July 2009 Volume VII, Issue 6 IN THIS ISSUE

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1 July 2009 Volume VII, Issue 6 IN THIS ISSUE Patrick O'Connell - Celebrated Chef Spouses Luncheon a Success Academy Dinner - A Night of Memories AAC Inductees & Honorees Senior Chefs In Memoriam Commemorative Plates AAC Merchandise Fulfilling the AAC Mission 2009 SPONSORS Grand Patron Patron Sponsor Patrick O'Connell Inducted as Celebrated Chef The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), inducted Patrick O'Connell into the acclaimed AAC Culinary Hall of Fame as a Celebrated Chef. O'Connell was inducted during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10. The American Academy of Chefs Culinary Hall of Fame Committee recognizes individuals for their outstanding achievements in the culinary industry by choosing them for induction into the Culinary Hall of Fame as Celebrated Chefs. Recipients of this honor are trendsetters in the industry and have distinguished themselves in the culinary world. These individuals are nationally and/or internationally recognized through print and/or live media for their contributions to the profession. They are culinary icons and continue to serve as role models by mentoring and providing support to future culinarians. O'Connell is a self-taught culinarian who co-created and co-opened The Inn at Little Washington in Washington, Va., in Today, he is the sole proprietor. O'Connell's culinary genius and business acumen has earned The Inn at Little Washington a plethora of the most prestigious culinary accolades. The inn was recognized as the first five-star country house hotel and the first establishment to receive two five-star awards, one for its restaurant and the other for its accommodations in the Mobil Travel Guide, a distinction that remains today. O'Connell also became the first restaurateur to receive five diamonds from AAA for both food and accommodations. O'Connell has earned a variety of other awards, including the Best Service, Best Wine List, Restaurant of the Year, Best Chef in the Mid- Atlantic and Chef of the Year awards from the James Beard Foundation. The Zagat Survey has rated the Inn as number one in all categories for the past 14 years. O'Connell received an honorary doctorate in culinary arts from Johnson & Wales University. He is the author of several best-selling cookbooks, is a frequent guest speaker

2 and has appeared on many television shows. "The Academy is proud to induct Patrick O'Connell into our Hall of Fame as a celebrated chef, as he is recognized around the country as a leader in our industry," said AAC National Chair Thomas Macrina, CEC, CCE, AAC. "O'Connell now joins fellow celebrated chefs Charlie Trotter, James Beard and Thomas Keller in our Hall of Fame." Spouses Luncheon with Remy a Success The AAC Spouses Luncheon this year was hosted by Jerome Bocuse, son of legendary chef and restaurateur Paul Bocuse and general manager of Les Chefs de France at the Epcot Center, Orlando, Fla. A guest appearance was made by Remy, the famous rat from the DISNEY PIXAR movie "Ratatouille." Thanks to fine dining and good friends, the luncheon was a huge success. Friend Thank you to all our sponsors for this event: CleanFish, The Crystal Cave, Desserts International, Harbor Seafood, Lactalis Foodservice, Nestle Waters North America, Valrhona, Villeroy & Boch. View and purchase photos.

3 The Academy Dinner - A Night of Memories The 38th Annual Induction of the American Academy of Chefs took place at the Orlando World Center Marriott in Orlando, Fla. Jon Espelage, executive chef at the Orlando World Center Marriott, presented a menu worthy of the high standards of the Academy. The Caviar & Crab -- Tin of Sin prepared by Patrick O'Connell, proprietor of The Inn at Little Washington, Washington, Va., and the 2009 AAC Culinary Hall of Fame Celebrated Chef, was delightful. It was an evening full of celebration, fine dining and good friends. View and purchase more memorable photos American Academy of Chefs Inductees and Honorees

