American Academy of Chefs Culinary Hall of
The founding of the American Academy of Chefs Culinary Hall of
Fame™ was inspired in 1988 by then Academy Chair Jon Greenwalt at
the ACF National Convention in Las Vegas.
“The Culinary Hall of Fame was unanimously
accepted by the Academy members. Its concept is to honor those men and
women who, because of their outstanding attributes, have won the respect
and love of their professional guild. Therefore, they are so honored by
their peers as a positive reflection to all those in this profession who
seek achievement!” —Hermann G.
2014 American Academy of Chefs Culinary Hall of Fame™
Harry Hoffstadt, CEC, AAC, HOF, chair of the American Academy of Chefs Culinary Hall of Fame™, is pleased to announce the following inductees for 2014:
Harry Brockwell, CEC, AAC, served in a variety of committee assignments while actively keeping the American Academy of Chefs (AAC) needs and perspectives in the forefront of his activities. He has been president of his home chapter (CA133) twice, and twice chapter Chef of the Year. In 1997, he was selected ACF Western Region Chef of the year. As an industry chef he devotes a substantial amount of time to supporting culinary education related programs by performing site visits to ACF Accredited post-secondary school programs, and evaluating Certification applicants. He was the ACF Western Region Vice President from 2005 through 2009, and earned recognition using a regionally generated monthly newsletter to keep all constituents well informed. He maintains a highly visible persona by participating in seven internationally known culinary societies. During the past five years, he has enjoyed direct contact with Academy members in 43 of our 50 states.
Fawzi A. Ottman, CEC, AAC, has been a member of the ACF Chicago Chefs of Cuisine Association of Chicago for the past 40 years. He has served on many committees, The Board of Directors, and two terms as president. He has also hosted several American Academy of Chefs dinners and Les Amis d’ Escoffier Society of Chicago dinners. Chef Ottman has shown throughout his career a dignified approach to representing the Chef in the culinary field. His many accomplishments include Chef of the Year 1988, National Presidential Medals in 2006 and 2008, and the Lawrence A. Conti, CEC, AAC, HOF, Chair’s Achievement Award just to name a few.
Leopold K. Schaeli, CMC, AAC, born in Giswil, Switzerland, is the youngest of seven children. He studied culinary arts in Switzerland and worked in Europe and other parts of world before moving to the United States in 1960. Chef Schaeli was a premier chef in the metro Detroit area overseeing several restaurants as an executive and corporate chef. He tried retired four times but always came back to support and promote the next generation in his chosen culinary world and is still mentoring many of them today. Education has always been on the top burner for Chef Schaeli. Chef Schaeli has traveled extensively with student teams, as a competitor, and as a judge in Alaska, Europe, and Asia just to name few. He has worked with four major culinary programs as advisor in metro Detroit area. Chef Schaeli also taught 10 years at School Craft. He is also known for his column “Ask the Master Chef” in Cooking for Profit Magazine for 25 continuous years. Now, since his retirement in 2010, his is “Food Editor Emeritus” for the same magazine. At the tender age of 87; he is still actively cooking.
2014 American Academy of Chefs Culinary Honorary Hall of Fame™ Inductee
Jim Singerling, CCM, HAAC, HBOT is the chief executive officer of the Club Managers Association of America (CMAA). Prior to this appointment, he was a corporate official in golf course design and management for Robert Trent Jones, Sr. He also served as vice president and general manager of the Coral Ridge Country Club in Ft. Lauderdale, Fla.
During his 24 year tenure as CMAA’s chief executive officer, Singerling helped lead the association to the forefront of the club industry through a commitment to education. Under Singerling’s leadership, the CMAA Business Management Institute (BMI) grew to offer dozens of programs to more than 1,000 participants each year in the U.S. and on four continents. Singerling also serves as president of The Club Foundation, which to date, has issued more than $5 million in scholarships and grants.
Singerling has been a CMAA member for more than 30 years and is a Certified Club Manager (CCM). Additionally, he served as president of the Team USA Culinary Foundation from 1992 to 1996. Singerling’s relationship with the American Culinary Federation dates back more than 50 years, beginning in Chicago at the Washburne Culinary Institute and with an apprenticeship at the Drake Hotel. Singerling has been recognized as “Industry Leader of the Year” by the University of Nevada (Las Vegas) and Michigan State University, in addition to receiving awards from Florida State University, Pennsylvania State University, Oklahoma State University and Sun Yat-sen University (China).
He is currently serving on the board of trustees for the Alexandria Symphony Orchestra, where he formerly served as its president. Singerling has also completed two full terms on the board of the Alexandria Chamber of Commerce, as well as the Alexandria Convention and Visitors Association. He belongs to the US Chamber of Commerce Committee of 100, the country’s most prestigious group of chief staff executives.