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Press ReleasePatrick Diethelm Honorary Inductee 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), recognized Patrick Diethelm as an honorary inductee during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. Diethelm is director and head chef-instructor of DCT European Culinary & Pastry Chocolate Arts Center (DCT), Lucerne, Switzerland. To date, more than 1,000 students from 45 nations have graduated from DCT. Diethelm earned his culinary diploma from the Swiss Chef Apprentice program, Berufsfachschule St. Gallen, Switzerland, in 1983. His career has taken him around the world, from Palace Hotel, St. Moritz, to Cortina Inn & Resort, Vermont, to Windstar Cruises to the Caribbean, Hong Kong, China, Australia, Indonesia and beyond. He has also worked in renowned restaurants, each top-rated by the prestigious French restaurant guide Gault-Millau. Diethelm’s accomplishments are wide and varied, and include coaching the gold-medal and “culinary Olympic” title-winning Swiss Culinary Junior National team in the 2004 “culinary Olympics” in Erfurt, Germany. Diethelm is dedicated to professional development and is a board member of the Swiss Chefs Association, a member of the World Association of Chefs Societies, Euro-Toques Switzerland, Swiss Hospitality Educators, Food and Beverage Club, Vatel Club, Executive Chefs Cercle Lucerne and a project team leader of Neue Schweizer Kochlehre, 2010 to 2020, a Swiss chef’s apprenticeship program. He has received many American, as well as international, awards and recognitions. 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. Out of more than 22,000 ACF members, approximately 800 belong to the AAC. Demanding criteria must be met 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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