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Press ReleaseACF Publications Win Three Gold Ribbon AwardsSt. Augustine, Fla., December 6, 2006—The American Culinary Federation, Inc. (ACF) won three 2006 Cordon d’ Or–Gold Ribbon International Annual Cookbooks & Culinary Arts Awards from the Academy of the Culinary Arts in the categories of Illustrated Cookbook, Culinary Magazine and Culinary Article. The Cordon d’ Or–Gold Ribbon International Annual Cookbooks & Culinary Arts Awards, publicly announced in November by the Academy of the Culinary Arts, were awarded to the ACF for Cooking with America’s Championship Team (Feeding Frenzy Inc., 2005) in the Illustrated Cookbook classification, Sizzle: The American Culinary Federation Quarterly for Students of Cooking in the Culinary Magazine category, and the Culinary Article titled “Something Offal,” written by Katie Ayoub, that appeared in the June 2006 issue of The National Culinary Review. Selected for its wide choice of interesting recipes and excellent photography, Cooking with America’s Championship Team (Feeding Frenzy Inc., 2005) features sizzling recipes from the 2004 ACF Culinary Team USA led by Chef Edward G. Leonard, certified master chef (CMC), American Academy of Chefs (AAC). The cookbook contains more than 100 recipes and 200 photographs of culinary dishes by award-winning photographers. ACF Culinary Team USA won the World Championship in hot cookery for the United States at the 21st Internationale Kochkunst Ausstellung International Culinary Art Competition also known as the “culinary Olympics.” Chosen for its uniqueness and excellence in presentation and content, Sizzle: The American Culinary Federation Quarterly for Students of Cooking is the only national magazine written exclusively for culinary and baking/pastry students. The magazine features food trends of tomorrow, tips and advice from successful chefs, innovative culinary techniques, and highlights emerging fields in foodservice. The article, “Something Offal,” written by Katie Ayoub, a freelance writer, in the June 2006 issue of The National Culinary Review, tackled what judges perceived to be a difficult topic in the culinary field. In addition, it highlighted an area of food often overlooked by chefs, especially on the U.S. culinary scene. “ACF continually strives to produce quality publications, and is honored to have them recognized by the Academy of the Culinary Arts,” said John Kinsella, CMC, Certified Culinary Educator (CCE), AAC, ACF President. “The awards not only recognize each publications degree of excellence, but celebrate ACF’s commitment to providing valuable tools for professional development.” The awards presentation will take place January 11, 2007 in St. Petersburg, Fla. at which time each recipient will be presented with a prestigious globe award. Judges will also choose an overall winner during the ceremony and present them with a cash prize. The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in America. With more than 19,000 members spanning 240 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the only comprehensive certification program for chefs in the U.S. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than 8 million members globally. # # # Contact: Patricia A. Carroll |
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