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Press ReleaseCharlie Trotter’s Receives 2009 ACF Achievement of Excellence AwardSt. Augustine, Fla., June 18, 2009—The American Culinary Federation (ACF) will honor Charlie Trotter’s, Chicago, with an Achievement of Excellence Award at the 2009 ACF National Convention held at the Orlando World Center Marriott in Orlando, Fla., July 11–14. Charlie Trotter’s was one of nine facilities to receive the award in the Fine Dining category, which recognizes foodservice establishments that exemplify a commitment to excellence in their area. Criteria for the award include being in operation for at least five consecutive years, nomination by an ACF chapter, member or individual in the foodservice profession, and being a recognized industry leader. For more than 20 years, Charlie Trotter’s has been regarded as one of the finest restaurants in the world. The restaurant is recognized by a variety of prestigious national and international institutions, including its membership in Traditions & Qualité. This Mobil Five-Star, AAA Five-Diamond award-winning restaurant has won 10 James Beard Foundation awards, including “Outstanding Restaurant” in 2000 and “Outstanding Chef” in 1999. Wine Spectator named the restaurant “The Best Restaurant in the World for Wine & Food” in 1998 and “America’s Best Restaurant” in 2000. Wine Enthusiast named it “America’s Best Wine Driven Restaurant” in 2006, and it has been voted one of the “World’s 50 Best Restaurants” by Restaurant magazine since 2004. Chef/Proprietor Charlie Trotter is the author of 14 cookbooks and three management books, and is the host of the nationally aired, award-winning PBS cooking series, “The Kitchen Sessions with Charlie Trotter.” Chefs, cooks and foodservice professionals will attend the 2009 ACF National Convention for its educational seminars, culinary demos, networking and social functions, culinary competitions, meal events and more. For information, or to attend, visit www.acfchefs.org or call (800) 624-9458. Sponsors of the 2009 ACF National Convention are: Ajinomoto Food Ingredients LLC; American Lamb Board; Barber Foods; Beef Products, Inc.; BelGioioso Cheese Inc.; Bon Chef, Inc.; Bunge Oils; Butterball Farms, Inc.; Canada Cutlery, Inc.; Cargill Salt; Chartwells; The Cheesecake Factory Bakery, Inc.; Cleveland Range, LLC; Contessa Premium Foods; Custom Culinary, Inc.; Demeyere Dow AgroSciences; Ecolab; Eggland’s Best; GFF, Inc./Girard’s Dressings; Gordon Food Service; Guittard Chocolate Co.; Hass Avocado Board; Hormel; i-cook Professional; Indian Harvest; The International Culinary Schools at The Art Institutes; The Investing Chef; J.R. Simplot Company; Johnson & Wales University; La Brea Bakery; Lavazza; Le Cordon Bleu Schools North America; Nestlé Professional; NewChef Fashion Inc.; Nueske’s Applewood Smoked Meats; Pasta CHEF®; Pearson Education; R.L. Schreiber, Inc.; RC Fine Foods; Victorinox Commercial Cutlery; Riviana Foods, Inc.; Saputo Cheese; Splenda®; S&D Coffee; Tyson Food Service; U.S. Foodservice; Unilever Foodsolutions; Vita-Mix Corp.; 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, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. # # # Contact: Leah Craig Patricia Carroll |
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