August/September 2010 Volume VIII, Issue 5 IN THIS ISSUE

Lifetime Award Gala

Academy at Convention

Hall of Fame Inductees

Award Recipients

Academy Inductees

Congratulations

Academy Applications Darrell Anderson - Chair

Emeritus

AAC Merchandise

Thank you

2010 SPONSORS

Grand Platinum

Platinum

Gold

Chef

The American Academy of Chefs

5th Annual Lifetime Achievement Award Gala

Date and Time Sunday, October 10, 2010

4pm - 8pm

Location Dale Miller Signature Events

30 South Pearl Street Albany, N.Y. 12207

Cost of Dinner $175 per person

$195 benefactor with listing in program

World class cuisine, fine wines and a breathtakingly beautiful location in Albany, New York will be trademarks of

the 5th Annual Lifetime Achievement Award Gala honoring Noble Masi, CEPC, CMB, AAC, HOF.

Silver

Bronze

Cobalt

Copper

Show your support by attending the event, being an event sponsor, placing an advertisement in the dinner program or

providing a gift for the silent auction. All proceeds will benefit the scholarship fund of the AAC.

Download the form for more information or contact

Dale Miller, CMC, AAC at (518) 694-3355

Jim Rhoads, CEC, AAC at (518) 423-1194

The American Academy of Chefs

at the 2010 ACF National Convention

The 2010 ACF National Convention, hosted by ACF Orange Empire Chefs & Professional Cooks Association, held in Anaheim, Calif.,

Aug. 2-5, was a huge success.

First Annual Chef's Golf Classic

The Academy kicked off the convention with our First Annual Chef's Golf Classic on Monday morning, Aug. 2, at the beautiful

Anaheim Hills. Teams competed in a four-person scramble for the longest drive, closest to pin and best scores. It was great way to

start the convention. View photos.

Annual Spouses Luncheon

On Wednesday, Aug. 4, the Hilton Anaheim hosted the Annual Spouses Luncheon. It was an event to remember with excellent food, great friends and fun entertainment. View photos.

39th Annual Academy Dinner

The 39th Annual Academy Dinner was held at the Anaheim

Friends

Marriott on Tuesday, Aug. 2. Chef Dulkis and his team prepared an amazing eight course meal as we celebrated our new inductees and award honorees. View photos.

2010 Celebrated Chef - Charlie Palmer

Since the beginning of his celebrated career, master chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature progressive American cooking, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French cuisine. Influenced by his childhood experiences working in his family's vegetable garden, Palmer was an early advocate of farm over factory food. In 1988, he made a significant commitment to creating dishes featuring regional American ingredients at his sublime Aureole, originally situated in a historic townhouse off Manhattan's Madison Avenue and now in a spectacular new location in the heart of New York City's radiant theater district at One Bryant Park. More.

2010 Hall of Fame Inductees

Donald Antinore, CEC, CCE, CCA, AAC Don Antinore is a retired executive chef from Le Roy, N.Y. He began his career as sous chef at Monroe Golf Club, Rochester, N.Y., working his way through various positions over 16 years. During his time there, he opened The Cloisters, with a unique restaurant concept open one night a week. He left the club to take a position as corporate executive chef with Palmer Food Services in the Rochester area. Antinore has a master's degree in science education from Columbia University, New York, N.Y. He hosted a local TV cooking show for 12 years and a local radio show for two years. He is the author of a cookbook. His awards and accomplishments include being

honored in 2002 with the ACF Hermann G. Rusch Chef's Achievement Award. He was honored with life memberships in the New York City Fire Department and the New York City Police Department for his work during the weeks following 9/11. He is an active member of ACF Professional Chef/Cooks Association of Rochester.