4 American Academy of Chefs Inductees: Scott Daniels, CEC, CCA, senior manager, Sodexo Senior Services, Newark, Del.; ACF First State Chefs Association Urs B. Emmenegger, CEC, executive chef, La Jolla Marriott Hotel, La Jolla, Calif.; ACF Chefs & Culinarians of San Diego John R. Farris, CEC, food consultant, Lansing Entertainment and Public Facilities Authority, Lansing, Mich.; ACF Capital Chefs & Cooks Association of Greater Lansing Michigan Gary M. Leach, CEC, executive chef, Centerplate/Roland E. Powell Convention Center, Ocean City, Md.; Delmarva Chefs & Cooks Association Charles L. Mattocks Jr., CEC, CCA, executive chef, Sodexo, Florence, S.C.; ACF Pee Dee Chapter Mark A. Prece Sr., CEC, corporate executive chef, American Italian Pasta Company, Kansas City, Mo.; ACF Greater Kansas City Chefs Association Kyle D. Richardson, CEC, CCE, professor of culinary arts/executive chef, Joliet Jr. College, Joliet, Ill.; ACF Louis Joliet Chapter Brian J. Sode, CEC, executive chef, The Bear's Club, Jupiter, Fla.; ACF National Chapter James K. Storm, CEC, CCA, executive chef, Bellerive Country Club, St. Louis, Mo.; Chefs de Cuisine Association of St. Louis, Inc. James T. Thomas, CEC, executive chef, Ocean Forest Golf Club, Sea Island, Ga.; ACF Golden Isles of Georgia Chapter Sergeant Major Mark Warren, CEC, chief food operations management, United States Army, APO AE.; Old Dominion ACF Chapter James P. White, CEC, director of dining/executive chef, Morrison Senior Dining - Our Lady of the Angels, Enfield, Conn.; Connecticut Chefs Association John D. Zelko, CEC, executive chef/manager, Genesys Regional Medical Center, Grand Blanc, Mich.; ACF Flint/Saginaw Valley Chapter American Academy of Chefs Honorary Inductees: Patrick Diethelm, director of European Culinary Center, DCT Hotel Management & Culinary School, Vitznau, Switzerland Robert Kinkead, executive Chef/Owner, Kinkead's, Washington D.C. Robert Nograd, corporate Executive Chef, Johnson & Wales University, Miami Art Ritt, president, A Ritt Corporation, Deerfield, Ill. Lucien Salama, president, NEWCHEF Fashions, Inc., Los Angeles, Calif. Dawn Sweeney, president, National Restaurant Association, Chicago American Academy of Chefs Hall of Fame Celebrated Chef:

5 Patrick O'Connell, owner, The Little Inn at Washington, Washington, Va. American Academy of Chefs Hall of Fame Inductees: Michel Escoffier, president, Foundation Auguste Escoffier, Nice, France Gerhart Koennecke, AAC, posthumous inductee; Thorofare, NJ; ACF Philadelphia Chapter Phil Learned, CEC, AAC, director of food services and managing partner, The BALSAMS Grand Resort Hotel, Dixville Notch, N.H.; ACF Chapter of Northern New Hampshire John Minniti, CCE, AAC, HBOT, immediate past AAC chair, retired, Treasure Island, Fla.; ACF Professional Chefs Association of South Jersey Michael Rand, HAAC, director of hospitality sales, Barber Foods, Portland, Maine; ACF Greater Atlanta Chapter, Inc. Click here for more information regarding press releases. Senior Chefs Many good ideas were exchanged at the Senior Chefs meeting held July 12 during National Convention in Orlando, Fla. The meeting was hosted by Thomas Macrina, CEC, CCA, AAC, signifying a move of Senior Chefs under the AAC umbrella. Senior Chefs will be starting a blog on We Are Chefs to help mentor students. We are also working on an application form to provide financial assistance to Senior Chefs to attend events. Senior Chefs have a wealth of knowledge, and we need to tap into their resources and pass on the information to younger generations. If you have any questions or suggestions, please contact the contact the Academy by calling (800) , ext. 102, or by ing academy@acfchefs.net. In Memoriam The Academy remembers with deepest sympathy Academy Fellows who passed away: Karl F. Eid, AAC Nicholas Fusco, AAC Frank Happle, Sr., CEC, AAC William B. Keller, CEC, AAC Rex C. Kinney, CEC, AAC John Peduzzi, HAAC John J. Piskor, CEC, AAC Vladimir Reitmaier, AAC Klaus R. Schwarzenberger, AAC Albert Uster, HAAC Bruno W. Zuchold, AAC 2009 AAC Commemorative Dinner Plates Handcrafted by Villeroy & Boch and designed by artist Jennifer Garant, the exclusive 2009 AAC dinner

6 plate series is available for purchase. The complete series is available at a discounted price or you can purchase them separately. Download and print the order form to order your plates. e-store AAC Merchandise Visit the ACF e-store for the latestt AAC merchandise. Theree is a wide variety of AAC mens and womens polo shirts and jackets, wallets, picture frames, lapel pins, cuff links, watches and more. Fulfilling the AAC Mission Is Only Possible With Your Support AAC relies on the support of generous sponsors and donors to continue to fulfill its mission of promoting the profession and furthering culinary education. Donations are critical in ensuring thatt AAC has the necessary resources to operate. Donate online or contact the Academy by calling (800) , ext. 102, or by ing academy@ acfchefs.net. All contributions are tax deductible. A special thank you to our 2009 donors. Through the Academy Connection e-newsletter, the American Academy of Chefs provides members with news and information on products and services offered by the AAC, its partners and American Culinary Federation. If you do not wish to receive the e-newsletter, please SafeUnsubscribe.