Awards & Competitions
The History of the American Culinary Federation Awards and National Competitions
In the beginning Chefs in America continuously sought and strived for recognition as professionals. To be recognized as such by the public, and be revered such as their European counterparts was elusive in the early days of the American Chef. Having an awards program where recognition was given for contributions to the profession through educating young culinarians, service to the profession the community at large and excellence was a twofold endeavor. In the beginning it was viewed as a strategy for garnering that recognition from the public as much as it was a desire to honor a deserving peer.
The ACF’s first documented national award was the Chef of the Year Award. It was originally intended to recognize tireless efforts and to promote and elevate the profession. The award has grown in prestige, and today is considered the highest honor annually bestowed by ACF. Today the U.S.A.’s Chef of the Year™ award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person has demonstrated the highest standard of culinary skills, advanced the cuisine of America and given back to the profession through the development of students and apprentices.
1957 issue of the
National Culinary Review
1957-The ACF Chef of the Year Award was created as one mechanism to increase the awareness of and elevate the image of professional chefs in the eye of the public. It is part of a preliminary plan that has eleven areas of focus “to start an effective program for the protection of chefs and skilled culinarians throughout the country as stated in the Constitution of the A.C.F.” 1958 Jack Meyer becomes the first Chef of the Year Award recipient. In 1959 Harold Lynch receives the second Chef of the Year Award.
ACF National President Eugene Ertle, HOF
Awarded the very first ACF Chef of the Year Award
Jack Meyer (r) ACF’s first National
Chef of the Year in1958 with ACF
National President Eugene Ertle, HOF
Walter Roth has long been listed on the ACF website as the first recipient of the ACF Chef of the Year Award. The website states that “in1963 the ACF created the Chef of the Year Award to acknowledge Walter Roth, AAC, for his tireless efforts to promote and elevate the profession.” In 2026 during extensive research work by members of the ACF History Project Committee lead by Chef Ferdinand Metz, it was discovered in early editions of the National Culinary Review that the ACF Chef of the Year Award had been conceptualized and created in1957 and awarded for the first time in 1958.
Walter Roth, AAC long credited as
being ACF’s first National Chef of the
Year received the award in 1963
Between the years of 1987– 2004 the ACF added a myriad of awards; the mix of awards and competitions gave recognition to all levels and areas of the industry. From individuals in pastry and savory to student teams of five competitors to the jeopardy style Knowledge Bowl Team there is something for everyone.
Also, during this time, the line between competition and awards became blurred with no better example than the Chef of the Year Award itself when in 2003 chefs were required to cook to win the title of U.S.A.’s Chef of the Year™ for the first time at the ACF National Convention in Washington DC. This was a controversial change splitting the ACF into two camps. Those who wanted the award to remain merit based on contributions to the betterment of the profession, mentoring apprentices and students etc., in the spirit of the original award philosophy and those who wanted the winner to be chosen by a cookoff. This remains a highly contested issue to this very day.
Culinary Standards and Guidelines
First Culinary Competition Manual
ACF National President Chef Ferdinand E. Metz, CMC, AAC, HOF
and Chairman of the Board Chef Richard Bosnjak, CEC, AAC, HOF
create the very first
Culinary Standards and Guidelines for ACF Approved Culinary Arts
Expositions
1979-Culinary Standards and Guidelines for ACF Approved Culinary Arts Expositions and Competitions are copyrighted by the ACF. This same year the ACF runs its first National Culinary Salon.
Chef Harold G. “The Baron” Galand, CEC, AAC, HOF
Chef Richard Schneider, CMC, AAC is
appointed as the first ACF National
Culinary Competition Chair
1983- First official ACF National Culinary Competition Committee is established by ACF President Baron Galand. He appoints Chef Richard Schneider one of the first five certified master chefs in the United States as the very first ACF national culinary competition committee chair.
The Inaugural ACF National Culinary Competition Committee
Richard Schneider, CMC Chair
Robert Nelson CEC, CCE
Klaus Friedenreich, CEC
Herman Rusch, AAC
Baron H. Galand, CEC
Casey Sinkeldam, CMPC
Raimund Hofmeister, CMC
Daniel Hugelier
Ferdinand E. Metz, CMC
Roland E. Schaeffer, CEC
Richard Bosnjak, CEC (Honorary Member for Life)
The Student Culinarian of the Year Award
In 1987 Denise Fullmer
from the Western Region becomes the first
Student Culinarian of the Year Award
winner
1987- The Student Culinarian of the Year Award was created by Baron Galand to help student members establish their position within ACF. From 1987 to 1998, the Student Chef of the Year Award was bestowed upon one national winner during ACF’s national convention.
