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.
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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.
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 Culinarian’s Code
Michael Ty, CEC, AAC, President of the American Culinary FederationJohn Kinsella, CMC, CCE, WGMC, AAC, Immediate Past PresidentDavid Ivey-Soto, CEC, CCA, MBA Jim Taylor, CEC, AAC, MBA, TreasurerDavid Russell, CEC, AAC, Vice President, Central RegionWilliam Tillinghast, CEC, AAC, MBA, Vice President, Northeast RegionJeff Bacon, CEC, CCA, AAC, Vice President , Southeast RegionWilliam Franklin, CMC, WGMC, AAC, Vice President, Western Region R. Douglas Martinides, Board Member at-Large Catherine Mullarkey, ESQ., Board Member at-Large National Officers and Board of Directors
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 RegionAcademy Directors, Northeast Region Joe Aiello, CEC, AAC David Leo Banks, CEC, AAC John Bogacki, CEC, AAC Americo “Rico” DiFronzo, CEC, AAC Bernard Urban, CEC, AAC Donald Hauck, CEC, AAC Academy Directors, Southeast RegionAcademy Directors, Western Region Michael Bologna, CEC, CCE, AAC Joe Eidem, CEC, AAC Kimberly Brock-Brown, CEPC, AAC John Fisher, CEC, CCE, AAC Derek Spendlove, CEPC, 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 LiaisonsDeborah Bando-Duit, CEC, AAC, Public Relations and Marketing John Fisher, CEC, CCE, AAC, Education CommitteeMark Wright, CEC, AAC, Scholarship CommitteePaul O’Toole, CEC, AAC, Fellowship Committee John Minniti, CCE, AAC, HOF, HBOT, Nominations and ElectionsDan D’Angelo, CEC, AAC , and John Kartje, CEC, AAC, Sergeant-at-Arms Dale Miller, CMC, WGMC, AAC, and Jim Rhoads, CEC, AAC, Lifetime Achievement committeeSteve Jilleba, CMC, CCE, AAC , Culinary Advisor and ACF Culinary Team USA manager AAC Board and Committee Chairs
Welcome National Academy Chair Thomas J. MacrinaCEC, CCA, HGT, AAC
Jeffrey A. Bricker, CEC, CCE ACF Greater Indianapolis Chapter Sponsored by: Ralph Comstock, CEC, AAC; Donal Weaving, CEC, AAC Nancy J. Burback, CEC, CCE ACF New Orleans Chapter Sponsored by: Terris G. Newkirk, CEC, AAC; Karl F. Tipton, CEC, CCE, AAC 2011 AAC Inductees Janet R. Crager, CEC ACF Southern Oregon Chapter Sponsored by: Jesse R. Bartyzal, CEC, AAC; Walter N. Bronowitz, CCC, CCE, AAC Carl F. Deutsch, CCC, CCE ACF Philadelphia Chapter Sponsored by: John P. Mondone, CEC, AAC; Frederick A. Robinson, CEC, AAC
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 2011 AAC Inductees Peter J. Hodgson, CEC ACF Beehive Chefs Chapter Inc. Sponsored by: Harry Brockwell, CEC, AAC; Michael Ty, CEC, AAC Robert F. Hudson, CEC, CCE ACF Pikes Peak Chapter Inc. Sponsored by: O. Siegfried Krauss, CEC, AAC; Bruce Riddell, CEC, AAC
Mark S. Kent, CEC ACF Akron-Canton Area Cooks and Chefs Association Sponsored by: Timothy Michitsch, CEC, CCE, AAC Ron R. Perkins, CEC, CCE, AAC John Kukucka, CCC ACF Michigan Chefs de Cuisine Association Sponsored by: Paul O’Toole, CEC, AAC; Mark Wright, CEC, AAC 2011 AAC Inductees 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
Brian D. Peffley, CEPC, CCE ACF Harrisburg Chapter Sponsored by: Charles H. Gipe, CEC, AAC; William J. Tillinghast, CEC, AAC, MBA Douglas C. Patten, CEC, CCA ACF Epicurean Club of Boston Sponsored by: Americo S. DiFronzo, CEC, AAC; Anthony Graffeo, CEC, AAC 2011 AAC Inductees Garrett C. Sanborn, CEC, CCE, ED. ACF National Sponsored by: L. Edwin Brown, HAAC, HHOF; John Kinsella, CMC, CCE, WGMC, AAC Steven M. Pollack, CEC ACF Akron-Canton Area Cooks and Chefs Association Sponsored by: Kenneth J. Bucholtz, CEC, AAC; James Miller, CEC, AAC
