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AwardsThe American Culinary Federation honors its members, top industry professionals, and students through an impressive Annual Awards & Recognition Program. A rigorous qualifying process begins at the local level, advances at the Regional Conferences, and culminates at the National Convention. From a President’s Medal to the prestigious USA Chef Of The Year™, these awards represent the highest honors the ACF can bestow upon an individual.
The U.S.A.'s Chef of the Year™ award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person has demonstrated the highest standard of culinary skills, advanced the cuisine of America and given back to the profession through the development of students and apprentices. To be considered for the award, candidates must hold a sous chef
title or
higher, work in a full-service facility and be nominated by any ACF
member or
chapter in good standing. Regional winners compete in a culinary
competition at
the national convention, where a panel of distinguished judges will
select the
national winner.
The ACF Pastry Chef of the Year Award recognizes a pastry chef who
has
displayed a passion for the craft, has an accomplished reputation in the
pastry
field and has helped educate others by sharing skills and knowledge.
The ACF National Educator of the Year award pays tribute to an active
culinary educator whose knowledge, skills and expertise, have enhanced
the image of the professional chef, and who, by example, has given
leadership, guidance and direction to students seeking a career in the culinary
profession. This person demonstrates the ability to help students define and develop their
careers by using their skills and abilities to provide a strong foundation for
their future success.
The National Chef Professionalism Award is presented to the chef who exemplifies the highest standard of professionalism through certification, continuing education and training, culinary competitions and community involvement. It is presented to honor culinarians who help elevate the status of chefs and cooks in the United States. The National Chef Professionalism Award was designed to commemorate
the
efforts of Dr. Lewis J. Minor, AAC; Louis Szathmary, AAC; and Lt. Gen.
John D.
McLaughlin, AAC. The combined efforts of these three ACF leaders helped
achieve
a long-sought goal for American chefs: official recognition of ACF
executive
chefs as professionals, reflected in the U.S. Department of Labor's
Dictionary
of Occupational Titles.
The Student Culinarian of the Year was established in 1987 by the
late Baron Galand, CEC, to help student members establish their position within the
ACF. The award recognizes an up-and-coming student who possesses a high degree of
professionalism, culinary skill and passion for the culinary arts.
This award, formerly the Hermann G. Rusch Humanitarian Award, honors
chefs who have demonstrated the highest level of commitment to both ACF and
the culinary profession. Such chefs, through their involvement with and
contributions to ACF and our craft, have advanced the culinary
profession and ensured the enrichment of students, our members and those in the
profession. Candidates are worthy of carrying on the proud tradition of the chef for whom this
award was named, Hermann G. Rusch, AAC (1907-1997).
ACF recognizes those foodservice establishments that exemplify commitment
to excellence in foodservice in the market place. |
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U.S.A.'s Chef of
the Year™ Award,
ACF Pastry Chef of the Year Award,
