August 2014 Volume XIV, Issue 5 2014 National Convention

Inductees

American Academy ofChefs

Inductees

WESTERN REGION

Fred G. Wright, CEC®, AAC® ACF High Sierra Chefs Association

Sponsored by: Joe Eidem CEC®, AAC®;David Goodwin CEC®, AAC®

CENTRAL REGION

Darrin L. Aoyama, CEPC®

ACF Professional Chef Association ofHouston

Sponsored by: Charles M Carrol CEC®,AAC®; Alex Darvishi CEC®, AAC®

Jesse W. Cobb, CEC® ACF Chicago Chefs of Cuisine, Inc

Sponsored by: Joe Aiello CEC®, AAC®;Christopher F Donato CEC®, AAC®

Mark Cochran, CEC®, CCA®, CFBE®

ACF Culinary Arts Society of Oklahoma Sponsored by: Bernard Urban CEC®, AAC®,

HOF®; Roland E Schafer CEC®, AAC®,HOF®

Greetings Chef, Greetings Fellows of the American Academy of Chefs!

What an awesome year the American Academy of Chefs is having! First, my sincere "thank you" to all who attended the AmericanAcademy of Chef's events during the 2014 ACF National Conventionin Kansas City, Missouri. Over the course of five days, during the

AAC Fellow's meeting, the 43rd Annual Academy Induction Dinner, and the AACSpouse's Luncheon, over 200 Fellows made lasting connections, and shared positiveenergies and experiences that will help shape the future of our restaurant, foodserviceand hospitality industries. The "tip of the toque" for an outstanding performance ofcamaraderie! I can't wait to see what 2015 will bring in! Please take a minute to view some of the AAC event highlights incuded in this email. I also would like to point out to all AAC Fellows that as the Bylaws at the NationalConvention were passed; the Senior Chefs Committee now falls under the AmericanAcademy of Chefs. Please welcome the Senior Chefs to our AAC Family! All in all, it was a great convention and congratulations to our ACF Board of Directorsfor the new convention format took place this year! And I look forward to seeing youagain next year in Orlando, Florida!

Be Safe and Be Healthy~

Stafford DeCambra, CEC®, CCE®, CCA®, WCMC, AAC®Chair, American Academy of Chefs

2014 National Convention

American Academy of Chefs Reception & Dinner

Paul A. Santaularia, CEC®, CCE® ACF Greater Kansas City Chef's Association Sponsored by: Mark Webster CEC®, CCE®,

AAC®; Mark A Prece CEC®, AAC®

NORTHEAST REGION

Jeffrey S. Mitchell, CEC®, CCA® ACF Syracuse NY Chapter

Sponsored by: Bill Tillinghast, CEC®, AAC®;Derek Spendlove CEPC®, CCE®, AAC®,

Elizabeth Baase CEC®, AAC®

Thomas P. Hunt, CEC®

ACF Columbus Chapter Sponsored by: C. David Wolf CEC®, AAC®,

Roland E Schafer CEC®, AAC, ® HOF®

SOUTHEAST REGION

Claudio G. Ferrer, CEC®, CCE®ACF Caxambas

Chapter of Naples & Marco Island Sponsored by: Louis Perrotte CEC®, AAC, ®

HOF®, Derek Spendlove CEPC®, CCE®,AAC®

M. Glenn Pruden, CEC® ACF Virginia Chef's Association

Sponsored by: Winslow R Goodier CEC®,AAC®; Hans J Schadler CEC®, AAC®

Mark H. Brown, CEC®, CCA®

The Southwest Florida Chapter of the ACF Sponsored by: David A St. John-Grubb

CEC®, CCE®, CHE®, AAC®; Eric J KarellCEC®, AAC®

Michael J. Rigberg, CEC®, CCA®

ACF Tampa Bay Culinary Association, Inc Sponsored by: Noble Masi CEPC®, CMB®,AAC®, HOF®; Frederic "Fritz" Sonnenchmidt