Samuel Sears, CEC, CCA Bluegrass Culinary Association ACF Sponsored by: Derek Spendlove, CEPC, CCE, AAC; Edward Valente, AAC Andrea C. Schrenk, CEPC, CCE ACF Pittsburgh Chapter Sponsored by: Byron J. Bardy, CMC, AAC; William M. Hunt, CEC, CCE, AAC 2011 AAC Inductees Michael J. Smith, CEC ACF Northern New Jersey Chapter Sponsored by: Steven Jilleba, CMC, CCE, AAC; Michael L. Minor, CEC, AAC Mark J. Wilson, CEC ACF Philadelphia Chapter Sponsored by: Daniel A. D’Angelo, CEC, AAC; Roger S. Kelly, CEC, AAC
Blaise Alan Dente, CCCChef/Owner Dente’s Catering Service Pittston, Pa. Mary HuebnerMarketing Director Canada Cutlery, Inc. Pickering, Ontario, Canada 2011 Honorary AAC Inductees Noreen KinneyPresident Cordon D’Or - Gold Ribbon Academy of Culinary Arts Saint Petersburg, Fla. Peter HuebnerPresident Canada Cutlery, Inc. Pickering, Ontario, Canada
Christopher Koetke, CEC, CCEExecutive Director Kendall College School of Culinary Arts, Chicago Vice President, Laureate International Universities Center for Excellence in Culinary Arts Cindy Komarinski, CCC, CCEAssociate Professor Westmoreland County Community College Youngwood, Pa. 2011 Honorary AAC Inductees David Smith, CC Retired U.S. Navy Nashua, N.H. Kathleen ManciniBusiness Development Allen Brothers Dallas
Michael Zappone Academic Director Culinary and Hotel/Restaurant Management The International Culinary School of Art Institute of Pittsburgh 2011 Honorary AAC Inductees
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. Oath of the AAC
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. MacrinaCEC, CCA, HGT, AAC
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. 2011 AAC Award Recipients 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, AACExecutive 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
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. 2011 AAC Award Recipients William J. Tillinghast, CEC, AAC, MBA Director, culinary/pastry programs, The International Culinary School at The Art Institute of Philadelphia ACF Philadelphia Chapter
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. 2011 AAC Award Recipients Donal Weaving, CEC, AAC Retired executive chef/owner, Majestic Oyster Bar and Grille, Indianapolis, Ind. ACF Greater Indianapolis Chapter
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. 2011 AAC Award Recipients 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
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 Honoring Deceased Members
Message from ACF President ACF National President Michael Ty, CEC, AAC
State of the AAC National Academy Chair Thomas J. MacrinaCEC, CCA, HGT, AAC National Academy Vice Chair Stafford DeCambra CEC, CCE, CCA, 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 State of the AAC
Grand PlatinumSplenda® PlatinumKoch Foods, Inc.NEWCHEF Fashion Inc. GoldEcolabKingsburg OrchardsVilleroy & Boch SilverBelGioioso Cheese, Inc.Lactalis Foodservice BronzeAllen BrothersYoungstown Distributors CobaltThe Schwan Food Company CopperGourmet Trading CompanyS&D CoffeeValrhona AAC Sponsors FriendCaviar & CaviarContessa Premium FoodsCrystal CaveDesmond Great Valley Hotel & Conference CenterDesserts InternationalFresh Point Hudson Valley Foie GrasOcean Garden/Storm SeafoodPinSourceSysco DallasTito’s Handmade VodkaWind Creek Casino & HotelZonin 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