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Press ReleaseJohn Zelko, 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 John Zelko, certified executive chef (CEC), of Burton, Mich., during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Zelko is executive chef at Genesys Regional Medical Center, Grand Blanc, Mich., where he has worked for more than 15 years. In 1986, he earned a bachelor’s degree in business management from the University of Michigan, Ann Arbor, Mich. Enhancing his credentials, he graduated from The Culinary Institute of America, Hyde Park, N.Y., with a degree in culinary arts in 1988. Fresh out of school, Zelko was hired at the Waldorf Astoria, New York, where he advanced from first commis to assistant chef in one year. Returning to his Michigan roots, Zelko worked as sous chef for a local eatery before joining the staff at Genesys Regional Medical Center. Zelko’s local extracurricular activities are wide, varied and consistent, from serving as chairman of the board for the Genesee Area Skill Center culinary-arts program in Flint, Mich., to mentoring high school students in the culinary arts and hosting community healthy cooking demos. He is currently a member of the ACF Flint/Saginaw Valley Chapter, where he served as chapter secretary from 2002 to 2004, junior chapter advisor for Flint/Saginaw Valley in 2003, transportation chair regional conference in 2005 and currently sits on the membership board. 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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