Sponsored by - American Culinary Federation

Report
American Academy of Chefs
Fellow’s Meeting
Saturday, July 23, 2011
Pledge of Allegiance
I pledge of allegiance to the flag of the United States
of America, and to the republic for which it stands,
one nation under God, indivisible, with liberty and
justice for all.
Culinarian’s Code
As a proud member of the American Culinary Federation, I
pledge to share my professional knowledge and skill with all
culinarians. I will place honor, fairness, cooperation and
consideration first when dealing with my colleagues. I will
keep all comments professional and respectful when dealing
with my colleagues. I will protect all members from the use
of unfair means, unnecessary risks and unethical behavior
when used against them for another’s personal gain. I will
support the success, growth, and future of my colleagues
and this great federation.
Adopted at Board of Governors
August 3, 2010
National Officers and Board of Directors
Michael Ty, CEC, AAC, President of the American Culinary Federation
John Kinsella, CMC, CCE, WGMC, AAC, Immediate Past President
David Ivey-Soto, CEC, CCA, MBA
Jim Taylor, CEC, AAC, MBA, Treasurer
David Russell, CEC, AAC, Vice President, Central Region
William Tillinghast, CEC, AAC, MBA, Vice President, Northeast Region
Jeff Bacon, CEC, CCA, AAC, Vice President , Southeast Region
William Franklin, CMC, WGMC, AAC, Vice President, Western Region
R. Douglas Martinides, Board Member at-Large
Catherine Mullarkey, ESQ., Board Member at-Large
AAC Board and Committee Chairs
Thomas Macrina, CEC, CCA, AAC, National Academy Chair
Stafford DeCambra, CEC, CCE, CCA, AAC, National Academy Vice Chair
John Minniti, CCE, AAC, HOF, HBOT , Academy Ambassador
Fritz Sonnenschmidt, CMC, AAC, HOF, Chair, Past Chair Council
Bert Cutino, CEC, AAC, HOF, HBOT, Chair, Honorary Board of Trustees and Hall of Fame
Academy Directors, Central Region
Joe Aiello, CEC, AAC
John Bogacki, CEC, AAC
Bernard Urban, CEC, AAC
Academy Directors, Northeast Region
David Leo Banks, CEC, AAC
Americo “Rico” DiFronzo, CEC, AAC
Donald Hauck, CEC, AAC
Academy Directors, Southeast Region
Michael Bologna, CEC, CCE, AAC
Kimberly Brock-Brown, CEPC, AAC
Derek Spendlove, CEPC, CCE, AAC
Academy Directors, Western Region
Joe Eidem, CEC, AAC
John Fisher, CEC, CCE, AAC
Garry Waldie, CEC, CCE, PCEC, AAC
Rene Marquis, CEC, CCE, PCEC, CCA, AAC , Military Regional Director
AAC Board and Committee Chairs
Michael Rand, HAAC , Professional Alliances
John Kaufmann, CEC, AAC, Professional Liaisons
Deborah Bando-Duit, CEC, AAC, Public Relations and Marketing
John Fisher, CEC, CCE, AAC, Education Committee
Mark Wright, CEC, AAC, Scholarship Committee
Paul O’Toole, CEC, AAC, Fellowship Committee
John Minniti, CCE, AAC, HOF, HBOT, Nominations and Elections
Dan D’Angelo, CEC, AAC , and John Kartje, CEC, AAC, Sergeant-at-Arms
Dale Miller, CMC, WGMC, AAC, and Jim Rhoads, CEC, AAC, Lifetime Achievement committee
Steve Jilleba, CMC, CCE, AAC , Culinary Advisor and ACF Culinary Team USA manager
Welcome
National Academy Chair
Thomas J. Macrina
CEC, CCA, HGT, AAC
2011 AAC Inductees
Jeffrey A. Bricker, CEC, CCE
Nancy J. Burback, CEC, CCE
ACF Greater Indianapolis
Chapter
ACF New Orleans Chapter
Sponsored by:
Ralph Comstock, CEC, AAC;
Donal Weaving, CEC, AAC
Sponsored by:
Terris G. Newkirk, CEC, AAC;
Karl F. Tipton, CEC, CCE, AAC
Janet R. Crager, CEC
Carl F. Deutsch, CCC, CCE
ACF Southern Oregon Chapter
ACF Philadelphia Chapter
Sponsored by:
Jesse R. Bartyzal, CEC, AAC;
Walter N. Bronowitz, CCC, CCE, AAC
Sponsored by:
John P. Mondone, CEC, AAC;
Frederick A. Robinson, CEC, AAC
2011 AAC Inductees
Scott T. Erwin, CEC
ACF South Bend Chefs and
Cooks Association
Sponsored by:
Charles W. Boydston, AAC;
Donald R. Miller, CEC, CCE, AAC
Thomas A. Hannum, CEC
ACF First State Chefs Association
Sponsored by:
Scott Daniels, CEC, CCA, AAC;
Edward J. Hennessy, CEC, AAC
Peter J. Hodgson, CEC
Robert F. Hudson, CEC, CCE
ACF Beehive Chefs Chapter Inc.
