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Press ReleaseJoseph Leonardi, CEC, Named U.S.A.’s Chef of the Year™ at 2009 ACF National Convention in Orlando, Fla.St. Augustine, Fla., July 16, 2009—Joseph Leonardi, certified executive chef (CEC), of West Greenwich, R.I., received the American Culinary Federation, Inc. (ACF) 2009 U.S.A.’s Chef of the Year™ Award, sponsored by Unilever Foodsolutions, at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 11–14. Taking the stage at the President’s Grand Ball, July 14, after he was announced as the national winner, Leonardi first thanked the three other competitors for “keeping me on my toes,” and recognized their talent. He also thanked the chefs who helped him train and practice, his apprentice at the competition and his wife. The audience gave Leonardi a standing ovation as he left the stage with the prestigious award. The U.S.A.’s Chef of the Year™ Award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person demonstrates the highest standard of culinary skills, advances the cuisine of America and gives back to the profession through the development of students and apprentices. Finalists were nominated by colleagues for their high standards, outstanding culinary skills and a reputation for cooking American regional cuisine. Then, they competed and won at ACF’s regional level. The four finalists competed for the title live on the trade-show floor, July 13. They had two hours to prepare and cook a three-course signature meal and 15 minutes to serve 12 portions. Leonardi’s menu consisted of a soup, first plate of fish/shellfish and a main plate of meat or poultry. A panel of distinguished judges, including guest judge Jerome Bocuse, son of legendary chef and restaurateur Paul Bocuse and general manager at Chefs de France at Epcot, chose the winner. Leonardi is executive chef at Somerset Club in Boston. Before joining Somerset Club, he served as department chair and assistant professor at Johnson & Wales University College of Culinary Arts, Providence, R.I. A member of ACF Rhode Island Chapter, he holds associate and bachelor’s degrees in culinary arts and a master’s in education from Johnson & Wales University. As an avid competitor, Leonardi has amassed numerous awards. He was a member of ACF Culinary Regional Team USA 2008, which ranked first overall in the world in the regional portion of the Internationale Kochkunst Ausstellung (IKA) competition in Erfurt, Germany. He also competed at the American Culinary Classic in Chicago in 2007 as a member of ACF Culinary Regional Team USA, where the team took home three gold medals, one silver medal, and placed fourth overall, second in hot food and fourth in cold food. He earned a silver medal in ice carving and a bronze medal in the cold-food category at the 2004 IKA. Other awards include winning two bronze medals at the 2004 ACF National Convention, the 2004 Medal of the French Government at the 136th Salon of Culinary Art in New York and the 2003 Best Dessert award from the Académie Culinaire de France. 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. 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. # # # 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: Patricia Carroll Leah Craig |
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