|
|||
|
|||
Press ReleaseL. Timothy Ryan, CMC, AAC, President, The Culinary Institute of America, Receives Prestigious Sharing Culinary Traditions 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 Dr. L. Timothy Ryan, certified master chef (CMC), American Academy of Chefs (AAC) of Hyde Park, N.Y., with the Sharing Culinary Traditions 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 gives the Sharing Culinary Traditions Award to one Academy fellow who has demonstrated unwavering dedication to the education of future culinarians, and whose involvement in the AAC has been recognized by that region’s director. Ryan is president of The Culinary Institute of America (CIA), Hyde Park, N.Y. A 1977 graduate of the CIA, Ryan is the first alumnus and the first faculty member to rise through the ranks to become the institution's president. Upon graduation from the CIA, Ryan worked as a chef in the restaurant industry for five years then returned to his alma mater to serve on the faculty. As part of the CIA team for the past 27 years, Ryan has been instrumental in launching numerous cutting-edge programs. He earned a doctorate degree in education from the University of Pennsylvania, Philadelphia, and bachelor’s and master’s degrees from the University of New Haven, West Haven, Conn. Ryan served as ACF’s national president from 1995 to 1996, chairman from 1996 to 1997 and vice president of the Northeast region from 1993 to 1995. He is a former chairman of the editorial council for The National Culinary Review and is currently a member of Mid Hudson Culinary Association. He has received numerous awards, including being named the national Chef of the Year by ACF in 1988. He is one of only five Americans to receive the Presidential Medal from the World Association of Cooks Societies. Ryan captained the 1988 ACF U.S. “culinary Olympics” team to a world championship and was honored as Entrepreneur of the Year by the International Association of Culinary Professionals in 2007. 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 |
|
     
|
|
|
|
|