Jim Douglas, CEC, CCE, AAC

Jim Douglas of Marysville, Wash., has been an active member of ACF Washington State Chefs Association for more than 30 years and held the office of chapter president from 1975 to 1977. He was American Academy of Chefs Chapter Chairman from 1977 to 1987 and from 2004 to the present. He is a member of the Honorable Order of the Golden Toque. Douglas was named 1977 Chef of the Year for the state of Washington, the 1978 Washington State Vocational Teacher of the Year and manager of the 1984 ACF Washington State Chefs Association Internationale Kochkunst Austellung, or "culinary Olympics," Team. Now retired, Douglas continues to participate in the Washington State Governor's Inaugural Ball, feeding approximately 6,000 guests and dignitaries. He gives food demonstrations and lectures in the local community.

Bernard Urban, CEC, AAC Bernard Urban is chef ambassador for Ben E. Keith in Houston. During his distinguished culinary career, Urban has appeared on various television broadcasts and has had the honor of cooking for three U.S. presidents, as well as many other famous personalities, including the Queen of England and Frank Sinatra. He has competed in numerous competitions, including the "culinary Olympics," winning several medals. He is an active member of the Texas Chefs Association and has been a member of the American Academy of Chefs since 1967. Urban currently serves his chapter as chair of

the American Academy of Chefs. He has held positions on many boards and committees throughout his career, and has won numerous awards, such as the ACF President's Medallion in 2002 and 2006. Urban is dedicated to mentoring young chefs. He has devoted much of his time to serve as a coach, trainer and judge.

Honorary HOF Induction Frederick Dame, HAAC, HBOT Fred Dame was recently announced as Vice-President of Sales, Heirloom Wine Group, The Luxury Division of Foster's Wine Estates. Prior to joining Foster's, Dame has held senior management positions with Constellation, Beam Wine Estates, Allied Domecq and Seagram Chateau & Estate Wines. He is one of only 102 Americans to have passed the Master Sommelier Examination and the first to successfully pass all three parts in a single year. He is the first American to serve as President of the Court of Master

Sommeliers Worldwide and he founded the organization's American Branch. Dame served as Cellarmaster for the Sardine Factory in Monterey, California where he was credited for creating a wine list that won the Wine Spectator Grand Award. He has also been awarded Sante Magazine's Wine Professional of the Year as well as Starwine's Lifetime Achievement Award.

Posthumous HOF Induction Noel Cullen, CMC, AAC - accepted by Charles Carroll,CEC, AAC Noel Cullen (1948-2002) served as ACF National President from 1997 to 2001. He was a member of the American Academy of Chefs, the Honorable Order of the Golden Toque, Les Amis d'Escoffier Society and Chaîne des Rôtisseurs, as well as ACF Rhode Island Chapter and ACF Epicurean Club of Boston. He held degrees in culinary, foodservice and education, and was the author of several textbooks and cookbooks. Cullen was the recipient of numerous awards, including ACF's 1995 National Educator of the Year. He won an individual gold medal at the 1992 Internationale Kochkunst Austellung, or "culinary Olympics," and, over three years, led Team USA

Northeast to a total of 22 gold medals, including nine at the IKA. Cullen earned his doctorate in education at Boston University, and was an associate professor in the School of Hospitality, teaching culinary arts, human resources, and food and beverage management.

2010 Award Recipients

Chair's Medal - John Kaufmann, CEC, AAC, retired, Chicago, ACF Chicago Chefs of Cuisine Inc 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.

Lawrence A. Conti, CEC, AAC, HOF, Chair's Achievement Award - Anthony Graffeo, CEC, AAC, retired executive chef, Saugus, Mass., ACF Epicurean Club of Boston 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.

Joseph Amendola Award - John Hui, CEPC, AAC, corporate pastry chef, Pebble Beach Resorts, Pebble Beach, Cali., ACF Chefs Las Vegas 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.

Sharing Culinary Traditions Award - Michael Garbin, CEC, AAC, executive chef, Union League Club of Chicago, Chicago, ACF Wind City Professional Culinarians Inc. 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.

