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Press ReleaseGary Leach, 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 Gary Leach, certified executive chef (CEC), of Berlin, Md., during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Leach is executive chef for Centerplate at Roland E. Powell Convention Center in Ocean City, Md. He is a 1986 graduate of Baltimore International Culinary College, Baltimore, and worked in a variety of restaurants, private clubs and hotels in Philadelphia, Palm Beach, Fla., Baltimore and Pittsburgh before settling in Ocean City. Leach’s current Centerplate role allows him to travel the U.S. to showcase Eastern Shore cuisine, which concurrently feeds his personal belief that “education is essential to the productivity of any community.” Leach is chairman of the board for Delmarva Chefs & Cooks Association and has served as two-time chapter president, as well as in other leadership roles. He was named his chapter’s Chef of the Year in 2000, 2003 and 2008, and also received the chapter’s Chef Professionalism award in 2005 and 2008. He was the 2008 Maryland Restaurant Association Chef of the Year, and has won numerous ACF competition medals. Leach sits on the advisory committee of the culinary-arts program at Wor-Wic Community College, Salisbury, Md. 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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