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Press ReleaseJ. Kevin Storm, 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 J. Kevin Storm, certified executive chef (CEC), certified culinary administrator (CCA), of Ballwin, Mo., during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Storm has been executive chef at Bellerive Country Club, St. Louis, since 1996. He is a 1984 graduate of LaVarenne Ecole de Cuisine, Paris, France, and has built his résumé working exclusively as an executive chef in the specialized private club market in Kansas and Missouri. Storm has attended many courses at The Culinary Institute of America, Hyde Park, N.Y., as well as the Greystone, Calif., location to augment his formal education. Storm has been an avid culinary competitor throughout his career, participating as a competitor, judge and coach. A competition highlight is that he served as coach for the 2008 ACF Culinary Youth Team USA in the “culinary Olympics” in Erfurt, Germany, which won gold and silver medals. Storm has been an active member of Chefs de Cuisine Association of St. Louis Inc. since 1998, where he served as president from 2007 to 2009, was named chapter Chef of the Year in 2004, and has been an active mentor to many young culinarians. Storm received an ACF President’s Medallion in 2008 and the Custom Masterpiece Award in 2003. He is also a member of Chaîne des Rôtisseurs. 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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