|
|||
|
|||
Press ReleaseGerhart Koennecke, AAC, Inducted into American Academy of Chefs Culinary Hall of FameSt. Augustine, Fla., July 16, 2009—The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), posthumously inducted Gerhart Koennecke, American Academy of Chefs (AAC), of Deptford, N.J., into the AAC Culinary Hall of Fame. Koennecke was honored during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Established in 1988, the AAC Culinary Hall of Fame recognizes AAC Fellows for their accomplishments and extraordinary contributions to ACF, AAC and the culinary profession over a lifetime. Koennecke retired from a 13-year career with J. Ambrogi Food Distribution, Inc., Thorofare, N.J., in 2001. He began his career as an apprentice in 1957 at The Germantown Cricket Club in Philadelphia, and began working professionally in 1962 as a sous chef at Manufacturers’ Golf & Country Club, Fort Washington, Pa. During the next 24 years, he cooked in some of the most prestigious clubs and restaurants in the Philadelphia area. Subsequently, he transitioned his culinary skills to specialize in the sales arena of the culinary industry. Koennecke was a loyal member of ACF Philadelphia Chapter for more than 35 years, serving as president from 1973 to1975 and founding the chapter’s scholarship fund. In addition, he was the chapter’s first Chef of the Year in 1976. Koennecke won many individual gold and first-place awards in culinary competitions in the New York area, as well as serving as team captain to three gold-medal winning and first-place chapter teams. Koennecke was passionate about his profession and always contributed to the development of young culinarians by employing an apprentice at all times. “Induction into the American Academy of Chefs Culinary Hall of Fame is the highest honor an AAC Fellow can receive,” said AAC National Chair Thomas Macrina, CEC, CCE, AAC. “Since 1988, we have recognized more than 70 chefs who have dedicated their careers and their lives to advancing the culinary industry. We are proud to welcome five more to the Hall of Fame.” 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 |
|
     
|
|
|
|
|
