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Press ReleaseArthur Ritt Honorary Inductee into Prestigious American Academy of Chefs SocietySt. Augustine, Fla., July 16, 2009—The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), recognized Arthur Ritt, of Deerfield, Ill., as an honorary inductee during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Ritt opened Ritt-Ritt & Associates, Inc., Des Plaines, Ill., an executive placement and career counseling firm serving the foodservice, hospitality and dietetics industries, in 1976. He retired in 1999, and takes pride in having placed thousands of professionals in the culinary field from entry level to executive positions during his 23 years in business. Ritt earned a hotel management/culinary arts degree from New York Community College, New York, in 1961, and began his career as chef and purchasing director at the Doral Golf Resort & Spa, a Marriott resort in Miami. He later worked at several Hilton Hotels Corporation locations. In 1968, he transferred his culinary and business knowledge to the personnel industry and began working at Roth Young Personnel Inc., an executive recruiting firm in Chicago and Cleveland. Ritt became a member of ACF Cleveland Chapter Inc. in 1940, and transferred to ACF Chicago Chefs of Cuisine Inc. in 1974, where he has held various leadership positions. He has been the recipient of numerous awards, including being named Honorary Brigadier General for the U.S. Army in 2006 and receiving an ACF President’s Medallion in 2007 and the Lou Kessella award from Les Amis d’Escoffier Society in 2008. Ritt currently serves on the advisory board of the hospitality program at the College of DuPage, Glen Ellyn, Ill., and is an honorary admiral representing the International Food Service Executives Association. The AAC, which recognizes those individuals who have made significant contributions to both the culinary profession and ACF, was established in 1955 at the ACF National Convention in Pittsburgh. Those credited with its founding include the legendary Pierre Berard, Peter Berrini and Paul Laesecke, AAC, HOF. Out of more than 22,000 ACF members, approximately 800 belong to the AAC. Demanding criteria must be met to be elected to the AAC, including: certification at a level of executive chef/pastry chef or higher; no less than 15 years culinary experience; an ACF member in good standing for a minimum of 10 consecutive years or more; and sponsorship by two AAC members. Sponsors of AAC events at the 2009 ACF National Convention are: Allen Brothers; American Lamb Board; Barber Foods; BelGioioso Cheese Inc.; Buckhead Beef; Butterball Farms; The Chef’s Garden; CleanFish; Contessa Premium Foods; The Crystal Cave; Desserts International; Ecolab; Harbor Seafood; Hudson Valley Foie Gras; Ice Caterers; Icon Estates; Jennifer Garant; Labriola; Lactalis; Les Chateaux de France; Marky’s; Nestle Waters North America; New Chef Fashion; PinSource; Revol; The Schwan’s Food Company; Shucks Maine Lobster; Tito’s Hand Made Vodka; Valrhona; and Villeroy & Boch. 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. # # # To arrange an interview or for a high-res photo, contact Leah Craig at (800) 624-9458, ext. 113, or Patricia Carroll at ext. 147. Email lcraig@acfchefs.net or pcarroll@acfchefs.net. Contact: Leah Craig Patricia Carroll |
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