Ronald DeSantis, CMC, AAC, CHE
Ronald DeSantis, CMC®, AAC, CHE, of The
Culinary Institute of America, Named ACF Certification Commission
St. Augustine, Fla., March 11,
2010—Ronald DeSantis, CMC®, AAC, CHE, of Staatsburg,
N.Y., director for The Culinary Institute of America’s (CIA)
Consulting, Hyde Park, N.Y., was named chair-elect of the American
Culinary Federation, Inc. (ACF) Certification Commission, at the
Certification Commission’s bi-annual meeting, Louisville, Ky.,
Jan. 15. DeSantis will serve as chair-elect for two years, and in
January 2012, he will become chair.
In his role as ACF Certification Commission chair-elect, DeSantis is
responsible for upholding the standards of the most comprehensive
certification program for chefs in the United States. In addition, he
will fulfill the duties of the chair, Derek Spendlove, CEPC®,
CCE™, AAC, baking and pastry arts chair for the National Center
for Hospitality Studies at Sullivan University, Louisville, Ky., when he
is unable to do so. Certification through the ACF is based on education,
experience and completion of official coursework and exams. ACF
certification credentials distinguish culinary professionals as leaders
in the culinary field, and demonstrate skill and expertise to peers and
Since its inception in 2007, the ACF Certification Commission has
been developing, implementing and monitoring a validated process of
globally recognized certifications based on skills, knowledge, integrity
and equality through an achievable process for all culinary
professionals. The Commission was formed in order to meet the National
Commission for Certifying Agencies accreditation standards to obtain
accreditation from the Institute for Credentialing Excellence.
The Certification Commission comprises 20 professionals with
experience in culinary, media, marketing, management, education and
government. Commission members represent many different levels of ACF
certificants including certified culinarian® (CC®), certified
chef de cuisine® (CCC), certified executive chef® (CEC),
certified executive pastry chef® (CEPC), certified culinary
educator™ (CCE), certified culinary administrator™
(CCA™) and certified master chef® (CMC). Commission members
- Chair Derek Spendlove, CEPC, CCE, AAC, baking and pastry chair of
NCHS, Sullivan University, Louisville, Ky.
- Chair-Elect Ronald DeSantis, CMC, AAC, director, Industry Solutions
Group, The Culinary Institute of America, Hyde Park, N.Y.
- Past Chair Karl J. Guggenmos, AAC, university dean of culinary
education, Johnson & Wales University, Providence, R.I.
- Alex Askew, president, BCA, North Babylon, N.Y.
- Kirk T. Bachmann, CEC, vice president of education, Le Cordon Bleu
Schools North America, Hoffman Estates, Ill.
- Bradlee Barnes, CMC, CCA, AAC, president, GigaChef, LLC, Yonkers,
- Russell D. Campbell, CEC, chief, Advanced Food Service Training
Division, U.S. Army, Fort Lee, Va.
- Wendy Chan, president, Definity Marketing, New York, N.Y.
- Donald G. Dickinson, CEC, CCA, AAC, culinary division director,
Institute of Technology, Roseville, Calif.
- Stephen Giunta, CMC, culinary director, Cargill, Inc., Andover,
- Theresa Hopkins, executive director, The Italian Culinary
Federation, New York, N.Y.
- Erica D. Lattimore, CC, Winter Garden, Fla., banquet cook, Villas of
Grand Cypress, Orlando, Fla.
- David J. Pantone, CEC, CEPC, CCE, AAC, dean of culinary education,
Florida Culinary Institute, West Palm Beach, Fla.
- Milford Prewitt, foodservice journalist/editor, New York, N.Y.
- Jeanette Scarcella, culinary relations/program officer, Johnson
& Wales University, Providence, R.I.
- Leonard D. Scranton, CEC, vice president culinary services, Morrison
Healthcare Food Services, Atlanta, Ga.
- Travis Smith, CEC, CCA, AAC, chef director, Francis Tuttle
Technology Center, Oklahoma City, Okla.
- Nick Versteeg, producer/director, DV Cuisine, Duncan, British
- B. J. Whitmore, CEC, executive chef/F&B director, Bridge View
Center, Ottumwa, Iowa
- Grace S. Yek, CCC, chef instructor, University of Cincinnati,
At the CIA, DeSantis is responsible for the planning and management
of custom projects created for professional foodservice operations. CIA
Consulting is the CIA’s consulting division, which tailors
solutions in research & development, flavor exploration, product
testing and development, supplier and operator relations, and training
and certification for the food service industry. Prior to accepting his
current position in 2006, DeSantis spent six years as the
college’s director of education services. He also served as
professor in culinary arts at the CIA.
A 1981 CIA alumnus, DeSantis earned a Basic Food Service Certificate
from the United States Marine Corps and a Masters in Business
Administration (MBA) from Empire State College in Saratoga Springs, N.Y.
He has held positions in restaurant kitchens worldwide, including chief
cook for the U.S. Marines, Okinawa, Japan; banquet cook, The
Ritz-Carlton, Chicago; commis de cuisine, The Grand Hotel Continental,
Munich, Germany; chef de partie, Michels’ Küche Restaurant,
Bamberg, Germany; and chef de cuisine, Restaurant Böttingerhaus,
Bamberg. He is a member of Mid Hudson Culinary Association.
The American Culinary Federation, Inc., established in 1929, is the
premier professional organization for culinarians in North America. With
more than 22,000 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, and to the
Chef & Child Foundation, founded in 1989 to promote proper nutrition
in children and to combat childhood obesity. For more information, visit
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