Experience the Power of Connection:  ACF Events Series 2012 ACF National Convention Award Winners & Honorees

Congratulations to the 2012 American Culinary Federation and American Academy of Chefs award recipients and honorees for their outstanding contributions and for a job well done.

ACF Humanitarian Award

Paul Prudhomme, HAAC, HHOF, chef/owner of K-Paul’s Louisiana Kitchen, New Orleans, and Magic Seasoning Blends Inc., Harahan, La.; ACF New Orleans Chapter

ACF Immediate Past President’s Award

Todd Kelly, of Batavia, Ohio, executive chef/director of food and beverage, Hilton Cincinnati Netherland Plaza, Cincinnati; ACF Greater Cincinnati Chapter

ACF Industry Partnership Award

The Cheesecake Factory Bakery, Inc., Calabasas Hills, Calif.

Communicators of the Year

Jeffrey Barr, food service specialist/refrigeration solution manager, Tigar Refrigeration, Everett, Mass.; ACF Epicurean Club of Boston
Dennis Jeffries, retired chef, Lancaster, Pa.; ACF Susquehanna Valley Chefs Association

National Chapter of the Year

ACF Columbus Chapter, Columbus, Ohio

Region of the Year

ACF Northeast Region

ACF President’s Medallion Recipients

Sean Blair, CSC, Chartwells, Canal Winchester, Ohio; ACF Columbus Chapter
Gene Cordova, CEC, CCE, president and managing partner, American Hospitality Academy Philippines, Makati City, Philippines; ACF Chefs Las Vegas
Daniel Gorman, chef de cuisine, Terrace Level, Cherokee Town and Country Club, Atlanta; ACF Greater Atlanta Chapter Inc.
Willie Lewis, AAC, consultant executive chef, Halperns Steaks & Seafoods, Brigantine, N.J.; ACF Professional Chefs Association of South Jersey
Louis Perrotte, CEC, AAC, chef/owner, Le Coq Au Vin, Orlando, Fla.; ACF Central Florida Chapter
Dieter Preiser, CEC, AAC, executive chef, Dole Food Service Company, Scottsdale, Ariz.; ACF Chefs Association of Arizona, Inc.
Melissa Sison, CEC, academic programs manager, Center for Culinary Arts, Manila, Quezon City, Philippines; ACF national member

Cutting Edge Award Recipients

Russell Campbell, CEC, chief, advanced foodservice training division, U.S. Army, Fort Lee, Va.; Old Dominion ACF Chapter
Nora Galdiano, CEC, executive chef, Hilton Orlando/Altamonte Springs, Altamonte Springs, Fla.; ACF Central Florida Chapter
Rick Moonen, chef/owner, Rick Moonen’s RM Seafood, Las Vegas
Patricia Nash, CEPC, executive pastry chef, MotorCity Casino Hotel, Detroit; ACF national member

ACF Achievement of Excellence Awards

Carnival Cruise Lines’ Emerald Room Steakhouse on Carnival Glory, Miami
Chiara Westwood, Mass.
Laurel Creek Country Club, Mount Laurel, N.J.
MoonFish, Orlando, Fla.
Niagara Falls Country Club, Lewiston, N.Y.
St. Charles Hospital, Port Jefferson, N.Y.
St. Joseph’s Hospital Health Center, Syracuse, N.Y.
The Breakers Palm Beach, Palm Beach, Fla.
The Sanctuary Golf Club, Sanibel, Fla.
VIVO Seasonal Trattoria, Hartford, Conn.
White Manor Country Club, Malvern, Pa.

Chef & Child Foundation Awards

Michael Ty, CEC®, AAC®, Endowment Fund

James Kokenyesdi, CEC, CCA, foodservice supervisor, St. Clair County Community Mental Health Authority, Port Huron, Mich.; ACF Michigan Chefs de Cuisine Association

True Spirit

Michael Hiller, chef, Delaware North Companies, Sportservice, Chicago; ACF Windy City Professional Culinarians Inc.

Little Oscar Award

ACF Southwestern Virginia Chapter, Roanoke, Va.

American Academy of Chefs (AAC) Awards

AAC Distinguished Leadership Award

Michael Ty, CEC, AAC, ACF national president, executive chef, MT Cuisine, LLC, Las Vegas

AAC Chair’s Medal

Michael L. Minor, CEC, AAC, culinary ambassador, Custom Culinary, Inc., Lombard, Ill.; ACF Cleveland Chapter Inc.

