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Press ReleaseMark Prece Sr., CEC, Inducted 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), inducted Mark Prece Sr., certified executive chef (CEC), of Kansas City, Mo., during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Prece is corporate executive chef at American Italian Pasta Company, Kansas City, Mo. He is a 1976 graduate of The Culinary Institute of America, Hyde Park, N.Y. From 1976 to 2000, he worked in various establishments throughout the U.S., building his culinary résumé. To solidify his Italian culinary skills, he attended the Cucina Italiana training program in Milan, Italy, in 2002, where he worked in local Milanese restaurants. Prece became an ACF National Chapter member in 1982 and has been an ACF Greater Kansas City Chefs Association member since 1987. He has served as vice president of ACF Greater Kansas City Chefs Association since 2005, and also served in various other leadership roles. Prece has received numerous awards and recognitions, including being named his chapter’s Chef of the Year in 2006 and being inducted into the Chaîne des Rôtisseurs as Chef Grillardin in 1991. In addition, his community-minded drive has led him to work with his local celiac sprue organization and the Northland Career Center in Platte City, Mo., and has moved him to dedicate his time and talents to furthering local nutrition programs with ACF Chef & Child Foundation. Prece is an advocate of ongoing culinary education, and he has dedicated his time to mentoring young culinarians as they begin their careers. 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. ACF has more than 22,000 members, of which approximately 800 belong to the AAC. Demanding criteria must be met in order 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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