2020 American Academy of Chefs Award
AAC Chair’s Medal
Each year, the Chair’s Medal is bestowed upon an Academy Fellow who has demonstrated exemplary dedication and made outstanding contributions to the culinary profession. This individual has also maintained the highest standard of ideals of the AAC and has significantly and positively worked to ensure excellence among future culinarians.
Patrick D. Mitchell, CEC, AAC
Lawrence A. Conti, CEC, AAC, HOF, Chair’s Achievement Award
This award is given to a Fellow of the Academy who is not only dedicated to the American Academy of Chefs but also to the culinary profession. This individual must be an ACF member for a minimum of 35 years and be actively in the AAC and ACF, making the advancement of both organizations a personal priority. The person selected for this award will have achieved success in both business and culinary arts, and must have the respect of the AAC Fellows at large.
Dieter C. Preiser, CEC, AAC
Joseph Amendola Award
The Joseph Amendola Award is presented to a pastry chef or master baker. The recipient has devoted his or her career to the profession and to the mentoring of young individuals who will be future pastry chefs.
Sharon L. Pallas, CEPC, CC, AAC
Lt. General John D. McLaughlin Award
The Lt. General John D. McLaughlin Award is presented each year to an individual of high honor, distinction and involvement in the culinary field. This award has been established in the memory of Lt. General John D. McLaughlin, who was instrumental in bringing professional recognition to the American executive chef.
Juan M. Martinez, CEC, CCE, AAC
Chef Good Taste Award
The Chef Good Taste Award is designated for culinarians who are actively involved in furthering the chef’s greatest achievement, “taste,” and upholding the traditions of the classical cuisine.
Robert A. Milam, CEC, AAC
Sharing Culinary Traditions Award
One Academy Fellow is selected each year to receive the Sharing Culinary Traditions Award. This individual has demonstrated unwavering dedication to the education of future culinarians, thereby perpetuating the mission statement of our prestigious honor society and our profession.
Clayton Sherrod, AAC