|
|||
|
|||
Press ReleaseBrian Sode, 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 Brian Sode, certified executive chef (CEC), of Palm Beach Gardens, Fla., during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Sode is executive chef at The Bear’s Club in Jupiter, Fla. He graduated in the premier class of the ACF national apprenticeship program under ACF Chicago Chefs of Cuisine Inc. Dedicated to learning, he went on to earn his undergraduate degree from Wilmington College, Cincinnati, and obtained a master’s degree in business administration from Xavier University, Cincinnati. Under the ClubCorp USA, Inc. umbrella, Sode’s promotions took him from executive chef at the Atrium Club, New York, to the Northeast regional corporate chef role, with several positions and various sites in between. One of his career highlights came when his foodservice concept design for Chiquita Brand International, Cincinnati, was recognized as a “Best of Cincinnati” award-winning dining room. As a result, he enjoyed other dining design assignments and renovation and reopening club projects from St. Louis to Miami with different companies. Throughout his career, Sode has earned numerous accolades, including gold and silver medals in ACF-sanctioned national competitions. He was a member of the 1996 ACF Culinary Team USA, won the 2006 ACF Southeast Region Chef Professionalism Award and won an individual gold medal in the 2008 IKA “culinary Olympics” in Erfurt, Germany. Sode has long been affiliated with ACF and is currently a member of ACF National Chapter. 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 |
|
     
|
|
|
|
|
