference and ACF national award sponsors are: American Lamb Board; Barber Foods; Barry Callebaut; Beef Information Center; Bon Chef, Inc.; Bunge Oils; Butterball Farms, Inc.; Canada Cutlery Inc.; Carbon’s Golden Malted; Cargill Salt; Central Region State Beef Councils; The Cheesecake Factory Bakery Inc.; Clabber Girl Corporation; Consumer Packing Company; Custom Culinary, Inc.; Enviro-Solutions; Federation of Quebec Maple Syrup Producers; GFF, Inc./Girard’s Dressings; Gordon Food Service; Illinois Crown Beef; Kendall College School of Culinary Arts; Labriola; Le Cordon Bleu Schools North America; Mexican Hass Avocado Importers Association; Michigan Sea Grant/Great Lakes Whitefish; Mind’s Eye Resource Management, LLC; National Honey Board; The National Pork Board and America’s Pork Producers; Nestlé Professional; NewChef Fashion Inc.; Nueske’s Applewood Smoked Meats; Pearson Education; QUALISOY in partnership with the Soyfoods Council; R.L. Schreiber, Inc.; Reinhart FoodService; Ronnoco Coffee Company; Rubbermaid Commercial Products; Splenda®; Sysco–Chicago; Tyson Food Service; Unilever Foodsolutions; US Foodservice; Vita-Mix; and the 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.

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For photos and interviews, contact Leah Craig at lcraig@acfchefs.net or call (800) 624-9458, ext. 113.

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

• American Culinary Federation Honors Nine People with President’s Medallions at 2009 ACF Central Regional Conference