Lawrence A. Conti, CEC, AAC, HOF, Chair’s Achievement Award

Harry Brockwell, CEC, AAC, owner, Oceanside Caterers, Westlake Village, Calif.; Ventura Chefs Association

Joseph Amendola Award

Albert Imming, CMPC, CCE, AAC, culinary professor emeritus, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter

Chef Good Taste Award

Paul J. O’Toole, CEC, AAC, executive chef, Deerfield Golf and Tennis Club, Newark, Del.; ACF Philadelphia Chapter

Lt. General John D. McLaughlin Award

David J. Turcotte, CEC, AAC, executive chef, U.S. Army, Fort Lee, Va.; ACF Savannah Chefs Association

Sharing Culinary Traditions Award

Ralph Comstock, CEC, AAC, retired executive chef, Ivy Tech Community College, Indianapolis; ACF Greater Indianapolis Chapter

Lifetime Achievement Award

Gino Corelli, CEC, AAC, HOF, retired executive chef, Brown University, Providence, R.I., ACF Rhode Island Chapter

Celebrated Chef

Cat Cora

2012 American Academy of Chefs Culinary Hall of Fame

Anton Flory, CMC, WGMC, AAC, HOF, (1931–2010), posthumous
Christian Inden, WGMC, AAC, CHA, HOF, retired master chef/certified hotel administrator, Danville, Ky.; Bluegrass Culinary Association ACF
Anthony Patalano, AAC, HOF, retired executive chef, Merion Caterers, Cherry Hill, N.J.; ACF Professional Chefs Association of South Jersey
Pierre H. Rausch, CEC, WCC, AAC, HOF, retired executive chef, Pottstown, Penn.; ACF Philadelphia Chapter

2012 American Academy of Chefs Academy Fellows

Clark V. Braun, CEC, AAC, executive chef, Alpine Inn, Hill City, S.D.; ACF Black Hills Chapter of Professional Chefs
James F. Connolly, CEC, AAC, divisional director of culinary services, Atria Senior Living Management LLC, Louisville, Ky.; ACF Epicurean Club of Boston
Shawn L. Hanlin, CEC, AAC, executive director, Oregon Coast Culinary Institute, Coos Bay, Ore.; ACF Bay Area Chefs Association of Oregon
Brian A. Hardy, CEC, CCA, AAC, director of foodservice/executive chef, The Gatesworth, St. Louis, Mo.; Chefs de Cuisine Association of St. Louis
Tony Hilligoss, CCE, AAC, culinary arts instructor, Parkside High School Career & Technology Center, Salisbury, Md.; Delmarva Chefs & Cooks Association
David W. Knickrehm, CEC, AAC, executive chef, Bella Aquila, Eagle, Idaho; ACF Idaho Chefs de Cuisine
Franz X. Kubak, CEC, AAC, assistant professor/chef instructor, Utah Valley University, Orem, Utah; ACF Beehive Chefs Chapter Inc.
Roger W. Newell, CEC, CCE, CCA, AAC, culinary arts instructor, Technical Education Center Osceola, Kissimmee, Fla.; ACF Central Florida Chapter
Michael D. Paradiso, CEPC, AAC, lead pastry instructor, Pikes Peak Community College, Colorado Springs, Colo.; ACF Pikes Peak Chapter
Douglas J. Petruzzi, CEC, AAC, executive chef/marketing coordinator, Pocono Produce Company, Stroudsburg, Pa.; ACF Professional Chefs of Northeast Pennsylvania
Gary J. Rawson, CEC, AAC, executive chef/manager, Vanderbilt Dining, Nashville, Tenn.; ACF Middle Tennessee Chapter
Ryan C. “RC” Schroeder Jr., CEC, AAC, executive chef/co-owner, Big Tomatoes, Green Bay, Wis., and culinary arts instructor, Fox Valley Technical College, Appleton, Wis.; ACF Fox Valley Chapter
Gregory M. Skibinski, CEC, AAC, executive chef, Western Hills Country Club, Cincinnati; ACF Greater Cincinnati Chapter
Christopher A. Tanner, CEC, WCC, CHE, AAC, director, The Culinary Arts Institute of Montgomery County Community College, Blue Bell, Pa.; ACF Philadelphia Chapter
Randy J. Torres, CEC, AAC, culinary arts department chair/chef instructor, Oregon Coast Culinary Institute, Coos Bay, Ore.; ACF Bay Area Chefs Association of Oregon
Barry R. Young, CEC, CCE, ACE, AAC, chef instructor, Columbus Culinary Institute, Columbus, Ohio; ACF Columbus Chapter

2012 American Academy of Chefs Honorary Fellows

Donald Gyurkovits, HAAC, president, Canadian Culinary Federation, Ottawa, Ontario, Canada; ACF national member
Joseph Hardiman, HAAC, president, Le Cordon Bleu–Orlando, Orlando, Fla.; ACF Central Florida Chapter
Guy Lott, HAAC, director of sales, Carrington Foods, Saraland, Ala.; ACF Metro Mobile Chefs & Cooks Association
Cary Miller, HAAC, vice president, Food Industry News, Park Ridge, Ill.; ACF Windy City Professional Culinarians Inc.
Neal Miller, HAAC, vice president, food and beverage, Poarch Creek Indian Gaming Authority, Atmore, Ala.
Allan Okuda, CEC, HAAC, director, culinary arts, Hawaii Community College, Hilo, Hawaii; ACF national member