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Press ReleaseJames White, 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 White, certified executive chef (CEC), of East Hartford, Conn., during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. White has dedicated his culinary expertise for the past 17 years to Compass America, Morrison Senior Dining as the director of dining services at Our Lady of the Angels Convent, Enfield, Conn. White began his culinary career at age 15 by working in several Seattle area restaurants, including the Pacific Northwest’s landmark Space Needle. He formalized his culinary education on a scholarship from the Washington State Restaurant Association at Seattle Community College, Seattle, from 1965 to 1967. From 1967 to 1971, he served in the U.S. Navy and utilized his culinary training as a lead cook on the James K. Polk, flagship for the admiral of the Atlantic fleet. Upon discharge from the service, White returned to cooking at the Space Needle. In 1977, he relocated to Connecticut, where he became sous chef at the Hartford Sheraton Hotel and then accepted the chef position at Travelers Insurance Food Service, Hartford, Conn., where he cooked from 1980 to 1992. White has been an active member of the Connecticut Chefs Association since 1984 and is currently the treasurer. He served as president from 1999 to 2001. As recognition of his extraordinary culinary talents, White has earned numerous ACF medals and awards. 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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