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Press ReleaseScott Daniels, CEC, CCA, 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 Scott Daniels, certified executive chef (CEC), certified culinary administrator (CCA), of Middletown, Del., during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Daniels is senior manager of dining and culinary services for the Sodexo Senior Services Division in Wilmington, Del., and has been with the company since 1999. A 1988 high-honors graduate of The Culinary Institute of America, Hyde Park, N.Y., he worked as a chef even during his school years. By 1991, Daniels was hired as executive chef at The Back Burner Restaurant in Hockessin, Del. In 1997, his expertise, skill and knowledge won him the lead role in designing and opening Crazy Kats Restaurant, Montchanin, Del. Within two years of opening, Krazy Kats earned a Mobil four-star rating and Wine Spectator’s Award of Excellence. Daniels volunteers on the board of the Sodexo Senior Services’ STOP Hunger, and plays a lead role in Meals from the Masters Celebrity Chefs Brunch benefiting Meals on Wheels Delaware. He has taught hospitality management and foodservice sanitation courses at several local community colleges, as well as at Cornell University, Ithaca, N.Y. Daniels is a member of ACF First State Chefs Association, and was his chapter’s Chef of the Year in 2001. He received an ACF President’s Medallion in 2008. 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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