Press Release

Kyle Richardson, CEC®, CCE™, AAC, Joliet Junior College, Elected Chair of American Culinary Federation Education Foundation Apprenticeship Committee

Lindy Robinson, Johnson County Community College, is Chair Elect

St. Augustine, Fla., January 27, 2010—Kyle Richardson, CEC®, CCE™, AAC, culinary-arts professor at Joliet Junior College, Joliet, Ill., was elected chair of the American Culinary Federation Education Foundation (ACFEF) Apprenticeship Committee this month for a term of two years.

Richardson succeeds Mary Zappone, CEC®, AAC, chef-instructor at Westmoreland County Community College, Youngwood, Pa., as chair of the ACFEF Apprenticeship Committee. Lindy Robinson, business-division dean, Johnson County Community College, Overland Park, Kans., was named chair elect, with her term commencing January 2012.

Richardson’s responsibility as chair of the ACFEF Apprenticeship Committee for the next two years is to oversee the committee as it evaluates eligible programs that offer training to students for initial and continuing ACFEF apprenticeship. Under his leadership, the committee will ensure the educational quality of these programs through an ongoing assessment of each program’s ability to meet the ACFEF Apprenticeship policies and procedures, and recommended guidelines in the areas of culinary arts and foodservice management. In addition, the committee, through ACFEF apprenticeship, will foster awareness of sustainability issues impacting the culinary industry, from the quality of the environment to fiscal responsibility.

Richardson began his culinary career more than 30 years ago as a prep cook and busboy at a four-star French restaurant in New Orleans. He went on to work as executive chef in several Chicago restaurants and country clubs. Richardson formalized his culinary-arts education by earning an associate degree from Joliet Junior College in 2006. He has received numerous awards, including an ACF President’s Medallion in 2007. He was president of the ACF Louis Joliet Chapter from 2005 to 2007 and has served on the ACF National Apprentice Committee since 2004.

The ACFEF Apprenticeship Committee is comprised of professionals with experience in culinary, management, education and government. They represent many different levels of ACF certificants including certified chef de cuisine® (CCC), certified executive chef® (CEC), certified executive pastry chef® (CEPC®), certified culinary educator™ (CCE™) and certified culinary administrator™ (CCA™). Committee members are:

• Kyle D. Richardson, CEC, CCE, AAC, chair; culinary-arts professor, Joliet Junior College, Joliet, Ill.
• Lindy Robinson, chair-elect; business-division dean, Johnson County Community College, Overland Park, Kans.
• Jeff Bacon, CEC, CCA, AAC, American Culinary Federation Board of Directors liaison; executive chef/program director, Triad Community Kitchen, Winston Salem, N.C.
• Kevin C. Clarke, culinary director, Colorado Mountain College Culinary Institute, Dillon, Colo.
• SFC Clinton W. Francis III, U.S. Military liaison; U.S. Army, St. Augustine, Fla.
• Franchella Kendall, U.S. Department of Labor liaison; chief officer, U.S. Department of Labor, Washington, D.C.
• Steve F. Learned, CCC; chef de cuisine, Delaware North Companies, Colebrook, N.H.
• Billy R. Raper Jr., CEC; executive chef, Hotel Roanoke and Conference Center, Roanoke, Va.
• Joseph D. Mitchell, CEPC, CCE; program coordinator, Jefferson State Community College, Birmingham, Ala.
• Dean Thomas, CEC, CCE; executive chef, South Coast Winery, Temecula, Calif.

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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Contact: Patricia Carroll
(904) 484-0247
pcarroll@acfchefs.net

Leah Craig
(904) 484-0213
lcraig@acfchefs.net

• Kyle Richardson, CEC®, CCE™, AAC, Joliet Junior College, Elected Chair of American Culinary Federation Education Foundation Apprenticeship Committee