American Academy of Chefs Culinary Hall of Fame™

Dean Jaramillo, AAC

Dean Jaramillo, AAC, is fully retired since 2008 after spending 35 years in the foodservice/hospitality industry and 21 years in culinary arts education. He has been a member of the American Culinary Foundation since 1975 and an American Academy of Chefs Fellow since 1981. Chef Jaramillo is the recipient of the ACF Presidential Medallion in 2006 and the Chicago Chapter Chef of the Year Award in 1998. He is a Past President of ACF Chicago Chefs and has stayed involved on several committees and advisor to the Board.

James R. Taylor, CEC, AAC

James R. Taylor, CEC, AAC, is currently teaching at Columbus State Community College. He has been an active member of the American Culinary Federation since 1984 and an American Academy of Chefs Fellow since 1994. He is the recipient of the ACF Columbus Chapter Chef of the Year 1991 and 2002, the Lt. General John D. McLaughlin Award 2004, Northeast Chef Educator of the Year 2006, the President’s Medallion 1992, 2005 and 2015, the Hermann G. Rusch Chef’s Achievement Award 2016 and the Cutting Edge Award 2021. Chef Taylor has served on the ACF Board of Directors in multiple positions; ACF Northeast Vice President 2001–2005, ACF National Treasurer 2009–2013 and 2019–2021 and ACF National Secretary 2013–2015. Chef Taylor has been an active member of his local chapter ACF Columbus Chapter having served as President 1992–1996 and 2006–2010, Certification Committee 2006–2009 and Treasurer 1988–1992 and 2018–2022. He has served on the ACF Seal of Approval Advisory Board 2005–2011, ACF Foundation Apprenticeship Committee 2007–2009, ACF Foundation Accrediting Commission 2007-2009, ACFEF Culinary Knowledge Bowl Task Force 2015–2017, ACF Internal Audit Committee 2016–2018, AAC Scholarship Committee 2009, 2017–2021 and the ACF Culinary Team USA Business Manager 2013–2015.

Mark G. Wright, CEC, AAC, HBOT

Mark G. Wright, CEC, AAC, HBOT, is currently retired as the Department Chair of the Hospitality Management Department at Erie Community College, after having served 16 years as Chair. He has been an active member of the ACF for over 50 years and an American Academy of Chefs Fellow since 1994. Chef Wright has served on the ACF National Board as the ACF National Treasurer 2003–2005, ACF National Secretary 2019–2021, Northeast Regional Vice President, American Academy of Chefs Vice Chair 2011–2015, American Academy of Chefs Chair 2015–2019, member of the American Academy of Chefs Honorary Board of Trustees 2021–present and the American Academy of Chefs Ambassador 2021–2023 and multiple ACF Committee positions. Chef Wright has served many roles with his chapter and continues to do so, currently serving as Vice President, Certification Chair, Golf Tournament Chair and has hosted upwards of 25 certification exams since the inception of the practical test. Chef Wright has served as a Junior Board member, Treasurer, President (four terms), Chair of the Board, Bylaw Chair, Certification Chair and several others. He is the recipient of his chapter’s Chef of the Year on two separate occasions. Chef Wright is the recipient of the Chef Good Taste Award 2003, Sharing Culinary Traditions Award 2004, AAC Service Pin 2011, AAC Chair’s Medal 2014, President’s Medallion 2015, Cutting Edge 2021 and the AAC Lifetime Achievement Award 2022.

Clayton Sherrod, CEC, AAC, is currently retired from Chef Clayton’s Food Systems Inc. Chef Sherrod is the founder of the ACF Birmingham, Alabama, Chapter and has been an active American Culinary Federation member since 1977. He was inducted into the American Academy of Chefs in 1999. In 1991, Chef Sherrod was appointed by Dr. Dorothy I. Height to the position of the ACF National Black Family Reunion Culinary Coordinator for seven major cities at the annual Black Family Reunion Celebrations. Chef Sherrod is the recipient of the L.J. Minor National Chef Professionalism Award 1997, the President’s Medallion 2014 and Sharing Culinary Traditions Award 2020. In May 2000 Chef Sherrod was conferred with an Honorary Doctor of Culinary Arts from Johnson & Wales University.