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Press ReleaseJohn Bogacki, CEC, CCE, AAC, Receives Prestigious Chef Good Taste Award from the American Academy of ChefsSt. Augustine, Fla., July 16, 2009—The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), honored John Bogacki, certified executive chef (CEC), certified culinary educator (CCE), American Academy of Chefs (AAC), of St. Louis, with the 2009 Chef Good Taste Award during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. The AAC awards the Chef Good Taste Award annually to one Academy Fellow who has been actively involved in furthering the culinary industry and upholding the traditions of classical cuisine. Bogacki has been executive chef at Westwood Country Club, St. Louis, since 1986. In addition, he has been an adjunct faculty instructor at St. Louis Community College at Forest Park, St. Louis, in the culinary arts/hotel restaurant management program since 1984. Prior to that, he was employed as sous chef and executive sous chef at various establishments from 1976 to 1986. Bogacki is a 1977 graduate of St. Louis Community College at Forest Park, and the ACF Educational Institute Apprenticeship program. A member of Chefs de Cuisine Association of St. Louis, Inc., Bogacki has served the chapter in leadership roles for more than two decades, from president to sergeant-at-arms and many roles in between. In 2008, he accompanied ACF Culinary Youth Team USA to the “culinary Olympics,” in Erfurt, Germany, as financial coordinator. Throughout Bogocki’s career, he has worked in various capacities for the advancement, mentorship and assistance of junior chefs. He was named Chefs de Cuisine Association of St. Louis, Inc.’s Chef of the Year in 1989, received an ACF President’s Medallion in 1998, 2005 and 2008, and received the American Academy of Chefs Central Region Chef’s Chair Award in 2001. Bogacki is a board member of the Honorable Order of the Golden Toque and serves on several academic advisory boards. 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, HOF, AAC. 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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