Taste
Success: 2010 ACF Events Series August 2–5, 2010
Anaheim Marriott
Anaheim, Calif.
Trade Show August 3–4

2010 ACF National Convention Award Winners & Honorees

Congratulations to the 2010 American Culinary Federation and American Academy of Chefs award recipients and honorees for their outstanding contributions and for a job well done.

ACF Leadership Award

Sgt. Maj. David Turcotte, CEC, AAC, executive chef, U.S. Army, Fort Lee, Va.; Old Dominion ACF Chapter

ACF Industry Partnership Award

Canada Cutlery, Inc., Pickering, Ontario, Canada

ACF President’s Medallion Recipients

Bobby Moghaddam, CEC, CCE, AAC, director of hospitality management and culinary arts, Riverside Community College, Riverside, Calif.; ACF Southern California Inland Empire Chefs & Cooks Association
Joseph Poon, chef/owner, Joseph Poon Chef Kitchen, Philadelphia; ACF Philadelphia Chapter
Linda Rosner, CEC, culinary-arts director/instructor, Lexington College, Chicago; ACF Windy City Professional Culinarians Inc.
John Schlaner, CEC, AAC, executive chef, Hollywood Casino at Penn National Race Course, Grantville, Pa.; ACF Professional Chefs Association of South Jersey
Barry Young, CEC, chef-instructor, Columbus Culinary Institute, Columbus, Ohio; ACF Columbus Chapter

Cutting Edge Award Recipients

Richard Dingle, executive chef, Hershey Lodge, Hershey, Pa.; ACF Harrisburg Chapter
Michael Finch, CEC, executive chef/director, Harrisburg Area Community College, Harrisburg, Pa.; ACF Harrisburg Chapter
Todd Gray, executive chef, Equinox, Washington, D.C.; ACF Nation’s Capital Chefs Association
Chief Warrant Officer 4 David Longstaff, CEC, AAC, food advisor, U.S. Army, Oviedo, Fla.; Old Dominion ACF Chapter
David Prows, CEC, AAC, executive chef, Costa Vida, Sandy, Utah; ACF Beehive Chefs Chapter Inc.
William Ramsey, CEC, CCA, executive chef, Casino Pauma, Pauma Valley, Calif.; ACF Chefs & Culinarians of San Diego
Hubert Schmieder, retired, Lafayette, Ind.; ACF Greater Indianapolis Chapter
Michael Smith, CEC, corporate executive chef, Custom Culinary, Inc., Lombard, Ill.; ACF Northern New Jersey Chapter

2010 National Chapter of the Year

ACF Greater Kansas City Chefs Association

ACF Immediate Past President’s Award

Karl Guggenmos, AAC, university dean of culinary education, Johnson & Wales University, Providence, R.I.; ACF Rhode Island Chapter

ACF Achievement of Excellence Awards

Charley’s Steak House, Orlando, Fla.
Chef Duke’s Cafe Giovanni, New Orleans
Deerfield Golf & Tennis Club, Newark, Del.
Marcella’s, Columbus, Ohio
MorningStar Senior Living at Applewood, Lakewood, Colo.
OAKLEYS bistro, Indianapolis
University of Colorado at Boulder, Housing & Dining Services, Boulder, Colo.
95 Cordova, Casa Monica Hotel, St. Augustine, Fla.

Chef & Child Foundation Awards

Michael Ty Endowment Fund

Thomas Trevethan, CEPC, pastry chef, Paris Las Vegas, Las Vegas; ACF Chefs Las Vegas

True Spirit

Nancy Russman, program coordinator, culinary-arts program, Jefferson Community & Technical College, Louisville, Ky.; ACF Kentucky Chapter

Little Oscar Award

Central Region: ACF South Bend Chefs and Cooks Association, South Bend, Ind.
Northeast Region: ACF Long Island Chapter, Long Island, N.Y.
Southeast Region: ACF Kentucky Chapter, Louisville, Ky.
Western Region: ACF Chefs & Culinarians of San Diego, San Diego

American Academy of Chefs (AAC) Awards

Chair’s Medal

John Kaufmann, CEC, AAC, retired, Antioch, Ill.; ACF Chicago Chefs of Cuisine Inc.

Joseph Amendola Award

John Hui, CEPC, AAC, corporate pastry chef, Pebble Beach Resorts, Pebble Beach, Calif.; ACF Chefs Las Vegas

Chef Good Taste Award

Friedrich Gitschner, CMC, AAC, chef/owner, Gitschner’s Productions, Houston; ACF Professional Chefs Association of Houston

Sharing Culinary Traditions Award

Michael Garbin, CEC, AAC; executive chef, Union League Club of Chicago, Chicago; ACF Windy City Professional Culinarians Inc.

