Greetings American Academy of Chefs Fellows!

I hope this finds everyone well and enjoying the fun, yet busy, summer months now that they’re here. As you know, our annual Induction Dinner is fast approaching. Please make your reservations early as this promises to be a terrific event. If you have specific seating requirements and would like to make your table arrangements early, please contact the Karen at the AAC office, Michel Bouit, or myself, and we will get things started for you. The dinner was opened to guests as of June 5, 2019.

I was pleased to attend a recent tasting in Orlando where I found Chef Eric Martinez and his team to be enthusiastic, talented, and prepared. I trust you will enjoy what they are planning for us. We will pair some interesting wines with each course and certainly won’t forget to include our special Titos Handmade Vodka signature cocktail. A little “Buffalo Spin” will be placed on some items during the reception as well.

Please encourage your significant other to make a reservation for this year’s annual “Spouses’ Luncheon”. It will be held off property at the elegant Isleworth Country Club. Isleworth has hosted us before, so I know our guests will be in for a wonderful treat. Okay, now for the golfers among us. We’ve set aside an evening for nine holes at the Hawks Landing Course located right on the property. This will consist of a nine-hole scramble, best ball format (foursome) with refreshments on the course and a barbecue afterwards. Prizes will be awarded for Longest Drive (1 for the men and 1 for the women), which will include dinner at either the Regional or National dinner. Sponsors are being secured for the event, so there should be some other rather interesting prizes to win as well.

I would like to take this opportunity to welcome our new Academy Administrator, Karen Stamper, on board. Karen brings with her a great wealth of knowledge insofar as working with non-profits and associations. She’s already making my life so much easier and far less stressful. Karen truly “hit the floor running.” With special help from Michelle Whitfield and Heidi, she has organized files and attended to numerous other tasks that needed attention. Thank you, Karen, and welcome!

A hearty “congratulations” goes out to our new Inductee and our Hall of Fame recipients. Look further in this issue for all of the names of our honorary and new Fellows, award winners, honorary and Hall of Fame inductees. Gale Gand is our Celebrated Chef and will be honored at the dinner in Orlando. She will also be providing the opening keynote address at the Orlando gathering. She is very excited about being selected as our Celebrated Chef, and I look forward to meeting her.

The Academy Fellows from the Rhode Island Chapter are pleased to announce they will be honoring Chef George O’Palenick with an AAC Lifetime Achievement Award on October 28 in Providence,

Rhode Island. George will join a list of Chefs who have been, and continue to be, leaders in the ACF. George has been a member for many years, served as regional Vice President, taught at Johnson and Wales University for well over 30 years, has been a mentor and coach for student teams, and serves as an ACF judge. He was inducted into the Academy Hall of Fame in 2018. Congratulations, Chef O’Palenick!

I’m pleased to report I recently attended the Canadian Culinary Federation’s Annual Conference in Niagara Falls, Ontario. Living so close to the Falls, it was an easy trip for me to make. While it was a smaller gathering than ACF’s, it included educational, social, and many other activities. It was also a privilege to attend the Honorary Society Dinner of the Federation, which was held at Niagara College, Niagara-on-the-Lake, Ontario. The college is located right in the heart of Canada’s wine growing area--a beautiful region indeed. Congratulations to Vanessa Marquis who was inducted as an Honorary member of the Canadian Honor Society.

Not letting the dust settle, I traveled home, repacked, and off I went to the Chaine des Rotisseurs Young Chef competition in Pittsburgh, Pennsylvania. Ten young chefs competed to represent the U.S. in the International Competition to be held in Calgary, Alberta, Canada in September. Joining me on the distinguished panel of judges were Robert Philips, Yono Purnomo, Tom Hammun, Tom Macrina, Rikk Panzera, Shawn Culp, and Byron Bardy--all ACF members as well as Academy Fellows. Special thanks goes to our host, Norman Hart, and Chefs Reimund Pitz (the National Chair) and Michael Ty (his Vice Chair). ACF was well represented with Chefs in attendance from all over the country. A spectacular dinner was held celebrating these young chefs at the prestigious Duquesne Club, where Executive Chef Keith Coughnour and Pastry Chef Will Racin treated us to a spectacular seven-course dinner.

Congratulations to Rico DiFronzo on having been elected as Chair of the Academy of Chefs. I’ve had the distinct pleasure of working with Rico for four years, and I know we will be in good hands. While we haven’t finished our election of the new Vice Chair, I nonetheless want to thank those Fellows who voted and extend my appreciation for their valuable involvement in the process. As of this writing,

60 percent of the ballots were returned to our CPA firm which continues to tabulate them. Sixty percent is fantastic! The ACF return on ballots is less than 20 percent. As Fellows, we must encourage everyone to become actively involved, especially our students, apprentices, young chefs, and educators.

Finally, thank you to our many sponsors who, over the years, have been so very generous to us. Without their support, we would be hard pressed to enjoy so many high caliber events. Please remember to take a few minutes out of your busy schedule to thank them for their efforts on our behalf. I look forward to seeing you all very soon!

Mark

 

Mark Wright, CEC®, AAC® 

Chair, American Academy of Chefs