ACF Pikes Peak Chapter Inc.
Sponsored by:
Harry Brockwell, CEC, AAC;
Michael Ty, CEC, AAC
Sponsored by:
O. Siegfried Krauss, CEC, AAC;
Bruce Riddell, CEC, AAC
2011 AAC Inductees
Mark S. Kent, CEC
John Kukucka, CCC
ACF Akron-Canton Area Cooks and
Chefs Association
ACF Michigan Chefs de Cuisine
Association
Sponsored by:
Timothy Michitsch, CEC, CCE, AAC
Ron R. Perkins, CEC, CCE, AAC
Sponsored by:
Paul O’Toole, CEC, AAC;
Mark Wright, CEC, AAC
Lawrence T. Matson, CEC, CCE
Texas Chefs Association
Sponsored by:
Ernst Gruch, CMC, AAC; Bernard
Urban, CEC, AAC, HOF
Michael R. Osborne, CEC
ACF Middle Tennessee Chapter
Sponsored by:
Jeff Bacon, CEC, CCA, AAC;
Paul C. Jensen, II, CEC, CCA, AAC
2011 AAC Inductees
Douglas C. Patten, CEC, CCA
Brian D. Peffley, CEPC, CCE
ACF Epicurean Club of Boston
ACF Harrisburg Chapter
Sponsored by:
Americo S. DiFronzo, CEC, AAC;
Anthony Graffeo, CEC, AAC
Sponsored by:
Charles H. Gipe, CEC, AAC;
William J. Tillinghast, CEC, AAC, MBA
Steven M. Pollack, CEC
Garrett C. Sanborn, CEC, CCE, ED.
ACF Akron-Canton Area Cooks
and Chefs Association
ACF National
Sponsored by:
Kenneth J. Bucholtz, CEC, AAC;
James Miller, CEC, AAC
Sponsored by:
L. Edwin Brown, HAAC, HHOF;
John Kinsella, CMC, CCE, WGMC, AAC
2011 AAC Inductees
Andrea C. Schrenk, CEPC, CCE
Samuel Sears, CEC, CCA
ACF Pittsburgh Chapter
Bluegrass Culinary Association ACF
Sponsored by:
Byron J. Bardy, CMC, AAC;
William M. Hunt, CEC, CCE, AAC
Sponsored by:
Derek Spendlove, CEPC, CCE, AAC;
Edward Valente, AAC
Michael J. Smith, CEC
Mark J. Wilson, CEC
ACF Northern New Jersey
Chapter
ACF Philadelphia Chapter
Sponsored by:
Steven Jilleba, CMC, CCE, AAC;
Michael L. Minor, CEC, AAC
Sponsored by:
Daniel A. D’Angelo, CEC, AAC;
Roger S. Kelly, CEC, AAC
2011 Honorary AAC Inductees
Blaise Alan Dente, CCC
Mary Huebner
Chef/Owner
Dente’s Catering Service
Pittston, Pa.
Marketing Director
Canada Cutlery, Inc. Pickering,
Ontario, Canada
Peter Huebner
President
Canada Cutlery, Inc.
Pickering, Ontario, Canada
Noreen Kinney
President
Cordon D’Or - Gold Ribbon
Academy of Culinary Arts
Saint Petersburg, Fla.
2011 Honorary AAC Inductees
Christopher Koetke, CEC, CCE
Cindy Komarinski, CCC, CCE
Executive Director
Kendall College School of Culinary
Arts, Chicago
Vice President, Laureate
International Universities Center
for Excellence in Culinary Arts
Associate Professor
Westmoreland County
Community College
Youngwood, Pa.
Kathleen Mancini
David Smith, CC
Business Development
Allen Brothers
Dallas
Retired
U.S. Navy
Nashua, N.H.
2011 Honorary AAC Inductees
Michael Zappone
Academic Director
Culinary and Hotel/Restaurant Management
The International Culinary School of Art
Institute of Pittsburgh
Oath of the AAC
I, (state your name), do pledge that I will be a faithful and active Fellow of
the American Academy of Chefs. I will devote time and effort to the
betterment of my profession, my family and the American Culinary
Federation. I will support the efforts of my fellow chefs to bring
education to the generations of young culinarians who follow in our
footsteps. I will endeavor to pass on to them the skills, training and
expertise that was taught to me by my chef.
