Press Release

Award Winners Announced at the 2009 Annual American Culinary Federation National Convention

St. Augustine, Fla., July 15, 2009—The American Culinary Federation, Inc. (ACF) honored chefs, culinary industry professionals and foodservice establishments at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 11–14.

Orlando was the location of the 2009 ACF National Convention, bringing hundreds of chefs, cooks, students and foodservice professionals to the Sunshine State. The national convention provided attendees with numerous opportunities to advance their professional development and enhance their culinary skills through informative workshops and seminars, cutting-edge demonstrations, a trade show featuring more than 100 exhibitors, national competitions and ACF’s annual national awards.

U.S.A.’s Chef of the Year™, sponsored by Unilever Foodsolutions
Joseph Leonardi, CEC; executive chef, Somerset Club, Boston; ACF Rhode Island Chapter

ACF National Pastry Chef of the Year, sponsored by Splenda®
Heather Hurlbert; executive pastry chef, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter Inc.

ACF National Chef Educator of the Year
Timothy Bucci, CEC, CCE, CHE; associate professor, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter

ACF National Student Chef of the Year, sponsored by Custom Culinary, Inc.
Kelly Conwell; graduate, Johnson County Community College, Overland Park, Kan.; ACF Greater Kansas City Chefs Association

ACF National Student Team Championship, sponsored by R.L. Schreiber, Inc.
Chefs de Cuisine Association of Hawaii Honolulu, students at Kapi’olani Community College, Honolulu: Anna Hirano, Keaka Lee, Tate Nakano-Edwards, San Shoppell, Rena Suzuki and Frank Leake, CCC, CCE, coach.

Chef Professionalism Award, sponsored by Nestlé Professional
Dale Miller, CMC, WGMC, AAC; executive chef/owner, Dale Miller, Albany, N.Y.; ACF Capital District–Central New York

Hermann G. Rusch Chef’s Achievement Award
Wolfgang Bierer, CMPC, CEC, CCE, AAC; retired, Hilton Head Island, S.C.; ACF Chefs of the Low Country

Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Education
Chefs de Cuisine Association of St. Louis Inc.: Jeremy Brown, Meredith Frank, Erin Hoffmann, Amanda Losh, Richard Mueller and Vicki Davenport, coach.

President’s Award
Dawn Sweeney; president/chief executive officer, National Restaurant Association, Washington, D.C.

ACF Leadership Award
Paul Prudhomme, HAAC, HHOF; chef/owner, K-Paul’s Louisiana Kitchen, Magic Seasoning Blends, New Orleans; ACF New Orleans Chapter

ACF Industry Partnership Award
Le Cordon Bleu, Secaucus, N.J.

Excellence in Education Award
Grace Yek, CCC; chef-instructor, University of Cincinnati, Midwest Culinary Institute, Cincinnati

ACF Humanitarian of the Year Award
Lynn Krause, CEPC, AAC; culinary instructor, Southeast Missouri State University, Cape Girardeau, Mo.; Chefs de Cuisine Association of St. Louis Inc.

ACF President’s Medallion Recipients
Ronald Andrews, CEC; executive chef, Brays Island Plantation, Sheldon, S.C.; ACF Chefs of the Low Country
Mickey Beriau, CEC, AAC; executive chef, White Cliffs Country Club, Plymouth, Mass.; ACF Cape Cod & The Islands Chefs Association
L. Edwin Brown, HAAC, HHOF; ambassador, ACF, St. Augustine, Fla.; ACF Pittsburgh Chapter
Louis Chatham, CEC, AAC; executive chef, PCI Gaming, Atmore, Ala.; ACF Choctaw Chapter
Gary Fitting, CEC, CCE, CCA, AAC; chef-instructor, IUP Academy of Culinary Arts, Punxsutawney, Pa.; The Groundhog Chapter of the ACF
Lorena Garcia; owner/executive chef, Elements, Miami; ACF National Chapter
Jeremy Glas, CEC; executive chef, Wynkoop Brewing Company, Denver; ACF Colorado Chefs Association
Fred Griesbach, CEC, AAC; sous chef, Sky Club, Plover, Wis.; ACF Middle Wisconsin Chefs
Christopher Johns; executive chef, South Point Hotel Casino & Spa, Las Vegas; ACF Chefs of Las Vegas
Kevin Keating, CEC, CCE; dean of culinary arts, Keiser University, Tallahassee, Fla.; ACF Tallahassee Area Chefs Association
Brian Knecht, CEC, CCA, ACE, AAC; department chair and instructor, Sarasota County School Board, Sarasota, Fla.; ACF Sarasota Bay Chefs Association
David Kramer; culinary-arts instructor, College of DuPage, Glen Ellyn, Ill.; ACF Windy City Professional Culinarians Inc.
Keith Mandabach, CEC, AAC, Ed.D.; chef, New Mexico State University, Las Cruces, N.M.; ACF Rio Grande Valley Chapter
Christopher Misiak, CEC, CCE; executive chef, Schoolcraft College, Livonia, Mich.; ACF Michigan Chefs de Cuisine Association
Patrick O’Connell; chef/proprietor, The Inn at Little Washington, Washington, Va.
Fawzi Ottman, CEC, AAC; executive chef, Odyssey Country Club, Tinley Park, Ill.; ACF Chicago Chefs of Cuisine Inc.
James Paul, CSC, CCE; director of dining services, Chartwells–University of Nebraska, Kearney, Neb.; ACF Greater Atlanta Chapter Inc.
Reimund Pitz, CEC, CCE, AAC; executive chef, Le Coq Au Vin, Orlando, Fla.; ACF Central Florida Chapter
Michael Rand, HAAC; director of hospitality sales, Barber Foods, Portland, Maine; ACF Greater Atlanta Chapter Inc.
Lucien Salama; president, NEWCHEF Fashion, Inc., Los Angeles
Kathleen Salemno, HAAC; owner, K P Kitchen Crafts, Hatboro, Pa.; ACF Philadelphia Chapter
Rudy Smith, CEC; corporate chef, Unilever Foodsolutions, Lisle, Ill.; ACF National Chapter
David Turcotte, CEC, AAC; executive chef, U.S. Army, Fort Lee, Va.; Old Dominion ACF Chapter

