Press Release

American Academy of Chefs Announces 2008 Award Winners

St. Augustine, Fla., July 14, 2008 - The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), inducted 26 members and six honorary members, and gave out the following awards during a formal ceremony and dinner at the 2008 ACF National Convention in Las Vegas, July 13.

Chair's Medal
Steven Jilleba, CMC, CCE, AAC; corporate executive chef, Unilever Foodsolutions, Lisle, Ill.; ACF Chicago Chefs of Cuisine Inc.

Joseph Amendola Award
Noble Masi, CEPC, AAC, HOF; Mid Hudson Culinary Association

Chef Good taste Award
Hans Schadler, CEC, AAC; executive chef/culinary director, Colonial Williamsburg Foundation, Williamsburg, Va.; ACF Virginia Chefs Association

Sharing Culinary Traditions Award
Charles Carroll, CEC, AAC; executive chef, River Oaks Country Club, Houston; ACF Professional Chefs Association of Houston

Lt. General John D. McLaughlin Award
Stephen Miller, CMC; vice president, logistics, operations and planning, Macone Midway LLC, Chicago; ACF Windy City Professional Culinarians Inc.

American Academy of Chefs Culinary Hall of Fame
Manfred Bast, CMPC, CEC, AAC; retired chef-instructor, The Restaurant School, Philadelphia; ACF Philadelphia Chapter

American Academy of Chefs Culinary Hall of Fame Celebrated Chef
Charlie Trotter; chef/proprietor, Charlie Trotter's, Chicago; ACF National Chapter

2008 American Academy of Chefs Academy Fellows
Jeff Bacon, CEC, CCA; executive chef and program director, Triad Community Kitchen, Winston Salem, N.C.; ACF Triad Chapter North Carolina
Patrick Britten, CEC; culinary specialist, SYSCO Foodservice Northern New England, Westbrook, Maine; ACF Casco Bay Culinary Association of Portland, ME
Louis Chatham, CEC; executive sous chef, Pearl River Resort and Casino, Choctaw, Miss.; ACF Choctaw Chapter
Philip DeMaiolo, CEC; executive chef, Pier Sixty, New York City; ACF Long Island Chapter
Christopher Desens, CEC; executive chef, Racquet Club Ladue, Saint Louis; Chefs de Cuisine Association of St. Louis, Inc.
Peter Desmond, CEC; culinary instructor, Glenmont Job Corps Academy, Glenmont, N.Y.; ACF Capital District - Central New York
Brian Dragos, CEC, CCE; corporate executive chef, Nestlé Professional, Glendale, Calif.; ACF Chefs Association of Arizona, Inc.
Gary Fuller, CEC, CCE; program manager, West Sound Technical Skills Center, Bremerton, Wash.; ACF Washington State Chefs Association
Michael Gaines, CEC; executive chef, Salinas Valley Memorial Healthcare System, Salinas, Calif.; ACF Monterey Bay Chapter
Samuel Glass, CEC, CCE, CCA; professor, Centennial College, Ontario, Canada; ACF of Greater Buffalo New York
Todd Gold, CEC, CCA; food service director, Pulaski Technical College Arkansas Culinary School, Little Rock, Ark.; ACF Central Arkansas Chapter
Paul Jensen, CEC, CCA; chef-instructor, Nashville State Community College, Nashville, Tenn.; ACF Philadelphia Chapter
Dorothy Johnston, CEC, CCE; owner/chef, Café in the Square, Buffalo, N.Y.; ACF of Greater Buffalo New York
Christian Kiefer, CEC, CCE; executive chef, Schwan's Food Service, Inc., Marshall, Minn.; ACF Greater Atlanta Chapter, Inc.
Ann Marie Mundrick, CEC; general manager and executive chef, Sodexo at Abington Friends School, Jenkintown, Pa.; ACF Philadelphia Chapter
Richard Naglich, CEC; corporate executive chef, Allen Brothers Inc., Chicago; ACF Chicago Chefs of Cuisine Inc.
Christopher Neary, CEC, CCA; executive chef, J. Kings Food Service Professionals, Holtsville, N.Y.; ACF Long Island Chapter
John Olsen III, CEC; chef-instructor/restaurant chef, The Art Institute of Philadelphia, Philadelphia; ACF Philadelphia Chapter
Bruce Ozga, CEC, CCE; dean of culinary education, Johnson & Wales University, North Miami, Fla.; ACF Greater Miami Chapter Epicurean Club
Christopher Plemmons, CEC; chef-instructor, Olympic College, Bremerton, Wash.; ACF Washington State Chefs Association
Jeffrey Rotz, CEC, CCE; culinary arts instructor, Eustis High School, Eustis, Fla.; ACF Gulf to Lakes Chefs & Cooks Association, Inc.
Denise Schaefer, CEC, CCE; chef-instructor, Penta Career Center, Perrysburg, Ohio; Maumee Valley Chefs Chapter ACF
Michael Scott, CEC; executive chef, Northwood Club, Dallas; Texas Chefs Association
David Turcotte, CEC; executive chef, U.S. Army; Old Dominion ACF Chapter
J.Kevin Walker, CMC; executive chef, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter, Inc.
Paul Zdanis, CEC; director of education, Connecticut Culinary Institute, Hartford, Conn.; Connecticut Chefs Association

2008 American Academy of Chefs Honorary Fellows
Richard Battista; president, Professional Culinary Institute, Campbell, Calif.; ACF National Chapter
Jim Gibbons; governor of the state of Nevada
Thomas Haas; founder, Thomas J. Haas & Associates, Ltd., Inc., Amelia Island, Fla.
Carol Kizer, CCE; hospitality management chair emeritus, Columbus State Community College, Columbus, Ohio; ACF Columbus Chapter
Barbara Kuck; curator, Chicago Culinary Museum & Chefs Hall of Fame, Chicago; ACF Chicago Chefs of Cuisine Inc.
Kathleen Salemno; owner, K P Kitchen Crafts, Hatboro, Pa.; ACF Philadelphia Chapter

The AAC, which recognizes those individuals who have made significant contributions to both the culinary profession and ACF, was established in 1955 at the ACF National Convention in Pittsburgh. Those credited with its founding include the legendary Pierre Berard, Peter Berrini and Paul Laesecke, AAC, HOF.

With more than 21,500 ACF members, approximately 800 belong to the AAC. Demanding criteria must be met in order to be elected to the AAC, including: certification at a level of executive chef/pastry chef or higher; no less than 15 years culinary experience; be an ACF member in good standing for a minimum of 10 consecutive years or more; and sponsorship by two AAC members.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 21,500 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. For more information, visit

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