Lt. General John D. McLaughlin Award

Roland Schaeffer, CEC, AAC, HOF, retired, St. Augustine, Fla.; ACF Pittsburgh Chapter

Lawrence A. Conti, CEC, AAC, HOF, Chair’s Achievement Award

Anthony Graffeo, CEC, AAC, retired executive chef, Saugus, Mass.; ACF Epicurean Club of Boston

American Academy of Chefs Culinary Hall of Fame

Donald Antinore, CEC, CCE, CCA, AAC, HOF, executive chef, Hospitality Solutions Consulting, Le Roy, N.Y.; ACF Professional Chefs/Cooks Association of Rochester
Noel Cullen, CMC, AAC, HOF, deceased, past president, American Culinary Federation
Jim Douglas, CEC, CCE, AAC, HOF, retired, Marysville, Wash.; ACF Washington State Chefs Association
Bernard Urban, CEC, AAC, HOF, chef ambassador, Ben E. Keith Foods, Houston; Texas Chefs Association

American Academy of Chefs Honorary Culinary Hall of Fame

Frederick Dame, HAAC, HBOT, HHOF, vice president of sales, Heirloom Wine Group, Foster’s Wine Estates, San Francisco

American Academy of Chefs Culinary Hall of Fame Celebrated Chef

Charlie Palmer, hospitality entrepreneur, chef and hotelier, New York

2010 American Academy of Chefs Academy Fellows

Kirk Bachmann, M.Ed., CEC, AAC, vice president of education, Le Cordon Bleu Schools North America, Hoffman Estates, Ill.
David Bearl, CCC, CCE, AAC, program coordinator, First Coast Technical College, St. Augustine, Fla.; ACF St. Augustine Chapter
Glenn Brown, CEC, AAC, executive chef, Country Club of Indianapolis, Indianapolis; ACF Greater Indianapolis Chapter
Raymond Delfino, CEC, CCA, AAC, executive chef, The Spokane Club, Spokane, Wash.; ACF Chefs de Cuisine of the Inland Northwest
Christopher Donato, CEC, AAC, executive chef, Nestlé Professional, Charlotte, N.C.; ACF Inc. Charlotte Chapter
Douglas Fisher, CEC, CCE, AAC, chef-instructor, Spokane Community College, Spokane, Wash.; ACF Chefs de Cuisine of the Inland Northwest
Hilmar Jonsson, AAC, corporate chef, KeyImpact Sales & Systems, Inc., Chesapeake, Va.; ACF Virginia Chefs Association
Eric Karell, CEC, AAC, executive chef, Atlanta Athletic Club, Atlanta; ACF Greater Atlanta Chapter Inc.
Theodore Kowalski, CEC, AAC, corporate chef, Sysco Foodservices of Philadelphia, Philadelphia; ACF Philadelphia Chapter
Frank Leake, CCC, CCE, AAC, professor of culinary arts, University of Hawaii, Kapi’olani Community College, Honolulu; Chefs de Cuisine Association of Hawaii Honolulu
Willie Lewis, AAC, corporate executive chef, Romanelli’s Garden Cafe and on the Greene, Galloway, N.J.; ACF Professional Chefs Association of South Jersey
Robert Lombardi, CEC, CEPC, CCE, AAC, corporate executive chef, Black Rock Development and The Club at Black Rock, Coeur d’Alene, Idaho; culinary-arts instructor, Inland Northwest Culinary Academy at Spokane Community College, Spokane, Wash.; ACF Chefs de Cuisine of the Inland Northwest
Christopher McCook, CEC, AAC, executive chef, Athens Country Club, Athens, Ga.; Classic City Chefs and Cooks Association
Bobby Moghaddam, CEC, CCE, AAC, director, hospitality management and culinary arts academy, Riverside City College Culinary Academy, Riverside, Calif.; ACF Southern California Inland Empire Chefs & Cooks Association
Thomas Pepka, CEC, AAC, executive chef, Oakmont Country Club, Oakmont, Pa.; ACF Pittsburgh Chapter
Hubert Schmieder, AAC, retired, Lafayette, Ind.; ACF Greater Indianapolis Chapter
Michel Villon, CEC, CCE, AAC, retired, Anchorage, Ala.; ACF Alaska Culinary Association
Senior Master Sgt. Mark Veomett, CEC, AAC, private chef, U.S. Air Force; Old Dominion ACF Chapter
Robert Walter, CEC, CCA, AAC, assistant director of foodservice operations, Goodwill Great Lakes at the Naval Station, Great Lakes, Ill.; ACF Windy City Professional Culinarians Inc.
Mark Webster, CEC, CCE, AAC, executive chef, New Theatre Restaurant, Overland Park, Kan.; ACF Greater Kansas City Chefs Association
Robert White, CEC, CCA, AAC, educator, The Culinary Institute of Michigan, Muskegon, Mich.; ACF West Michigan Lakeshore Chapter
C. David Wolf, CEC, executive chef, Hyatt on Capitol Square, Columbus, Ohio; ACF Columbus Chapter

2010 American Academy of Chefs Honorary Fellows

Phyllis Arrowood, HAAC, culinary liaison, Bucks County, Pa.
Claude Buzon, HAAC, president, Chef’s Hat Inc., Edmonton, Canada; international relations chair, Canadian Culinary Federation; ACF Chefs Las Vegas
Michael G. Chain, HAAC, general manager, The Desmond Hotel and Conference Center, Malvern, Pa.
Gissur Gudmundsson, HAAC, president, executive committee, World Association of Chefs Societies, Reykjavik, Iceland
Susan S. Hendee, Ph.D., CCE, HAAC, vice president of academic affairs, Baltimore International College, Baltimore
Antonietta Pendleton, CEC, HAAC, retired, Antonietta’s Pasta, Plymouth Meeting, Pa.; ACF Professional Chefs Association of South Jersey