2009 National Chapter of the Year
ACF Pittsburgh Chapter

Lifetime Achievement Award
Noreen Kinney; president, Cordon d’Or - Gold Ribbon Inc., St. Petersburg, Fla.

ACF Achievement of Excellence Awards
Casual Dining category
Boca, Cincinnati
Café in the Square, Buffalo, N.Y.

Culinary Program Full-Service Restaurant Facility category
Riverside City College Culinary Academy, Riverside, Calif.
Statler Erie Room Restaurant at Erie Community College, Buffalo, N.Y.

Fine Dining category
All in Good Taste Productions, Pittsburgh
Charlie Trotter’s, Chicago
Daveed’s at 934, Cincinnati
Deco, St. Augustine, Fla.
The French Laundry, Yountville, Calif.
Hartstone Inn, Camden, Maine
The Inn at Little Washington, Washington, Va.
Le Coq Au Vin, Orlando, Fla.
The Yorktowne Hotel, York, Pa.

Noncommercial Dining Establishment category
The Seven Hills School, Cincinnati

Pastry Shop/Bakery category
Servatii Pastry Shop & Deli, Cincinnati

Private Clubs or Resorts category
Kenwood Country Club, Cincinnati

Chef & Child Foundation Awards
Michael Ty Endowment Fund
Joel Schaefer, CCC, manager of product development and special diets, Walt Disney World, Lake Buena Vista, Fla.; Chefs de Cuisine Association of Hawaii Honolulu

True Spirit
Tony Hall, retired, Dayton, Ohio

Little Oscar Award
Central: Chefs de Cuisine Association of St. Louis Inc., St. Louis
Northeast: ACF Great Bay New Hampshire Chapter, Durham, N.H.
Southeast: ACF Middle Tennessee Chapter, Nashville, Tenn.
Western: ACF Washington State Chefs Association, Seattle

American Academy of Chefs (AAC) Awards
Chair’s Medal
John Minniti, CEC, AAC, HBOT; retired, Treasure Island, Fla.; ACF Professional Chefs Association of South Jersey

Joseph Amendola Award
Gunther Heiland, CMPC, AAC; retired, Pottstown, Pa.; ACF Philadelphia Chapter

Chef Good Taste Award
John Bogacki, CEC, CCE, AAC; executive chef, Westwood Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.

Sharing Culinary Traditions Award
L. Timothy Ryan, CMC, AAC; president, The Culinary Institute of America, Hyde Park, N.Y.; Mid Hudson Culinary Association

Lt. General John D. McLaughlin Award
Brig. Gen. Jesse Cross; commanding general, U.S. Army Quartermaster Center and School, Fort Lee, Va.

Lawrence A. Conti, CEC, AAC, HOF, Chair’s Achievement Award
Harry Hoffstadt, CEC, AAC, HOF; retired, Niles, Ill.; ACF Chicago Chefs of Cuisine Inc.

