Press Release

Master Chefs Pass the Test

St. Augustine, Fla., February 20, 2003—Ken Arnone, CMC of Poughkeepsie, N.Y., Derin Moore, CMC of Cumming, Ga., and Daniel Scannell, CMC of Mendon, N.Y., are the American Culinary Federation’s (ACF’s) newest certified master chefs (CMCs). Certified master chef is the highest and most demanding level of achievement of all ACF certification levels, granted only after the candidate has passed an intensive 10-day test of culinary skills and knowledge. The addition of these three CMCs brings the national total to 70 certified master chefs in the United States. The exam was given at The Culinary Institute of America (CIA) in Hyde Park, N.Y., Jan. 30–Feb. 9, 2003.

Arnone is an associate professor at the CIA, where he is the chef responsible for lunch service in the student-staffed Ristorante Caterina de’ Medici in the Colavita Center for Italian Food and Wine. He has held positions at the New York Marriott Marquis, Salish Lodge in Washington State, and Actuelle restaurant in Dallas. He has competed in the Société Culinaire Philanthropique’s Salon of Culinary Art at the International Hotel/Motel & Restaurant Show since 1994, at the International Culinary Olympics in 1996 and 2000, and at Hotelympia in 1998 and 2000. He holds an associate degree from the CIA, as well as a bachelor’s in economics from SUNY–Albany and an associate’s in business administration from St. Johns University.

Moore, executive chef at Dunwoody Country Club in Dunwoody, Ga., graduated from The Culinary Institute of America in 1986. For the next 16 years he worked in Michigan, at The Bloomfield Hills Country Club, Pike Street Restaurant in Pontiac, and Bay Harbor resort. In 1997, he became executive chef at Detroit’s landmark Golden Mushroom Restaurant as it celebrated its 25th anniversary. He also served as a part-time faculty member at Schoolcraft College. Moore has won many hot food and cold food awards in national and international cooking competitions. He was a member of ACF Culinary Team USA 1996, formed a regional team to compete in Luxembourg in 1998, and was a member of ACF Culinary Team USA 2000.

Scannell, a member ACF Culinary Team USA 2004, is executive chef at Oak Hill Country Club in Rochester, N.Y. He competed on ACF Culinary Team USA 2000 at the IKA (International Culinary Olympics) in Erfurt, in Basel, and at the World Culinary Grand Prix in Scotland. He is a member of the Epicurean World Master Chef Society, Confrérie de la Châine des Rôtisseurs, and Les Amis d’Escoffier Society. He graduated from Johnson & Wales University with a bachelor’s degree in foodservice management in 1998, and earned an associate degree in baking and pastry arts in 1996. Scannell has been executive chef at Fraternity House Restaurant in Clearwater, Fla., opened several restaurants, and worked for Fortune Brand, a Fortune 500 company.

About the CMC Program
The CMC program began in 1981, and in October of that year, five ACF chefs were granted CMC status. In 1982 the master chef program was presented to the World Association of Chefs Societies congress in Vienna, Austria, and granted official recognition by that body. The driving force behind the master chef program was Ferdinand Metz, CMC, AAC, past president of the CIA. He has served as ACF national president and held several other offices within the organization.

Founded in 1929, the American Culinary Federation (ACF) is the largest chefs’ organization in the United States. ACF’s goal is to make a positive difference for culinarians through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere. The ACF is also the official, sanctioned organization responsible for the selection and management of ACF Culinary Team USA, which represents the United States in the IKA (International Culinary Olympics). Visit www.acfchefs.org for more information.

# # #