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Press ReleaseMark Warren, 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 Mark Warren, certified executive chef (CEC), of Fort Pierce, Fla., during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Sgt. Maj. Warren enlisted in the U.S. Army in 1983 as a foodservice specialist and has risen to the rank and position of Chief Food Management Sergeant Major for the U.S. Army European headquarters, where he oversees 38 military dining facilities with 1,200 military and civilian foodservice workers throughout Europe. His facilities support the feeding of 41,000 U.S. soldiers. Warren has deployed twice, Operation Desert Shield and Storm, and recently in Balad, Iraq. His education includes a variety of military coursework, including the U.S. Army advanced culinary skills training course, as well as an associate degree in administrative management studies from Excelsior College, 2008. His military awards and decorations are many and honorable. Warren’s culinary competition leadership roles include team captain of the U.S. Army Culinary Arts Team (USACAT) 2004 and team manager of the USACAT 2000. Under Warren’s management, USACAT 2000 won the world championship title in its category and seven IKA International Culinary Art Competition, or “culinary Olympic,” gold medals. Additionally, Warren has won numerous gold, silver and bronze medals in other national and international cooking competitions. Warren currently serves as team advisor and coach to the USACAT team. He has been a member of Old Dominion ACF Chapter since 1985, and has served as chapter secretary and treasurer. 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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