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Press ReleaseAntonietta Pendleton, CEC, Honorary Inductee Into Prestigious American Academy of Chefs SocietySt. Augustine, Fla., August 16, 2010—The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), recognized Antonietta Pendleton, CEC, of Plymouth Meeting, Pa., as an honorary inductee during a formal ceremony and dinner at the 2010 ACF National Convention held at the Anaheim Marriott, Anaheim, Calif., Aug. 3. Pendleton is the retired chef/owner of Antonietta’s Italian Specialties, and is an active member of ACF Professional Chefs Association of South Jersey. After receiving her education in Marana and Roma, Italy, she opened her first Italian restaurant and over-the-counter sales facility for her pasta products in 1958 in Philadelphia. Over the years, she opened an additional restaurant and over-the-counter retail outlet and catering operation. In 1975, she closed both restaurants and catering operations and focused on manufacturing and marketing her pasta products. In 1983, she sold her manufacturing company to Rich Products Corp., which placed it under a subsidiary, Casa Di Bertacchi Corp. Pendleton was retained as senior product specialist for more than 11 years. 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 850 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. Honorary fellows are first nominated by AAC members, and then selected by a committee. Sponsors of AAC events at the 2010 ACF National Convention are: Allen Brothers; BelGioioso Cheese, Inc.; Buckhead Beef; California Olive Ranch; Chef’s Hat; Contessa; Crystal Cave; Crystal Creations; Desmond Great Valley Hotel and Conference Center; Desserts International; Ecolab; Foster’s Wine Estates Americas; Hudson Valley Foie Gras; Kingsburg Orchards; Koch Foods, Inc.; Lactalis Foodservice; L.A. Specialty; MARS Foodservices; NEWCHEF Fashion; PinSource; Rastelli; Schwan Food Company; Smeraldina; Splenda®; Sysco Philadelphia; S&D Coffee, Inc.; Tito’s Handmade Vodka; Uncle Ben’s; Villeroy & Boch; and Wind Creek Casino & Hotel. 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 spanning 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 request a high-res photo, contact Leah Craig at (904) 484-0213 or lcraig@acfchefs.net, or Patricia Carroll at (904) 484-0247 or pcarroll@acfchefs.net. Contacts: Leah Craig Patricia Carroll |
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