American Academy of Chefs Culinary Hall of
Fame™
The founding of the American Academy of Chefs Culinary Hall of
Fame™ was inspired in 1988 by then Academy Chair Jon Greenwalt at
the ACF National Convention in Las Vegas.
“The Culinary Hall of Fame was unanimously
accepted by the Academy members. Its concept is to honor those men and
women who, because of their outstanding attributes, have won the respect
and love of their professional guild. Therefore, they are so honored by
their peers as a positive reflection to all those in this profession who
seek achievement!” —Hermann G.
Rusch
2011 American Academy of Chefs Culinary Hall of Fame™
Inductees
Bert Cutino, CEC, AAC, HBOT, HOF, chair of the American Academy of
Chefs Culinary Hall of Fame™, is pleased to announce the following
inductees for 2011:
Anthony Graffeo, CEC, AAC, is a retired
executive chef in Saugus, Mass. During his many years in the restaurant
business, he established a reputation as one of the most outstanding
chefs in Boston. He has been a member of ACF Epicurean Club of Boston
for more than 45 years, and has served as president, vice president and
chairman of the board. Graffeo’s numerous awards include his
chapter’s Chef of the Year award in 1981, 1994 and 2005, and the
2010 Lawrence A. Conti, CEC, AAC, HOF, Chair’s Achievement
Award.
John Kaufmann, CEC, AAC, is a retired
chef/owner in Chicago and an active volunteer. He is co-founder/
president of the Chicago Culinary Museum/Chefs Hall of Fame, and chair
of Les Amis d’Escoffier Society of Chicago and AAC’s
professional liaisons committee. He established the Charlie Trotter and
Lewis Szathmary scholarship funds, and has founded/chaired numerous
committees/ charitable events. He has received several ACF
President’s Medallions, the 2002 ACF Chef Professionalism Award,
the 2008 ACF President’s Award and the 2010 AAC Chair’s
Medal. He is a member of ACF Chicago Chefs of Cuisine Inc.
Bruce Riddell, CEC, AAC, is a retired
executive chef in Colorado Springs, Colo. He has a diverse background in
culinary arts and has mentored and trained numerous chefs. He continues
to be an active member of ACF Pikes Peak Chapter, serving as AAC
chairman, as well as certification advisor. Riddell has helped many
members work toward their certification, and has inspired many chefs to
join ACF. He is active in his community, supporting ACFEF Chef &
Child, Care & Share and Meals on Wheels.
William “Bill” Lyman, CEC, AAC
(posthumous), was dedicated to and passionate about the culinary
profession. He served as Grand Commander of the Honorable Order of the
Golden Toque, was on ACF’s certification committee, and was an
active member of the AAC. Lyman was a great chef, educator and mentor.
He selflessly gave many hours of his time in providing demonstrations
and was always willing to lend a helping hand. He was full of kindness
and humanity, and always willing to offer friendship and share his
knowledge. Lyman was a member of Central Maryland Chefs & Cooks
Association.
Jim Doherty, HAAC, HBOT (honorary), is
executive vice president of Lebhar-Friedman, Inc., New York, and past
publisher/editor of Nation’s Restaurant News. He sits
on the board of trustees of The Culinary Institute of America and on
AAC’s honorary board of trustees. He is past chairman of the board
of Children’s Institute International and is a member of the
National Restaurant Association’s (NRA) International Relations
taskforce. He has been inducted into Les Amis d’Escoffier Society
and Confrerie des Chevaliers du Tastevin. In 2003, he was named a
diplomate by the NRA Educational Foundation.