Lt. John D. McLaughlin Award - Roland Schaeffer, CEC, AAC, HOF, retired, St. Augustine, Fla., ACF Pittsburgh Chapter

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.

Chef Good Taste Award - Friedrich Gitschner, CMC, AAC, chef owner, Gitschner's Productions, Houston, ACF Professional Chefs Association of Houston The AAC 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.

2010 Academy Inductees

The following chefs were proudly inducted into the American Acadmey of Chefs. View photos. Central Region Glenn S. Brown, CEC, ACF Greater Indianapolis Chapter Sponsors: Ralph Comstock, CEC, AAC; Paul O'Toole, CEC, AAC Hubert Schmieder, ACF Greater Indianapolis Chapter Robert A. Walter, CEC, CCA, ACF Windy City Professional Culinarians Inc. Sponsors: Michael Garbin, CEC, AAC; Reimund Pitz, CEC, CCE, AAC Mark E. Webster, CEC, CCE, ACF Greater Kansas City Chefs Association Sponsors: Jill K. Bosich, CEC, CCE, AAC; Patrick J. Sweeney, CEC, AAC Robert J. White, CEC, CCA, ACF West Michigan Lakeshore Chapter Sponsors: Timothy L. England, CEC, AAC; Rejeev V. Patgaonkar, CEC, AAC Northeast Region Theodore A. Kowalski, CEC, ACF Philadelphia Chapter Sponsors: Manfred W. Bast, CMPC, CEC, AAC, HOF; William J. Tillinghast, CEC, AAC Willie Lewis, CEC, ACF Professional Chefs Association of South Jersey Sponors: Dan D'Angelo, CEC, AAC; Frederick A. Parmenter, CEC, CCE, AAC

Thomas J. Pepka, CEC, ACF Pittsburgh Chapter Sponsors: Richard Chene, CEC, AAC; William M. Hunt, CEC, CCE, AAC C. David Wolf, CEC, ACF Columbus Chapter Sponsors: James L. Decker, CEC, AAC; James R. Taylor, CEC, AAC, MBA Southeastern Region David S. Bearl, CCC, CCE, ACF St. Augustine Chapter Sponsors: Louis S. Chatham, CEC, AAC; Frederik L. Lucardie, CEC, AAC Christopher F. Donato, CEC, ACF Inc. Charlotte Chapter Sponsors: Wolfgang Bierer, CMPC, CEC, CCE, AAC; John W. Kaufmann, CFE, CEC, AAC Hilmar B. Jonsson, CMC, ACF Virginia Chefs Association Sponsors: David J. Longstaff, CEC, AAC; Roland E. Schaeffer, CEC, AAC, HOF Eric J. Karell, CEC, ACF Greater Atlanta Chapter Inc. Sponsors: Michael Deihl, CEC, CCA, AAC; Charles A. Vosburgh, CEC, AAC Christopher M. McCook, CEC, Classic City Chefs and Cooks Association Sponsors: Elizabeth A. Baase, CEC, AAC; Steve Barron, CEC, AAC Mark D. Veomett, CEC, Old Dominion ACF Chapter Sponsors: Rene Marquis, CEC, CCE, PCEC, CCA, AAC; Thomas F. Recinella, CEC, AAC Western Region Raymond A. Delfino, CEC, CCA, ACF Chefs de Cuisine of the Inland Northwest Sponsors: Harry Brockwell, CEC, AAC; Michael Ty, CEC, AAC Douglas A. Fisher, CEC, CCE, ACF Chefs de Cuisine of the Inland Northwest Sponsors: Patricia Curfman, CEC, CEPC, AAC; John R. Fisher, CEC, CCE, AAC Frank Leake, CCC, CCE, Chefs de Cuisine Association of Hawaii Honolulu Sponsors: Edward C. Frady, CEC, CCA, AAC, CFBE; Frederic "Fritz" Sonnenschmidt, CMC, AAC, HOF Robert A. Lombardi, CEC, CEPC, CCE, ACF Chefs de Cuisine of the Inland Northwest Sponsors: William C. Franklin, CMC, AAC; James Wolters, CEC, AAC Bobby Moghaddam, CEC, CCE, ACF Southern California Inland Empire Chefs & Cooks Association Sponsors: Jerald W. Chesser, Ed.D., CEC, FMP, CCE, AAC; Joe Eidem, CEC, AAC Michel Villon, CEC, CCE, ACF Alaska Culinary Association Sponsors: Cornelius J. 'Dick' Huisman, CEC, AAC; Mark Linden, CEC, AAC National Kirk T. Bachmann, M.Ed., CEC, Le Cordon Bleu Schools North America Sponsors: Roger Kelly, CEC, AAC; Garry Waldie, CEC, CCE, CEPC, AAC The following are 2010 candidates for honorary induction Honorary Phyllis Arrowood Culinary Liaison, Bucks County, Pa. Claude Buzon President, Chef's Hat Inc., Edmonton, Canada International Relations Chair, Canadian Culinary Federation

