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Press ReleaseFirst Certified Junior Culinarian Designations Awarded by the American Culinary FederationThree honor roll students from Maryland magnet school earn distinction St. Augustine, Fla., March 5, 2009—Alveon Dixon, Stephen Kerpelman and Jessica Martinez, dual enrollment students at the Center of Applied Technology (CAT), a vocational magnet technical public high school in Severn, Md., and Arundel High School, Gambills, Md., are the first students to earn the certified junior culinarian (CJC) designation awarded by the American Culinary Federation (ACF), Inc. They attend CAT as part of their daily high school schedule, and have not only earned credit toward their high school graduation, but have earned a designation that is recognized in the culinary industry. “ACF is proud to showcase these fine young students as the first recipients of the Certified Junior Culinarian designation. The character and dedication they have displayed is admirable. I look forward to watching how their careers develop and unfold,” said John Kinsella, CMC, CCE, WGMC, AAC, President, American Culinary Federation, Inc. Dixon, Kerpelman and Martinez are the only three students, out of a pool of eleven in the CAT culinary arts program, which have met all the requirements for ACF’s certified junior culinarian designation. The CJC designation indicates to industry and to post-secondary educational institutions that the student has completed a culinary arts program and has passed the required competencies of the program. ACF sees the CJC program as a head start to a successful career in an industry that is growing at a faster pace than average, according to the United States Department of Labor. Collectively, these students have been awarded more than $100,000 in scholarship money for post-secondary educational purposes. They have also earned recognition in high academic achievement, civic activity, extracurricular work and competition activity. Dixon, Kerpelman and Martinez’s efforts are setting a high precedent for future students pursuing the CJC certification from ACF. “These students have excelled in an environment in which students apply theory and knowledge toward skills proficiency and practice safe work habits and professional ethics,” said Bruce Davis, CAT culinary arts instructor. Dixon’s accomplishments include:
Kerpelman’s hard work has produced the following:
Martinez’s achievements include:
ACF operates the only comprehensive certification program for chefs in the United States and currently certifies nearly 9,000 professionals worldwide. Candidates for ACF certification must have a high level of work and educational experience, and pass both a written and practical examination. In addition, candidates must complete coursework in food safety, nutrition and supervisory management. 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. # # # To arrange an interview with one of the students, contact Cathy O’Brien (800) 824-4468 ext. 115, or e-mail cobrien@acfchefs.net. Contact: Cathy O’Brien |
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