American Academy of Chefs Culinary Hall of
Fame™
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.
Rusch
2013 American Academy of Chefs Culinary Hall of Fame™
Inductees
Harry Hoffstadt, CEC, AAC, HOF, chair of the American Academy of
Chefs Culinary Hall of Fame™, is pleased to announce the following
inductees for 2013:
John Kinsella, CMC, CCE, WGMC, AAC, has held many offices, including: chapter president of the American Center for German Culture; three times as national secretary; a member of the national chef of the year committee, and national president of the American Culinary Federation from 2005–2009. Team Manager of Team Midwest 1996 to 2000. He was team manager for the Bahamian Nation Team from 2000–2004. He is the President of Smart Chefs LLC, a published author and one of the leading developers of technical instructional standards for culinary programs in the United States. He has competed in many international competitions including the “culinary Olympics” and Hotel Olympia and the Culinary World Cup.
Louis Perrotte, CEC, AAC, has served as the World Association of Chefs Societies (WACS) Continental Director for the Americas and acted as the Chairman of the Foro Pan Americano de Chefs y Affines for 28 years. He has been the chef owner of Le Coq Au Vin, Orlando, Fla., for 15 years, and a Marriott corporate executive chef. He has been an ACF member since 1972 and was a charter member of the Nation’s Capital Chefs chapter in Washington, D.C. Perrotte has served as past president and past vice president of ACF Central Florida Chapter. He has received several president’s medallions, the ACF Chef Professionalism Award, and the Southeast Region Chef of the Year award. He is a recipient of the Canadian Chefs Honor Society, a member of the WACS Honor Society, recipient of the Ecuador Chefs Honor Society, recipient of the Costa Rica Chefs Honor Society, member of the World Master Chef Society (London),and fellow member of the Honorable Order of the Golden Toque, and gold, silver and bronze medal winner, and a member of the Culinary Hall of Fame, Orlando, Fla.
Robert Lippert, CEC, CCE, AAC, is retired after being involved in the industry for more than 50 years. He has had numerous experiences, working as a consultant, as a chef at The Embers in Mt. Pleasant, Michigan, and serving as an instructor. Lippert is a member of ACF Capital Professional Chefs & Cooks Association of Greater Lansing, where he has held all offices. As an educator, he worked with the State of Michigan in establishing the state’s technical culinary vocational programs. Lippert has received numerous honors: in 1990, he was selected as the first Central Region Professional Chef of the Year, the Central Region Rene Roncari Senior Chef Humanitarian Award, and twice voted his chapter’s Chef of the Year. As an educator, he received the State of Michigan’s Teacher of the Year honors from the Occupational Education Association and the Michigan Restaurant Association. He also received the Distinguished Service Award from the Michigan Restaurant Association.
Norman Myerow, CEPC, CCE, AAC (1938–2010), posthumous, was a culinary educator. He worked for 34 years as a master instructor of bakery and pastry at Minuteman Regional High School in Lexington, Massachusetts. In 1985, Myerow was awarded Outstanding Vocational Teacher of the Year. In 2007, he was recognized by Modern Baking magazine with its annual Leadership Award. He received an ACF Epicurean Club of Boston President’s Medallion. In 1990, he received the ACF Epicurean Club of Boston Chef of the Year Award and was nominated in 2009 for the ACF Northeast Region Hermann G. Rusch Chef’s Achievement Award. Myerow was a member of Les Amis d’Escoffier Society of Boston, Les Amis d’Escoffier Society of New England, The Honorable Order of the Golden Toque, Bread Makers Guild of America, Massachusetts Teacher’s Association, Skills USA, the American Culinary Federation, the American Academy of Chefs, and the MA041 ACF Epicurean Club of Boston, as well as past president and chairman of the board of the ACF Massachusetts Chefs de Cuisine.
Robert Hatoff, HAAC (1942–2010), posthumous, former Chairman/CEO, Allen Brothers, Chicago, was a Chicago native, and a third-generation leader of Allen Brothers, a purveyor of steaks and other high-end meat products to some of the city’s biggest and most well-known steakhouses that originated in Chicago’s historic Union Stock Yards in 1893. The firm is among the last family-owned premium meat businesses in the country. Hatoff was instrumental in helping to position Allen Brothers as a leader among the nation’s meat purveyors. Hatoff was involved in culinary associations and numerous Chicago-area charities and community organizations. He was an honorary Fellow of the American Culinary Federation’s American Academy of Chefs, a member of Les Amis d’Escoffier Society of Chicago, the ACF Chicago Chefs of Cuisine Inc. and the Illinois Restaurant Association. Hatoff served as a member of the U.S. Army’s Special Forces from 1962 to 1968.