Press Release

President’s Medallions Announced at 2009 ACF National Convention

St. Augustine, Fla., July 17, 2009—Twenty-three people were recognized at the 2009 ACF National Convention in Orlando, Fla., July 11–14, for service to the organization and the culinary profession.

In 1991, Jack Braun, CEC, AAC, then national president of ACF, introduced the presentation of ACF President’s Medallions as tokens of appreciation and to honor these who contribute significantly to the culinary profession. The following are the 2009 recipients.

• Ronald Andrews, CEC; executive chef, Brays Island Plantation, Sheldon, S.C.; ACF Chefs of the Low Country
• Mickey Beriau, CEC, AAC; executive chef, White Cliffs Country Club, Plymouth, Mass.; ACF Cape Cod & The Islands Chefs Association
• L. Edwin Brown, HAAC, HHOF; ambassador, ACF, St. Augustine, Fla.; ACF Pittsburgh Chapter
• Louis Chatham, CEC, AAC; executive chef, PCI Gaming, Atmore, Ala.; ACF Choctaw Chapter
• Gary Fitting, CEC, CCE, CCA, AAC; chef-instructor, IUP Academy of Culinary Arts, Punxsutawney, Pa.; The Groundhog Chapter of the ACF
• Lorena Garcia; owner/executive chef, Elements, Miami; ACF National Chapter
• Jeremy Glas, CEC; executive chef, Wynkoop Brewing Company, Denver; ACF Colorado Chefs Association
• Fred Griesbach, CEC, AAC; sous chef, Sky Club, Plover, Wis.; ACF Middle Wisconsin Chefs
• Christopher Johns; executive chef, South Point Hotel Casino & Spa, Las Vegas; ACF Chefs of Las Vegas
• Kevin Keating, CEC, CCE; dean of culinary arts, Keiser University, Tallahassee, Fla.; ACF Tallahassee Area Chefs Association
• Brian Knecht, CEC, CCA, ACE, AAC; department chair and instructor, Sarasota County School Board, Sarasota, Fla.; ACF Sarasota Bay Chefs Association
• David Kramer; culinary-arts instructor, College of DuPage, Glen Ellyn, Ill.; ACF Windy City Professional Culinarians Inc.
• Keith Mandabach, CEC, AAC, Ed.D.; chef, New Mexico State University, Las Cruces, N.M.; ACF Rio Grande Valley Chapter
• Christopher Misiak, CEC, CCE; executive chef, Schoolcraft College, Livonia, Mich.; ACF Michigan Chefs de Cuisine Association
• Patrick O’Connell; chef/proprietor, The Inn at Little Washington, Washington, Va.
• Fawzi Ottman, CEC, AAC; executive chef, Odyssey Country Club, Tinley Park, Ill.; ACF Chicago Chefs of Cuisine Inc.
• James Paul, CSC, CCE; director of dining services, Chartwells–University of Nebraska, Kearney, Neb.; ACF Greater Atlanta Chapter Inc.
• Reimund Pitz, CEC, CCE, AAC; executive chef, Le Coq Au Vin, Orlando, Fla.; ACF Central Florida Chapter
• Michael Rand, HAAC; director of hospitality sales, Barber Foods, Portland, Maine; ACF Greater Atlanta Chapter Inc.
• Lucien Salama; president, NEWCHEF Fashion, Inc., Los Angeles
• Kathleen Salemno, HAAC; owner, K P Kitchen Crafts, Hatboro, Pa.; ACF Philadelphia Chapter
• Rudy Smith, CEC; corporate chef, Unilever Foodsolutions, Lisle, Ill.; ACF National Chapter
• David Turcotte, CEC, AAC; executive chef, U.S. Army, Fort Lee, Va.; Old Dominion ACF Chapter

Orlando was the location of the 2009 ACF National Convention, bringing hundreds of chefs, cooks, students and foodservice professionals to the Sunshine State. The national convention provided attendees with numerous opportunities to advance their professional development and enhance their culinary skills through informative workshops and seminars, cutting-edge demonstrations, a trade show featuring more than 100 exhibitors, national competitions and ACF’s annual national awards.

Sponsors of the 2009 ACF National Convention are: Ajinomoto Food Ingredients LLC; American Lamb Board; Barber Foods; Barry Callebaut; Beef Products, Inc.; BelGioioso Cheese Inc.; Berkshire Pork Products, LLC; Bon Chef, Inc.; Bunge Oils; Butterball Farms, Inc.; Canada Cutlery Inc.; Casa DiLisio Products, Inc.; Chartwells; The Cheesecake Factory Bakery Inc.; Chicago School of Chocolate Molding; CleanFish; Cleveland Range, LLC; Contessa Premium Foods; The Culinary Institute of America; Custom Culinary, Inc.; Demeyere; Diamond Crystal; Dole Packaged Foods, LLC; Dow AgroSciences; Ecolab; Eggland’s Best; GFF, Inc./Girard’s Dressings; Gordon Food Service; Guittard Chocolate Co.; Hass Avocado Board; Hormel; i-COOK Professional; Indian Harvest; The International Culinary Schools at The Art Institutes; The Investing Chef; J.R. Simplot Company; Johnson & Wales University; Kendall College School of Culinary Arts; La Brea Bakery; Lavazza Italy’s Favourite Coffee; Le Cordon Bleu Schools North America; Nestlé Professional; NEWCHEF Fashion Inc.; Nueske’s Applewood Smoked Meats; Pasta CHEF®; Pearson Education; Plugra; RC Fine Foods; Riviana Foods Inc.; R.L. Schreiber, Inc.; S & D Coffee; San Jamar; Saputo Cheese; Schwan’s Food Service; Splenda®; Tyson Food Service; Unilever Foodsolutions; U.S. Foodservice; Victorinox Commercial Cutlery; Vita-Mix Corp.; The Vollrath Company, LLC; and Wisconsin Milk Marketing Board.

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, contact Leah Craig at (800) 624-9458, ext. 113, or Patricia Carroll at ext. 147. Email lcraig@acfchefs.net or pcarroll@acfchefs.net.

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

Leah Craig
Communications Manager
(800) 624-9458, ext. 113
lcraig@acfchefs.net

• President’s Medallions Announced at 2009 ACF National Convention