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Press ReleaseCharles Mattocks, 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 Charles Mattocks, certified executive chef (CEC), certified culinary administrator (CCA), of Myrtle Beach, S.C., during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Mattocks has been food service director at Carolinas Hospital System, a Sodexho division, Florence, S.C., since 1998. Prior to that, he was the hospital’s chef manager/operations manager since 1983. He attended Stephen F. Austin State University, Nacogdoches, Texas, for three years and has attended classes at The Culinary Institute of America, Hyde Park, N.Y. Mattocks is passionate about the education of the youth in his community, the education of young culinarians and the advancement of his profession. Currently, he is working with the ACF Chef & Child Foundation to teach youth at St. Peter’s Lutheran School, Pawleys Island, S.C., about nutrition and basic food preparation. He serves on the advisory board to the culinary-arts program at Horry-Georgetown Technical College, Conway, S.C., and has been on the board of the Harvest Hope Food Bank for more than 20 years. Mattocks has been an active member of the ACF Pee Dee Chapter since 1999; he is a current board member, served as president from 1999 to 2006, and has worked in other chapter leadership roles and committees. In addition, he was named his chapter's Chef of the Year in 2000 and 2001. In 2003, he received an ACF President’s Medallion. 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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