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Press ReleaseJames Thomas, 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 James Thomas, certified executive chef (CEC,), of Brunswick, Ga., during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Thomas has been executive chef at the Ocean Forest Golf Club at Sea Island, Ga., since 1998. He started in the foodservice business as a dishwasher at a pizza and sub shop at age 15, when he decided that food was his career passion. He earned an associate degree in culinary technology in 1988 from Asheville-Buncombe Technical Community College, Asheville, N.C., and has been promoted up the culinary career ladder, working at several clubs in the Southeast. In addition, he worked for several years as adjunct instructor at Coastal Georgia Community College in Brunswick, Ga. Thomas is a member of the Hospitality and Culinary Advisory Committee with Coastal Georgia Community College and is the apprentice coordinator for the Sea Island Resort Culinary and Pastry Apprenticeship program. He has won many first-place awards in local competitions, as well as receiving the ACF 2007 Southeast Region Chef Professionalism award. Thomas gives back to his community by hosting cooking demonstrations for local schools and civic organizations, and by working with the Boy Scouts of America. He cites his career highlight as being the presidential cooking team leader for the 2004 G-8 Summit held at Sea Island, Ga., hosted by President George W. Bush. Thomas is a member of ACF Golden Isles of Georgia 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 |
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