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Press ReleaseJohn Farris, 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 John Farris, certified executive chef (CEC), of Lansing, Mich., during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Farris is food consultant for Lansing Entertainment and Public Facilities Authority in Lansing, Mich. He was a culinary educator at Lansing Community College, Lansing, Mich., from 1969 to 2004. During his tenure at the college, part of his charter was to coordinate the apprenticeship training program, where he gave guidance to countless students. From 2005 to 2008, he worked in the Kellogg Center Food Lab at Michigan State University’s School of Hospitality Business as a lab assistant. Farris has been an active member and leader of ACF Capital Professional Chefs & Cooks Association of Greater Lansing since 1979, serving as president, treasurer, secretary and on many other committees. In addition, he is on the advisory board of Ingham Intermediate School District, where he played an active role in developing the culinary arts and hospitality program and was instrumental in the design of the Capital Area Career Center, Mason, Mich. Farris has been an active volunteer for Habitat for Humanity since 1996. He has earned numerous awards, including being named ACF Central Region Chef of the Year in 1988 and 1995, and receiving a President’s Medallion in 2005. 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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