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Press ReleaseACF Announces Two New Certified Master Chefs™St. Augustine, Fla., June 22, 2005—Two culinarians are the latest to be certified as master chefs by the American Culinary Federation, Inc. (ACF). Stephen Giunta of Cargill Meat Solutions and Olivier Andreini of The Culinary Institute of America (CIA) passed the eight-day test of culinary skill and knowledge at CIA’s main campus in Hyde Park, N.Y. on June 12. Certified master chef (CMC) is the highest and most demanding level of culinary achievement in the U.S. foodservice industry. The program, which began in 1981, was presented to the World Association of Chefs Societies (WACS) the following year, and was granted official recognition by the organization. Candidates for ACF’s certified master chef exam must qualify by having previously been certified as an executive chef or executive pastry chef. The exam, held once a year, requires exacting familiarity and proficiency with a broad range of cooking styles and techniques, and tests a chef’s knowledge of international and American regional cuisines. Candidates’ performance is evaluated by certified master chefs and certified master pastry chefs. The addition of Giunta and Andreini to the ranks of ACF certified master chefs brings total certified master chefs in the United States to 72. Of these, 12 are certified master pastry chefs. As director of culinary, Stephen Giunta manages and coordinates Cargill Meat Solutions test kitchen, including product development, evaluations and demonstrations, recipe and menu development, cooking and product handling recommendations, case life determination and sensory evaluation. Chef Giunta’s extensive culinary experience includes serving as associate professor in culinary arts at The Culinary Institute of America, and serving as personal chef to former President and Mrs. Reagan. Most recently, Giunta served as corporate chef for Kerry Ingredients, Beloit, Wis. A 1983 graduate of the CIA, Giunta is a certified executive chef (CEC) and certified hospitality educator (CHE). Olivier Andreini is an associate professor in culinary arts at The Culinary Institute of America in Hyde Park, N.Y. Chef Andreini currently teaches garde manger in the college’s degree programs, a course that introduces the three main items of the cold kitchen. Prior to joining the CIA faculty in 1998, he owned Le Petit Geneve and La Vaudoise restaurants in Vancouver, British Columbia. He held various chef and product-development positions in Vancouver and Quebec City, as well as other locations in Canada. Andreini is also a certified hospitality educator (CHE), and has twice been included in Who’s Who Among America’s Teachers. For more information on ACF’s certified master chef program, visit www.acfchefs.org/certify/cmc.html. The American Culinary Federation, Inc. (ACF), established in 1929, is the premier professional organization for culinarians in America. With nearly 20,000 members and 240 chapters nationwide, ACF offers educational resources, training, professional certification, apprenticeship and accreditation programs. In addition, ACF is the presidium for the World Association of Chefs Societies (WACS), the international network of chefs associations, with more than eight million members globally. For more information, please visit www.acfchefs.org. # # # Photos are available of both master chefs upon request. Contact: Lisa Alessandro, APR |
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