Press Release

Phil Learned, CEC, AAC, Inducted into American Academy of Chefs Culinary Hall of Fame

St. Augustine, Fla., July 16, 2009—The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), inducted Phil Learned, certified executive chef (CEC), American Academy of Chefs (AAC), of Andover, Maine, into the AAC Culinary Hall of Fame. Learned was inducted 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.

Learned worked as executive chef for The BALSAMS Grand Resort Hotel, Dixville Notch, N.H., from 1966 to1977, at which time he became director of food services and managing partner of the resort and remained at the helm until his retirement in 2005. A member of the American Culinary Federation since 1978, Learned founded the ACF Chapter of Northern New Hampshire. Prior to his culinary career, Learned served in the U.S. military for 11 years. The first certified executive chef in the state of New Hampshire, he also started the first ACF apprenticeship program in New Hampshire in 1978, The BALSAMS Culinary Apprenticeship Program. To date, the BALSAMS curriculum is a three-year, 6,000-hour program accredited by ACF and the New Hampshire Department of Labor.

Learned has devoted his career to the culinary education of the next generation and to elevating the standards of the industry. As a result of his consistent leadership and dedication to the culinary industry, he has earned a plethora of prestigious awards, medals and honors.

“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.

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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
(800) 624-9458, ext. 113
lcraig@acfchefs.net

Patricia Carroll
(800) 624-9458, ext. 147
pcarroll@acfchefs.net

• Phil Learned, CEC, AAC, Inducted into American Academy of Chefs Culinary Hall of Fame