I acknowledge that “no person is an island” and realize that we must all
stand together for the betterment of our profession and of our daily lives.
I will respond willingly to requests for professional assistance by my peers
and my colleagues in the field of cookery. I will do my best to preserve
the dignity of my profession and to maintain the high standards of the
American Academy of Chefs and of the American Culinary Federation. All
this I pledge from my heart, so help me God, and keep me
steadfast.
American Academy of Chefs
Culinary Hall of Fame™
Chair, American Academy of Chefs
Culinary Hall of Fame™
Bert Cutino, CEC, AAC, HBOT, HOF
2011 American Academy of Chefs
Culinary Hall of Fame™ Inductees
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.
2011 American Academy of Chefs
Culinary Hall of Fame™ Inductees
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.
2011 American Academy of Chefs
Culinary Hall of Fame™ Inductees
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.
2011 American Academy of Chefs
Culinary Hall of Fame™ Inductees
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.
2011 American Academy of Chefs
Culinary Hall of Fame™ Inductees
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.
2011 AAC Award Recipients
National Academy Chair
Thomas J. Macrina
CEC, CCA, HGT, AAC
2011 AAC Award Recipients
Joseph Amendola Award
The Joseph Amendola Award is presented to a Pastry Chef or
Master Baker. The recipient has devoted their career to their
profession and to the mentoring of young individuals who will
be future pastry chefs. This award was established in memory of
Joseph Amendola, who touched the lives of students in
countless ways with his dedication to teaching, his amazing
talent as an ice sculptor, his engaging personality, and his
infectious passion for baking.
Derek Spendlove, CEPC, CCE, AAC
Chair, baking/pastry arts, Sullivan University, Louisville, KY.
ACF Kentucky Chapter
2011 AAC Award Recipients
Chef Good Taste Award
The American Academy of Chefs presents the Chef
Good Taste Awards annually to Academy Fellows who
have been actively involved in furthering the
culinarian’s greatest achievements and upholding the
traditions of classical cuisine.
J. Kevin Walker, CMC, AAC
Executive chef, Cherokee Town and Country Club, Atlanta
ACF Greater Atlanta Chapter
2011 AAC Award Recipients
Sharing Culinary Traditions Award
The AAC presents the Sharing Culinary Traditions
Award annually to one Academy Fellow who has
demonstrated unwavering dedication to the education
of future culinarians and whose involvement in the
AAC has been recognized by their region’s AAC director.
Frank Leake, CCC, CCE, AAC
Professor of culinary arts, Culinary Institute of the Pacific, Honolulu
Chefs de Cuisine Association of Hawaii Honolulu
2011 AAC Award Recipients
Lt. General John D. McLaughlin Award
The Lt. General John D. McLaughlin Trophy is presented
annually to an individual of high honor, distinction, and
involvement in the culinary field. This award was
established in memory of Lt. General McLaughlin, who
was instrumental in bringing professional recognition
to the American executive chef.
William J. Tillinghast, CEC, AAC, MBA
Director, culinary/pastry programs, The International Culinary School at
The Art Institute of Philadelphia
ACF Philadelphia Chapter
2011 AAC Award Recipients
Lawrence A. Conti, CEC, AAC, HOF, Chair’s Achievement
Award
This award is given to a Fellow of the Academy who is not only
dedicated to the American Academy of Chefs but also to the
culinary profession. This individual must be an ACF member for
a minimum of 35 years and be actively in the AAC and the ACF,
making the advancement of both organizations a personal
priority. The person selected for this award will have achieved
success in both business and culinary arts and must have the
respect of AAC Fellows at large.
Donal Weaving, CEC, AAC
Retired executive chef/owner, Majestic Oyster Bar and Grille, Indianapolis, Ind.
ACF Greater Indianapolis Chapter
2011 AAC Award Recipients
Chair’s Medal
The AAC Chair’s Medal is bestowed annually upon one
Academy Fellow who has demonstrated exemplary
dedication and made outstanding contributions to the
culinary profession. This individual has also maintained the
highest standards and ideals of the AAC, and has
significantly and positively worked to ensure excellence
among future culinarians.
Stafford DeCambra, CEC, CCE, CCA, AAC
corporate executive chef, PCI Gaming Authority, Atmore, Ala.
ACF Poarch Creek Chapter, Inc.