American Academy of Chefs Culinary Hall of Fame
Michel Escoffier; president, Foundation Auguste Escoffier, Villeneuve-Loubet, France
Gerhart Koennecke, AAC (posthumously); Deptford, N.J.; ACF Philadelphia Chapter
Phil Learned, CEC, AAC; retired, Andover, Maine; ACF Chapter of Northern New Hampshire
John Minniti, CEC, AAC, HBOT; retired, Treasure Island, Fla.; ACF Professional Chefs Association of South Jersey
Michael Rand, HAAC; director of hospitality sales, Barber Foods, Portland, Maine; ACF Greater Atlanta Chapter Inc.

American Academy of Chefs Culinary Hall of Fame Celebrated Chef
Patrick O’Connell; chef/proprietor, The Inn at Little Washington, Washington, Va.

2009 American Academy of Chefs Fellows
Scott Daniels, CEC, CCA; senior manager of dining and culinary services, Sodexo Senior Services Division, Wilmington, Del.; ACF First State Chefs Association
Urs Emmenegger, CEC; executive chef, Entrée Preneur, San Diego; ACF Chefs & Culinarians of San Diego
John Farris, CEC; food consultant, Lansing Entertainment and Public Facilities Authority, Lansing, Mich.; ACF Capital Professional Chefs & Cooks Association of Greater Lansing
Gary Leach, CEC; executive chef, Centerplate at Roland E. Powell Convention Center, Ocean City, Md.; Delmarva Chefs & Cooks Association
Charles Mattocks, CEC, CCA; food service director, Carolinas Hospital System, Florence, S.C.; ACF Pee Dee Chapter
Mark Prece Sr., CEC; corporate executive chef, American Italian Pasta Company, Kansas City, Mo.; ACF Greater Kansas City Chefs Association
Kyle Richardson, CEC, CCE; professor of culinary arts, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
Brian Sode, CEC; executive chef, The Bear’s Club, Jupiter, Fla.; ACF National Chapter
J. Kevin Storm, CEC, CCA; executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
James Thomas, CEC; executive chef, Ocean Forest Golf Club, Sea Island, Ga.; ACF Golden Isles of Georgia Chapter
Mark Warren, CEC; chief food management sergeant major, U.S. Army European headquarters; Old Dominion ACF Chapter
James White, CEC; director of dining services, Our Lady of the Angels Convent, Enfield, Conn.; Connecticut Chefs Association
John Zelko, CEC; executive chef, Genesys Regional Medical Center, Grand Blanc, Mich.; ACF Flint/Saginaw Valley Chapter

2009 American Academy of Chefs Honorary Fellows
Patrick Diethelm; director/head chef-instructor, DCT European Culinary & Pastry Chocolate Arts Center, Lucerne, Switzerland
Robert Kinkead; executive chef/owner, Kinkead’s, Washington, D.C.
Robert Nograd; dean emeritus, Johnson & Wales University, Miami
Arthur Ritt; retired, Deerfield, Ill.
Lucien Salama; president, NEWCHEF Fashion, Inc., Los Angeles
Dawn Sweeney; president/chief executive officer, National Restaurant Association, Washington, D.C.

Sponsors of the 2009 ACF National Convention are: Ajinomoto Food Ingredients LLC; American Lamb Board; Barber Foods; Barry Callebaut; Beef Products, Inc.; BelGioioso Cheese Inc.; Berkshire Pork Products, LLC; Bon Chef, Inc.; Bunge Oils; Butterball Farms, Inc.; Canada Cutlery Inc.; Casa DiLisio Products, Inc.; Chartwells; The Cheesecake Factory Bakery Inc.; Chicago School of Chocolate Molding; CleanFish; Cleveland Range, LLC; Contessa Premium Foods; The Culinary Institute of America; Custom Culinary, Inc.; Demeyere; Diamond Crystal; Dole Packaged Foods, LLC; 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; Kendall College School of Culinary Arts; La Brea Bakery; Lavazza Italy’s Favourite Coffee; Le Cordon Bleu Schools North America; Nestlé Professional; NEWCHEF Fashion Inc.; Nueske’s Applewood Smoked Meats; Pasta CHEF®; Pearson Education; Plugra; RC Fine Foods; Riviana Foods Inc.; R.L. Schreiber, Inc.; S&D Coffee; San Jamar; Saputo Cheese; Schwan’s Food Service; Splenda®; Tyson Food Service; Unilever Foodsolutions; U.S. Foodservice; Victorinox Commercial Cutlery; Vita-Mix Corp.; The Vollrath Company, LLC; 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.

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To arrange an interview or for high-res photos, contact Leah Craig at (800) 624-9458, ext. 113, or Patricia Carroll at ext. 147. Email lcraig@acfchefs.net or pcarroll@acfchefs.net.

• Award Winners Announced at the 2009 Annual American Culinary Federation National Convention