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 Press ReleaseAmerico “Rico” DiFronzo, CEC, AAC, Receives 2010 Hermann G. Rusch Chef’s Achievement Award at ACF National Convention in AnaheimSt. Augustine, Fla., August 9, 2010—Americo “Rico” DiFronzo, CEC, AAC, of Medford, Mass., received the American Culinary Federation’s (ACF) 2010 Hermann G. Rusch Chef’s Achievement Award at the 2010 ACF National Convention held at the Anaheim Marriott, Anaheim, Calif., Aug. 2–5. DiFronzo is executive chef at American Food Systems, Inc., Burlington, Mass., and a member of ACF Epicurean Club of Boston. “I am grateful to be chosen for this award from the many deserving chefs in ACF,” said DiFronzo during his acceptance speech at the President’s Grand Ball, Aug. 5. At the close of his speech, DiFronzo toasted to Hermann Rusch’s legacy and “to all of the chefs who have gone before us.” The ACF Hermann G. Rusch Chef’s Achievement Award, which began in 2002 and was formerly the Hermann G. Rusch Humanitarian Award, honors a chef who has demonstrated the highest level of commitment to both ACF and the culinary profession. The award is named in honor of Hermann G. Rusch, AAC (1907–1997). DiFronzo was one of four regional finalists. DiFronzo has more than 30 years of experience in the culinary industry. Prior to joining the staff at American Food Systems, he worked at several restaurants in Massachusetts for 13 years, and as corporate executive chef of Lilly Management Company, Boston, a national restaurant group, for 10 years. He is a classically trained chef from Henry O. Peabody School of Culinary Arts, Norwood, Mass. DiFronzo has received numerous awards, including ACF Epicurean Club of Boston’s Chef of the Year award in 1998 and 2004, the ACF Northeast Region Chef Professionalism award in 2006 and national President’s Medallions in 2001 and 2007. For a list of past Hermann G. Rusch Chef’s Achievement Award winners, visit www.acfchefs.org/Content/NavigationMenu2/Events/Awards/Rusch/Winners/default.htm. Anaheim was the location of the 2010 ACF National Convention, bringing approximately 2,000 chefs, cooks, students and foodservice professionals to the Golden 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 95 exhibitors, national competitions and ACF’s annual national awards. Sponsors of the 2010 ACF National Convention are: Allen Brothers; American Technical Publishers; Barilla America, Inc.; Barry Callebaut; Beef Information Center; BelGioioso Cheese Inc.; Buckhead Beef; Butterball Farms, Inc.; California Olive Ranch; Canada Cutlery Inc.; Canola Council of Canada; The Catfish Institute; The Cheesecake Factory Bakery Inc.; Chef’s Hat Inc.; Christopher Ranch; Cleveland Range, LLC; Contessa Premium Foods; Custom Culinary, Inc.; Diamond Crystal Salt; Dietz & Watson, Inc.; Ecolab; Eneron, Inc.; Fisher-Nickel Inc.; Five Star Gourmet Foods, Inc.; French’s Foodservice; GFF, Inc./Girard’s Dressings; Guittard Chocolate Co.; Hudson Valley Foie Gras; The International Culinary Schools at The Art Institutes; J.R. Simplot Company; Johnson & Wales University; Kingsburg Orchids; King & Prince Seafood; Koch Foods, Inc.; Lactalis; Le Cordon Bleu Schools North America; MARS Food Services; McCormick For Chefs; MenuMax; Michael Foods, Inc.; MINOR’S®; Monterey Bay Aquarium Seafood Watch; NEWCHEF Fashion Inc.; Plugrá European-Style Butter; PreGel AMERICA; Rastelli; Riviana Foods Inc.; R.L. Schreiber, Inc.; Saputo Cheese; Sara Lee Foodservice; The Schwan Food Company; Smeraldina; Splenda®; The Sterno Group; S&D Coffee; Tanimura & Antle Fresh Foods, Inc.; Tyson Food Service; Unilever Foodsolutions; U.S. Foodservice; Victorinox Swiss Army, Inc; Villeroy & Boch; VitaMix Corp.; Washington State Potato Commission; and Wisconsin Milk Marketing Board. About the American Culinary FederationThe American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members in 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic 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. # # # Editor’s Note: To arrange an interview or for a high-res photo from the event, contact Leah Craig at (904) 484-0213 or lcraig@acfchefs.net, or Patricia Carroll at (904) 484-0247 or pcarroll@acfchefs.net. To download high-res headshot, visit www.acfchefs.org/Content/NavigationMenu2/About/Media/Photos/default.htm. Contacts: Leah Craig Patricia Carroll |
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