Call for Quorum
National Academy Vice Chair
Stafford DeCambra
CEC, CCE, CCA, AAC
Honoring Deceased Members
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John D Todd, AAC
ACF Chefs Assn of Southern Arizona Tucson
Darrell L Anderson, CEC, CCE, AAC, HOF
ACF Washington State Chefs Association
H. Dean Atkinson, CEC, AAC
ACF Colorado Chefs Association
Anna E Chenin, CEPC, AAC
ACF Cleveland Chapter Inc
Bob L Chester, CEC, CCE, AAC
ACF National
John DeBeus, AAC
Chefs Assn of Westchester and Lower Conn
Raymond A. Delfino, CEC, CCA, AAC
ACF Chefs de Cuisine of the Inland Northwest
Aaron Kaplan, CEC, CCE, AAC
ICA-ACF Big Apple Chapter
James A Kosec, CEC, CCE, AAC
ACF of Iowa
Robert E Lee, CCC, CCE
ACF Tampa Bay Culinary Association Inc
William A Lyman, CEC, AAC
Central Maryland Chefs and Cooks Association
Jean Michelet, AAC
ACF Philadelphia Chapter
Peter Montan, AAC
ACF Greater Miami Chapter Epicurean Club
Arthur Moyel, CEC, AAC
ACF Greater Miami Chapter Epicurean Club
Norman D Myerow , CEPC, CCE, AAC
ACF Epicurean Club of Boston
Joseph A Rooksberry, CEC, AAC
ACF Tampa Bay Culinary Association Inc
Nancy S Steryous ,CCE, AAC
ACF Inc FL Suncoast Cooks Association
T E Williams, CEC, CCE, AAC
ACF Chefs Las Vegas
Richard C Wing CEC, AAC
ACF Chefs de Cuisine Association of California
Message from ACF President
ACF National President
Michael Ty, CEC, AAC
State of the AAC
National Academy Chair
Thomas J. Macrina
CEC, CCA, HGT, AAC
National Academy Vice Chair
Stafford DeCambra
CEC, CCE, CCA, AAC
State of the AAC
Regional Academy Dinners
• 2011 ACF Southeast Regional Conference
• 2011 ACF Northeast Regional Conference
• 2011 ACF Central Regional Conference
• 2011 ACF Western Regional Conference
2011 ACF National Convention
• 40th Annual Academy Induction Reception and Dinner
• Spouses Luncheon – Monday, July 25, at The Fort Worth Club – Tickets available
2011 Grants and Scholarships Update
• Student team grants
• 8 grants of $750 awarded to support travel to regional conferences
• 4 grants of $1,000 awarded to each regional championship team
• Scholarships
• 10 Chaîne des Rôtisseurs scholarships
• 4 Culinary Institute of America scholarships
• 2 Johnson & Wales University scholarship
State of the AAC
• Scholarships cont.
• 2 Baltimore International College scholarships
• new partnership formed with The Chefs Academy
ACF Mentorship program
• The ACF mentorship program will pair student culinarians with professional chefs that
have exhibited similar interests and will foster professional growth for a specified period
of time.
• The program started in February and is well underway with several matches successfully
coordinated.
Donations and Sponsorships
• As of June 24, 2011, the Academy has received donations totaling $17,330 for 2011. Our
target for the year is $22,000. Thank you !
• Thank you to our 2011 AAC Sponsors
AAC Sponsors
Grand Platinum
Splenda®
Platinum
Koch Foods, Inc.
NEWCHEF Fashion Inc.
Gold
Ecolab
Kingsburg Orchards
Villeroy & Boch
Silver
BelGioioso Cheese, Inc.
Lactalis Foodservice
Bronze
Allen Brothers
Youngstown Distributors
Cobalt
The Schwan Food Company
Copper
Gourmet Trading Company
S&D Coffee
Valrhona
Friend
Caviar & Caviar
Contessa Premium Foods
Crystal Cave
Desmond Great Valley Hotel & Conference Center
Desserts International
Fresh Point
Hudson Valley Foie Gras
Ocean Garden/Storm Seafood
PinSource
Sysco Dallas
Tito’s Handmade Vodka
Wind Creek Casino & Hotel
Zonin USA
2010 Minute Review and Approval
National Academy Vice Chair
Stafford DeCambra
CEC, CCE, CCA, AAC
2011 Budget Review and Approval
National Academy Vice Chair
Stafford DeCambra
CEC, CCE, CCA, AAC
American Academy of Chefs
New Business and Chapter Donations
2011 Nominations and Elections
AAC Nominations & Elections
Induction of New AAC Officers
National Academy Chair
Stafford DeCambra
CEC, CCE, CCA, AAC
National Academy Vice Chair
Mark Wright
CEC, AAC
American Academy of Chefs
Motion to Adjourn

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