In 1999, however, it was decided that a winner from each ACF region would be chosen. Regional winners advanced to the national convention where they vied for the national title.
In 2003 a culinary cook-off was introduced at the national convention by ACF National President Chef Edward G. Leonard, CMC, AAC. For the first time, regional finalists competed for the national title of ACF National Student Chef of the Year.
Outgoing ACF National President
Harold G. “The Baron” Galand, CEC, AAC, HOF presents the very
first Student Culinarian of the year award (originally referred to
as the Junior Member of the Year Award) at the
1987 ACF National Convention in Phoenix Arizona
ACF National President Chef
Jack F. Braun, CEC, AAC, HOF
Dr. L.J. Minor, HAAC, HHOF
Chef Roland Henin, CMC,
CCE, AAC is the first recipient
of the Dr. L.J. Minor Chef
Professionalism Award
1990- The first Dr. L.J. Minor Chef Professionalism Award is presented by ACF National President Chef Jack F. Braun, CEC, AAC, HOF. The award was created to honor Dr L.J. Minor who was instrumental in the efforts to elevate the American Chef to the level of a professional. Award Focus; The National Dr. L.J. Minor Chef Professionalism Award is presented to the chef who exemplifies the highest standard of professionalism through certification, continuing education and training, culinary competitions and community involvement. It honors culinarians who help elevate the status of chefs and cooks in the United States.
1991-The ACF Student Team Championship was first held at the1991 ACF Southeast Regional Conference in Tampa, Florida.
ACF National President
Chef Keith Keogh, CEC, AAC
Jeopardy Style Format
1992-the first Baron H. Galand Culinary Knowledge Bowl competition was held at the ACF national convention in Washington, DC. The competition was based on the brainchild of Carol Kelly, a member of ACF Nation’s Capital Chefs’ Association and a culinary instructor. She used the competition format as a way of testing her vocational high school students. The competition was patterned after the popular 60’s TV show GE College Bowl. As the competition became more popular, it was suggested to name the event after the former ACF president and longtime advocate of apprentices and junior members, Baron H. Galand, CEC, AAC, HOF.
Beginning in 1998, teams were awarded ACF competition medals to recognize the dedication and knowledge required to compete successfully in this event. In 2025 the first Culinary Knowledge Bowl specific medal debuted at the ACF National Convention. In 2025 a specific medal was created for the Knowledge Bowl Team competition.
Student Team National Championship
Sponsored by R.L. Schreiber® for over twenty-five years
1993-The first Student Team National Championship that included all four regions took place in 1993 in Orlando, Florida. The Los Angeles Culinary Institute won the that National Championship. Since 1992, the competition has molded students into young professionals. It has put to test the many skills learned in the classroom and, most importantly, inspired young culinarians to dream big and work tirelessly to achieve their goals.
ACF National President Chef Michael
Ty CEC, AAC, HOF appoints Chef
Roland E. Schaeffer CEC, AAC, HOF as
the first ACF National Student
Competition Chair
With the advent of the Student Team National
Championship, Chef Roland E. Schaeffer CEC, AAC, HOF
was appointed as the first ACF National Student
Competition Chair.
He would serve in that role for over two decades
1998-The First ACF Chef Educator of the Year Award
ACF National President Chef
Noel Cullen, Ed.D, CMC, AAC, HOF
Presents the first
Chef Educator of the Year Award
Chef Ferdinand E. Metz, CMC, AAC, HOF is the first
Chef Educator of the Year recipient
Award Focus; ACF National Educator of the Year award pays tribute to an active culinary educator whose knowledge, skills and expertise have enhanced the image of the professional chef, and who, by example, has given leadership, guidance and direction to students seeking a career in the culinary profession. This person demonstrates the ability to help students define and develop their careers by using their skills and abilities to provide a strong foundation for their future success.
2005 was the first year that all four regions had a finalist move on to the national convention.
ACF National President Chef
Edward G. Leonard, CMC, AAC
Awarded the first ACF Hermann G.
Rusch Chef’s Achievement Award
Chef Hermann G. Rusch, AAC
Chef Donald Antinore, CEC,
CCE, AAC is the first recipient of
the Hermann G. Rusch Chef’s
Achievement Award
2002-The First ACF Hermann G. Rusch Chef’s Achievement Award is presented. This award, formerly the Hermann G. Rusch Humanitarian Award, honors chefs who have demonstrated the highest level of commitment to both ACF and the culinary profession. Such chefs, through their involvement with and contributions to ACF and our craft, have advanced the culinary profession and ensured the enrichment of students, our members and those in the profession. Candidates are worthy of carrying on the proud tradition of the chef for whom this award was named, Hermann G. Rusch, AAC (1907–1997).
