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AMERICAN CULINARY FEDERATION FOUNDATION
PRESS RELEASE
FOR IMMEDIATE RELEASE
April 19, 2007 |
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John Kinsella, CMC, CCE, AAC, to be inducted into
Les Amis d'Escoffier Society of Chicago
St. Augustine, Fla., April, 19, 2007-John Kinsella, CMC, CCE, AAC, president
of The American Culinary Federation (ACF) and senior chef instructor at
Midwest Culinary Institute in Cincinnati, Ohio, will be inducted into
the Les Amis d'Escoffier Society of Chicago during the le dîner
de printemps, April 22 at the Renaissance Schaumburg Hotel & Convention
Center in Chicago.
Kinsella's induction into the society as an honorary member celebrates
his leadership and contributions to ACF, charitable organizations, the
foodservice industry and his local community. A graduate of Cincinnati
State Technical and Community College, Kinsella has been a member of ACF
since 1975, and was elected as the federation's president in 2005.
His roles within the foodservice industry have included: president, ACF
Greater Cincinnati Chapter; team manager, Bahamian National Culinary Team,
2000-2004; manager, Team MidWest, Culinary Olympics, 2000; Cincinnati's
Chef of the Year, 1988, 2000; and recipient of Her Majesty's Armed Forces
Combined Services medal for services to the culinary profession, 2001.
In addition, he was voted culinary educator par excellence by the readers
of Cincinnati Magazine, and is the author of Professional Butcher and
Charcuterie (John Wiley, 2006); "Defending our Culinary Honor",
Cincinnati Enquirer, 2003; Professional Charcuterie, (John Wiley and Sons,
2002); and "Is Our Food Supply Safe?" The National Culinary
Review, 1998.
"We are honored to recognize such a committed and distinguished
leader to our industry," said John Kaufmann, CEC, AAC, chairman of
Les Amis d'Escoffier of Chicago. "Kinsella is a true member's president.
He is always brainstorming ideas to not only improve ACF but the culinary
industry as a whole."
Les Amis d'Escoffier Society is a non-for profit fraternity of true epicures
and connoisseurs, which are dedicated to the propagation of high standards
and ethics of the culinary profession. It was created to perpetuate the
memory of the great culinary master, Auguste Escoffier and to promote
a better understanding of and greater appreciation for the art of good
living.
The American Culinary Federation, Inc., established in 1929, is the premier
professional organization for culinarians in America. With more than 19,000
members spanning 230 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.
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