CMC®, AAC®, HOF®

American Academy ofChefs

Honorary Inductees

Elizabeth A Bergin, HAAC®

Vice PresidentThe World of MBI Culinary Consulting

Chicago, Illinois

Mark Eggerding, HAAC®

US FoodsRosemont, Illinois

Todd Hatoff, HAAC®

Allen BrothersChicago, Illinois

Gustav Graciano Mendez, HAAC®

PresidentForoPanamericano de Asociaciones

GastronomicasProfesionalesSaint Cloud, Florida

Felix Sturmer, HAAC®

Associate Professor, Hospitality ManagementJohnson County Community College

Lenexa, Kansas

American Academy of ChefsSpouses Lunch

AAC Fellows, here is an up-date informing you that nominations for elected AACOffice are being taken this year. All nominees must file a nominationletter with the AAC National Office by December 31st, signed by thenominating AAC Fellow, and include a statement that the nominee is willing toserve, also signed by the nominee. The full criteria are noted below for yourreview.

Nominations for Elected AAC Office This year at our Annual Fellow's Meeting, I will have but one last year, to serve asyour AAC Chairman. It has certainly been truly an honor and of great privilege. Aswe progressively move forward over the next year, you have a duty as membersthe Academy to seek new leadership as we begin opening up for nominations

American Academyof Chefs Hall of Fame

and

Honorary Hall ofFame

Harry Brockwell,

CEC®, AAC®, HOF

Fawzi A.; Ottamn, CEC®, AAC®, HOF

Leopold K Schaeli, CMC®, AAC®, HOF

Jim Singerling,

CCM®, HAAC®, HBOT®, HHOF

American Academy ofChefs Celebrated

Chef

Rick Moonen, HOF

starting this July 2014 for AAC Chair and AAC Vice-Chair. Here are some briefguidelines:

All nominees must be active Fellows of AAC.

A nominee must have been a Fellow of AAC for 10 years.

Nominations open at the annual AAC meeting in even-numbered years.

A nominee must file a nomination letter with the AAC National Office byDecember 31st in even-numbered years, signed by the nominating AACFellow, and include a statement that the nominee is willing to serve, signedby the nominee.

A nominee must send a resume and recent culinary photo in toque, takenwithin one year, to the National AAC Office by December 31st in even-numbered years.

Candidates meeting the criteria for nominations of AAC Chair and AAC Vice-Chair must speak at the two Fellow's meetings during the ACF RegionalConference, at their own expense, in odd-numbered years and mustparticipate in a question and answer period.

For more in-depth details, please refer to the AAC Website under AAC Policies &Procedures. AAC Website

Attention ACF Senior Chefs

From The Desk of the Senior Chefs ChairJim Douglas CEC, CCE, AAC, HOF I hope everyone enjoyed the 2014 National Convention in KansasCity. My wife and I enjoyed the convention, seeing old friends fromaround the country. I enjoyed the seminars and the meetings. Iwas really surprised receiving the President's Medal from ACF

President, Tom Macrina; a highlight of the convention for my wife and I. SylviaGambrell coordinated the Senior Lunch and helped me tremendously. She mademy job easy. I was a little disappointed in the Senior Chef attendance. I would havelike to have had some younger seniors, 65 plus, for their input as to what they seefor the future of the Seniors. Only one young senior was present out of 20 Seniorsat the lunch. I received lots of emails from Seniors as to what should be done but where wereyou at the convention to have your input for the future of the seniors? A good voiceis better than email. I only see the email other chefs hear your voice and cancomment. If you don not voice your opinions, how can we as Seniors improve it forfuture Seniors? I would like to hear from you. Email me with your concerns. Keep itsimple; do not include your background for the last 40-50 years. Keep it pertinentto the future of the Seniors, whether it is for the future of the conventions orbenefits for us Senior chefs.

Sincerely,

Jim Douglas, CEC, CCE, AAC, HOF

THECHEFJD@FRONTIER.COM

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