ACF National President Chef Edward G.
Leonard, CMC, AAC established this
significant change in awarding the ACF
National Chef of the Year Award and
established the first ACF Pastry Chef of
the Year Award the following year.
2003- U.S.A.’s Chef of the Year™ Chefs were required to cook to win the title of U.S.A.’s Chef of the Year™ for the first time at the ACF National Convention in Washington DC. Also, in 2003 a culinary cook-off was introduced for Student Chef of the Year at the national convention, and, for the first time, regional finalists competed for the national title.
Chef Thomas Vacaro, CEPC, CMB
wins the first ACF National Pastry
Chef of the Year Title
2004-The First ACF Pastry Chef of The Year Award Debuts at the ACF National Convention in Orlando Florida. The ACF Pastry Chef of the Year Award recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge.
The Freedom Chef Challenge
Future ACF National President
US Army Sgt.1st Class Rene J. Marquis, CEC,
CCE, CCA, AAC with partner SGT Matthew
Flemister cooking their way to a win in the first
national level Freedom Chef Challenge
2010-The Freedom Chef Challenge created by Chef David Prows, CEC, AAC runs for the first time on the national level at the ACF National Convention in Anaheim California. It involves two person teams from the different branches of the United States military in a shotgun start mystery basket format.
As much as the skill and incredible food the competition becomes known for the banter back and forth between the branches during the competition. It first ran at the 2008 ACF Region Conference in Salt Lake City Utah.
Chef David Prows, CEC, AAC established
The Freedom Chef Challenge to showcase the
significant talent of ACF Military Chefs
ACF L. Edwin Brown Leadership Award
Dr. L Edwin Brown ACF’s first &
longtime ACF Executive Director
and ACF Ambassador
Ashten Garrett is the first L. Edwin
Brown Leadership Award recipient
2021-The First ACF L. Edwin Brown Leadership Award is presented at the National Convention in Orlando Florida.
History and Award Focus; The award was created to honor ACF Ambassador and pioneer L. Edwin Brown and to recognize an emerging leader who exemplifies true service leadership. An individual who has a positive impact within the profession and by their example serves as a stellar ambassador for the ACF and the profession as a whole. Winners of this award through their actions display the very best attributes and qualities of Mr. Brown and his dedication to the ACF.
ACF National President Chef Thomas Macrina,
CEC, CCA, AAC, HOF, HBOT
awards the first
L. Edwin Brown Leadership Award
2022-The ACF Student Pastry Chef of the Year Award debuts at the ACF National Convention in Las Vegas.
Chef Kimberly Brock Brown, CEPC, CCA, AAC
the first Pastry Chef to become ACF National
President established the
Student Pastry Chef of the Year Award
Sarrenity Dickson won the first Student Pastry
Chef of the Year Championship at the 2022
ACF National Convention in Las Vegas
Chef Rene J. Marquis, CEC, CCE, CCA,
AAC ACF National President establishes
the Senior Living Chefs Challenge
L. Edwin Brown Leadership Award
2026-The ACF Senior Living Chefs Challenge debuts as an Invitational at the ACF National Convention in Grand Rapids Michigan. Through a joint collaboration of the Culinary Competition Committee and the Senior Dining Segment Task Force this dynamic competition was brought to fruition.
ACF Presidential Medallion Award
History; In 1991 ACF National President Chef Jack F.Braun, CEC, AAC, HOF introduced the presentation of Presidential Medallions as tokens of appreciation and tribute to people who contribute significantly to the culinary profession. Each ACF National president is permitted to award twenty-five medallions annually.
Award Focus; The Presidential Medallion is considered the highest honor given by the President of the American Culinary Federation. It is presented in recognition of outstanding representation of the ACF fundamental principles, including superior strength of character and continued contributions to ACF and or the culinary industry as a whole.
Significance of the sash; The medallion sash is special and unique to each president. It is chosen and designed by each individual president and as such holds deep personal meaning to them.
