AMERICAN CULINARY FEDERATION FOUNDATION
PRESS RELEASE

Thomas Macrina and Stafford DeCambra Elected
American Academy of Chefs National Chair and Vice Chair

ST. AUGUSTINE, Fla., July 11, 2007-The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), elected Thomas J. Macrina, certified executive chef (CEC), certified culinary administrator (CCA), AAC, of Plymouth Meeting, Pa., AAC National Chairman. Stafford DeCambra, CEC, certified culinary educator (CCE), CCA, AAC, of Choctaw, Miss., was elected AAC Vice Chairman. Macrina and DeCambra will take office on July 24.

Macrina is the executive chef at the Desmond Great Valley Hotel and Conference Center in Malvern, Pa., and the chairman of the board of the ACF Philadelphia Chapter. Before becoming AAC National Chairman, he served the Academy as the National Vice Chair for four years. In 1976, Macrina earned an associate degree in occupational studies in culinary-arts from the Culinary Institute of America, Hyde Park, N.Y. Before joining Desmond Great Valley Hotel and Conference Center, he was the corporate executive chef for Tabas Enterprises in Philadelphia, and the executive chef at the Holiday Inn Clayton Plaza Hotel in Clayton, Mo.

DeCambra is the resort executive chef for Pearl River Resort in Choctaw, and a member of ACF Choctaw Chapter. At Pearl River Resort, he oversees 16 restaurants with a staff of 250 culinary and stewarding associates. In 1978, he graduated with honors from the Culinary Institute of America, Hyde Park, N.Y., and worked in several foodservice capacities in ACF's Western Region and in his home state of Hawaii before coming to Mississippi. DeCambra has won numerous awards throughout his career including the following in 2006: ACF Southeast Region Chef of the Year Award, ACF Humanitarian Award and an ACF President's Medallion.

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.

With more than 19,000 ACF members, approximately 800 belong to the AAC. Demanding criteria must be met in order 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; be an ACF member in good standing for a minimum of 10 consecutive years or more; and sponsorship by two AAC members.

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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