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Press ReleaseUrs Emmenegger, 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 Urs Emmenegger, certified executive chef (CEC), of San Diego, during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Emmenegger is executive chef for Entrée Preneur, San Diego, a catering and consulting firm. Before that he was executive chef at San Diego Marriott La Jolla Hotel in San Diego and worked in several locations with Marriott International beginning in 1981. Emmenegger’s culinary career path began in Switzerland. He graduated from the Confederation of Switzerland, Lucerne, Switzerland, in 1970. He worked as an apprentice at Hotel Alpina, Mont Blanc, Switzerland, and then worked in several international establishments from Norway to Egypt building his skills. Emmenegger has been a member of ACF since 1988, transferring from ACF Greater Dayton Chapter to ACF Chefs & Culinarians of San Diego, where he served as chapter president, vice president and in various other leadership roles. He has received numerous awards and accolades, including his chapter’s 2005 Chef of the Year award. Emmenegger has tirelessly volunteered his time and talents for the good of his community and local culinary students. 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 events: 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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