Various ACF Presidential Medallions over the years
Left to Right:
Chef Kinsella, Chef Ty, Chef Macrina, Chef DeCambra, Chef Brock Brown, Chef Marquis
ACF Cutting Edge Award
ACF National President Chef
Michael Ty CEC, AAC, HOF
established the
ACF Cutting Edge Award
History: The ACF Cutting Edge Award was created and first given by ACF National President Chef Michael Ty CEC, AAC, HOF who served as ACF President from 1993–1994 and again from 2009–2013. To date no records have been located that indicate who the first Cutting Edge recipient was or what year it was first awarded.
Award Focus: The ACF Cutting Edge Award recognizes innovators who give their time to help nurture and mentor culinarians on behalf of the ACF and the industry.
ACF Emeritus Judge Award
Left to right;
Frank Costantino, CEC CCA CCE CEPC AAC
Michael “Mickey” J. Beriau, CEC, AAC
Thomas F. Recinella, CEC, AAC
History; The Emeritus Judge distinction has existed since the very early days of ACF Certified Judges as is evidenced by copies of old ACF Certified judges lists that are preserved in the archives of the Honorable Order of the Golden Toque. For reasons unknown it was discontinued. Chefs Michael “Mickey” J. Beriau, CEC, AAC and Thomas F. Recinella, CEC, AAC while serving on the ACF Culinary Competition Committee from 2009 to 2013 attempted to have it reinstated to no avail. After several attempts it was ultimately blocked by board members and national office leadership for unknown reasons.
In 2023 Chef Frank Costantino, CEC, CCA, CCE, CEPC, AAC became the ACF Culinary Competition Chair. At the urging of Chef Recinella his Senior Adviser on the competition committee he revisited the Emeritus Judge designation. He enlisted the help of Chef Recinella and Chef Beriau who had all of his original notes from the previous attempts. The three chefs created a proposal for the ACF board of directors. Chef Costantino presented the proposal to the ACF board of directors in early 2024 and it received a unanimous vote of approval. The very first Emeritus Judges were presented at the 2024 ACF National Convention in Scottsdale Arizona.
Posthumous Emeritus Judges;
Deceased ACF Certified judges some of whom held the emeritus judge distinction originally were recognized as well. The following is transcribed on the Posthumous Emeritus Judge page on the ACF Website. We gratefully acknowledge and remember the following individuals for their years of service to ACF as judges, mentors, colleagues and friends. They gave an exceptional amount of their time away from their families and places of employment for the ACF competition process. We will always owe them a debt of gratitude.
Award Focus: The Emeritus Judge Award honors ACF Certified Judges with forty plus years in the foodservice industry and a minimum of twenty years as an ACF Certified Judge. It is selected by members of the ACF Culinary Competition Committee with a blind vote.
The Spirit of Aloha Award
ACF National President
Stafford DeCambra, CEC,
CCE, CCA, AAC Established
the Spirit of Aloha Award
History: The ACF Spirit of Aloha Award was established by ACF National President Stafford DeCambra, CEC, CCE, CCA, AAC in his first year as president in 2017.
Award Focus; The ACF Spirit of Aloha Award recognizes individuals and team players who gave and went above and beyond in supporting ACF highlighting a spirit of love, teamwork, and kindness. The award was bestowed for three years with seven awards in 2018, five awards in 2019 and six awards in 2020.
ACF Lifetime Achievement Award
History; Not to be confused with the American Academy of Chefs Lifetime Achievement Award the ACF Lifetime Achievement Award has been in existence for many years. To date despite extensive research no definitive date has been identified for when the first ACF Lifetime Achievement Award was presented. What is known is that in 2024 ACF National President Chef Rene J. Marquis, CEC, CCE, CCA, AAC revived the award to honor cherished Chefs who have made exceptional and lasting contributions to the ACF and the profession. The following individuals received the ACF Lifetime Achievement Award in 2024.
Paul C. Jensen Sr., CEC, AAC
Ferdinand E. Metz, CMC, AAC, HOF
James G. Rhoads, CEC, AAC
Gilbert J. Sidella, CEC
Fritz H. Sonnenschmidt, CMC, AAC, HOF
Award Focus; The Lifetime Achievement Award is considered the most prestigious and regarded honor given by the President of the American Culinary Federation. It is presented in recognition to the “best of our best.” This individual exemplifies the ACF fundamental principles, including superior strength of character and continued contributions to ACF and/or the culinary industry as a whole.
Left to right;
Ferdinand E. Metz, CMC, AAC, HOF
Paul C. Jensen Sr., CEC, AAC
Fritz H. Sonnenschmidt, CMC, AAC, HOF
Not Pictured;
James G. Rhoads, CEC, AAC
Gilbert J. Sidella, CEC