Peter Aiello, CEPC, CEC

Press Release

Peter Aiello, CEPC, CEC, Named an ACFEF Apprenticeship Regional Trainer

Aiello will facilitate initiatives for U.S. Department of Labor Apprenticeship Grant.

St. Augustine, Fla., March 4, 2010—Peter Aiello, certified executive pastry chef (CEPC), certified executive chef (CEC), of Colorado Springs, Colo., has been named one of eight Apprenticeship Regional Trainers (ARTs) by the American Culinary Federation Education Foundation (ACFEF), the educational arm of the American Culinary Federation (ACF). Aiello will maintain initiatives that resulted from the U.S. Department of Labor’s apprenticeship grant, which was awarded to ACFEF in August 2009.

Aiello, owner/caterer of Alpine Chef, Inc., Colorado Springs, Colo., a member of ACF Pikes Peak Chapter, Inc., was selected for his involvement and contributions to the ACFEF Apprenticeship Program. Serving in a volunteer capacity, he will visit apprenticeship sites across the country to provide guidance on how to implement the new apprenticeship initiatives funded through the U.S. Department of Labor grant to participating ACFEF Apprenticeship Programs. As an ART, he will also assist new programs that wish to start an ACFEF Apprenticeship Program.

The other Apprenticeship Regional Trainers are:

• Debora Aragon, CCC, CCE, culinary educator, Sierra Nevada Job Corps Center, Reno, Nev.
• Kevin Brennan, CEC, AAC, executive chef, Detroit Athletic Club, Detroit
• Marvis Hinson, M.Ed, CFBE, retired, Savannah, Ga.
• Carol Kizer, CCE, RD, FMP, HAAC, retired, Columbus, Ohio
• Cindy Komarinski, CCC, CCE, associate professor, Westmoreland County Community College, Youngwood, Pa.
• John McCormack, CEC, CCE, AAC, president/corporate chef, Red Goose Spice Company, Sterling Heights, Mich.
• J. Kevin Walker, CMC, AAC, executive chef, Cherokee Town & Country Club, Atlanta

ACFEF received the $481,200 grant for its apprenticeship program to advance the growing needs of apprenticeship in the 21st century. The grant will fund initiatives to incorporate green, eco-friendly and sustainable practices for the industry and the development of 10 interim credentials.

Currently, the ACFEF has 60 apprenticeship programs throughout the U.S., with 689 registered apprentices. ACFEF Apprenticeship Programs are developed in voluntary cooperation with ACF chapters, business partners, government agencies, foodservice establishments and local colleges. The ACFEF Apprenticeship Program incorporates 10 on-the-job learning stations and an educational component, concluding with an associate degree in either culinary arts or pastry arts. Upon graduation, each apprentice is given the opportunity to verify his or her skills by testing for an ACF professional certification.

The ACFEF Apprenticeship Program has been registered with the Bureau of Apprenticeship, formerly the Bureau of Apprenticeship & Training, for more than 20 years. It is the only culinary-focused apprenticeship program registered that offers industry-recognized professional certification upon graduation.

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 the Chef & Child Foundation. 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 (904) 484-0213 or lcraig@acfchefs.net.

Contact: Leah Craig
Communications Manager
(904) 484-0213
lcraig@acfchefs.net

• Peter Aiello, CEPC, CEC, Named an ACFEF Apprenticeship Regional Trainer