Michael G. Chain General Manager, The Desmond Hotel and Conference Center, Malvern, Pa. Gissur Gudmundsson President, Executive Committee, World Association of Chefs Societies (WACS), Reykjavik, Iceland Susan S. Hendee, Ph.D., CCE Chair of Culinary Arts, Hospitality and Food and Beverage, The International Culinary School at The Art Institute of Washington, Arlington, Va. Antonietta Pendleton, CEC Retired, Antonietta's Pasta, Plymouth Meeting Pa. Chef & Child, ACF Professional Chefs Association of South Jersey

Academy Applications

Know a hard-working, dedicated and qualified chef? Encourage them to apply to the Academy. Be a part of a chef's journey on joining our prestigious honor society and becoming an

Academy member next year. More information on the application and the requirements is available on our website.

Obtaining an Application To obtain an official American Academy of Chefs application, an applicant must have an Academy Fellow request an application on the individual's behalf from the Academy National Office at (800)

624-9458 ext. 102 or academy@acfchefs.net. An applicant may not request their own application. There is also a $35 application fee.

Application Deadline

Academy applications must arrive at the Academy National Office, 180 Center Place Way, St. Augustine, FL 32095 no later than December 31, 2010 to be considered for induction in 2011.

Darrell Anderson, CEC, CCE, AAC, HOF Chair Emeritus, ACF Senior Chefs Committee

The ACF and Senior Chefs Committee recognizes Chef Darrell Anderson's, CEC, CCE, AAC, HOF hard work and numerous years of service by honoring him at the 2010 ACF National Convention as Chair Emeritus for the ACF Senior Chefs Committee.

Hall of Fame Committee

Thank you to Ferdinand Metz, CMC, WGMC, AAC, HOF, for his work and dedication on the Hall of Fame committee. Thank you to Fritz Sonnenschmidt, CMC, AAC, HOF for serving as Chair on the Hall of Fame committee. Congratulations to Biagio Dente, CEC, AAC, HOF for his appointment on the Hall of Fame committee.

Academy Merchandise

Try your hand at Pinochle and purchase a card deck in a beautiful tin box with the AAC logo. Showcase your prestigious membership in our honor society with these new AAC metal license plates and signs. Check out the store for these and

other great gift ideas.

This commemorative coin makes the perfect gift for any occassion. One side shows the Academy logo and the reverse shows the Hall of Fame logo. The coin is minted by Osborne Coinage Co, America's oldest private mint. It contains one troy ounce of .999 fine silver and measures 39 mm in diameter and comes in a blue velour jewelry box. Limited supply. Order now

Support the Academy A huge thank you to our Fellows who have made donations for 2010. Your donation ensures we have the resources necessary to adminster all scholarships, mail, newsletter and Academy regional and national dinners. Please remember your donation is tax deductible. Donate online, call 904-484-0202, or send a check to American Academy of Chefs, 180 Center Place Way, St. Augustine, Fla. 32095.

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